PLEASE NOTE: This recipe includes some fudge that was in Aldi’s superbuy section so may not be a permanent product they stock. Simply just swap to some freeze dried raspberries or strawberries instead.
This is an experiment Shane ended up doing and it came out super tasty (this was his judgement because he was mean and didn’t save me a bite lol).
If you have been following us on Instagram you will see I make fruit wheat cakes using fruit filled wheats so Shane’s inspiration came from those but using strawberry milkshake malties you can find in Tesco.
Some recommended items from our kitchen to make this dish…
- We use a NUTRiBULLET to blend and mix a lot of our recipes, its easy to clean and store and affordable. Also great if you are into health and fitness and have lots of shakes and smoothies. Also great for making iced tea/coffee so is widely used and not just a kitchen ornament like a lot of appliances.
- Silicone whisks in varying sizes, much prefer silicone to metal as it rusts.
- Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
- Mixing bowls are always wanted in this household and these stackable ones save so much space in our cupboards.
- We use these mini loaf tins in this recipe, you can purchase direct from Lakeland or from Amazon via the link.
Don’t forget to take a pic of your dish and tag us over on Instagram or Facebook @hickmans_slim_kitchen we love to see the recreations.
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Thank you.
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INGREDIENTS:
- 40g Tesco strawberry milkshake malties
- ½ tablespoon sweetener
- ¼ teaspoon baking powder
- 1 egg
- A few drops of cherry flavouring
- 2 heaped tablespoons fat free Greek yogurt
- 10g white chocolate chips
- 13g Aldi The Pantry raspberry fudge pieces (Replace with freeze dried raspberries or strawberries if you can’t get these)
METHOD:
- Preheat oven 180°C.
- In a blender blitz the malties until they resemble a rough looking flour.
- Add the blitzed malties, sweetener, choc chips, fudge (or raspberries/strawberries if using those instead) and baking powder to a bowl and give a quick mix.
- In a cup whisk the egg and cherry flavouring until pale and stir in the yogurt.
- Stir the egg mixture into the dry ingredients until well combined and leave to sit for a few minutes to allow the mixture to puff up and soak up some moisture.
- Pour your mixture into a small loaf tin, or any oven proof dish works fine.
- Bake in the oven for 20-25 minutes until a knife comes out clean when poked into the centre.
- Enjoy warm from the oven or allow to cool completely.
Hickmans Slim Kitchen 