Baking Heaven April 2020

CHOCOLATE

WWW.FOODHEAVENMAG.COM APRIL baking heaven 15

Illegal parkin

SERVES 12

200g (7oz) butter, plus extra
for greasing
200g (7oz) self-raising flour,
plus extra for dredging
55g (2oz) treacle
200g (7oz) golden syrup
200g (7oz) soft brown sugar
35g (1oz) dark chocolate, chopped
a pinch of salt
4 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground allspice or finely
grated zest of 1 orange
60g (2oz) dark chocolate chips
150g (5½oz) medium oatmeal
2 free-range eggs, beaten
4 tbsp milk

Sticky ginger and

chocolate pudding

SERVES 4
50g (1¾oz) softened butter, cubed,
plus extra for greasing
50g (1¾oz) pecan or walnut halves,
roughly chopped, plus extra
to decorate
40g (1½oz) stem ginger in syrup,
drained, roughly chopped
100g (3½oz) plain flour
90g (3oz) light muscovado sugar
40g (1½oz) dark chocolate drops,
roughly chopped
½ tsp ground ginger
½ tsp bicarbonate of sofa
150ml (5fl oz) soured cream
1 free-range egg, lightly beaten
25g (1oz) chocolate hazelnut spread

1 Preheat the oven to 180°C/Gas Mark

4. Lightly grease 4 individual 125ml
   (4½fl oz) dariole moulds with butter.
   Spoon half the chopped pecans or
   walnuts and half the stem ginger into
   the bottom of each mould.
   2 Mix together the flour and sugar in a
   large mixing bowl, then rub in the butter
   with your fingertips to make a crumbly
   mixture. Stir in the dark chocolate and

1 Preheat the oven to 140°C/Gas Mark

2. Butter and flour a 20cm (8in) square
   cake tin. In a pan set over a low heat,
   melt the treacle, syrup, sugar and
   butter, then stir in the chopped
   chocolate to melt. Remove from the
   heat and allow to cool for 5 minutes.
   2 In a large bowl, sift and thoroughly
   mix the flour, salt, cinnamon, ginger,
   allspice or orange zest, chocolate
   chips and oatmeal. Mix the spiced flour
   into the cooling syrup mix, then beat in
   the eggs and milk. Pour the batter into
   the prepared tin and bake for 1 hour and
   10 minutes, until firm to the touch.
   Remove from the oven, cover loosely
   with foil, then leave to cool in the tin.
   3 Once cold, the cake should be kept in
   an airtight container in a cool place. It
   will keep for up to 4 days and is best

eaten after a day or two, once the

flavours have matured.

ground ginger, then add the remaining

nuts and the rest of the stem ginger.

3 Divide 50g (1¾oz) of this mixture

equally between the moulds, spooning

it over the nuts and stem ginger. Stir the

bicarbonate of soda into the remaining

mixture in the bowl. Mix together the

soured cream and egg, then stir it into

the crumb mixture to make a loose

batter. Pour the batter over the crumbs

in the dariole moulds almost to the rim.

4 Bake the puddings for 25-35 minutes

or until risen – a skewer inserted into the

centre should come out clean. Let the

puddings sit for 10 minutes, then run a

knife around the inside edge of the

moulds and turn the puddings out onto

serving dishes. Serve warm with a

drizzle of chocolate spread and a

sprinkling of extra nuts.

Serve with Chocolate

Hazelnut Spread

and a sprinkling

of extra nuts