Pudding: Bumble’s Brownies with clotted cream and raspberries Rebecca ‘Bumble’ Marfell

Published: Wednesday, 17 October 2007, 2:00PM

INGREDIENTS

• 300g Cadbury’s Bourneville
• 225g unsalted butter
• 200g Cadbury’s dairy milk
• 175g broken walnuts
• 75g self-raising flour
• 3 eggs
• 225g light muscovado sugar
• Raspberries
• Clotted cream
• Icing sugar
• Fresh mint

METHOD
PRE HEAT OVEN –190 DEGREES C

1. Melt the dark chocolate pieces in a bain marie then stir in the butter until melted and remove from the heat.
2. Roughly chop the dairy milk and walnuts. Place in a bowl and mix in the flour.
3. In a separate bowl, beat the eggs and add the sugar.
4. Pour the melted chocolate and butter into the egg mixture. Beat together and stir in the walnuts, dairy milk and flour mixture.
5. Transfer the mixture to a greased and lined baking tin and bake in the oven for 40 minutes at 190 degrees Celsius.
6. Remove the brownies from oven. Leave to cool in the tin for one hour.
7. Cut the brownies into squares and serve with clotted cream, raspberries topped with mint and a dusting of icing sugar.