Tonight is the Grand Finale of Australian Survivor All Stars and to celebrate it (and our isolation) I’ve made some dessert inspired by the immunity idol. (Players can use an immunity idol to save themselves or another player at Tribal Council from being voted off). Dave is wearing an immunity idol in picture below!
I am a big survivor fan and I’ve watched the last 5 Australian seasons to date. I’m definitely backing David for the win tonight. He has played a superb game and deserves it. He is the most entertaining player.
Who do you think will win survivor?
Australian Survivor Idol Cupcakes (adapted from Jennifer Graham’s recipe of Caramel bliss cupcakes as featured in The Crabapple Bakery Cupcake Cookbook)
1 x packet of butternut snap biscuits
1 x packet raspberry jelly
1 x can sweetened condensed milk
(You’ll need a muffin tray and a mini cupcake tray)
1. Prepare jelly as per instructions and pour into the mini cupcake tray and allow to set for at least 4 hours or overnight.
2. Prepare the butternut snap biscuits by preheating over to 170°C. Place a butternut snap biscuit over each hole of a muffin tray. Bake for 5 – 8 minutes until soft. Remove from oven and immediately push each buscuit down into the hole to form a cup (not too much or you will crack the biscuit!)
3. Make caramel filling. Remove the label from the tin of the sweetened condensed milk and place into a saucepan of boiling water (water must cover the tin). Boil for 2 hours (you will need to top up the saucepan with more boiling water about every half hour.) Carefully remove the tin from the water using a pair of tongs and place on a wooden board. Place a tin-opener onto the tin but do not puncture it yet or you will end up with caramel all over the walls and ceiling or burn yourself. Cover the tin and opener with a tea towel – now you can safely puncture the tin to let the pressure out. Remove the tea towel. Allow the caramel to completely cool.
4. Assemble. Once caramel cool, fill each butternut snap biscuits with a teaspoon of caramel. Remove the jelly from the mini cupcake tray and place on top of caramel (I found I needed to indent the caramel to hold the jelly in place to stop is sliding off the biscuit).