Recipe

• 1

  Cut light buttery spread into smallish cubes and tip into a medium bowl.
• 2

  Break the dark chocolate into small pieces and drop into the bowl.
• 3

  Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water.
• 4

  Pour over a low heat until the butter and chocolate have melted, stirring occasionally to mix them. Now remove the bowl from the pan.
• 5

  Leave the melted mixture to cool to room temperature.
• 6

  Turn the oven to 180C/356F/Gas mark 4, while the chocolate cools.
• 7

  Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base. Sieve the plain flour into a medium bowl.
• 8

  Break the eggs into a large bowl and tip in the golden caster sugar.
• 9

  Whisk the eggs and sugar until thick and creamy.
• 10

  Pour the cooled chocolate and butter mixture over the egg mix, then gently fold together with a rubber spatula.
• 11

  Hold the sieve over the bowl of egg/chocolate mixture and resift the flour mixture. Gently fold in. Then add the broken up Milkybar^® Buttons and mix well.
• 12

  Pour the mixture into the prepared tin.
• 13

  Put in the oven and set your timer for 25 minutes, until the top has a shiny, papery crust and the sides are just beginning to come away from the tin.
• 14

  Leave in the tin until completely cold.
  Note: number of servings equivalent to one tray bake