Plate expectations! This week: Chocolate nut tray bake
Our in-house chef Denise Phillips cooks up her latest culinary treat….
Denise Phillips is a Jewish cook and author
This recipe is suitable any time of the year as the plain flour can be substituted for fine matzah meal during Pesach.
Cut up for tea, use for picnics and packed lunches too!
METHOD:
1 Preheat the oven to 180°C/ 160°C fan / Gas mark 4.
2 Line and grease a baking tin measuring 22cm x 22cm x 4 cm deep.
3 Make the base by sifting the flour and sugar into a bowl and pouring the melted butter and chocolate. Mix well, then press evenly into the base of the baking tin.
4 Bake for 20 minutes, then leave to cool slightly.
5 For the topping, put the sugar, butter and golden syrup in to a pan over a medium heat.
6 Stir often to dissolve the sugar but don’t let the mixture boil. Add the cream and mix well
7 Add the nuts and stir until coated with the sauce.
8 Spread evenly over the cooked base and bake for 10 minutes.
9 Leave to cool for 10 minutes before cutting into squares
Ingredients:
For the base:
450g plain flour/ fine matzah meal
130g light brown muscovado sugar
200g butter/ non-dairy margarine – melted
100g plain chocolate – melted
Topping:
120g dark brown muscovado sugar
75g butter/non-dairy margarine
40g golden syrup
1 tablespoon double cream/soya cream (not for use during Pesach)
300g mixed nuts – almonds, walnuts, pistachio and macadamia or pecans
Preparation time:
20 mins
Cooking time:
30 Mins
Makes 24
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