Thanksgiving Desserts - Pecan & Chocolate Ring
Serves 6

Ingredients
100g/3-1/2oz/-1/3 cup of soft margarine
100g/3-1/2oz/7tbsp soft brown sugar
125g/4-1/2oz/1 cup self raising flour
2 eggs
2 tbsp milk
1 tbsp golden syrup (light corn syrup)

Fudge Sauce
40g/1-1/2oz/3 tbsp butter
40g/1-1/2oz/3tbsp soft brown sugar
2 tbsp milk
1tbsp cocoa powder
40g/1-1/2 plain chocolate
4 tbsp golden syrup (light corn syrup)
50g/1-3/4oz finely chopped pecan nuts

Method
1. Preheat the oven to 180 deg C/350 deg F and grease an 8 inch ring tin.

2. Put the butter, sugar, milk, cocoa and syrup into a pan. Heat them gently, whilst stirring, until they are well mixed.

3. Break the chocolate into pieces and add to the pan. Stir the mixture until the chocolate melts, then stir in the chopped nuts. Pour evenly into the cake tin.

4. Put all the cake ingredients into a bowl and beat until well mixed and smooth.

5. Pour into ring tin on top of the fudge sauce and bake for about 35 minutes. When done, the cake will spring back from the touch.

6. Leave to cool in the tin for about 5 minutes then place on a serving plate.

 

Copyright © 2003 by Carol Fisher