Recipe - Polarbears

1 100 gram bar Cadbury's
Bournville chocolate
50 g Soft margarine; (2oz)
50 g Soft brown sugar; (2oz)
2 Eggs
75 g Selfraising flour; (3oz)
125 g Soft cream cheese; (4oz)
25 g Caster sugar; (1oz)
1 One half l Vanilla icecream; (21/2
pints)

TO DECORATE
1 pack Cadbury's milk chocolate
Buttons
36 Seedless raisins
1 Liquorice bootlace

ALSO YOU WILL REQUIRE
A 12 space bun tin or 12
paper cases and
; a baking tray
An icecream scoop

Melt the chocolate, then beat in the fat, brown sugar, 1 egg and flour.
Beat thoroughly for 3 minutes, then divide between the bun tins or paper
cake cases.

Beat the cream cheese with the caster sugar and remaining egg, then drop a
good teaspoonful of the mixture onto each bun. If you use paper cake cases,
arrange them close together on a baking tray so that they do not spread.

Bake in an oven Gas Mark 4 / 180øC / 350øF for about half an hour until
well risen. Turn out if using a bun tin, then cool on a wire tray.

The bears' heads can be made in advance and stored in the freezer. To make
them, take scoops of icecream and decorate with Button ears on top, raisin
eyes and noses and liquorice mouths. Just before serving, place a head on
each bun.

To make brown bears use chocolate icecream with Cadbury's creamywhite
Buttons for ears.

Converted by MC_Buster.

NOTES : The icecream won't have a chance to melt on these they will be
demolished in seconds but serve them in small dishes just in case. Makes
12.

Converted by MM_Buster v2.0l.