Prep time:
Cooking time: 20 minutes
Total time:
Serves: 6
150g Unsalted Butter, softened
50g Icing Sugar
1 Free-Range Egg
200g Plain Flour
50g Cocoa
225g Dark Chocolate, roughly chopped
2 Free-Range Eggs
150ml Double Cream
100ml Milk
300g Dulce de Leche
Here at Wealden Times we’re delighted to be sharing some sneaky snippets of exciting Cocolicious news! Soon you’ll be able to enjoy goodies like these, but made for you by Lucinda and her team, at the first Cocolicious Pâtisserie Café, which will be opening in Cranbrook this spring
For the pastry: For the filling:
- words: Lucinda Hamilton
- pictures: David Merewether
You may also like
Rhubarb & pistachio loaf cake
Serves 10Prep time: 10 minutesCooking time: 55 minutes A great way to make the most of rhubarb season – this easy loaf cake pairs beautifully with crushed pistachios and a rosewater syrup. Serve it with a dollop of crème fraîche...
Spring onion, walnut & sundried tomato sourdough
Serves 8-10Prep time: 4 hours (45 minutes hands on time), plus overnight proofing.If using instant yeast: 2 hoursBaking time: 4 minutes Bread is a great excuse to bring people together, and this enriched sourdough loaf is a wonderful accompaniment to...
Rhubarb & pistachio scones
Makes 8-10Prep time: 15 minutesBaking time: 25 minutes Scones are the perfect excuse to get everyone together around the table with a cup of tea. This recipe comes together quickly, resulting in an easy-to-handle dough that you can mould into...