Ingredients Utensils
75g chopped dates Baking tray 20 x 16 x 3 cms
100g Stork margarine
100g self-raising flour
100g muscovado sugar
2 eggs

50g block butter (preferably unsalted)
100g light soft brown sugar

Preheat oven to 180c 160c FAN Gas 4

Line baking tray with baking paper

Put the sauce ingredients in a Small Pan and heat gently until the sugar and the butter have melted. Pour into the baking tray. Tip the tray around so that the sauce covers the base.

Put the dates in a bowl and cover with boiling water. Leave to soak.

Put the margarine and muscovado sugar in a Mixing Bowl and cream with a Wooden Spoon

Crack the eggs into a measuring beaker and loosen with a Fork. Add slowly to the creamed mixture while beating with the Wooden Spoon.

Put the flour into a Sieve and sift over the creamed mixture. Fold in with a Large Metal Spoon

Drain the dates in the Sieve and fold into the creamed mixture. Place in blobs over the toffee sauce and then level off

Bake for about 25 minutes or until golden brown and firm to the touch in the middle

Serve warm with cream or ice-cream

Ingredients Utensils
Base Baking tray 20 x 16 x 3 cms deep
60g chocolate digestive biscuits Baking paper to line
30g unsalted butter
200g Nestle caramel
100g Bourneville dark chocolate
2 eggs
200g fresh raspberries
25g Bourneville dark chocolate

1. Grease the Baking Tray with a little butter and line with Paper

2. Put the biscuits in a Plastic Bag and crush with a Rolling Pin or base of a Pan.

3. Melt butter in a Pan and add the biscuit crumbs. Mix together and then line the base of the baking tray. Chill while you make the filling.

4. Put the caramel in a Bowl and beat until smooth. Spoon onto the biscuit base and level out (be careful not to dislodge the crumbs).

5. Put the raspberries in a Sieve and rinse under cold running water. Pat them dry in a clean Tea Towel. Sprinkle the raspberries over the caramel.

6. Separate the eggs. Put the yolks in a Small Bowl and the whites in a large Mixing Bowl.

7. Melt the chocolate in a Bowl on top of a pan of simmering water*. Take the bowl off the heat and mix in the egg yolks.

8. Whisk the egg whites until stiff with a Balloon/Electric Whisk

9. Add about ⅓ of the egg white to the chocolate and mix in thoroughly to loosen the mixture.

10. Add the rest of the egg white and fold in with a Large Metal Spoon.

11. Spoon the chocolate filling on top of the raspberries.

12. Either grate the 25g chocolate and sprinkle on top, or melt the chocolate and drizzle over the top. Chill in the fridge for about an hour to firm up.

A sneaky peek into the day of a happy baker making bread. Flour, water, salt, time and passion, is all you need to make good bread (…you might want to get an oven also…) This video was made by Vincent Talleau a talented young baker working with the Aston Bakery in Waterloo. He really hopes that young people will want to become bakers after watching it, and also to have more respect for bread in general, once they see how much work goes into making good bread.


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