Newspaper article Manchester Evening News

COOKING with the Kids

Newspaper article Manchester Evening News

COOKING with the Kids

Article excerpt

INGREDIENTS For the base: 300g/10 1/2oz bourbon biscuits, crushed 75g/2 1/2oz butter, melted For the filling: 85g/3oz dark chocolate, minimum 70 per cent cocoa solids 85g/3oz butter 2 free-range eggs 85g/3oz muscovado sugar 100ml/3 1/2oz double cream For the fudge sauce: 150g/5 1/2oz dark chocolate, minimum 70 per cent cocoa solids 150ml/5 1/2fl oz double cream, plus extra to serve 3 tbsp golden syrup 175g/6oz icing sugar, sieved METHOD: 1. Preheat the oven to 1800C/3650F/ Gas 4. Mix the biscuits and melted butter together in a bowl. Press the mixture into the base and sides of a 23cm/9in springfrom tin. Chill in the fridge for 10 minutes. 2. For the filling, melt the chocolate and butter together in a heatproof bowl set over a pan of simmering water. …

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