Categories
Celebrations
Adventures
Food
Games
Craft
Chocolate
Garden
Books
Monkeys
Urban Adventures

Archives
January 2010
December 2009
November 2009
October 2009
September 2009
August 2009
July 2009
June 2009
May 2009
April 2009
March 2009
February 2009
January 2009
December 2008
November 2008
October 2008
September 2008
August 2008
July 2008
June 2008
May 2008
April 2008
March 2008
February 2008
January 2008
December 2007
November 2007
October 2007
September 2007
August 2007
July 2007
June 2007
May 2007
April 2007

Friends & Family
Tamsin
Jane
Maudie
Carla
Edie
Helen
Joe
Mal
Mike
Anna-Louise
Carolynda
Lots of us
Nicky
Andrew
Tim
17th Oct 2007

Chocolate Workies

Mike: These are a childhood favourite of mine and I have managed to add them to Joe and Carla’s list of favourite puddings. Just pineapple rings, digestive biscuits and melted chocolate. They’re called ‘workies’, why I don’t fully know but it has something to do with my father eating them at work – either as a pudding served up at his canteen at Tate & Lyle (in the days when everyone stopped for a big cooked lunch in the middle of the day) or as a dessert at a works ‘do’ he and my mother attended.

There are a few important things to remember when making workies. Firstly, you must drain the pineapple on kitchen paper and pat each circle dry before placing it on the digestive biscuit. It is amazing what a perfect fit a pineapple ring and a digestive biscuit are – they were made for each other, edges matching edges giving you a smooth plane to smother in melted chocolate. Secondly, you need to make sure that the melted chocolate completely fills the hole in the centre of the pineapple ring.

Then spread the chocolate over the top and finally around the sides so you completely seal in the pineapple. This can be a bit of a messy business but if you form a tripod with your fingers and thumb, you can balance the workie nicely on top.

There is then the question of how to eat them. Some people bite away in a random fashion while others nibble systematically at the sides until they are left with a last satisfying bite of ‘workies’ centre – pure chocolate and digestive. 

Workies will keep in a tin for a couple of days, but with grown men and children around it’s more likely the plate will be emptied on the day they’re made.

 

View Comments | Add Comment


Other Blog Sites
DIY Kids
The Beehive
Design*Sponge
Notes From My Days
All Things Considered
The Worst House In London
The Laundry
Angry Chicken
Playground Designs
Slowcoast
Museum of British Folklore

Dorset Cereals little awards