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Chocolate Fruit and Nut Squares

A community recipe by

Not tested or verified by

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This is a lovely simple but luxurious not-quite-tray bake.


Makes: 16 (on a diet!)

  • 4 ounces self-rising flour
  • 2 ounces dark cocoa powder
  • 4 ounces butter (plus extra for greasing)
  • 8 ounces soft brown sugar
  • 2 medium eggs (beaten)
  • ⅕ pint skimmed milk
  • 1 teaspoon vanilla extract
  • 4 ounces hazelnuts (halved and lightly toasted)
  • 4 ounces dried sour cherries (quartered, or sharp dried apricots or dried raspberries)
  • grated bittersweet chocolate


Chocolate Fruit and Nut Squares is a community recipe submitted by Anonymous and has not been tested by so we are not able to answer questions regarding this recipe.

You will need a greased and lined 8 inch square tin.

  • Preheat oven to Gas 3/170 degrees C. Sift together flour and cocoa into a bowl.
  • Cream together the butter and the sugar in a mixing bowl until fluffy and light.
  • Beat the vanilla extract into the eggs then gradually add to the creamed mixture, beating thoroughly between each addition. Add the flour/cocoa mix gradually, stir in and add a little milk each time. Stir in the fruit. Stir in the nuts.
  • Pour the mixture into the tin and bake on the middle shelf for 40 min, by which time it should be risen and firm on top. Test with a skewer.
  • Remove from the oven and sprinkle the grated chocolate onto the hot cake. Alternatively, melted bitter chocolate can be drizzled over once the cake is cold.
  • Cool in the tin, cut into 16 squares (4X4) and remove carefully.
  • Additional Information

    This is based on a recipe from Jane Pettigrew’s wonderful paperback, Teatime. I upgraded the ingredients, changed the fruit and nut component and added a topping.

    Tell us what you think