Polarbears

Yield: 1 servings

Measure Ingredient
1 100 gram bar Cadbury's Bournville chocolate
50 grams Soft margarine; (2oz)
50 grams Soft brown sugar; (2oz)
2 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 Seedless raisins
1 Liquorice bootlace
A 12 space bun tin or 12 paper cases and
; a baking tray
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.

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