Chocolate Fudge Topping

Ingredients

75 g sugar
75 ml evaporated milk
100 g dark chocolate
40 g butter
2 or 3 drops vanilla essence

Method

  1. Put the sugar and evaporated milk into a pan. Bring it gently to heat, stirring until all the sugar is dissolved.
  2. Bring to the boil.
  3. TAKE OUT THE SPOON and boil without stirring for 6 mins.
  4. Remove from the heat and stir in the broken chocolate.
  5. When the chocolate is melted, stir in the butter and vanilla and whisk until smooth.
    • Leave to cool before using.
    • Stirring causes granulation, which make the mixture feel gritty.
    • If doubling the amounts, boil for an additional one or two minutes.
    • Best warm.

    Chocolate Chip Cookie Dough

    Ingredients

    225 g plain flour
    175 g caster sugar
    1 tsp vanilla essence
    1 tsp baking powder
    1 egg, beaten
    chocolate, chopped or chips

    Method

    1. Mix the flour, baking powder together and rub in the butter to “breadcrumb” texture.
    2. Stir in the sugar, vanilla and beaten egg.  
    3. Mix to a smooth dough and knead for 2 minutes.
    4. Add in the chopped chocolate.

    This may be eaten as 'dough', or...

    1. Refrigerate for 15 mins, in a 5cm diameter roll.
    2. Preheat the oven to 190℃.
    3. Chop into slices, and place on a greased baking sheet.
    4. Sprinkle with a little sugar.
    5. Cook in the oven for 10 mins or until brown.

    Chewy Chocolate Cookies

    (Amounts can be halved and you'll still get plenty!)

    You'll need a large mixing bowl (with a mixing spoon) plus a baking tray (and tea spoon).
    A wire cooling rack would also be useful.

    Ingredients

    1¼ cup 250 g butter or margarine, softened
    2 cups 400 g sugar
    2 eggs
    2 tsp vanilla essence
    2 cups 300 g unsifted plain flour
    ¾ cup cocoa powder
    1 tsp baking soda (bicarbonate of soda)
    ½ tsp salt
    1 cup finely chopped nuts (optional)

    Method

    Preheat the oven to 175°C.

    1. Cream the butter (or margarine) and sugar in a large bowl then blend in the eggs and vanilla.
    2. Add the flour, cocoa, baking soda and stir the mixture together.
    3. Stir in the nuts, if desired.
    4. Drop the mixture, by teaspoon, onto an ungreased cookie sheet. Bake for 8 to 9 minutes.
      Do not over bake. The cookies will be soft. They puff up while baking and flatten while cooling.
    5. Cool on the cookie sheet until completely set (about 10 minutes) then remove to a wire rack to cool completely.
    Makes about 4½ dozen.

    Hot Chocolate Sauce

    Ingredients

    300 ml milk
    75 g caster sugar
    1 tsp vanilla essence
    2 tsp cornflour
    50 g plain chocolate (at least), broken into pieces
    25 g butter

    Method

    1. Put the sugar and vanilla essence in a saucepan with most of the milk. Mix the cornflour with the remaining milk and add.
    2. Continue stirring over a low heat until all the sugar has dissolved and the mixture is smooth.
    3. Increase the heat and boil briskly until the sauce has thickened.
    4. Remove from the heat and stir in the broken chocolate and butter. Beat together until glossy.
    5. Pour into a suitably sized jug or gravy boat and serve with ice-cream and/or warm vanilla sponge.
    This sauce can be frozen in containers. Reheat in a saucepan.