Kerstin Rodgers is better known as the blogger Ms Marmite Lover. She was a pioneer of the secret tea room. These recipes are from her book MsMarmiteLover’s Secret Tea Party.
Kerstin says "the thing I don’t like about Nutella is the claggy palm oil sensation in your mouth. Making this at home means you know exactly what’s going into it."
Makes 2 200g jars
200g whole hazelnuts, shelled
350g milk chocolate, chopped
2 tbsp groundnut or hazelnut oil
3 tbsp icing sugar
1 tbsp unsweetened cocoa powder
1/2 tsp vanilla extract
3/4 tsp sea salt or vanilla salt
1 Preheat the oven to 180/Fan 160/350F.
2 Place the hazelnuts in a single layer on a baking sheet and toast them in the oven for 5–10 mins, watching that they don’t burn. Remove from the oven and carefully rub off the papery skins using a rough tea towel. Leave to cool.
3 Melt the chocolate in a bain-marie or in a bowl in short bursts in the microwave (on full power).
4 Grind the toasted hazelnuts with the remaining ingredients in a blender until they form a paste, adding the melted chocolate. The paste will thicken as it cools.
Homemade ‘Nutella’ will keep for up to a month in an airtight container in the fridge.
Recipe by Kerstin Rodgers from her book MsMarmiteLover’s Secret Tea Party (Random House, £20). Turn to page 24 of April's The Simple Things for the rest of her high tea menu, including recipes for:
Rachael’s Secret Tea Room Muffins, Hobbit Seed Cake, Lemon, Almond and Pistachio Cake with Lemon Cream Frosting, Homemade Nutella, and Cupcakes baked in a cup.