Post by Sylvia on Nov 7, 2008 16:18:51 GMT -6
It's strange how tastes change, when the family were young they didn't like spices or dried fruits. Times have changed. This can also be used as a dessert with Crème Fraiche, custard or ice cream
Spiced Fruit Chocolate Slice
Preheat oven to 180oC/350oF
12 oz/350g self-raising flour
1 tsp ground mixed spice
6 oz/175g butter, chilled
4 oz/125g plain dark chocolate, roughly chopped
4 oz/125g mixed fruit
3 oz/75g dried apricots, chopped
3 oz/75g mixed nuts, chopped
6 oz/175g demerara sugar
2 medium eggs, lightly beaten
1/4 pint/150ml Milk
Oil and line a deep 7"/18cm square baking tin.
Sift the flour and the mixed spice into a large bowl. Cut the butter into small squares and rub into the flour and spice until it resembles fine breadcrumbs.
Add the chocolate, mixed fruit, apricots and nuts. Keep back 1 tbs sugar, then add the rest to the bowl and stir. Add the eggs and half of the milk and mix together, then add enough of the remaining milk until you achieve a soft dropping consistency.
Spoon the mixture into the prepared tin, level the surface with the back of a spoon and sprinkle the reserved demerara sugar over the surface. Bake in the centre of the oven for 50 minutes. At this stage cover the top of the cake with tinfoil to prevent the cake over-browning, then bake for a further 30-40 minutes until it is firm to the touch and a skewer inserted in the middle comes out clean.
Leave the cake in the tin for 10 minutes to cool slightly, then turn out on to a wire rack, leave to cool completely before cutting into 10 slices and serve.
Store in an airtight container.
Sylvia446
Spiced Fruit Chocolate Slice
Preheat oven to 180oC/350oF
12 oz/350g self-raising flour
1 tsp ground mixed spice
6 oz/175g butter, chilled
4 oz/125g plain dark chocolate, roughly chopped
4 oz/125g mixed fruit
3 oz/75g dried apricots, chopped
3 oz/75g mixed nuts, chopped
6 oz/175g demerara sugar
2 medium eggs, lightly beaten
1/4 pint/150ml Milk
Oil and line a deep 7"/18cm square baking tin.
Sift the flour and the mixed spice into a large bowl. Cut the butter into small squares and rub into the flour and spice until it resembles fine breadcrumbs.
Add the chocolate, mixed fruit, apricots and nuts. Keep back 1 tbs sugar, then add the rest to the bowl and stir. Add the eggs and half of the milk and mix together, then add enough of the remaining milk until you achieve a soft dropping consistency.
Spoon the mixture into the prepared tin, level the surface with the back of a spoon and sprinkle the reserved demerara sugar over the surface. Bake in the centre of the oven for 50 minutes. At this stage cover the top of the cake with tinfoil to prevent the cake over-browning, then bake for a further 30-40 minutes until it is firm to the touch and a skewer inserted in the middle comes out clean.
Leave the cake in the tin for 10 minutes to cool slightly, then turn out on to a wire rack, leave to cool completely before cutting into 10 slices and serve.
Store in an airtight container.
Sylvia446