We Should Cocoa is hosted by Rachel Cotterill this month, who has challenged us to use chocolate in an Easter creation. The coconut challenge round up can be seen here. You can read all about We Should Cocoa and how to enter on Choclette’s blog here.
I haven’t had a hot cross bun this year.
I seemed to forget about them when in the supermarket. Or run out of hours in the day to make some at home.
I like to think it’s my subconscious being protective. It remembers the mince pie binge that happened over Christmas and so it’s purposefully making me forget about them.
I’ve tricked it with fudge though. Two can play that game…
1 x 397gr can of condensed milk
450gr light soft brown sugar
75gr raisins, chopped roughly
1 tsp vanilla extract
1tsp mixed spice
30gr white chocolate, melted for decoration
1, In a large, heavy based saucepan combine the condensed milk, milk, sugar and butter and set over a medium-low heat. Stir until complete dissolved and then bring to a boil.
2, Stirring continuously bring it to soft ball temperature (118o/c) and then remove from the heat. Stir through the raisins, vanilla extract and mixed spice.
3, You now need to beat the fudge until it thickens and starts to set, don’t scrimp on this stage, this part will incorporate air in and give it it’s crumbly and super melt in the mouth texture.
4, Pour into a 20cm lined baking tin and leave to set completely.
5, Divide into squares and the using the melted chocolate, pipe little crosses on top. Leave these to set before eating.
This recipe and text was originally posted on Corner Cottage Bakery. You can see the original post here.
Why is this post now here? Click here to read all about my move from Corner Cottage Bakery to Honey & Dough.