| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Tessa’s, Seasonal, Kitchen |
1 |
servings |
INGREDIENTS
| 7 |
oz |
Self-raising flour |
| 1 |
ts |
Baking powder |
| 1/2 |
ts |
Bicarbonate of soda |
| 2 |
|
Rounded tbsp cocoa powder |
| 5 |
oz |
Caster sugar |
| 2 |
|
Eggs |
| 2 |
tb |
Golden syrup |
| 7 |
fl |
Milk |
| 7 |
fl |
Sunflower oil |
| 2 |
oz |
Unsalted butter |
| 6 |
oz |
Extra bitter dark chocolate |
| 5 |
fl |
Double cream |
| 1 |
lb |
Icing sugar |
| 3 |
tb |
Apricot jam |
| 1 |
tb |
Blanched almonds; (browned under grill |
|
|
; or in a non-stick |
|
|
; pan) |
|
|
A few tiny chocolate eggs |
|
|
A dusting of icing sugar |
INSTRUCTIONS
FUDGE
TO FINISH
Preheat oven to 150C/300F/gas 2.
Grease 2 x 8 inch sandwich cake tins. Prepare cake. Sieve all dry
ingredients together into a mixing bowl. Make a well in the centre.
Beat the eggs and pour into the bowl with syrup, milk and oil. Draw
dry ingredients inwards from sides of bowl and beat into liquid
ingredients to make a smooth batter.
Pour into prepared tins and bake in the preheated oven for
approximately 35 to 45 minutes, until springy to touch and firm in
the centre.
Prepare fudge. Melt butter, chocolate and cream together in a
double-boiler. Sieve icing sugar and gradually beat in to form a rich,
glossy fudge topping.
To serve, sandwich together with jam. Spread top and sides with fudge,
swirling with a knife. Decorate with almonds and chocolate eggs. Dust
with icing sugar.
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