Spinning Cake: Jubilee’s Squidgy Chocolate Squares

This recipe comes from SpinningGill and originates with a friend of hers, Julie (aka “Jubilee”). It’s a relatively economical Chocolate Brownie recipe (I have some recipes that almost require a second mortgage in order to produce a batch of brownies!) Gill provided it to the Spinning Ladies – I made it first and other hostesses have also made batches for spinning group. “Tried and Tested” I think must be the phrase… I took note  of Gill’s recommendation at the end, and made double – though one batch would probably have been sufficient, These are rich and a little goes a very long way.

This recipe dates back somewhat, so the measurements are Imperial. I am too lazy to convert them right now, so you are on your own. Sorry.

All recipe notes are Gill’s.

Ingredients

  • 4oz Butter or Marg
  • 2 eggs beaten
  • 1/2 tsp Vanilla essence
  • 2oz Cocoa powder
  • 8oz Caster sugar
  • 2oz SR flour
  • 2oz chopped mixed nuts (I use Walnuts)

Topping

  • 3oz Plain chocolate
  • 2oz Golden syrup

Method

  • Grease and line a 7x7x1″ tin.
  • Heat oven to 170deg (fan oven).
  • Melt fat in a saucepan,
  • stir in remaining ingredients
  • Spoon into tin, spread out
  • and cook for 20-25 minutes.
  • Leave to cool in tin.

To make topping

  • Put chocolate and golden syrup into small saucepan
  • and heat slowly over a low heat, stirring until chocolate melts.
  • Pour over base and level out.
  • Leave to cool in tin
  • Cut into 9 or 12 squares.

Notes

May be frozen

I suggest doubling up for spinners!

My comments

  • The usual comments apply regarding butter, chocolate, and vanilla. Best results come from better ingredients – so use butter, high cocoa content, and quality vanilla for best results.
  • The usual caveat that comes with all brownie recipes certainly applies here – beware overcooking, brownies need to be moist and gooey.
  • The topping  is deliciously scrummy when made with dark bitter chocolate. Very moreish.

I haven’t tried variations yet, but one or two that spring to mind might be:

  • Marble the topping with dark/milk or dark/white chocolate
  • Replace, or add to, the nuts some dried sour cherries
  • Replace, or add to, the nuts some chopped chocolate chunks

Recently, at the: Crooked House

Bare Naked

Bare Naked

We are home again, after a month-long trip away. A trip during which I completely failed to get my laptop out. It was good to come home. We were driving along, close to Le Dorat at the time, when I felt that “aren’t we fortunate to live in such a lovely part of France” feeling washing over me. I had a sudden urge to invite all my friends to come and stay and to shareContinue readingBare Naked

A Month in France: Nothing is Lost

A Month in France: Nothing is Lost

I am lagging on the Month in the Country prompts, and lagging badly at that. I have a list of prompts t be caught up on and I shall be working my way through them here, or at Scattered Thoughts depending on where the post most naturally sits. I have elected to tackle the prompts not in date order necessarily but to seize upon prompts that offer me space in which to write down the things that I am feeling the need to say. Even if I need to crowbar it in. The thing is, I am going to continue to be short of time and space in which to write and so a two-for-one is useful and I hope to do as many of those as I can. Seems like a plan? … Continue readingA Month in France: Nothing is Lost

Recent movements of the: Deux Escargots

October 27, 2020 at 12:32PM

Apparently Aragon has locked down travel today. Seems we made the correct decision in getting back to France quickly. Yesterday was tough but we seem to be moving on again without resting. The Aire was not very lovely and the noise incessant. Half Term effect is in full throttle. As well as children being alarming,… Continue reading October 27, 2020 at 12:32PM

October 26, 2020 at 02:35PM

#livereportingfromtheroad #france #autumn2020