British Classics, Elizabeth Shaw, Be-Ro and an Olympic Medal Milk Chocolate Cake Recipe

British Classics, Elizabeth Shaw, Be-Ro and an Olympic Medal Milk Chocolate Cake

British Classics, Elizabeth Shaw and Be-Ro

Olympic Medal Milk Chocolate Cake Recipe

Olympic Medal Milk Chocolate Cake

Christmas arrived early for me recently, as I was sent a FABULOUS hamper of chocolate by one of my favourite British chocolate companies, Elizabeth Shaw. I was brought up with Elizabeth Shaw – their chocolates ALWAYS made an appearance for birthdays, Christmas and other special occasions, including dinner parties too. And, when I worked for British Midland Airways as an air hostess many years ago, the lovely little mints that all our passengers had with their hot meals, as an after dinner chocolate, were Elizabeth Shaw mints, and many a mint I have popped into my mouth in the galley! My hamper was JUST amazing, it comprised LOTS of much-loved and well know classics, as well as some STUNNING new flavours, of which my favourite were the Butterscotch Crisp Chocolates! Also new in the Elizabeth Shaw range are a variety of “Flutes” which comprised Orange, Amaretto, Latte and Mint, and I can see these making a WONDERFUL stocking filler gift for Christmas and a chocolate lover! The box I loved above all other boxes however, was the BIG box of SHARING CRISP ASSORTMENT , which was filled with DELICIOUS medallions of  luxurious caramel, creamy butterscotch, golden honeycomb and cocoa crunch – DIVINE darlinks!

About Elizabeth Shaw:

It takes time and experience to be perfect for every occasion:
As one of Britain’s best-loved luxury chocolate makers we’re proud of our rich heritage and experience. It’s what enables us to create truly irresistible chocolates that are enjoyed all around the world. Whatever the occasion, be it a celebration or moment of glorious self-indulgence you’ll find an Elizabeth Shaw chocolate for it.
We select only the finest ingredients:
Creating luxurious chocolates means never compromising on the quality of our ingredients. That’s why we source a very specific blend of cocoa from the Côte d’Ivoire. It’s then refined for 24 hours, creating a smooth chocolate with an unforgettable texture and taste. This patient and uncompromising approach is applied to all of our ingredients, from the mint for our Mint Crisp to the honeycomb and liqueurs we select. Find out about our history or explore the full range.
Fair and ethical cocoa trading:
We believe everyone involved in chocolate production, including the cocoa growing countries of West Africa should be treated fairly and paid a living wage. That’s why we maintain ethical and fair relationships with all our suppliers, including the farmers who provide us with essential ingredients such as cocoa, sugar and milk. We also insist that all our immediate suppliers commit to our Responsible Sourcing Policy and are fully committed to our industry’s global initiatives.

I was also FASCINATED to learn the history behind my FAVOURITE British chocolates, and the story is a fabulous tale of how someone’s dream came true…. 

A passion for chocolate from the beginning:
From an early age, Elizabeth loved making chocolate treats for the whole family. So it’s no surprise that when she married in the 1930s, it was to an employee of Page & Shaw – a large confectionery company. One of Elizabeth’s favourite treats was a combination of mint and honeycomb crisp, developed from an American friend’s recipe. It was so good, that in 1937 she decided to put her delicious Mint Crisp chocolates on sale in her brother-in-law’s shop in Middlesex.
From the kitchen to the palace:
The venture was a great success, and due to the public demand for her delicious chocolates, Elizabeth soon had to think of a suitable name for her brand of unique chocolates. So, she combined hers with part of her husband’s old employer’s, and the much-loved name Elizabeth Shaw, was born. Machinery, factories and lots more delicious chocolate followed – there was even a seal of approval from the royal family.
Factories and Famous Names:
In 1968, the company was sold to a Bristol factory steeped in chocolate history and innovation, originally opened by former Fry & Son’s employee Edward Packer in 1881. All their chocolate-making knowledge and experience helped take Elizabeth Shaw to even greater success. New recipes and new treats came by the boxful, including the Famous Names range that’s still hugely popular today.
Over 100 years of tradition continues:
Although Elizabeth herself is no longer with us and the original factory has been closed, the name Elizabeth Shaw still epitomises delicious, luxury chocolate and indulgent treats. And our appetite for surprising your sweet tooth remains undiminished; we’re constantly looking to create new flavours and chocolates to delight you.

