Chocolate brownies.

Coat several tablespoons of CHOPPED NUTS in a mixture of WHITE SUGAR and HOT WATER, toast in a moderate oven until the colour has changed to a more golden brown. Stir frequently and do not allow to burn. Stir again several times while the nuts are cooling back down to room temperature.

Melt about half a block of UNSALTED BUTTER and 100g DARK CHOCOLATE together in a mixing bowl on top of a saucepan of boiling water.

Once melted, spoon in about half a tub of good quality drinking chocolate OR equal quantities of COCOA POWDER and SUGAR. Mix vigorously. Stir in TWO FRESH EGGS, again mixing vigorously, then fold in two good handfuls of WHITE, SELF RAISING FLOUR. If the mixture becomes too dry, fold in FRESH MILK. Add a pinch of salt if desired. Once a thick, rich, chocolatey batter has been made, stir in the nuts.

Bake in a small, lined, greased roasting tin or square cake pan at 180C until a fork stuck into it comes out clean. Cut into squares.

Just had the corner bits of this recipe, still hot, with fresh double cream. Nom. Am now noting it down in case I want these again. Which I probably will.

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