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Fairy bread cob loaf dip recipe
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Prep Time:
30 minutes
Cook Time:
Total Time:
30 minutes
Fairy bread cob loaf: Cheesecake filling, freckles, strawberries, wafer biscuits. Irresistible childhood nostalgia in a new form.
Ingredients:
  • 1 large cob loaf
  • 160g (1 cup) Baking White Chocolate Melts
  • 80g Baking White Chocolate, chopped
  • 40g (1/3 cup) hundreds and thousands
  • 500g cream cheese, at room temperature, chopped
  • 100g (1/2 cup) caster sugar
  • 300ml thickened cream
  • 8.80 gm vanilla extract
  • 5-7 drops pink gel food colouring
  • Marshmallows, to serve
  • Pocky strawberry biscuit sticks, to serve
  • Sour straps, to serve
  • White freckles, to serve
  • Wafer biscuits, to serve
  • Strawberries, hulled, sliced, to serve
Instructions:
  • With a sharp serrated knife, remove the top 4cm of the cob. Hollow out the inside, keeping a 1cm-thick shell. Save the excess bread from the top for later use. Cut the top into 16 wedges.
  • Combine white chocolate melts and white chocolate in a microwave-safe bowl. Microwave on Medium power, stirring every 30 seconds, until fully melted (about 2 minutes). Stir until smooth.
  • Drizzle chocolate mixture over the rim of the cob with a spoon, allowing it to drip down the side. Sprinkle with hundreds and thousands.
  • Coat the bread wedges in the leftover chocolate and place them on a tray lined with parchment paper. Sprinkle the remaining hundreds and thousands on top. Let it sit until the chocolate sets.
  • Beat cream cheese and sugar in a bowl with electric beaters until smooth. Mix in cream and vanilla and continue beating until thick. Add food gel and beat to combine. Spoon the mixture into the cob.
  • Skewer marshmallows on Pocky sticks and insert them into the cream cheese dip. Enjoy with fairy bread wedges, sour straps, freckles, wafer biscuits, and strawberries.

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