My Elizabeth Shaw Hamper of Chocolates

Now I review many products, and lots of chocolates too, but when I saw my AMAZING booty, I knew I wanted to do something more than JUST eat them! So, I made a CHOCOLATE cake and not just any chocolate cake, but an Olympic Medal Milk Chocolate Cake – to celebrate ALL the  medals that Team GB have won to date, and to celebrate ALL of those who have participated; so my cake is NOT just covered with Gold, Silver and Bronze chocolate medals, but I also added some red chocolate medals to represent ALL of our Olympians who have taken part in the spirit of the Olympic games, whether they won a medal or not! A LOVELY BIG Multi-Medal cake, and made with another British Classic, Be-Ro flour and a Be-Ro recipe – a Team GB cake in all respects! The recipe for the cake is below and if you fancy decorating your cake with some Elizabeth Shaw chocolate medals, why not enter to WIN some Chocolate! Pop over to their website here, Win Elizabeth Shaw Chocolate,  there are SEVEN winners a week! That’s it for now, please check back later as I will be posting my Fish on Friday recipe later on……….well, it IS Fishy Friday after all! See you later, Karen

My Elizabeth Shaw GOLD MEDAL cake

PS: I DID play around with my chocolates, and here is another GOLD MEDAL cake for the Olympics! 

Be-Ro Milk Chocolate Cake

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Serves	12
Prep time	10 minutes
Cook time	35 minutes
Total time	45 minutes
Allergy	Egg, Milk, Wheat
Dietary	Vegetarian
Meal type	Dessert, Lunch, Snack
Misc	Child Friendly, Serve Cold
Occasion	Birthday Party, Casual Party, Christmas, Easter, Formal Party, Halloween, Thanksgiving, Valentines day
Region	British
Website	Be-Ro

An old family favourite, this chocolate cake recipe always pleases and often makes an appearance on the tea time table!

Ingredients

• 200 g (7 oz) Be-Ro Self Raising Flour
• 225 g (8 oz) caster sugar
• 1 x 2.5 ml spoon (½ tsp) salt
• 25 g (1 oz) cocoa powder, sieved
• 100 g (4 oz) margarine
• 2 medium eggs
• 5 x 15 ml spoon (5 tbsp) evaporated milk
• 5 x 15 ml spoon (5 tbsp) water
• few drops vanilla essence

Note

An old family favourite, this chocolate cake recipe always pleases and often makes an appearance on the tea time table!

Directions

Step 1	Heat oven to 180ºC, 350ºF, Gas Mark 4. Grease 2 x 20.5 cm (8 inch) tins, not loose-bottomed as the mixture would run out.
Step 2	Mix flour, sugar, salt and cocoa.
Step 3	Rub in margarine. Beat eggs with milk.
Step 4	Stir egg mixture, essence and liquids into the dry ingredients and beat well.
Step 5	Place mixture in prepared tins and bake for about 30-35 minutes.
Step 6	When cold sandwich and top with Milk Chocolate Icing.

My Elizabeth Shaw GOLD MEDAL cake

Be-Ro Milk Chocolate Icing

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Serves	12 portion cake
Prep time	5 minutes
Allergy	Milk
Dietary	Vegetarian
Meal type	Dessert, Lunch, Snack
Misc	Child Friendly, Pre-preparable, Serve Cold
Occasion	Birthday Party, Casual Party, Christmas, Easter, Formal Party, Halloween, Thanksgiving, Valentines day
Region	British
Website	Be-Ro

A classic chocolate icing that is used to sandwich cakes together as well as decorate the top of cakes. Use butter if preferred.

Ingredients

• 60 g (2½ oz) margarine
• 1 x 15 ml spoon (1 tbsp) cocoa powder
• 250 g (9 oz) sieved icing sugar
• 3 x 15 ml spoon (3 tbsp) hot milk
• 1 x 5 ml spoon (1 tsp) vanilla essence

Note

A classic chocolate icing that is used to sandwich cakes together as well as decorate the top of cakes. Use butter if preferred.

Directions

Step 1

Melt margarine, blending in cocoa, then stir in icing sugar, milk and essence. Beat until smooth and thick.

As this cake is an OLYMPIC cake and it is SUMMER time – I hope this tenuous link qualifies me for entering this cake into the Calendar Cakes challenge for August, the theme being British Summertime, which is being hosted by Dolly Bakes this month and is also co-hosted by Laura Loves Cakes on alternate months.