So you’ve read the book and you’ve been through the wonderful smells of Mary’s kitchen. This is Alex’s favourite, she can smell it a mile off and heads over to get them fresh from the oven.
400 g (14oz) good quality dark chocolate, minimum 70%
200 g (7oz) salted butter, plus extra to grease
225 g (8oz) light muscovado sugar
1 tsp vanilla extract
150 g (5oz) pecan nuts, roughly chopped
25 g (1oz) cocoa powder, sifted
100g milk chocolate chips
75 g (3oz) self-raising flour, sifted
3 large eggs, beaten
Sifted cocoa powder to dust
Put the chocolate and butter in a heatproof bowl over a pan of gently simmering water and stir until melted. Remove from the heat and stir in the sugar, vanilla extract, pecans, cocoa, chocolate chips,flour and eggs.
Tip the mixture into a greased (use non-stick baking parchment) 20x20x5cm (8x8x2in) diameter baking tin and level with the back of a spoon. Bake at 170°C (325°F) mark 3 for about 1hr 15min or until set to the centre on the surface but still soft underneath.
Leave to cool in the tin for 2hr (2hrs You won’t be able to leave it that long once you smell it!). Turn out, dust with sifted cocoa and cut into squares with a very sharp knife. Eat cold or warm. For special occasions Mary dribbles warm caramel sauce over the top.
To track them down when Mary’s just made them you’ll need to read the book and work out where Charmsbury can be found. ‘The Community’ available on Amazon as paperback or for your Kindle or at Man, Myth & Magik, Glastonbury.
Or you could always make them yourself but don’t be surprised if Alex turns up on your doorstep. 😉