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8th September 2016 | ice cream
This summer we’ve been asking friends, family and the public to give their feedback and let us know their favourite flavours. Runner up was Sticky Toffee Dream, but the winner was White Mint and Chocolate Crisp. Described by an individual as ‘the best ice cream they’ve ever tasted’ this flavour will dance on your tongue whilst the chocolate crisps bring a small surprise to every mouthful. We’ve come up with the perfect chocolate fudge cake recipe to enjoy with some of Dalton’s White Mint and Chocolate Crisp ice cream.
Daltons favourite chocolate fudge cake recipe:
10oz caster sugar
2 Daltons free range eggs
6oz self- raising flour
2oz cocoa powder
1 tbsp Daltons fresh milk
Line an 11”x7” tin with greaseproof paper. Melt the margarine. Put the sugar in a mixing bowl then pour in the melted margarine and mix well. Beat in eggs, add flour, cocoa and milk, and then mix well. Pour all into the prepared tin, and cook for 20 minutes at 180 degrees celsius (gas mark 4). Once cooked, leave to cool then cut into square chunks.