Name: Pistachio & milk chocolate squares
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: Cuts into 16 squares
Cuisine: British
Ingredients: 140g shelled pistachios; 200g milk chocolate broken into chunks; 200g golden caster sugar; 200g very soft butter; 3 eggs; 200g self-raising flour; 100ml milk; 150ml soured cream

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Pistachio & milk chocolate squares

Pistachio & milk chocolate squares

Sarah Cook

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Cuts into 16 squares

Easy

Prep: 30 mins

Cook: 50 mins

A star rating of 4.5 out of 5.40 ratingsRate

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Pistachio cupcakes

A star rating of 4.4 out of 5.45 ratings

Ingredients

Nutrition

Units:

MetricUS

140g shelled pistachios
200g milk chocolate

broken into chunks
200g golden caster sugar
200g very soft butter
3 eggs
200g self-raising flour
100ml milk
150ml soured cream

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Nutrition: per serving

kcal342
fat22g
saturates11g
carbs32g
sugars22g
fibre1g
protein6g
salt0.35g

low

Method

step 1

Heat oven to 180C/160C fan/gas 4. Line a 20cm square cake tin with baking parchment. Whizz 125g of the pistachios, 75g of the chocolate and about half the sugar in a food processor until very finely chopped. Tip into a bowl with remaining sugar, butter, eggs, flour and milk, plus a pinch of salt, and beat. Scrape into the tin and bake for 35-45 mins until a skewer poked in comes out clean. Cool.
step 2

Melt the remaining milk chocolate, stir in the soured cream and cool until spreadable. Trim the edges off the cake, then split in half. Spread a little icing over the base, sandwich the top of sponge back on. Spread remaining icing over the top, roughly chop the remaining pistachios and scatter them over. Cut into 16 squares to serve.

Recipe from Good Food magazine, April 2011

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A star rating of 4.5 out of 5.40 ratings

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