Ingredients
- 85g lard
- 4 5g cocoa powder
- 225g caster sugar
- 2 extra large free range eggs
- 55g plain flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 100g chopped walnuts
Directions
- Light the oven at 350°F, 180°C or Gas Mark 4, setting a shelf in the middle.
- Melt the lard in a saucepan. Remove from the heat and stir in the cocoa and sugar.
- Add the eggs, one at a time, beating them in thoroughly. (If you’re using our hens’ eggs, they’re too fresh to use without first whisking them a bit in a cup to liquefy the egg white – otherwise it stays jelly-like).
- Sift together the flour and baking powder and add the salt. Stir into the mixture in the pan, beating gently but thoroughly.
- Stir in the nuts.
- Pour the mixture into a greased 20cm/8inch square cake tin. Bake for 30 minutes or until a skewer inserted into the centre comes out clean.
- Cool in the tin. Cut into 5cm/2inch squares when cold.