For some reason I was in a baking mood yesterday….a very rare occurrence in this household. Above was meant to be a Chocolate Fudge Cake (minus the fudge) because I didn’t condensed milk…so we googled how to make fudge sauce without it….it failed. The brown part of the cake is with chocolate fudge topping but it really was awful (we used milk, cane sugar and butter…it took about 2 hours to thicken and tasted like shite!!) Anyway here’s the cake recipe if you want it (the white part is topped cream and was much nicer). I just threw it all in the blender and bunged it in the oven for 25 minutes at 180C (gas mark 4)
- 150 g butter
- 150 g light muscovado sugar (I didn’t have any so I used cane sugar)
- 150 g self-raising flour
- 40 g cocoa
- 2 medium eggs
- 3 tblsp golden syrup
225g / 8oz Self Raising Flour
375g packet of Fruit Mix (I used raisins and sultanas because I don’t like dried peel)
300ml / 1/2 pint cold Tea (I used hot black tea)
125g / 4oz Caster Sugar
1 Egg (beaten)
Good pinch Mixed Spice (I didn’t have any so I just used cinnamon)
Place fruit and tea in bowl and you are meant to leave it over night but I only decided to make the brack that day so I left it for 2 hours. Again I just through the flour, sugar and spice into the blender and added a beaten egg. I did throw half the fruit/tea mixture in but the fruit was getting blitzed so I thought I’d better just stir the rest of it in. Bake in a pre-heated oven 170°C/325°F/Gas 3 for approx. one hour or until risen and firm to the touch.
So there you go that’s my baking done for another while until the urge takes me again.