The original recipe said: Mix all ingredients in a saucepan. Heat until boiling, stirring well, and cook for a minute.
Take off heat and beat with electric beater until cool and spreadable, about 3 minutes.
Use as required.
Comments
It should be 2 fluid oz rather than 2 oz of milk, but 2 fl oz is a small amount to measure, and it's about the same.
I suspect the initial heating would be easier if you melted the butter first. It did all mix eventually, but I had this dry dark brown mix with lumps of butter in it.
The 3 mins beating seemed a LONG time! I'm not sure if this is necessary. I can understand that it needs to cool, and beating would do this, but it seems a waste of power. Perhaps it changes the texture.
This made about twice as much icing as I needed to ice this cake. It was rather a weird cake, being a single layer cooked in a Victoria sponger tin. It was made by melting the butter then adding the sugar (rather than creaking it). It's ended up very flat. I then soaked it with the syrup from some ginger. So a (flat) ginger drizzle cake. The chocolate icing was rather a desperate attempt to make it look better.
