Ah progress, could we not agree to a more linear approach to our adventures?
Having decided to jump in with both feet and aggressively line the bimah cloth, I’m now picking out the lining and starting again. I haven’t exactly decided how, which is a touch awkward, but at the speed I’m going with it, there’s plenty of time to work things out.
The cake of the week (quite apt, really) is Broken Biscuit Cake (or Tiffin, or Fudge Cake). It’s a rather glorious cupboard-cleaning exercise, and this particular one isn’t quite as lavish in terms of chocolate as many recipes (but still tastes like it).
Marie’s Grandma’s Tiffen (or Ailene’s Fudge Cake)
4 oz butter
4 oz sugar
1 1/2 tablespoons drinking chocolate
1 1/2 tablespoons milk
1 cup fruit and nuts (or other lumpy things you’d fancy)
1/2 pound digestive biscuits, crushed in varying sizes
Grease and line a 9 inch square tin or traybake pan.
Melt butter and sugar in a pan, add drinking chocolate and milk (and fruit if using). Simmer for three minutes. Gradually add remaining ingredients and mix well. Press into the pan and cover with melted chocolate (add a half slice of toast’s worth of butter to the chocolate before you start to melt it so the chocolate doesn’t crack). Cool.
I used pretzels because LYM can’t eat nuts and I’m still undecided about putting fruit in chocolate. This one turned out a little crumbly because I didn’t measure any of the crispy bits, but if I’d stirred in a little of the melted chocolate I think it would have been perfect.
Certainly, it’s soothing my picking-out angst!