raisins

Chocolate Raisin Brownies

I’ve been eating a lot of chocolate covered raisins recently (health god) and yesterday I had a brain wave (daydream) about throwing them into brownies alongside chocolate chips. I cooked a batch up today and they might just be my favourite variety ever;Β moist middle, crispy shell-like top, pockets of chewy chocolatey fruit and chunks of white chocolate- a definite winner.Β Try my recipe out and join the party.

Ingredients:

  • 250g dark chocolate
  • 250g butter
  • 275 caster sugar
  • 4 eggs
  • 175g plain flour
  • large pinch salt
  • 125g white chocolate, roughly chopped
  • 125g chocolate covered raisins

Method:

  1. Preheat the oven to 180c. Grease and line a brownie tin.
  2. Melt together the butter and chocolate in a bowl over a pan of simmering water, stirring occasionally, then set aside to cool a little. Whisk the eggs, sugar and salt until pale and thick.
  3. Add the melted chocolate and butter into the egg mixture and whisk to combine. Sieve over the flour and fold in then do the same with the white chocolate chunks and chocolate covered raisins.
  4. Tip the brownie batter into a baking tin and level out. Bake for 35-40 minutes until crisp on top and fudgy in the centre.
  5. Leave to cool in the tin then slice into squares and enjoy!
Advertisements

A Festive Twist…

10807897_713411888734367_1016672373_n

Everyone loves a Bakewell Tart, so why not make my seasonal variation of the classic British dessert this Christmas instead of a batch of mince pies? Sliced up hot or cold, this bake is a real crowd pleaser and gives your jar of mincemeat a much needed make over.

(I know this post might seem a little premature, but this is a bake you can whip up, freeze and serve whenever you need it- ideal for anyone with their hands full this year!)
So, for the pastry you will need: 230g plain flour, 125g unsalted butter (cubed), 3tbsp caster sugar, pinch salt, 2 egg yolks and 3 tbsp whole milk (OR one block readymade short crust pastry)

Rub the flour and butter together between your fingers until they resemble breadcrumbs. Add the caster sugar and salt then mix.

Tip your egg yolks and milk into the bowl and stir with a knife. Bring the ingredients together with your hands to form a ball, handling as little as possible (the less you handle the pastry the more crumbly and delicious it will be!). If the pastry seems too dry add another teaspoon of milk.

Wrap the ball of pastry in cling film and leave it to rest in the fridge for half an hour. In the meantime, grease a 22cm loose bottom tart tin and preheat the oven to 200c (fan).

After 30 minutes, remove your pastry from the fridge (or reach for the pack of readymade!) and flour a work surface. Roll the pastry out to about 4mm thick then line your tart tin, patching up any gaps with excess pastry and pushing it right into the corners.

Blind bake your pastry case for 15 minutes (10 minutes lined with greaseproof paper and baking beans then 5 minutes without) then remove from the oven.

Now, to make your filling and topping you will need:
ΒΎ jar mincemeat, 1 apple (finely chopped), 1tsp cinnamon, zest 1 lemon, 150g caster sugar, 150g butter, 150g ground almonds, 1 large egg and a handful flaked almonds.

Mix the mincemeat, apple, cinnamon and zest then spread generously across the base of your pastry case.

Next, whisk together the sugar, butter, ground almonds and egg until smooth, then dollop all over the mincemeat. Use a palette knife to level out the mix to the edges of the tart case. Finally, sprinkle with the flaked almonds.

Turn the oven down to 180c (fan) and pop your tart in to bake for 30 minutes, or until golden brown.

Leave the tart to cool in the tin then remove and dust with icing sugar. Serve with a dollop of brandy butter or creme fraiche!

Enjoy!

10804956_713411848734371_1551579984_n