Since the golden syrup was used up this week and my little bit of chocolate (my 5th of the sweet ration) seems to have gone walkabouts, #WhistlesInnocently, I had to be a little creative. There was still some of the ‘loaf’ leftover from yesterdays pudding…. so we thought this was an excelent opportunity to try out Marguerite Pattens chocolate spread recipe.
- 1oz Bournville cocoa
- 1.5 tbsp sugar
- 1 dessertspoon flour
- 0.5 cup milk
VARIATIONS: I dont like the bitter taste of Bournville cocoa so I only used half and ounce and the other half ounce Asda generic hot chocolate. I also added a tbsp or two of icing sugar to sweeten the mixture.