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.

INGREDIENTS:

200 gram any flavour fudge
400ml milk or cream

Block HB vanilla icecream

EQUIPMENT:
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.