Outlook Issue 16 Spring 2012
News and Views from St. Mary's Woodbridge
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Junior Outlook
Junior Outlook Colour that Bunny! Don’t forget daffodils can be yellow and white or white and yellow while bunny aprons can be any colour you like – even chocolate brown! Good luck and happy colouring! Curd cake – chocolate of course You will need: For the biscuit base: 225g (8oz) milk chocolate digestive biscuits; 110g (4oz) unsalted butter, softened. For the curd mix: 225g (8oz) cream cheese, such as Philadelphia; 110g (4oz) caster sugar; 225g (8oz) dark chocolate; 2 large eggs, separated; ½ tsp vanilla essence; 275ml double cream, lightly whipped; 2 bars of flake chocolate or milk chocolate bar to grate or small chocolate Easter eggs. For the base, process the biscuits with the butter in a food processor or crush them until crumbs with the butter. Press the mixture into the bottom of a 23cm or 9 inch loose bottomed cake tin. Bake in the oven for 10 minutes at 180C/350F/Gas 4. Leave until cold. For the curd, work the cheese with half of the sugar plus the egg yolks. Melt the chocolate in a bowl over a pan of hot water and cool. Then mix with the cheese mixture and add the vanilla essence. Whip the egg whites to peak stage and add the remainder of the sugar. Fold the whipped cream into the chocolate mixture, then into the egg whites. Pour the combined mixture into the tin, cool and refrigerate. When ready to serve, decorate the top of the cake with crumbled flake bars, grated chocolate, Easter eggs and chicks. This cake can be frozen (Serves 8).