Pimpcount of Doom
About this build
A large semolina shortbread biscuit is topped with peppermint fondant and Bournville chocolate, then wrapped in a homemade foil covering.
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Notes from the contributor
Selected passages from the original account. Quantities may describe shopping, tests or the final build; follow the linked passage for its full context.
2) Bung all the biscuit ingredients in a Kenwood chef and mix for a while until well combined, then spread into a foiled pan, make sure there are no cracks and shove it in the oven at about 220° c for 30-35minuets, try not to bake the cheese grater at the same time like we did!!
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Pimpcount of Doom: the archived recipe
Condensed from the original account by Alistair Barfield, published 2006-08-07. The quantities and method are the contributor’s; this is not a new kitchen test.
Ingredients recorded
- Biscuit: 250g flour
- 250g butter
- 100g semolina
- 50g sugar
- Cream filling: 480g icing sugar
- 2 ¼ teaspoons peppermint extract
- A splash of milk
- A drop of oil
- 1 egg white
- Chocolate topping: 200g Bournville, with a chunk to chop on
Every ingredient is measured; the milk and oil are a splash and a drop. The maker counts 1½ hours of cooking, 1 hour of cleaning up and ½ an hour for the wrapper, 4660 calories and a serving of 9.
Method recorded
- Put all the biscuit ingredients in a food mixer and mix until well combined, then spread the dough into a foil-lined pan, making sure there are no cracks, and bake at about 220° c for 30-35 minutes.
- While the biscuit cooks, whisk the egg white until frothy, then gradually add the icing sugar and the other filling ingredients until well mixed.
- Take the biscuit out before it burns and flip it onto a wire rack to cool, being careful not to crack it.
- Do not try to roll the filling, which turns into a sticky mess; flip it pizza-base style instead and lay it on top of the cooled biscuit.
- Melt the chocolate and spread it well over the Pimpcount.
- Make a foil wrapper to cover the Pimpcount, and the plate too, in case it splits.
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The original account
Biscuit:
250g flour
250g butter
100g semolina
50g sugar
Cream filling:
480g icing sugar
2 ¼ tea spoons peppermint extract
Splash milk
drop oil
1 egg white
Chocolate topping:
200g Bournville – 1 chunk to chop on
Bored one rainy afternoon and can’t figure out what to do?
Why not try a making your very own pimpcount, inspired by the classic viscount.
1) Set of to your nearest supermarket and make sure your not 3p short and have to go back in the rain.
2) Bung all the biscuit ingredients in a Kenwood chef and mix for a while until well combined, then spread into a foiled pan, make sure there are no cracks and shove it in the oven at about 220° c for 30-35minuets, try not to bake the cheese grater at the same time like we did!!
3) While the biscuits cooking take the egg white and whisk if the whisk is a little too short prop up one end of the mixer with a tea towel and leave it to go frothy. Gradually add the icing sugar and all other ingredients until well mixed.
4) Whip it out the oven before it gets too burnt and flip onto a wire rack for it to cool, being careful not to crack it.
5) Don’t try rolling the filling as it turns into a sticky mess, simply flip it pizza base style instead.
6) Plonk it on top of the now cool biscuit.
7) Melt down chocolate and give it a good spreading over your pimpcount.
8) We made the foil to cover the pimpcount and also covered the plate as we were worried the pimpcount to split.
9) After only 1½ hours of cooking 1hour of cleaning up and a further ½ hour to make the wrapper your pimpcount is ready to eat, with a mire 4660 calories and a recommended serving of 9 . Mmmmmmm biscuitlishus!
