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Chocolate Fruit and Nut Squares

A community recipe by Anonymous

Not tested or verified by Nigella.com

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Introduction

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

Ingredients

Serves: 16

113 grams self-raising flour
57 grams dark cocoa powder
113 grams butter (plus extra for greasing)
227 grams soft brown sugar
2 medium eggs (beaten)
⅛ gram skimmed milk
1 teaspoon vanilla extract
113 grams hazelnuts (halved and lightly toasted)
113 grams dried sour cherries (quartered, or sharp dried apricots or dried raspberries)
grated bittersweet chocolate

Method

Chocolate Fruit and Nut Squares is a community recipe submitted by Anonymous and has not been tested by Nigella.com 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 Pettigrewâ€™s wonderful paperback, Teatime. I upgraded the ingredients, changed the fruit and nut component and added a topping.

MAKES 16 on a diet!