Chocolate (& stuff) Slices

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Feeeeeeeel good food!

A fave adaption from the Be-Ro booklet.

Cream 150g marg and 300g caster sugar till light and fluffy.
Melt 100g plain chocolate.
Separate 3 eggs.
Blend melted choc, egg yolks and creamed sugar/marg.
Sieve 250g self raising flour, 1/2 tsp of mixed spice, 1/2 tsp ground ginger and a pinch of salt.
Stir in the above while adding 180ml milk.
Add some items of choice: mixed fruit, cherries, nuts, choc chips…
Stiffly beat the 3 egg whites and carefully fold into the above.
Pour into greased/lined baking tray and bake at 180deg for about 45 mins.
Leave in tin for 10 mins lifting out onto cooling rack.
When cooled, top with choice of topping if desired and cut to slices.



Hot Buns with a cross on…

They won’t be around for long!


For the buns
• 625g/1.3lb strong white flour
• 1 tsp salt
• 2 tsp mixed spice
• 45g/ 1.5 oz unsalted butter
• 85g/3oz sugar
• 1 lemon, zest only
• 1½ tsp fast-action yeast
• 1 egg
• 275ml/10fl oz tepid milk
• 125g/4oz mixed dried fruit

For the topping
• 2 tbsp plain flour
• vegetable oil, for greasing
• 1 tbsp golden syrup, gently heated, for glazing

Preparation method

• For the buns, sieve the flour, salt and ground mixed spice into a large mixing bowl, then rub in the butter using your fingertips. Make a well in the centre of the mixture, then add the sugar and lemon zest and yeast.
• Beat the egg and add to the flour with the tepid milk. Mix together to a form a soft, pliable dough.
• Turn out the dough onto a lightly floured work surface. Carefully work the mixed dried fruit into the dough until well combined. Knead lightly for 5 minutes, or until smooth and elastic.
• Grease a large, warm mixing bowl with butter. Shape the dough into a ball and place it into the prepared bowl, then cover with a clean tea towel and set aside in a warm place for one hour to prove.

tick tick tick…

• Turn out the proved dough onto a lightly floured work surface and knock back the dough. Shape it into a ball again and return it to the bowl, then cover again with the tea towel and set aside for a further 30 minutes to rise.

tick tick tick…

• Turn out the dough onto a lightly floured work surface and divide it into 12 equal pieces. Roll each piece into a ball, then flatten slightly into a bun shape using the palms of your hands. Cover the buns again with the tea towel and set aside to rest for 5-10 minutes.
• Grease a baking tray with butter and transfer the buns to the tray. Top the tray with the buns on it loosely in greaseproof paper, then cover in cling film so that no air can get in and set aside in a warm place for a further 40 minutes to rise.

tick tick tick…

• Preheat the oven to 240C/475F/Gas 8.
• Meanwhile, for the topping, mix the plain flour to a smooth paste with 2 tablespoons of cold water.
• When the buns have risen, remove the cling film. Spoon the flour mixture into a piping bag and pipe a cross on each bun.
• Transfer the buns to the oven and bake for 8-12 minutes, or until pale golden-brown.

As soon as you remove the buns from the oven, brush them with the hot golden syrup, then set aside to cool on a wire rack.

Find the BBC recipe here: