| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Cadburys | 1 | servings | |
INGREDIENTS
| 1 | 100 gram bar Cadbury's Bournville chocolate | |
| 50 | g | Soft margarine; (2oz) |
| 50 | g | Soft brown sugar; (2oz) |
| 2 | Eggs | |
| 75 | g | Self-raising flour; (3oz) |
| 125 | g | Soft cream cheese; (4oz) |
| 25 | g | Caster sugar; (1oz) |
| 1 1/2 | l | Vanilla ice-cream; (21/2 pints) |
| 1 | pk | Cadbury's milk chocolate Buttons |
| 36 | Seedless raisins | |
| 1 | Liquorice bootlace | |
| A 12 space bun tin or 12 paper cases and | ||
| ; a baking tray | ||
| An ice-cream scoop |
INSTRUCTIONS
TO DECORATE ALSO YOU WILL REQUIRE Melt the chocolate, then beat in the fat, brown sugar, 1 egg and flour. Beat thoroughly for 3 minutes, then divide between the bun tins or paper cake cases. Beat the cream cheese with the caster sugar and remaining egg, then drop a good teaspoonful of the mixture onto each bun. If you use paper cake cases, arrange them close together on a baking tray so that they do not spread. Bake in an oven Gas Mark 4 / 180°C / 350°F for about half an hour until well risen. Turn out if using a bun tin, then cool on a wire tray. The bears' heads can be made in advance and stored in the freezer. To make them, take scoops of ice-cream and decorate with Button ears on top, raisin eyes and noses and liquorice mouths. Just before serving, place a head on each bun. To make brown bears use chocolate ice-cream with Cadbury's creamy-white Buttons for ears. Converted by MC_Buster. NOTES : The ice-cream won't have a chance to melt on these - they will be demolished in seconds but serve them in small dishes just in case. Makes 12. Converted by MM_Buster v2.0l.
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