Recipes

 

 

1. Preheat oven to 190°C. In a bowl or food processor, cut butter into the sugar and flour mixture, until the mixture resembles fine breadcrumbs. Add egg and milk and stir or pulse to mix well.

 

2. Press two thirds of the mixture into the base of a baking paper lined 23cm square tin.

 

3. Drain Quartered Pearsand roughly slice, scatter over the base addBlackcurrantover the pears. With floured hands dot the remaining pastry over the top.

 

4. Bake in oven for 40 minutes. When cool, dust with icing sugar, cut into squares.

 

 

 

 

 

1. Preheat oven to 180°C. Line the base of a 22 - 23 cm spring-form tin with non-stick baking paper and spray with non-stick baking spray.

 

2. Mix the lemon juice with the milk and set aside for it to sour the milk.

 

3. Place oil, chocolate and hot coffee in a microwave bowl or small saucepan and heat gently, stirring often, until chocolate is melted and the mixture smooth. Cool. In a large bowl, mix the flour baking soda, baking powder, sugar and cocoa. Mix the eggs and soured milk into the cooled chocolate mixture then whisk this into the dry ingredients. Combine thoroughly. Pour into the prepared tin and bake for 1 hour. When tested, fudgy crumbs will still adhere to a skewer. This is the desirable sticky mud cake consistency.

 

4. Cool for 15 minutes in the tin, then turn out and cool further on a wire rack. When cold, split the cake in half using a serrated knife and fill the centre and frost the top with thick Chocolate Gouache icing.

 

 

1. Place both chocolate and cream in a saucepan and stir over medium heat until chocolate is melted and the mixture is smooth.

 

2. Cool then refrigerate for 30 - 40 minutes until the mixture is a thick spreading consistency.

 

3. Chill the frosted cake and serve with softly whipped cream or thick yoghurt or with ice cream.