Yield: 8 servings
|1||370 gram pkt puff pastry; thawed|
|125 grams||Chocolate cake crumbs; (4oz)|
|50 grams||Ground almonds; (2oz)|
|125 grams||Flaked almonds; (5oz)|
|50 grams||Glac cherries; chopped (2oz)|
|60 millilitres||Clear honey; (3 Tbs)|
|5 millilitres||Almond or vanilla essence; (1 tsp)|
|8||Cadbury's Flake from the 99 pack|
|A baking tray; lightly greased|
ALSO, YOU WILL REQUIRE
Roll pastry into an oblong measuring 25 x 30cm (10 x 12 inches). Mix the cake crumbs and ground almonds with ¾ of the flaked almonds and the cherries. Beat eggs, 2 tablespoons of honey and essence together, mix into dry ingredients. Spread the filling over the pastry and lay the eight Flakes in pairs down the centre, leaving a narrow border. Then spread the grated chocolate over half of the filling, brush border with water and fold over the side without the grated chocolate sealing the edges and ends. The actual amount of chocolate used will depend on how "chocolatey" you would like the centre filling to be. Place on the baking tray with the fold underneath. Brush with warm honey and sprinkle with remaining nuts. Bake at Gas Mark 4, 180øC, 350øF for 25-45 minutes until golden brown. Cover if necessary to avoid burning. Serve warm or cold.
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