As most of my regular readers will know, we here in the Back Of Beyond are chocoholic through and through, so when we were given the chance to visit Cadbury's World courtesy of Superbreak we jumped at the chance! I had visited many years ago with Master Vander-Cave when he was a pre schooler so my memories were pretty hazy. The one thing I remembered was the melted chocolate taster which I enjoyed reaquainting myself with.
Joining us on our trip was Gem from Life with Katie and her family. We agreed to meet at Cadbury World for a leisurely lunch before exploring the museum and play area before of prebooked tour time. Gem and co were driving up from the city, which on a normal day would have taken them two and a half hours, whilst we were coming from the Back Of Beyond which took us an hour. We did take an hour to get there whilst Gem took nearly 5 hours! Road closures and RTA's took their toll and they eventually arrived 5 minutes after our prebooked time. During our wait for the rest of our party the staff at Cadbury world were fabulous. They directed us to what we could do even without all our tickets (Gem had them with her!) and once our friends arrived they got us straight to the front of the queue for the next tour. Anyway back to our waiting time. Our first stop was the Cadburys cafe where we had freshly prepared baguette with our choice of filling and a Cadburys hot chocolate. The service was quick and the food and drink enjoyable with good portion sizes for a reasonable price. With our tummies full (well our lunch tummies, not our chocolate tummies!) we headed to the Bourneville experience. This is a museum about John Cadbury and his work in providing excellent housing and working conditions for his workers and development of the Bourneville village. Also in this museum is a sweet shop frontage with a display of chocolate bars through the ages and reminded us of some of our long forgotten childhood favourite sweets. Master Vander-Cave's favourite exhibit was the design a chocolate box interactive display. Once designed one's advert is then displayed in the above mentioned sweet shop window!
Our next stop was the Cadbury's shop as Master V-C didn't want to see Santa in his grotto (he's way too cool for that these days!). I did pop my head into the grotto which looked amazing and the queue's were short and well managed. Once inside the shop I really did turn into a kid in a sweet shop and came out with way too much "bargain " chocolate.
And finally we got to the main event the Cadbury tour which we all thoroughly enjoyed. Anything that starts with being handed two bars of chocolate has to be good in my book! I won't spoil it all by going into to detail but one thing I will say was the melted warm chocolate covering my selected treat of jellybabies was well worth the wait and the look on Gem's son Pip's face was fantastic when he got his first ever taste of melted chocolate! (but there were subsequent tears when it was all gone). Oh, and make sure you see the purple planet which kind of messes with your mind!
After a long day of chocolatey fun we all headed back to our barn for dinner and a bit of grown up time with Gem and TMC. I had planned to make a chocolate pudding enhanced with Nutella on Saturday evening but we mutually decided we were all chocolated out (not a phrase you will here often here!) so it became pudding for all after sunday lunch. These chocolate pots from Nigel Slater's Kitchen Diaries are coeliac friendly as they contain no flour and are quick to make. A perfect pud for Gem and me! Young Pip was most enamoured with further chocolately goodness as he doesn't get chocolate very often and was not keen to share with his daddy! I wish I could show you a photo of his face, it really was a picture!
Hot Chocolate pudding
200g dark, fine quality chocolate (I use 70% cocoa solids)100g caster sugar
2 lightly heaped tablespoons chocolate hazelnut spread (Nutella or similar)
Set the oven at 200 degrees C or gas 6. Butter 4 small ramekins or oven-proof cups.
Break the chocolate into rough pieces and put it in a bowl suspended over gently simmering water. Melt without stirring.
Separate the eggs then beat the sugar with the egg yolks until thick & creamy. In a separate bowl, whisk the egg whites until airy and stiff.
Stir the butter into the chocolate and leave to melt, then gently stir in the hazelnut spread.
Fold the chocolate mixture into the yolks and sugar, then carefully fold in the beaten egg whites with a metal spoon. Take care not to overmix. Make certain there are no floating bits of egg white.
Scoop into the four dishes and place on a baking sheet.
Bake for 12-15 minutes, till risen. The tops should be cracked and the centres still wobbly. Should you open one too early, it can go back in the oven.
Serve with double cream in a jug and be ready to pour extra cream in once you've started eating!