Ingredients
-
175g butter
-
50g dark brown sugar
-
50g honey
-
3 medium eggsbeaten with the milk
-
60ml milk
-
100g hazelnutsfinely chopped
-
225g self raisin flour
-
100g chocolate and hazelnut spread
-
50g cream cheese
Ingredients
| 175g butter | |
| 50g dark brown sugar | |
| 50g honey | |
| 3 medium eggs | |
| 60ml milk | |
| 100g hazelnuts | |
| 225g self raisin flour | |
| 100g chocolate and hazelnut spread | |
| 50g cream cheese |
Note: The ingredient quantities are not compatible with Mini Breadmaker SD-PN100 - find the recipe suitable for PN100 (Smaller bread size) here
Steps
|
1
|
Cream the butter, sugar and honey together until soft and fluffy. |
|
2
|
Add the eggs and milk mix, little at a time while beating well. |
|
3
|
Stir in the chopped hazelnuts. Fold in the flour. |
|
4
|
Remove the blade from the bread pan and line with a loaf tin liner and carefully pour in the cake mix. |
|
5
|
Enter 1 hour on the bake only timer and press start. Test with a skewer after baking, if the cake needs longer cook for another 3-5 mins. If it is still a little sticky it will cook through on cooling. Remove and allow to cool. |
|
6
|
Beat the cream cheese and hazelnut spread together and spread on top of the cooled cake. |
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