Its been a real chocolaty week for me, i cant stop eating the stuff! Which is strange because i went off it for ages and couldn't stand it. So my love has come back with a vengeance, which helps with all the selections boxes that are left from my birthday. I cant excuse the fact I have been rather silent on here lately once again it seems I have had no time to blog or do anything, still the presents from my birthday are sitting in my room waiting to be put away and most importantly use! So my mission for this week is to finally be clutter free and sort everything out after all we are in September now. Which, I can not believe! I swear as the years go on they get shorter? It doesn't seem that we only have four months left of the year, to me it feels like we only just had Christmas and New Year. But as September has made an appearance it means for me only three weeks until i am back at uni for my final year. Crazy.
As Autumn hits, its means cooking becomes bulky and heavy! Which I love, there is nothing better than curling up in front of the fire - something i will miss when its time to fly the nest - with a warm apple pie and thick custard or dipping crusty bread into a thick chunky stew that warms your insides, come on we all love the comforts of autumn? Chunky cardigans, thick soups that steam your glasses up and the feeling in the back of your mind that Christmas is fast approaching and your planning your wrapping... I think that may just be me, i have a weird obsession with Christmas.
I hired some help with this bake. Okay, not hired as I think it would be classed as child labor, the little lady wanted to help me and I hope I can inspire her to one day be as passionate about baking as I am. I think she only wanted to help to lick the bowl anyhow, well isn't that why we all helped when we were little?
Makes 16 squares, 180 degrees
Equipment
20 x 30 cm Tray bake tin or similar tray
Bowl
Wooden Spoon
Saucepan
Grease proof paper
Wire rack
Ingredients
250g Butter
300g Caster sugar
1 tbsp Vanilla extract
3 Eggs
200g Self Raising Flour
30g Cocoa Powder
30g Milk chocolate drops
30g White chocolate drops
For the topping
85g Butter
85g Caster sugar
150g Condensed Milk
50g Milk chocolate drops
1. Preheat the oven to 180 degrees and line and grease the tray.
2. Gently melt the butter in a pan and cool for five minutes.
3. In a separate bowl add the sugar, vanilla extract and eggs together. Once the butter has been cooled add to the bowl and beat until well combined.
4. Stir in the flour and cocoa powder, once combined add in the chocolate drops and stir.
5. Pour the mixture into the prepared tray and bake for 35 minutes until a skewer or knife comes out clean. Once cooked leave to cool for 10 minutes in the tray before transferring onto a wired rack and leave to cool completely.
6. To make the topping, put the butter and sugar into a saucepan and heat gently until the butter has melted and the sugar has dissolved. Pour in the condensed milk and bring to the boil. Take off the heat and allow to cool for five minutes. Stir in the chocolate drops and leave to cool.
7. Once the cake has cooled cooled and the topping, using a pallet knife spread the topping onto the cake giving a thick covering. You can either leave the fudge plain or add a topping, i added flaked chocolate to add a new texture to the bake.
8. Cut into 16 mini squares.
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