This weekend, it was my turn to brave the three hour
journey and extortionate ticket prices which are the requirements for a trip to
see my boyfriend Tom in Cambridge. The
dessert I made would need to be travel-proof and have minimum decoration but
maximum taste. What could live up to
these criteria better than a chocolate muffin with white chocolate chips?
I used the recipe from the Hummingbird Bakery Cookbook but with chopped up Milky Bar for the
white chocolate. In the spirit of
generosity and an even number of cakes, I made sure to divide the mixture
between the twelve cases, rather than making a few extra.
Aside from making the kitchen smell of chocolate cake
when I brought them out of the oven, the muffins revealed themselves to be sunk
in the middle. This was probably the
result of the oven temperature being too low.
Speaking of sinking, the white chocolate chunks had sunk to the bottom,
which led to much undignified licking of cake cases.
Despite their imperfections, the cakes were chocolatey, moist
and survived the journey to Cambridge.
While this goes to demonstrate their reliable nature, it also helped
that they were locked out of the reach of temptation in my suitcase.
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