Giant Licorice Allsort
by for £3.63

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Ingredients

400g can of condensed milk
300g of desiccated coconut
300g of icing sugar
Cochineal
Australian soft eating liquorice = about ¼ of the pack shown

Pack of Bertie Bassets for comparison

Cost - £3.73

My glamorous assistant and I had the idea long before the other allsorts appeared, but we were always going to be less ambitious and just do the pink coconut ones.

After some thought about the maximum comfortable size of a pink coconut allsort to still make it at least reasonably edible, a Tupperware dish was pressed into service. As it’s not too flexible, decided to line it with non-stick baking parchment (note to fellow pimpers – this is good stuff, almost nothing sticks to it, its tough and heatproof, perfect liner for any mould you care to choose).

Choice of liquorice was a tough one – couldn’t think of any way to melt and munge a quantity together, nor any readily available large liquorice products. Eventually, the liquorice connesoir suggested using these – short strips of soft-ish liquorice. A bunch of the strips were put together and squished and rolled to try to make them stick to one another producing a pretty flower-like design – slightly too tall for the dish, but it could be trimmed down later.

Following extensive research on the WWW, found a recipe for coconut ice which didn’t involve boiling anything, and which I was assured by my glamorous assistant was similar to stuff he made as a child which was very edible. Condensed milk, icing sugar and coconut – nice and easy…

As it was all going to be one colour, decided to add this at the start (as my GA remembered it being really hard work to add later as the recipe advised). Half a teaspoon of cochineal seemed to turn the milk the right colour (taking into account the lightening effects of the sugar and coconut coming later)

Next step, add the icing sugar. Due to the powdery nature of this, most of the kitchen ended up covered in a light dusting, thrown into the air by the stirring motion.

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