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recipes

We are all about chocolate nostalgia this Easter, with these cherished childhood treats ‑ From Abigale donnely's fridge cake and snowballls to her mom's classic chocolate mousse 

 01.

CHOCOLATE FRIDGE CAKE

"When certain percentages of cocoa is called for be sure to use it"

These old-school chocolate treatss were inspired by the TASTE team's shared memories of cake-sale cocoa bars, coconut snowballs and 20-min cake that can be baked in a box aka the fridge cake!

INGREDIENTS

Butter 450g

Coco powder 4 T

Icing sugar 3 T

Marie Biscuits 1/2 x 200g packets

COOKING INSTRUCTIONS

  1. Mix all ingredientss together, and spoon into a lined 23cm x 13cm dish.
  2. Press down and chill for 1 hour.
  3. Cut into squares or slices to serve.

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Convenient online shopping click on the ingredient to order online.

Videography: Romy Wilson
Still photograph: Jan Ras

RECIPE BY: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

 02.

SELF SAUCING PUDDING

"This self explanitory pud is comforting and best enjoyed warm with scoops of melty vanilla ice cream" ‑ Khanya Mzongwana

INGREDIENTS

240 g self-raising flour

1/2 t salt

330 g caster sugar

250 ml milk

120 g butter, melted

200 g milk chocolate, melted

250 g white chocolate drops

200 g sugar

2 T good-quality cocoa powder

500 ml water

COOKING INSTRUCTIONS

  1. Preheat the oven to 170°C.
  2. Combine the flour, salt and caster sugar in a large mixing bowl.
  3. Add the milk, butter and milk chocolate to the dry ingredients and mix to form a batter.
  4. Grease three 13 cm-high Consol jars and place a large spoonful of batter into each jar. Sprinkle over some white chocolate drops to create a layered effect. Continue layering the batter and white chocolate drops until the jars are three-quarters full.
  5. Mix the sugar with the cocoa and sprinkle over the pudding. Divide the water between the jars. Bake for 30 to 35 minutes, or until the pudding has risen and the surface is crusty.
  6. Cook’s note: Milk chocolate usually has a cocoa percentage of 40 percent, whereas white chocolate contains cocoa butter rather than cocoa. Place the pudding on a baking tray lined with baking paper to make cleaning easier if the sauce bubbles over. Use smaller jars if you like, but bake for 15 to 20 minutes.

Convenient online shopping click on the ingredient to order online.

Videography: Fred Wollner, John Taylor

RECIPE BY: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.