Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 150 grams | Cadbury's Bournville chocolate |
| 350 grams | Soft margarine; (12oz) |
| 75 grams | Icing sugar; (3oz) |
| 5 millilitres | Vanilla essence; (1 tsp) |
| 60 millilitres | Milk; (3 Tbs) |
| 350 grams | Plain flour; (12oz) |
| 175 grams | Cornflour; (6oz) |
| 2½ millilitre | Baking powder; (1/2 tsp) |
| 284 millilitres | Double cream; (1/2 pint) |
| 1 \N | 150 gram car thick and creamy strawberry |
| \N \N | ; yoghurt |
| 225 grams | Strawberries; (8oz) |
| 2 \N | Kiwi fruits |
| \N \N | A large piping bag fitted with a star |
| \N \N | ; nozzle |
| \N \N | Two baking trays lined with parchment |
| \N \N | ; paper |
TO COMPLETE
ALSO, YOU WILL REQUIRE
Melt the chocolate. Cream the margarine and sugar until very pale, then add the melted chocolate, essence and milk. Beat in the dry ingredients, beating until the mixture is really light.
Fill the piping bag then pipe quite deep whirls into a circle measuring 20-22.5cm (8-9 inches) on a baking tray. Pipe extra whirls on another tray, allowing room to spread. Bake at Gas Mark 5, 190øC, 380øF for 15-20 minutes until cooked. Leave to harden before lifting off. Freeze for up to 3 months if required, packing carefully. Whisk cream and yoghurt together and pipe onto the biscuit base. Decorate with slices of fruit and a few biscuit whirls - eat the remainder ! Converted by MC_Buster.
NOTES : Serves 8-10.
Converted by MM_Buster v2.0l.