Finally the day is here.
Work has finished and the children still have a day at school so I can open my bag of Mingles & Jingles chocolates from Hotel Chocolat.
Alone and in peace.
Rather than devouring the lot in one sitting I thought I would attempt to make them last much longer and thought there should be cake involved.
Now, not everyone is a fan of traditional Christmas cake so I've made my own non-traditional version, guaranteed to please most taste buds, and used the Mingles & Jingles to add a festive touch.
4oz light brown sugar
6oz drinking chocolate
1oz SR flour
half tsp. vanilla extract
Cream the butter and sugar together then beat in the 3 eggs.
Mix in the drinking chocolate and flour until smooth.
Finally stir in the vanilla
Spread into a greased lined 20cm x 30cm tin.
Bake at 170c for 25 minutes.
Let it cool
1-2 tbsp. milk
4oz sifted icing sugar
1 tbsp. cocoa powder
Selection of Mingles & Jingles from Hotel Chocolat
Gently melt butter and 1 tbsp. milk.
Beat in icing sugar and cocoa.
If too stiff mix in a little more milk.
Beat and spread over the cake.
Decorate with Mingles & Jingles.