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Ingredients
- 100 g Neill’s self-raising flour
- 100 g McKinney’s caster sugar
- 3 tbsp Cocoa Powder
- 100 g unsalted butter at room temperature
- 2 Fresh For You medium eggs
- 3 tbsp Fresh For You milk
- 1 tsp Dr Oekter vanilla extract
- Strawberry laces
- Smarties/ Jelly Tots or your sweets of choice
- Sprinkles
- Candy canes/ straws/ cake pop sticks
- Icing sugar to dust
Method
Preheat the oven to 180 degrees. Grease and line a 9-inch cake tim with baking paper.
In a large bowl cream together the butter, caster sugar and vanilla extract with an electric mixer. Add the eggs, one at a time and mix continuously.
Sift in the flour and cocoa powder into the mixture and mix. Add the milk, bit by bit and continue mixing.
Spoon the cake mixture into the prepared tin and bake in the oven for 20 minutes until a skewer comes out clean.
Allow to cool for a few minutes and place on a cooling rack to cool. Once the cake is completely cooled cut it into 8 triangles.
Turn the cake triangles upside down for flatter surface, if needed. Decorate with smarties, strawberry laces, jelly tots, sprinkles or your sweets of choice! Dust with icing sugar to look like snow.
Snap off the curved part of the candy cane and insert the straight part into the flat bottom of the cake triangle.
Salted Caramel Brownies
Take indulgent, fudgy chocolate brownies to the next level with a layer of salted caramel running through the centre of each bite.
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Ingredients
- 200 grams unsalted butter Plus a little extra for greasing
- 100 grams Chocolate 70% cocoa solids
- 100 grams Chocolate 50% cocoa solids
- 397 grams Can Carnation Caramel
- 1 tsp Flaky Sea Salt Plus a little extra for the top
- 200 grams golden caster sugar
- 4 Medium Eggs At room temperature
- 130 grams plain flour
- 50 grams Cocoa Powder
Method
Heat oven to 180C/160C fan/gas 4.
Grease then line a 23cm square traybake tin with baking parchment.
Melt 200g unsalted butter in a medium pan, break in 100g chocolate (70% cocoa solids) and 100g chocolate (50% cocoa solids), then remove the pan from the heat and wait for the cubes to melt.
In a small bowl, mix 175g Carnation caramel from a 397g can with 1 tsp sea salt – it will loosen up.
Put the rest of the caramel in a large bowl with 200g golden caster sugar and 4 medium eggs, and beat with an electric hand mixer or balloon whisk until even. Whisk in the chocolate and butter.
In another bowl, combine 130g plain flour, 50g cocoa powder and a good pinch of table salt, then sift this on top of the chocolate mix. Beat briefly until smooth.
Pour half the brownie batter into the tin and level it with a spatula.
Using a teaspoon, spoon half of the salted caramel on top of the batter layer in 5 thick, evenly spaced stripes.
Spoon the rest of the brownie batter on top and smooth it out, trying not to disturb the caramel beneath. Top with the rest of the caramel in the same stripy fashion. Drag a skewer or tip of a knife through the caramel to make a feathered pattern on the top.
Scatter with a little more sea salt, then bake for 25-30 mins or until risen all the way to the middle with a firm crust on top. When ready, the brownie will jiggle just a little when you shake the tin.
Let it cool completely in the tin, then cut into squares.
Chocolate Gingerbread Brownie
Chocolate Gingerbread Brownie
Check out this spicy baking recipe
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Ingredients
- 450 Grams Dark Chocolate Broken into chunks
- 25 Grams Cocoa Powder
- 250 Grams golden caster sugar
- 250 Grams butter
- 1 tbsp ground ginger
- 140 Grams Ground Almonds
- 6 large eggs Seperated
Method
Heat oven to 180C/160C fan/gas 4. Grease your cake tin, and line the base and sides with baking parchment. Melt the chocolate, cocoa, sugar and butter together in a saucepan over a low heat. Once the chocolate and butter have melted and sugar dissolved, remove from the heat and stir in the ginger and almonds, followed by the egg yolks, one at a time.
Beat the egg whites to stiff peaks and stir a couple of spoonful's of the egg whites into the chocolate mixture to loosen before gently folding in the rest.
Gently scrape into the tin. Bake for 30-35 mins until the top looks set and the centre does not wobble too much. Sit the cake tin on a rack and leave to completely cool.
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Ingredients
- 140 g Dark Chocolate
- 225 g butter
- 5 Free Range Eggs
- 450 g caster sugar
- 110 g plain flour
- 55 g Cocoa Powder
Method
Heat the oven to 190C//Gas 5. Line a 8x12in baking tin with baking parchment.
Melt the butter and sugar together in a large pan.
Remove from heat and beat in the rest of the ingredients.
Pour into the baking tin and bake for 30-40 minutes until the top of the brownie is firm but the inside still feels soft.
Take out of the oven and cool in the tin. Cut into 2in squares when cool.
Chocolate Monkey Smoothie
Chocolate Monkey Smoothie
Pack a nutritional punch with this antioxidant rich smoothie kids will love. Use cocoa or cacao powder to up the antioxidants and keep sugar levels low.
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Ingredients
- 250 ml milk
- 1 Banana chopped
- 1 tsp Runny Honey
- 1 tsp Cocoa Powder
Method
Put all the ingredients in a blender or smoothie maker and blitz until smooth.
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