As any regular reader will know I’m always mentioning the products of AGA Rangemaster, possibly because I’m a Brand Ambassador, but mainly as they are British and all designed and manufactured in the UK.
Did you know? Rangemaster cookers are made in Leamington Spa on the site where the worlds first Rangecooker, The Kitchener, was developed by Sydney Flavel with a history of over 800 years. There’s one to wow your friends with over dinner!
Now, last night I was ranting on Twitter about how excited I was about seeing British Rhubarb in the supermarket again. But better than that, if you “like” and “Share” on Rangemasters Facebook Page this weekend you can win a FREE Rangemaster Professional Plus 90 worth nearly £2K.
I’ve been writing lots of blogs for Rangemaster recently about whats current, whats new and whats exciting. Have a look!
Next weekend, if you’re in Hampton Court, come along to see me cooking up a storm at the AGA Rangemaster Cookery Theatre, I will be back with my AGA Total Control in a van which you may remember I had last summer. Oh, this will be fun!
So here I am, sitting at my desk writing this in SW London, and the weather is miserable. The lovely Jill – my PR Dalai Lama, suggested that I give you all “something for the weekend”. When it’s wet and it’s miserable it can only mean one thing… CAKE! So here we go – Chocolate Fudge Cake Or, have a look at www.whiskapp.com for 599 other recipes too.Enjoy! And don’t forget to come and say “hello” at Hampton Court next weekend.
Chocolate Fudge Cake
150ml vegetable oil
300g caster sugar
100g dark chocolate
250g plain flour
3 tbsp cocoa powder
2 tsp baking powder
pinch of baking soda
2 eggs, lightly beaten
75ml double cream
10g liquid glucose
125g good quality dark chocolate
Here’s how to make it…
1) Preheat the oven to 180C / 160C if using a fan oven / Gas Mark 4. Grease and line 2 x 500g loaf tins.
2) Place the butter, oil, water, sugar and chocolate into a pan and bring slowly to the boil, stirring continuously to dissolve the sugar. Remove from the heat.
3)Sift the flour, cocoa powder, baking powder and baking soda into a bowl. Whisk in the chocolate mixture.
4) in a separate bowl, whisk together the eggs and milk and gradually whisk into the chocolate mixture.
5) Pour into the lined tins, dividing the mixture between then. Bake for about 40 minutes until a skewer come out clean when inserted into the middle. Turn out and cool on a cooling rack.
6) To make the fudge topping, place all of the ingredients into a small saucepan and stir until melted. Cool the pan until the mixture has thickened. Spread over the cake.