Evaluation Cookbook

1. Planning
Assemble the following ingredients and equipment: Hint

250 g digestive biscuits	food processor
125 g soft brown sugar	saucepan
125 g butter	wooden spoon
50 g raisins	18 cm sandwich tin (greased)
3 tablespoons cocoa powder	fridge
1 egg, beaten	knife
few drops vanilla essence

2. Identifying your population sample
Consider carefully the population you are making the cake for:
 Do they like chocolate?
 Do they have any allergies or special dietary requirements e.g. are they vegans?
 Will they be sufficiently appreciative?

3. Design
 Roughly chop the biscuits.
 Place the sugar and butter in the saucepan and gently heat until melted.
 Add the raisins and cocoa and then remove from the heat.
 Add the egg and vanilla essence.
 Beat the mixture (by hand or in the food processor) until well mixed.
 Turn into the greased sandwich tin and spread evenly throughout the tin.
 Chill in the refrigerator until set.

4. Delivery
Cut into wedges, arrange on a plate and serve. Hint

5. Analysis
Energy per 100g
KCals: Excessive