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 .

Recipe

280g self raising flour

70g butter

1 tbsp caster sugar

55g chocolate chips

150 ml whole milk

plain flour for dusting

Instructions

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.

Chocolate Tiffin Cake

With all the delicious desserts that have preceded this post I felt it was time to get back to something more staple what better way to do that than a Chocolate Tiffin Cake full of delicious ingredients such as Biscuit,Cherries,fruit and of course Chocolate what a combination. This combination would grace any lunch box especially in today's economic times this Tiffin cake will give you the energy and lift you at any time of the day to carry out your daily tasks and even make you happier in those tasks hopefully. Give a try and please let me know.

Ingredients
200g butter
2tbsp golden syrup
200g dark chocolate chopped (50%60% cocoa solids)
200g digestive biscuits crushed
50g walnuts chopped
50g glacŽ cherries halved
50g desiccated coconut
50g raisins

Instructions
Melt the butter syrup and chocolate together in a saucepan (or in a microwave on medium setting).
Stir in the next five ingredients and combine well.
Pour the mixture into a lightly buttered 24cm round cake tin.
Once cold place in the refrigerator overnight  or for at least 4 hours.
To serve cut into thin wedges and serve with some pounog cream or ice cream.
Macs tip
You can use toasted hazelnuts or unsalted pistachios instead of the walnuts and dried apricots pear or mango instead of the cherries. You can also make it even richer by topping with a thin layer of melted chocolate. Remember to serve in thin slices unless you belong to the Death by Chocolate brigade like me of course.

Chocolate facts

During World War II the U.S. government recognized chocolate's role in the Allied Armed Forces. It allocated valuable shipping space for the importation of cocoa beans.Today, the British Army standard ration pack includes 2 chocolate bars.

Free Recipe @ Macs meals: Chocolate bread and butter pudding (Chocolate)

Here is one of my dads Favourites and especially in the winter months but can also be used in the summer served with a rich Raspberry sauce really refreshing and makes it seem really light.

1 teaspoon unsalted butter
4 large eggs
1 cup firmly packed light brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1 teaspoon pure vanilla extract
1 cup semisweet chocolate chips, melted
1/4 cup Grand Marnier or other orange flavored liquer
2 cups half-and-half
8 slices day-old white bread, crusts removed and cut into 1/2-inch cubes (about 4 cups)
2 cups semisweet chocolate chips
(Spiced Cream)
1 quart heavy cream
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg"
For spiced cream recipe and instructions click here

Please submit all quick and easy chocolate recipes to macsmeals.