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Ingredients
- 110 gFlour, wheat, white, plain, soft
- 1 1/2 tspGinger, ground
- 1/4 tspBicarbonate of soda
- 32 gSugar, white
- 29 gSugar, brown
- 45 gButter, unsalted
- 3 gOil, rapeseed
- 6 gTreacle, black
- 15 gMilk, whole, UHT
- 1 tspVanilla extract
- 44 gChocolate, white
- 20 gFudge, homemade
Per serving
225 kcal2.5g protein34g carbs10g fat
Nutrition calculated from 12 of 12 ingredients
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Method
- 01
Before starting
60 minFreeze the fudge
- 02
Start
1 minMix the flour, ginger and bicarbonate of soda.
- 03
Add butter and sugars
3 minBeat the softened butter with both sugars in a separate bowl until completely combined, but do not whip it until light and fluffy.
- 04
Add liquids
1 minMix in the rapeseed oil, treacle and vanilla with the butter and sugar
- 05
Add dry ingredients
2 minFold in the dry ingredients butter do not over-mix
- 06
Add milk
2 minGradually mix in the milk. The mixture may look slightly split; that is fine.
- 07
Add chocolate
2 minAdd the chocolate and frozen fudge, reserving a few pieces for the tops.
- 08
Divide
1 minDivide into portions of approximately 50g. Form thick pucks about 5cm across, keeping exposed fudge away from the bottoms and edges.
- 09
Refrigerate
140 minRefrigerate for two hours, then freeze for 15–20 minutes. This is particularly important now that butter is the only solid fat.
- 10
Bake
10 minBake from very cold at 180°C conventional/160°C fan for 11-13 minutes. Remove them when the edges are set but the centres remain pale and visibly soft.
- 11
Rest
15 minLeave on the baking tray for 20-30 minutes. If they spread unevenly, circle a large cutter or mug around each one immediately after baking to reshape it.
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