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Dynamite Nainamos |


Naa na na nananana, nannana, nainamos (to be sung in the tune of Hey Jude). These sweet Canadian treats are the perfect little pick me up to have with your tea. We used a British friendly recipe from BBC Good Food


Prep time: 4 hours

Cooking time: 20 minutes

Makes: Nine-aimos


Ingredients biscuit base:

62g butter

25g caster sugar

2 1/2 tbsp cocoa powder

1 small egg

100g digestive biscuits (or "hobbits" if you're in Germany)

50g desiccated coconut

25g chopped almonds (optional)

Ingredients custard icing:

50g butter

2 tbsp double cream

1 1/2tbsp custard powder

125g icing sugar

Ingredients chocolate topping:

75g dark chocolate

25g butter


1. That toasty nutty base


Add your 62g butter, 25g caster sugar and 2 1/2 tbsp cocoa powder into a huge bain marie because you broke your only other small glass bowl. Keep stirring every so often until the butter is melted and the sauce has emulsified and is smooth. While those guys are melting and getting to know each other, blitz up your 100g of biscuits to make crumbs. Use a tea towel or some eye glasses to cover yourself if you're using a blender, as a flying biscuit crumb can be deadly. Once the ingredients are melted, whisk in one small egg to the chocolate mixture until it has thickened and looks like chocolate pudding and take it off the heat


Stir in your 100g of biscuit crumbs (this is a buttery BISCUIT base after all), 50g desiccated coconut and 25g chopped almonds (if using)


Press this into the bottom of a tin as if you were walking though a fresh snow-covered mountain in Banff, on your hands(?) and pop it into the fridge to firm up while you do the next step




2. Yellow and dangerous, but hopefully not shark infested


Soften 50g butter, then whisk in 2 tbsp double cream and 11/2tbsp custard powder. Gradually whisk in 125g icing sugar until the mixture is light and fluffy



Spread this layer over the biscuit layer, creating a surface that Wayne Gretzky would be pleased to skate on and then pop it back into the fridge again to firm up



3. Choccywoccydoodah


In your microwavé (if you have one) melt together 75g dark chocolate and 25g butter and mix together until smooth.



Add this chocolate mix on top of the firm custard layer as a crown on your now complete Nanaimo bar


Leave this to set in the fridge for a couple of hours. Cut into 9 once it has set Dink and sink!




Food for Thought

Lizzy says: "I have never been to Canada and it seems that my main experience of Canadian culture is through their food, and it is weird food. These nanaimo bars were no different. They were really trying to be like a quirky millionaires shortbread, but missed the mark. I don't know if it was so bad because I replaced the custard powder with corn starch, but the filling was like a slab of butter and I hated it. 0/10"




Kate says: "I lived in Canada for a few months and although I never went to Nanaimo, I did try one of these bars. I had totally forgotten how incredibly sweet they are. I ended up cutting mine in half again because I felt like that was a more appropriate size to have with a cup of tea. The process to make these was also very involved, I'm not sure the pay off in the taste was worth it (please see below meme I found while writing this recipe for a good visual) Fun to try but I'm not sure I would rush back to make again, it also tastes a bit like a cold Lamington 4/10"




2/10 Gasps


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