Polar Bears

Makes 12

ingredients

• 100g bar Cadbury Bournville chocolate
  
• 50g (2oz) margarine
  
• 50g (2oz) soft brown sugar
  
• 2 eggs
  
• 75g (3oz) self-raising flour
  
• 125g (4oz) soft cream cheese
  
• 25g (1oz) caster sugar
  
• 1.5 litres (21/2 pints) vanilla ice-cream

To decorate

• 1 pkt Cadbury 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 ice-cream scoop

Method

1. Melt the chocolate, then beat in the margarine, brown sugar, 1 egg and flour. Beat thoroughly for 3 minutes, then divide between the bun tins or paper cake cases.
2. 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.
3. Bake in an oven Gas Mark 4 / 180°C / 350°F 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 ice-cream 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 ice-cream with Cadbury creamy-white Buttons for ears.