West Ealing Abundance

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Chocolate Fudge Easter Egg Cakes March 26, 2010

Filed under: Easter,Recipes — WEN @ 9:48 pm
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Courtesy of BBC Good Food 101 Recipes For Kids

Just made these and they are as pretty as a picture and so easy too!

For the cakes:

140g/5oz butter, softened
140g/5oz golden caster sugar
3 medium eggs
100g/4oz self -raising flour
25g/1oz cocoa, sifted
16 fairy cake cases

For the frosting:

85g/3oz milk chocolate, broken into pieces
85g/3oz butter, softened
140g/5oz icing sugar, sifted
packs of chocolate eggs of your choice

Pre-heat oven to 190c/Gas 5/fan 170c. Put the cakes cases into bun tins. Tip all the ingredients for the cake into a mixing bowl and beat for 2 minutes with an electric hand whisk until smooth.
Divide the cake mixture among the cases so that each one is two-thirds filled, then bake for around 15 minutes until risen. Cool on a wire rack.
For the frosting, microwave the chocolate on high for 2 minutes or in a bowl over gently simmering water. Cool slightly. Cream the butter (make sure it is really soft) and icing sugar together, then beat in the melted chocolate. If the mixture is a little hard then put a teaspoon of water in and stir, carry on adding a tiny amount of water from the teaspoon until a nice spreadable consistency is reached. Spread over the cakes and decorate with your chocolate eggs.

ENJOY….. Oh and try and leave some for the kids!

 

chocolate chip cookies June 11, 2009

Filed under: Recipes — WEN @ 10:42 am
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Hi all as promised here is Fran’s chocolate chip cookie recipe from the baking day. They didn’t spread that much on the baking sheet. I re-rolled some of the cookies to make slightly less than 30 (probably around 25) as the first batch weren’t flattened down very well so stayed as cookie balls rather than nice, flat, round cookies!

Top Tip – Don’t cook any longer than 15 minutes maximum as I burnt some and the attendees were none too happy that THEIR cookies were burnt! They do harden up when cooled.

Ingredients Makes 30
115g butter, softened
115g caster sugar
1 egg, beaten
225g plain flour
½ teaspoon baking powder
3 tablespoons cocoa powder
However many chocolate chips you’d like

1. Heat the oven to 180C/350F/gas mark 4.
2. Cream together the butter and sugar until pale and fluffy. Add the egg, a little at a time, beating well between each addition.
3. Sift in the flour, baking powder and cocoa and add the chocolate chips. Mix well with a wooden spoon to form a dough.
4. Roll with your hands into 30 balls. Place on a baking sheet and flatten. Leave a gap between them as they will spread. Bake for 15 minutes and then cool them on a wire rack.