Last week, CaféPod kindly sent me a delivery of Reindeer Rocket to try, a limited edition, seasonal blend of coffee from their sister brand, Big Cup Little Cup. We thought that such a brilliantly-named festive drink (it contains flavours of dark chocolate and chestnut and culminates in a sweet, smoky finish) deserved an equally festive sweet treat to accompany it, so my eldest little dude and I devised a lip-smackingly good new recipe ... Chocolate Orange Marble Loaf.
It's a reasonably simple recipe (my four year old is EXTREMELY hands on in the kitchen and doesn't like me to help him so tackling anything too complicated is out of the question) but is absolutely perfect for this time of year, especially if you're as massive a chocolate orange fan as I am.
Here's what you need:
80g unsalted butter
280g caster sugar
120g plain flour
120g self raising flour
pinch of salt
20g cocoa powder
2 large eggs
240ml whole milk
60g of roughly chopped (chocolate chip size) chocolate orange segments
And here's what you do:
1. Turn the oven to 200 degrees (180 if fan assisted) and butter a loaf tin.
2. Starting with the chocolate half, place 40g unsalted butter, 140g caster sugar, 60g plain flour, 60g self raising flour, a pinch of salt and 20g cocoa powder in to a bowl and mix (electronically or by hand) until it resembles fine breadcrumbs.
3. Add the chopped chocolate orange segments and mix again for a few seconds.
4. In a separate bowl, mix one of the eggs with 120ml whole milk and then gradually pour in to the main bowl with all the other ingredients. Mix together until you have a paste and then pour into the loaf tin.
5. Moving on to the plain/vanilla half, place 40g unsalted butter, 140g caster sugar, 60g plain flour and 60g self raising flour in to a bowl and once again, mix (electronically or by hand) until it resembles fine breadcrumbs. I like to keep this part of the sponge quite plain but if you prefer a stronger vanilla flavour, just add a couple of drops of vanilla essence.
6. In a separate bowl, mix the second egg with the remaining 120ml whole milk and then gradually pour in to the main bowl. Mix together until you have a paste and then pour on top of the chocolate mixture in the loaf tin.
7. Finally, swirl a fork through the mixture two or three times to get the marble effect and then place in the oven for 50 - 60 minutes.
8. Once baked, leave in the tin on a cooling rack for 15 minutes and then take out your loaf and leave it to cool on the rack for a further 15 minutes.
After that it should still be a little warm but perfect for serving with a cup of Reindeer Rocket and maybe some clotted cream on the side if you're feeling extra decadent.
If you'd like to try Reindeer Rocket for yourself, or any other of the Big Cup Little Cup coffees, I can offer you 15 percent off your first order. Simply use the discount code LOVELY15 when you check out at www.bigcuplittlecup.com (I'm going for the Brazil Yellow Bourbon next).