A squidgy indulgence is what the National Trust recipe calls this treat. Follow the same recipe at home that we use in our tea garden at Watersmeet House and enjoy with your favourite cup of tea or coffee.
- 170g/6oz self-raising flour (this works very well with gluten free flour)
- 230g/8oz soft margarine
- 400g/14oz caster sugar
- 85g/3oz cocoa
- 4 egg
- 2tsp vanilla essence
- Pinch salt
- Pre heat the oven to 170 degrees C or gas mark 3.
- Melt the margarine in a saucepan over a medium heat.
- Add the cocoa to the melted margarine and stir until disolved.
- Add the sugar and stir until the mix becomes thick.
- Lightly beat the eggs, salt and vanilla together and add half to the pan.
- Beat until incorporated and then add the remaining eggs and beat again.
- Use a spoon to mix in the flour and once combined pour into the greased baking tray.
- Bake in the oven for 25 - 30 minutes or until risen and the centre has a slight wobble.
- Leave to cool before cutting into 12 slices.