Yield: 8 servings
|200 grams||Plain flour; (7oz)|
|25 grams||Semolina or rice flour; (1oz)|
|40 millilitres||Cadbury's Bournville cocoa; (2 Tbs)|
|40 millilitres||Soft brown sugar; (2 Tbs)|
|150 grams||Butter; (5oz)|
|1||100 gram bar Cadbury's Bournville chocolate|
|40 millilitres||Apricot jam; (2 Tbs)|
|50 grams||Each of candied pineapple; mixed peel, glace|
|; cherries, stoned|
|; dates and walnuts|
|; or blanched almonds|
|A little angelica|
|25 grams||Icing sugar; (1oz)|
|A baking tray|
FOR THE SHORTCAKE
ALSO, YOU WILL REQUIRE
Measure the dry ingredients and sugar for the shortcake into a bowl. Rub in the butter until the mixture resembles breadcrumbs (this can be done in a food processor). Work the mixture together. Roll on a lightly floured surface into a 25cm (10 inch) circle. Lift this onto the baking tray.
Cut out a 10cm (4 inch) circle from the centre and use this to make a few diamond-shaped pastry leaves, marking on the veins; place on the baking tray too. Prick the ring with a fork and crimp the edge. Allow to rest in the fridge for ½ hour if possible, then bake at Gas mark 5/190 C/374 F for about 12 minutes until cooked.
Chop each square of chocolate into four and sprinkle them over the shortcake immediately it comes out of the oven.
Warm the jam and stir in all the fruit and the nuts, chopped as necessary.
Carefully spread this over the cool shortcake ring; add the biscuit and angelica leaves.
Mix the icing sugar with lemon juice then drizzle the glace icing over the top. Lift on to a pretty plate or cake board and decorate with a ribbon bow.
Converted by MC_Buster.
NOTES : Although this is specially for Christmas time, do try it on other occasions.
Converted by MM_Buster v2.0l.