125gm (4oz) Butter
1 cup Sugar
2 Eggs
1 teaspoon Butterscotch Liqueur
2/3 cup Cocoa Powder
1/4 cup Hot Water
2 teaspoons Sweet Semillon Vinegar
1 cup Milk
1 3/4 cups Plain Flour
1 teaspoon Baking Powder
1 teaspoon Bicarbonate of Soda
Pinch Salt
Dark Chocolate Port, to pour over when cooked
Cream or Ice-cream - optional
1. Beat butter until creamy, add sugar, eggs and Butterscotch Liqueur and beat until light and fluffy.
2. Blend cocoa in hot water to make a smooth paste. Gradually add to creamed mixture.
3. Add Sweet Semillon Vinegar to milk to sour.
4. Sift together flour, baking powder, bicarbonate of soda and salt.
5. Add to creamed mixture alternately with sour milk. Stir lightly but thoroughly.
6. Pour into two greased 20cm (8in) sandwich tins and bake in a moderate oven 30 minutes or until tops spring back when lightly pressed.
7. Cool in tins for 10 minutes then turn out.
8. Pour over Chocolate Port whilst still warm.
9. Serve with cream or ice-cream.
Hello, just wondering when you are next at Southbank? What time are you at the markets until? I've run out of Splice & Jellybean & am going to burst if I have to wait too long to buy more! ;) (I probably can't make it this Sunday since I'll be at Mt Tamborine!)
I just want to say I LOOOOOOOOOOOVE your products, & the service is super-friendly each time my friends & I visit you out at Stanthorpe.
Will you be starting a fan page on Facebook? I did a search & there was a 'Castle Glen' on there, but it wasn't your one! :(
