Ingredients
- 8 level tablespoons self rising flour
- 3/4 cup soft creamed butter
- Tinned peaches and pears, with syrup
- 1 tablespoon runny syrup
- 4 tablespoons sugar
- 4 large eggs, beaten
- 4 tablespoons drinking chocolate
- Small jar of chocolate spread
- Milk
- 2 tablespoons maple syrup
- Grated chocolate
Method
- Rub butter or margarine on greaseproof paper.
- Mix together the self raising flour and soft creamed butter until like bread crumbs and the flour is well sieved through.
- Drain the fruit syrup off the tinned peaches and pears. Remember to keep the syrup because you’ll need it later.
- Put the grease proof, buttered paper, in the bottom of the cake tin.
- Quarter the peaches and the pears.
- Put the fruit on top of the grease proof buttered paper.
- Add the runny syrup to the fruit.
- Make a well in the mixing bowl with the bread crumb mixture.
- Add the sugar, eggs, drinking chocolate, chocolate spread, milk, some of the drained fruit syrup, maple syrup to a bowl.
- Mix all gently in and through into the bread crumb mixture until smooth shinny and chocolatey.
- Put the chocolate mixture on top of fruit base and spread the mixture evenly over.
- Place in hot oven at 160° for 45 minutes.
- Take out leave to cool.
- Remove cake base and slide the cake onto plate.
- Turn the cake the right way up so that the fruit base is facing you.
- Remove the grease proof paper.
- Add grated chocolate flake and grated white chocolate, and white and Cadbury’s milk buttons, cut into portions, with toffee sauce, dream topping, cream, milk, or ice-cream.
- For different variations, add strawberries, mandarins, pineapples, fruit cocktail, mixed de-seeded and halved black/green grapes, mixed/currents sultanas and raisins.
- finally your cake now ready