Ingredients
300g dark chocolate
200g marge
2 tbsp water
3 eggs
200g sugar
90g sr flour
200g chocolate chips
Method
Melt the marge and chocolate.
Beat together the eggs, water and sugar, then add the chocolate mixture.
Fold in the flour, followed by the chocolate chips.
Pour this into a greased tin and bake at 190 for 45 minutes.
Enjoy!
Fruit Cake
Ingredients
200g marge
180g brown sugar
450g mixed fruit (eg. sultanas, cranberries, currants, chopped dates)
125mls water
75mls cherry liqueur
1 tsp cinnamon
1 tsp ginger
150g glace cherries, chopped
3 eggs
100g ground almonds
200g sr flour
Method
Put the marge, sugar, fruit, water, liqueur and spices in a large saucepan, and boil together for 5 minutes. Mix in the glace cherries.
Beat together the eggs, ground almonds and flour, then combine with the fruit mixture.
Pour into a large dish and bake at 160 for at least 1 hour.
Splash with some more liqueur and serve warm.
200g marge
180g brown sugar
450g mixed fruit (eg. sultanas, cranberries, currants, chopped dates)
125mls water
75mls cherry liqueur
1 tsp cinnamon
1 tsp ginger
150g glace cherries, chopped
3 eggs
100g ground almonds
200g sr flour
Method
Put the marge, sugar, fruit, water, liqueur and spices in a large saucepan, and boil together for 5 minutes. Mix in the glace cherries.
Beat together the eggs, ground almonds and flour, then combine with the fruit mixture.
Pour into a large dish and bake at 160 for at least 1 hour.
Splash with some more liqueur and serve warm.
Rum Baba
Ingredients
3 eggs, separated
200g sugar
200g sr flour
60g marge, melted
1/4 cup water
200mls double/whipping cream
Rum syrup
175mls water
225g sugar
100mls rum
Method
Whisk together the egg yolks and sugar. Mix in the flour, melted marge and water.
In a separate bowl whisk the egg whites until stiff, then fold carefully into the batter.
Spoon this into a greased cake tin (a Bundt tin is good) and bake at 180 for about 25 minutes.
Meanwhile for the syrup, place the water and sugar in a saucepan and bring to the boil. Stir in the rum.
Whisk the cream until thick.
I find the best - and least messy! - way to do the next stage, is to place the baked cake in a large, deep tin (a square foil container worked for me), skewer the top, then slowly pour the syrup over it. Now place the cake onto a serving dish, and again slowly pour the syrup that wasn't absorbed before, from the dish and over the cake.
If you used a Bundt tin, spoon the cream into the hole in the middle, and garnish with fruit. Or you can serve the Rum Baba with the cream on the side.
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