Served during the recording of Episode 3: Bernard Cribbins in Vinyl
- 1 manic cook, recently returned from waiting hours in the freezing cold for a Game of Thrones exhibition.
- 300 g butter, softened
- 3 teaspoons vanilla
- 3 eggs
- 1 cup of caster sugar
- 2½ cups of self-raising flour
- 1 bar of milk chocolate, broken up
- 1 cup of roughly chopped walnuts
- ¼ of a cup of icing sugar
- ¼ cup of chocolate sprinkles
The cake itself
- Set your oven on 180° and heat it up.
- Mix together 250g of the butter, all the caster sugar, and 2 teaspoons of the vanilla. Mix it well until its a bit fluffy.
- Add in the eggs, folding them in one at a time, and then mix in the milk and flour a little bit at a time.
- Mix in the walnuts.
- Grease a round cake in with butter and pour in the mixture.
- Bake for an hour, and let it cool down.
- Once the cake has cooled, boil half a saucepan of water, reduce it to a simmer and put another smaller saucepan in the water.
- Put the broken up bits of the block of chocolate into the smaller saucepan and let them melt.
- Spoon the melted chocolate onto the cake, and sprinkle chocolate hundreds and thousands on to the melted chocolate.
- Put the cake in the fridge to let the chocolate set.
- Allow the saucepan you melted the chocolate in to cool down, then use it to mix 50 g of butter, the remaining teaspoon of vanilla and the icing sugar.
- Pour the icing into an icing piper. (If you don’t have an icing piper, you can make a Blue Peter icing piper by snipping the corner off a small plastic bag, and squeezing the icing out of the hole.) Pipe the icing onto the top of the cake in the shape of a question mark.
- Arrange walnuts on the question-mark–shaped icing.
- Allow the cake to cool in the fridge.
- Enjoy cake, while listening to the fourth episode of Flight through Entirety.