Yield: 1 servings
|1||100 gram bar Cadbury's Bournville chocolate|
|50 grams||Soft margarine; (2oz)|
|50 grams||Soft brown sugar; (2oz)|
|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|
|A 12 space bun tin or 12 paper cases and|
|; a baking tray|
|An ice-cream scoop|
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.