Recipe - Bosh Em Bag Em And Bum Em

1 100 gram pac Brazil nuts
4 tablespoon And 2 tsps clear honey
1 teaspoon Cocoa powder
Melted butter for brushing
filo
12 Sheets fresh filo pastry
Icing sugar for dusting
4 sl Orange
1 Lime; Zest of
3 Figs; 1 chopped
15 g Butter
4 tablespoon Demerara sugar
1 Banana; peeled and cut or sliced up
125 g Blueberries
1 250 gram tub fromage frais
1 teaspoon Coffee granules
1 tablespoon Chopped fresh mint
Miniature bottle of Baileys
Mint sprigs to decorate

Preheat oven to 200c/400f/Gas 6.

1 Heat a small frying pan and dry fry the brazil nuts until golden.
Put in a bowl and mix with 1 tbsp honey and the cocoa powder.

2 Butter two filo sheets and dust with icing sugar. Place over the
top of a 4" tin Yorkshire pudding tray. Cut off the excess pastry
round each case and mould into the individual tins.

3 Fill one with orange slices sprinkled with half the lime zest, one
with the chopped fig sprinkled with half the lime zest and two with
the nuts.

4 Bake the cases in the oven until the pastry is golden. Meanwhile,
melt the butter in a small saucepan, add 1 tbsp honey and the
demerara sugar and serve some with the filo tartlets dusted with
icing sugar.

5 Individually scrunch four sheets of filo pastry sheets and place on
a baking tray. Brush with melted butter, dust with icing sugar and
bake for 23 minutes or until golden.

6 Layer up four buttered sheets of filo on a nonstick baking tray or
lightly oiled tray. Dust with icing sugar and pour on 1 tbsp honey.
Prick all over. Bake for three minutes or until golden.

7 When cool, layer with the banana slices and two thirds of the blue
berries. Decorate with the scrunched tops of the filo and serve with
the remaining toffee sauce.

8 Cut a 2cm/1" deep cross in the top of two figs. Put 1 heaped tsp
fromage frais in each of the cuts with 1 tsp honey. Wrap in a double
layer of buttered filo.

9 Scrunch the top together and leave to set in the fridge. Bake in
the oven for 45 minutes and decorate with mint.

10 Put the remaining fromage frais in a bowl and stir through 1 tbsp
honey, the coffee granules and the chopped mint.

11 Place a quarter of the blueberries in the base of a sundae dish
and top with the coffee cream mix. Sprinkle with a few blueberries
and top with the Bailey's.

Converted by MC_Buster.

NOTES : Chef Antony WorrallThompson

Recipe by: Ready Steady Cook

Converted by MM_Buster v2.0l.