Of all Johanna's posts, my favourite is Gorgeous Grubs. These curiously named sweets are a long time favourite in Johanna's family and it wasn't the recipe that appealed to me so much as the memories she recounted as she rolled them. I didn't plan to make them at all until I was faced with an imminent seminar from a guest speaker at work and a case of baking fatigue. The simple mix-roll-refrigerate process seemed achievable. It also seemed to invite mixing up the ingredients to suit one's own needs and pantry - I went for a gluten-free version, replacing the Marie biscuits with my remaining rice bubbles and some ground almonds. I can envisage mixing in dried fruit and chopped nuts; now that Léna's shared her recipe for sweetened condensed nothing, even a vegan rendition is within reach!
These grubs struck me as the ideal food for a children's party. Not only are they simple to make, they don't require complicated ingredients and their flavour is simple and sweet, not sophisticated. Regardless, they proved very popular with my adult audience! And where do they get their name from? I'm not sure, but I can guess:
1 1/3 cups rice bubbles
2/3 cup ground almonds
3 tablespoons cocoa
1/2 cup dessicated coconut
400g can sweetened condensed milk
~2/3 extra dessicated coconut for rolling
In a medium-sized bowl, stir together the dry ingredients (rice bubbles, ground almonds, cocoa, dessicated coconut or any substitute you want to make). Pour over the condensed milk and stir it all together until well combined. Roll generous teaspoons of the mixture into balls and toss them through the extra coconut.
Johanna likes these best gooey and at room temperature, but they should otherwise probably be stored in the fridge.