Tasha's Fantastic Fudge Recipes
Tashas Homemade Fudge Sauce.
8 pieces of fudge
250 ml cream
Cut fudge into small squares and put into glass or microwave dish. Add cream. Microwave for 2 minutes and stir. Return to microwave and cook for a further minute. Stir until smooth. If still lumpy cook for further minute until smooth and creamy.
The sauce can be made ahead and gently warmed when serving with your dessert. Fudge sauce can be served on ice cream, any baked pudding, or just eat it off the spoon!
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COOKING WITH PIXIE AT THE CHOCOLATE CARNIVAL
Hidden Chocolate River Pudding
1 cup flour
2 teaspoons baking powder
1 tablespoon cocoa
half cup sugar
1 egg
half cup milk
60 g melted butter, melted
1 teaspoon vanilla
TOPPING
2 tablespoons cocoa
1 cup sugar
3 cups boiling water
Preheat oven to 180. Grease ovenproof dish.
Sift flour and cocoa into a bowl add sugar. Make a well in centre.
In a jug beat the egg, add the milk, melted butter and vanilla essence. Add to the dry ingredients and combine until lump free. Pour into greased dish.
Combine sugar and cocoa for topping and sprinkle evenly over the batter. Pour one and a half cups boiling water gently over the ingredients in the baking dish.
Bake for 30 - 40 minutes or until cooked. A sauce will have formed underneath. Serve hot with cream or ice-cream.
For a nutty alternative add half a cup of chopped walnuts to the pudding batter.
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Fudgy Chocolate Fridge Tart
225 g marg/butter
500g sifted icing sugar
2 tablespoons cocoa
2 eggs
1 teaspoon vanilla
1 packet marie biscuits, roughly crushed
Melt marg/butter slowly in pot. Add cocoa and icing sugar and mix well. Add the beaten eggs and cook on a low heat for 5 - 8 minutes. Add crushed maries. Pour into greased container, portion while still warm and place in fridge.
OPTIONS
Nuts and fruit can be add for variation.
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PRO-NUTRO SQUARES
185g marg
90g sugar
One and half cup flour
2 tablespoon cocoa
1 cup pro-nutro
three quarters cup coconut
1 teaspoon baking powder
pinch salt
Cream marg and sugar. Add dry ingredients and mix well. Press into greased pan and bake for 20 minutes at 150.
TOPPING
5 heaped tablespoons icing sugar
2 teaspoons cocoa
knob of butter
Mix all ingredients with a little boiling water and spoon over biscuit mixture hot from the oven. Cut into squares when cold.
