This is the recipe which we made at Croydon High School for Girls. We used a small foil baking tray 20 x 16 x 3 cms lined with baking paper.

50g block butter
85g caster sugar
35g soft brown sugar
60g Bourneville chocolate
1 tablespoon cocoa powder
2 teaspoons golden syrup
50g plain flour
¼ teaspoon baking powder
1 egg
50g white chocolate drops/walnuts or Oreos

Preheat oven to 180C/Fan 160C/Gas Mark 4

Grease the Baking Tray with a little butter and line with paper

Put the chocolate on a chopping board and chop finely with a cook’s knife

Put the butter, sugar, chopped chocolate and syrup in a saucepan. Melt gently over low heat stirring with a wooden spoon. Take off the heat and cool a little

Crack the egg into a measuring jug and loosen with a fork

Measure the flour, baking powder and cocoa powder into an ingredient bowl and mix together with your fingers

Pour the egg into the mixture in the pan and mix.

Sieve the flour mixture into the pan and fold in

Pour mixture into the tray and sprinkle with white chocolate drops, walnuts or broken up bits of Oreos. Bake for about 20 minutes until risen and firm around the edges

It should be a little moist in the middle – it will firm up on cooling

Cool in the tin. The top will crack and sink a little – don’t worry, this is normal

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