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Journal  |  Chocolate Recipes  |  28 March 2010
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Try at home, chocolate recipes from Jane Williams.


"The best refrigerator cake I’ve ever tasted," says Jane. "It was handed down by my mother who used to make it for my birthday ever year as I loved it so much!"



120g butter
2 tbsp Golden Syrup
240g crushed digestive biscuits
30g raisins
60g glace cherries
140g dark chocolate

Fudge Icing:

60g dark chocolate
30g butter
175g icing sugar


1. Grease a 1lb loaf tin
2. Melt butter and syrup in a pan
3. Stir in biscuits, fruit and chopped chocolate
4. Press firmly into tin and leave to set (two hours in fridge)
5. For icing: Melt butter and chocolate with three desert spoons of water. Remove from heat and stir in sifted icing sugar and beat until thick. Spread on cooled cake.


"This recipe is from my mother-in-law," says Jane, "and is a wonderful, rich ‘chocolate pudding’. It’s a bit of a miracle recipe as you pour the sauce on top of the pudding and by the time it is finished baking it’s at the bottom!"


130g self-raising flour
110g white sugar
1 tbsp cocoa powder
120ml milk
50g butter


1 tbsp cocoa powder
165g brown sugar
480ml warm water


1. Mix flour, white sugar and cocoa together in a mixing bowl
2. Warm the milk with the butter until it has melted. Stir into the above
3. Pour the mixture into a three-pint pudding dish
4. Mix the brown sugar with the cocoa for the sauce. Sprinkle over the pudding mix.
5. Slowly pour over the 480ml of warm water.
6. Bake at 165C for 40 minutes. Check to see if the sauce has disappeared and whether the top of the pudding is firm. If not return to the oven for another 10-20 minutes.
7. Serve with vanilla ice cream.

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