It’s been a mad weekend. First the dentist, then a trip to Birmingham and then on to Leeds to see a band and D’s cousins. (Mark Lanegan Band for those of you with similar interests in music). Leeds is a great city to see bands. We were at the Student’s Union. The gig was brilliant. Mark Lanegan was suitably miserable but in fine velvety-vocal form.
After, we went for a curry. They don’t do curries well up here in the farthest flung corners of the North East. Not like the richly textured, darkly spiced, thick curries of my native Birmingham. No, up here, they think we want dishwater. Loose, generic-brown gravy with token veggies thrown in.
…THANK the Scotch Bonnet for Leeds curry places that stay open until 12.30a.m! I had the best Lentil Dahl I’ve ever had! Big fat button-sized lentils with a thick coating of heavy spice. Yum. Even better than a Brummie curry. 10/10 to you, Leeds. I wish I could recall the name of the restaurant.
Anyway, I digress.
Even before we got to the weekend, the week was crazy too. We held our garage sale on Thursday. It went by effortlessly. Class 15 held their own, selling items in multiples of ten (guess who’s been counting in tens??!). For this sale I made the above Chocolate Tray Bake Cake.
Rich and fudgy yet soft and light.
It sliced beautifully and went down a storm, especially washed down with a hot cup of coffee at break-time. We were more popular than the staff room!
Mmmm, I’m making myself hungry just thinking about it…might have to go and sneak a spoonful of some left-over caramel from a certain Carnation tin I have lurking in the fridge. So much for being good today, then…
Chocolate Tray Bake Cake
340g (1 and 1/3 cups PLUS 2 tbp) unsalted butter
340g (3 and 1/3 cups) caster sugar
280g self-raising flour (2 cups PLUS 1/3 cup) (or plain flour, with baking powder/soda added)
60g (1/2 cup) cocoa powder
60g (1/3 cup) dark chocolate
60g (1/3 cup) milk chocolate
Good, generous squeeze of Golden Syrup
* Preheat oven to 180 degrees C / Gas 4.
* Grease and line a ten inch square cake pan.
* Beat together the butter and sugar until light and creamy.
* Beat the eggs, then add to the butter/sugar gradually. If it curdles, add a small spoonful of flour.
* Sift together the flour and cocoa powder. Slowly mix the flour/cocoa powder into the butter/sugar/egg mixture until combined.
* Spoon the mixture into the tin and bake for 45 – 60 mins. Keep checking it towards the end of baking – it is done when you can insert a skewer into the centre and it comes out clean.
* Allow to cool a little then turn onto a wire cooling rack.
* Melt the chocolate and treacle over a gentle heat in a small pan. Allow to cool slightly.
* When the cake is cold, pour over the chocolate fudge mixture. Ensure it is nice, thick and even. Allow to cool.