This Chocolate & Vanilla Marble Loaf is great served with afternoon tea - or with hot custard (& sliced bananas, if you like !) as a tasty pudding A deliciously tasty and simple recipe, this Chocolate & Vanilla Marble Loaf also freezes well – you could double the quantities below and make 2 loaves – one to eat ‘now’ and one to freeze.
I like serving this with tea, but my husband prefers his served with sliced bananas and hot custard as an after dinner pudding ;)
If you’re wondering why no photo’s of the slices exist – it’s because I forgot to take any and when I remembered, the loaf had been eaten !
Chocolate & Vanilla Marble Loaf
½ cup Butter
½ cup Sugar
3 Eggs
2 cups Flour
3 tsp Baking Powder
pinch of Salt
1 cup Milk
1 tsp Vanilla Essence
2 tbsp Hot Chocolate Powder dissolved in 2 tbsp Milk
Cream the butter & sugar together until light & fluffy, then add the eggs & continue to beat until blended. Add the sifted flour, baking powder & salt and then the milk and vanilla essence. Beat well. Pour into a 22,5 cm x 11,5 cm (9 inch x 4,5 inch) greased loaf tin. Gently pour the chocolate mixture down the middle (surface) of the loaf & cut through the batter in a zig zag motion to gently mix or ‘marble’ the chocolate mixture through the vanilla batter. Bake at 180’C/350’F/Gas Mark 4 for 45 to 60 minutes, until a skewer inserted into the middle of the loaf comes out clean.
I like serving this with tea, but my husband prefers his served with sliced bananas and hot custard as an after dinner pudding ;)
If you’re wondering why no photo’s of the slices exist – it’s because I forgot to take any and when I remembered, the loaf had been eaten !
Chocolate & Vanilla Marble Loaf
½ cup Butter
½ cup Sugar
3 Eggs
2 cups Flour
3 tsp Baking Powder
pinch of Salt
1 cup Milk
1 tsp Vanilla Essence
2 tbsp Hot Chocolate Powder dissolved in 2 tbsp Milk
Cream the butter & sugar together until light & fluffy, then add the eggs & continue to beat until blended. Add the sifted flour, baking powder & salt and then the milk and vanilla essence. Beat well. Pour into a 22,5 cm x 11,5 cm (9 inch x 4,5 inch) greased loaf tin. Gently pour the chocolate mixture down the middle (surface) of the loaf & cut through the batter in a zig zag motion to gently mix or ‘marble’ the chocolate mixture through the vanilla batter. Bake at 180’C/350’F/Gas Mark 4 for 45 to 60 minutes, until a skewer inserted into the middle of the loaf comes out clean.
