Tuesday, 6 September 2011

Tuesday Recipe Spot – Faff-Free Cooking with Jackie Johnson


Tuesday Recipe Spot – Faff-Free Cooking with Jackie Johnson

My motto has always been 'Never trust a skinny cook!' I do like to share recipes that I know work for me. They are not necessarily of my invention – but I will always give you the origin and maybe the story behind them! These recipes are relatively easy to make – hence the title, Faff-Free Cooking.'

So today's treat is …. Bounty Bar Cake!

Ingredients

Cake

50g desiccated coconut

150ml milk

150g self raising flour

25g cocoa powder

150g caster sugar

150g margarine or butter

2 eggs

Icing

100g dark chocolate

50g butter

1, Put the desiccated coconut in a small bowl with the milk and leave for an hour or so to let the coconut soak up the milk.

2, Sift the flour and cocoa powder into a mixing bowl. Add the sugar in and mix well.

3, Add the butter (or margarine) and the eggs and using a hand held electric whisk beat for a couple of mins until the mixture is light and creamy. You can beat with a wooden spoon but you need to do it for longer.

4, Stir in the coconut and any residual milk until nicely combined.

5, Grease a 2lb loaf tin and spoon the mixture into it and level the top. Bake in a pre heated oven of Gas4/180C for 50mins.

6, Leave the cake to cool in the tin for 10 mins then leave to cool on a wire rack.


To make the chocolate icing

1, Have ready a small pan of simmering water and place the chocolate in a small heatproof bowl. The bowl should just sit over pan but not touch the water.

2, Allow the chocolate to just melt and then take off the heat and beat in with a wooden spoon the butter gradually until smooth and glossy.

3, Put it aside for 5-10 mins to let it thicken then spread all over your cake!


'A taste of paradise' all right!

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