It has been cold today, a sudden winter has arrived just at the end of autumn. We awoke today to snow on the ranges out of our windows and a southerly breeze in the air. Miss Muffin was sent home from school today as they had no power and the building was too cold.
Days like this require a pudding, this must be what we Brits call, a school dinner pudding. At school I would eat anything, even the dreaded liver, to get to the pudding. My ultimate favourite was cherry shortbread with pink custard. Chocolate shortbread with custard came a close second.
This recipe is from the Cadbury website – Chocolate Shortbread. I did as stated, next time I will double it. I am going to blog the recipe doubled so that I don’t forget. I cooked it in a rectangular tin and sliced while still warm. It was delicious and easy to make. The custard was ready-made, that is how we like it.
Chocolate Shortbread - Muffinmum.com
250g butter, softened
2/3 cup caster sugar
1 teaspoon vanilla
1 1/2 cup flour
1/2 cup cocoa
Grease and line a 20cm x 20cm baking tin
Heat oven to 180 c
Cream butter , vanilla and sugar until light and fluffy.
Sieve flour and cocoa over the creamed mix and stir until a dough forms.
Press into prepared tin.
Bake for around 15 minutes until it feels dry on top.
Place tin on top of a wire rack, allow to cool until you can handle it.
Remove shortbread and cut.
Store in an airtight container or eat with custard as soon as possible.
