Chocolate Brownie recipe

ready-to-eatSo instead of chocolate and butter in my favourite receipe for Brownies I substituted Man of Aran Chocolate Fudge:
Here is the receipe; ingredients: 3 eggs, 7 oz sugar, vanilla essence, 3 oz flour, 3oz cocoa, 5 oz chopped walnuts, teaspoon baking powder and 9oz Man of Aran Chocolate Fudge.
Method: Beat eggs and sugar together over hot bowl of water – when sugar dissolved add vanilla essence and beat until definite trail forms. Sift cocoa, baking powder and flour together; add chopped walnuts then add fudge ( cut into pieces between size of pea and sugar lump).
Stir dry ingredients into egg mixture – add tblsp of boiling water if required to have correct stiff pouring mixture. Pour into lined swiss roll tin and bake in centre of pre-heated oven ( 160degrees) for 25 minutes or until springy to touch. Leave on paper as you place onto wire tray ; when cool cut into fingers removing paper.

Fudge as topping for fairy bun (or cupcake as they now seem to be called)

heavenly-honeycomb-fudge-used-on-cupcakeA very special topping for a bun that really puts it into the league of best-in-the-world
has to be melted Man of Aran Heavenly Honeycomb Fudge….
This photo shows a banana and walnut bun with Heavenly Honeycomb fudge melted on top mmm…Just melt the fudge in a bain-marie, add a little liquid if required and pour.

Chocolate Fudge: a filling for Danish pastries.

Chocolate Fudge in Danish PastriesRemember the terrible winter in 2010 – well I don’t often have enough time to make something as elaborate as Danish pastries but several markets were abandoned and one Saturday there was nothing to be done so I decided to enjoy a session in the kitchen and make Danish pastries. As I did not have any ground almonds to make a filling I sliced the fudge and laid it on the pastry instead – DELICIOUS, see the photo: they tasted every bit as good as they look.

Man of Aran Fudge – for icecream.

Quick and easy recipe, 10 mins max. Ideal for desert at lunch or suppertime Suitable for children to make – under supervision.


200 gram any flavour fudge
400ml milk or cream

Block HB vanilla icecream

Double saucepan
Wooden spoon

Place water in bottom of double saucepan and put onto heat.
Put fudge into top of double saucepan
When fudge nearly melted gradually add cream/milk, stirring all the time.
When desired consistency reached remove from heat.
Pour over icecream and serve immediately.