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Chocolate fudge squares
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100g salted butter
150g 70% chocolate broken into squares
¼ tsp salt
200g light muscovado sugar
3 Waitrose Large British Blacktail Free Range Eggs, beaten
1 tbsp vanilla extract
200g white spelt flour
1 tsp baking powder
30g cocoa powder
2 x 65g Cooks’ Homebaking Fudge Chunks
Crème fraîche and raspberries, to serve
Icing sugar, for dusting
1. Preheat the oven to 190°C, gas mark 5. Line a 34cm x 24cm tin with baking parchment. Melt the butter and chocolate in a saucepan. Stir in the salt and sugar. Set aside to cool down, then mix in the eggs and vanilla.
2. Sift together the flour, baking powder and cocoa powder and make a well in the centre. Gradually add the melted chocolate mixture and stir in with a wooden spoon until just combined – being careful not to overwork the mixture. Stir in the fudge chunks.
3. Tip into the prepared tin and bake for 12-15 minutes, until the sides are cooked but the centre still has a little wobble. Set aside to cool, then keep in the fridge until needed.
4. Serve straight from the fridge, cut into 12 squares, with a little crème fraîche, some raspberries and a dusting of icing sugar.
Cook’s tipThese keep in the fridge in an airtight container for 3 days.
This recipe was first published in July 2018.