- 200g butter, diced, plus extra for greasing
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 2 x 150g bars plain chocolate (about 40% cocoa solids is fine)
- 280g light muscovado sugar
- 4 tbsp cranberry juice or milk
- 4 medium eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 200g plain flour
- ½ tsp ground cinnamon
- 1 x 75g pack dried cranberries
A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…
- 100g pistachios, sliced
- icing sugar to dust, optional
Heat the oven to 180C/fan 160C/gas 4. Butter a non-stick baking tin (about 31 x 17 x 3.5cm) or line the base if you prefer. Break the chocolate into a saucepan, add the butter, sugar and juice or milk, then warm gently, stirring frequently until melted and evenly mixed. Allow to cool slightly, then beat in the eggs one at a time. Fold in the flour, cinnamon and cranberries.
Spread half the mixture into the prepared tin, scatter over the nuts, then gently spread the rest of the mixture on top. Bake for 25-30 mins. Cut into squares while still warm. Will keep in an airtight container for up to a week.