GET BAKING WITH YOUR CHILDREN OVER THE CHRISTMAS HOLIDAY!
Rudolph the Red-Nosed Reindeer, had a very shiny nose and if you ever saw it...
Ingredients :
For the sponge:
200g butter, cubed
200g plain chocolate, broken into squares
200g light soft brown sugar
2-large eggs, beaten
1 tsp vanilla extract
For the Icing
200g plain chocolate, broken into squares
100ml double cream, not fridge-cold
50g icing sugar
For the reindeers
12 large milk chocolate buttons
24 white chocolate buttons
12 red smarties
Black icing pens
Mini pretzels
1.Get started: Heat oven to 140C fan/gas 3. Line a 12-hole muffin tin with paper cases. Gently melt the butter, chocolate, sugar and 100ml hot water together in a saucepan, stirring frequently. Then set it aside to cool a little while.
2.Make your cakes: Stir the eggs and vanilla into the mixture. Put the flour in a large mixing bowl, and stir in the chocolate mixture until smooth. Spoon into the cases so they are equally full. Bake on a low shelf in the oven for 20 minutes and then leave them to cool.
3.Ice the tops: To make the icing, melt the chocolate in a heatproof bowl over a pan of barely simmering water. Once it has melted, turn off the heat, stir in the double cream, sift in the icing sugar and mix well. When spreadable, top each cake with some icing.
4.Have fun decorating: Position a milk chocolate button on top of each cake, then 2 white chocolate buttons above it. Use a little icing as glue to stick a red Smartie onto the milk chocolate button for a nose. Then use your icing pens to draw black dots on the white buttons for eyes. Stick 2 pretzel top halves into the top of each cake for antlers, and stick the bottom half of a pretzel under the Smartie for a mouth.
THE CAKES WILL KEEP IN A SEALED CONTAINER FOR A FEW DAYS BUT I DOUBT THEY WILL EVEN LAST THAT LONG ... YUM YUM YUM!
