Yield: 1 servings
Measure | Ingredient |
---|---|
1 \N | 100 gram bar Cadbury's Bournville chocolate |
50 grams | Soft margarine; (2oz) |
50 grams | Soft brown sugar; (2oz) |
2 \N | Eggs |
75 grams | Self-raising flour; (3oz) |
125 grams | Soft cream cheese; (4oz) |
25 grams | Caster sugar; (1oz) |
1½ litre | Vanilla ice-cream; (21/2 pints) |
1 pack | Cadbury's milk chocolate Buttons |
36 \N | Seedless raisins |
1 \N | Liquorice bootlace |
\N \N | A 12 space bun tin or 12 paper cases and |
\N \N | ; a baking tray |
\N \N | An ice-cream scoop |
TO DECORATE
ALSO YOU WILL REQUIRE
Melt the chocolate, then beat in the fat, brown sugar, 1 egg and flour.
Beat thoroughly for 3 minutes, then divide between the bun tins or paper cake cases.
Beat the cream cheese with the caster sugar and remaining egg, then drop a good teaspoonful of the mixture onto each bun. If you use paper cake cases, arrange them close together on a baking tray so that they do not spread.
Bake in an oven Gas Mark 4 / 180øC / 350øF for about half an hour until well risen. Turn out if using a bun tin, then cool on a wire tray.
The bears' heads can be made in advance and stored in the freezer. To make them, take scoops of ice-cream and decorate with Button ears on top, raisin eyes and noses and liquorice mouths. Just before serving, place a head on each bun.
To make brown bears use chocolate ice-cream with Cadbury's creamy-white Buttons for ears.
Converted by MC_Buster.
NOTES : The ice-cream won't have a chance to melt on these - they will be demolished in seconds but serve them in small dishes just in case. Makes 12.
Converted by MM_Buster v2.0l.