Polarbears

1 servings

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Polarbears Ingredients

50 g Soft margarine; (2oz)	TO DECORATE
50 g Soft brown sugar; (2oz)	36 Seedless raisins
2 Eggs	1 Liquorice bootlace
75 g Self-raising flour; (3oz)	ALSO YOU WILL REQUIRE
125 g Soft cream cheese; (4oz)	A 12 space bun tin or 12
25 g Caster sugar; (1oz)	; a baking tray
1 1/2 l Vanilla ice-cream; (21/2	An ice-cream scoop

Instructions for Polarbears

Melt the chocolate, then beat in the fat, brown sugar, 1 egg and flour. Beat thoroughly for 3 minutes, then divide between the bun tins or paper cake cases. Beat the cream cheese with the caster sugar and remaining egg, then drop a good teaspoonful of the mixture onto each bun. If you use paper cake cases, arrange them close together on a baking tray so that they do not spread. Bake in an oven Gas Mark 4 / 180?C / 350?F for about half an hour until well risen. Turn out if using a bun tin, then cool on a wire tray. The bears heads can be made in advance and stored in the freezer. To make them, take scoops of ice-cream and decorate with Button ears on top, raisin eyes and noses and liquorice mouths. Just before serving, place a head on each bun. To make brown bears use chocolate ice-cream with Cadburys creamy-white Buttons for ears. Converted by MC_Buster. NOTES : The ice-cream wont have a chance to melt on these - they will be demolished in seconds but serve them in small dishes just in case. Makes 12. Converted by MM_Buster v2.0l.

Main Ingredient: Cuisine: Uncategorized