Monday, April 21, 2014

Chocolate Scones

Hi yes I'm back just like a bad penny as most of you know by now I am not the most prolific or consistent Blogger I would like to think when I do blog it is of good quality and worth reading so I am going to make a real effort to try and increase my blogging rate I cannot promise to blog every day or every two days  but I am going to try really hard to complete a series of blogs covering and enable-ling you to produce your own English afternoon tea party and of course all the items will be chocolate based.

With the Olympic games fast approaching in Britain 2012 there has been a resurgence in the great British tradition of Afternoon teas which originated in the early 1840's.In these difficult global times Britain is eager to impress visitors and investors to our great country and what better way to do it than trough peoples stomachs and peoples passion for food which I believe has never been greater.

However afternoon tea is normally taken in high classed establishments or tea shops and with that comes at a hefty price so I am hopefully going to show you some recipes for you to produce your own lavish afternoon tea I will be staying away from sandwiches I will leave that to your own imagination or if any bloggers out there wish to guest post ideas for sandwiches please do contact me

So to kick of something every afternoon tea should have scones no ordinary scones these are Chocolate scones usually eaten with a variety of jams and often served with clotted cream .


280g self raising flour
70g butter
1 tbsp caster sugar
55g chocolate chips
150 ml whole milk
plain flour for dusting


1. Pre heat oven to220°C /425°f/gas mark 7. Lightly grease a baking sheet.
Place flour in the mixing bowl.Cut the butter in to small pieces and rub it into the flour with your fingertips until the scone mixture resembles fine bread crumbs.
2. Stir in the caster sugar and chocolate chips.Mix in enough milk to form a soft dough.let the dough rest for 10 mins.
3. Dust a work surface with flour and roll out the dough to form a rectangle 10x15cm/4x6 inch about 2.5cm thick/1 inch thick. cut the dough into 9 rectangles.
4. Place scones well separated on prepared baking sheet.Brush the top with a little milk.And let the scones rest for 10 mins.
5. Bake in the preheated oven for 10-12mins until risen and golden brown and enjoy.

Macs tip

It is important to give the dough resting periods as described.The dough can be cut into any shape you wish circles,heart or triangles just remember to keep the same thickness.

Saturday, June 30, 2012

Chocolate Charlotte

Whilst deciding what to make on this very humid day I decided to check out some of my archived recipes and I found this little gem. I have very fond memories of this recipe which I was introduced to whilst on  a six month tour of Canada in 1982 at B.A.T.U.S which stands for British Army Training Unit  Suffield that was the official  name to all of us it actually stood for British Alcoholic Training Unit Suffield, and believe me it was.I was shown this recipe by a little old lady who was a farmers wife who was absolutely amazing when it came to making deserts and soups that were to die for made with almost anything you could imagine.During my time in Canada I was fortunate to go A.W.O.L and I say fortunate because two of us hitch hiked over 2,500 miles across  Canada starting from Medicine Hat (Alberta) And finishing up in Sudbury(Ontario)passing through some amazing places with Moose jaw,Regina,Brandon and  Winnipeg to name just a few of some of the places we visited,meeting some really interesting people and seeing some of the scenes in the amazing country that is Canada. Any way sorry for that back to the recipe and this would be a great dish to have during the summer months so without further ado the recipe.

Chocolate Charlotte

Serves 8


about 22 bourdoir biscuits (lady-fingers)
4 tbsp orange-flavoured liqueur
250 g/ 9 oz dark chocolate
150 ml/ 1/4 pint double (heavy) cream
4 eggs
150 g/ 5 1/2 oz/ 2/3 cup caster (superfine) sugar

To Decorate

150 ml/ 1/4 pint/ 2/3 cup whipping cream
2 tbsp caster (superfine) sugar
1/2 tsp vanilla flavouring (extract)
large dark chocolate curls
chocolate leaves or chocolate shapes


1.Line the base of a Charlotte mould (mold) or a deep 18 cm/ 7 inch round cake tin (pan) with a piece of baking parchment.

2.Place the boudoir biscuits (lady-fingers) on a tray and sprinkle with half of the orange flavoured liqueur. Use to line the sides of the mould (mold) or tin (pan), trimming if necessary to make a tight fit.

3.Break the chocolate into small pieces, place in a bowl and melt over a pan of hot water. Remove from the heat and stir in the double (heavy) cream.

4.Seperate the eggs and place the whites in a large grease-free bowl. Beat the egg yolks into the chocolate mixture.

5.Whisk the egg whites until standing in stiff peaks, then gradually add the caster (superfine) sugar, whisking until stiff and glossy. Carefully fold the egg whites into the chocolate mixture in 2 batches, taking care not to knock out all of the air. Pour into the centre of the mould (mold). Trim the biscuits (lady-fingers) so that they are level with the chocolate mixture. Leave to chill for at least 5 hours.

6.To decorate, whisk the cream, sugar and vanilla flavouring (extract) until standing in soft peaks. Turn out the Charlotte on to a serving dish. Pipe cream rosettes around the base and decorate with chocolate curls and leaves.

Macs Tip

Chocolate Decorations can be bought at most cake decorating stores if you do not know how to make them or don't have much time.

Chocolate Facts

The first cacao trees were found growing in the Amazon river basin and the foothills of the Venezuelan and Colombian Andes.

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