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Chocolate Fudge Cake Mix

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Now available in Morrison's - Wright’s Chocolate Fudge cake mix requires only the addition of oil and water. The mix works brilliantly with bread making machines as well as in a 2lb loaf tin in your domestic oven at home.

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Barmbrack

Deb's Tips

This is such great value - two Barmbrack loaves - one with a syrup glazed top and one without if you like. Great toasted with a knob of butter on anytime of day.

customer comments

“Thank you for the excellent service on this order. It arrived yesterday.” Ian Hobson

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Ingredients

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Ciabatta Bread Mix
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DOUGH:

  • Wrights Ciabatta Bread Mix 500g
    Warm Water 310ml
    Caster Sugar 60g
    Vegetable Oil 15ml
    Egg (beaten) ½ large (balance used as eggwash)
    Yellow Colour ½ teaspoon

FILLING:

  • Mixed Fruit 225g
  • SYRUP (for glazing top)

  • Sugar 1 tablespoon
    Boiling Water 2 tablespoons

 

MAKING BY HAND

  1. Using the ingredients indicated, make up a well developed dough.
  3. Blend the fruit through the dough and divide into two equal pieces. Mould into balls and rest for 10 minutes.
  5. Grease two 15cm (6 inch) sponge tins or round bread tins. (Additionally, bottoms may be lined with greaseproof paper).
  7. Remould into a ball and place in the prepared tins. Glaze the tops with the beaten egg. Cover with a sheet of lightly oiled plastic or polythene and prove in a warm place for 35 - 40 minutes or until doubled in size. Remove the plastic sheet and reglaze with the beaten egg.
  9. Bake in a preheated oven at 200°C, (400°F, gas mark 6) for 20 - 25 minutes or until golden brown.
  11. If desired, glaze on removal from the oven with the syrup. 
  13. Allow to stand for 5 minutes before removing from pans and standing on a cooling wire.
  15. THIS RECIPE WAS BASED ON AN IDEA FROM HOME BAKING CLUB MEMBER, MR. J. E. NOLAN OF NORTHAMPTON