The recipe is here on the blog or you can see me in action in the kitchen here, in …. I had to google my blog several times because I was sure I had posted this recipe before.
Fantastic warm from the oven. Cold with cream or ice-cream. Or reheated a week later — if there are leftovers — and eaten with custard. From her Domestic Goddess book. Which is fantastic. As are all of her cookery books… You can use any type of marmelade or jam. Melt the butter and chocolate in a large pan over a very low heat. Remove the pan from the heat when the butter is melted — then keep stirring until the chocolate has melted. This will bring down the temperature of the mix and then you can add the eggs.
Then the flour, baking powder and salt. Pour into a tin lined with paper for easy removal and clean-up. Pop into a preheated oven at c or f. You want it just set, not overcooked. Leave it to cool then enjoy in small slices. Got visitors coming?
So be prepared for a deluge of cookery posts! This recipe came via my sweetie online Flybaby friend Pam. She got the recipe from JoyofBaking. Put the butter, salt and sugar in your kitchen mixer and let her rip. Once the flour is mixed in, add the pistachios and cranberries and let her rip. I put one log in the fridge to harden and froze the others to use over Christmas.
And lookie here, I even remembered to write on the date and baking instructions — woop, woop! The really pretty part comes when you cut the logs into thin slices, ready for baking. Bake at c or f for about mins. The original recipe said mins, but I find they cook pretty fast and you do NOT want these to be brown around the edges…just pale yellow and cooked through.
