Clara Fields

Contact

Clara Fields, Raheen, Clara, Co. Offaly, Ireland.
Phone : +353 (0)57 9330151
Fax: +353 (0)57 9330150
E-mail: enquiries@clarafields.com

Clara Fields Recipes

Recipe of the month - Dulce De Leche and Chocolate Tiffin Recipe

dulce_de_leche_and_chocolate_tiffin_recipe.jpg

Ingredients


1. 300g ( just under 12 oz) of Clara Fields Dulce de Leche
2. 125 g butter
3. 196g (7 oz) Chocolate – use min 25% cocoa solids
4. 400g Digestive biscuits
5. 30g sultanas or raisins

Method


1. Melt the Clara Fields Dulce de Leche, butter and chocolate in a basin over hot water or in a Bain Marie.
2. Add this melted mix to broken up digestive biscuits and the fruit and pour into a shallow tray 1.5 inch or 20 cms deep and leave to set until firm.
3. When set cut into squares or preferably triangles.

Courtesy of chef Yvonne Linnane



Dulce de Leche and Chocolate Easter Cake


dulce_de_leche_eater_cake.jpg

Ingredients



1. 175g unsalted butter, softened, plus extra for greasing
2. 250g plain chocolate, broken up
3. 175g light muscovado sugar
4. 4 medium eggs, beaten
5. 125g self-raising flour
6. 125g ground almonds

For the filling and decoration


1. 284ml double cream
2. 5 tbsp Clara Fields Dulce de Leche
3. Icing sugar, to dust
4. About 18 Cadbury’s Mini Eggs

Method


1. Preheat the oven to 160°C/fan140°C/gas 3. Grease and base line 2 x 18cm round
sandwich cake tins with baking paper.
2. Put the chocolate into a heatproof bowl over a saucepan of simmering water and
leave until melted – don’t let the bowl touch the water. Remove from the heat and stir
lightly to just mix together.
3. Meanwhile, cream the butter and sugar together until light and fluffy. Gradually
beat in the eggs, adding a little flour to stop the mixture from curdling. Sift in the
remaining flour, add the almonds and the melted chocolate and gently fold together
until just combined. Divide evenly between the tins, levelling the surfaces. Bake in
the oven for 35-40 minutes, or until risen and a skewer inserted into the centre comes
out clean. Leave to cool for 15 minutes in the tins, then turn out onto a wire rack to
cool completely.
4. Make the filling. Whip the cream to soft peaks. Put 1 cake, flat side up, on a plate
and spread with the Clara Fields Dulce de Leche almost to the edge, then top with the
cream in big spoonfuls. Sandwich with the other cake. Chill for about 40 minutes to
firm up the cream and make it easy to cut. Dredge with icing sugar and decorate with
the chocolate eggs and mint leaves. Cut with a serrated knife.