Name: Toffee creams
Cook time: 40 min
Total time: 40 min
Ingredients: 1/2 cup firmly packed brown sugar; 1/2 cup all-purpose flour; 1/2 cup self-raising flour; 1/4 teaspoon baking soda; 1 teaspoon ground ginger; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 6 tablespoon butter, softened; 1 egg; 1/4 cup buttermilk; 3 tablespoon honey; 2 ounces dark chocolate, chopped coarsely; 1 1/2 cup heavy cream, whipped; 6 ounces chocolate-covered toffee bars, chopped coarsely

Ingredients

1/2 cup firmly packed brown sugar

1/2 cup all-purpose flour

1/2 cup self-raising flour

1/4 teaspoon baking soda

1 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

6 tablespoon butter, softened

1 egg

1/4 cup buttermilk

3 tablespoon honey

2 ounces dark chocolate, chopped coarsely

1 1/2 cup heavy cream, whipped

6 ounces chocolate-covered toffee bars, chopped coarsely

Method

1.Preheat oven to 160°C/325°F. Line 6-hole oversize (Texas) or 12-hole standard muffin pan with paper baking cups.

2.Sift dry ingredients into small bowl, add butter, egg, buttermilk and honey; beat mixture with electric mixer on low speed until ingredients are combined. Increase speed to medium, beat until mixture is changed to a paler color. Stir in chocolate. Divide mixture among baking cups; smooth surface.

3.Bake large cakes about 40 minutes, small cakes about 30 minutes. Turn cakes onto wire rack to cool.

4.Spread cakes with whipped cream; top with toffee bars.

Women's Weekly Food

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Ingredients

Method

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