50 baking heaven OCTOBER WWW.FOODHEAVENMAG.COM
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MAKES 15
2 x 320g (11½oz) sheets of ready-
rolled puff pastry
a little fl our, for dusting
8 full-size chocolate bars, the kind
that lend themselves to being
melted, halved
1 free-range egg, beaten
cocoa powder, for dusting1 Dust your rolling pin with a little flour.
Roll out one of the sheets of pastr y,
leaving it on the backing paper, then
pop it onto a baking tray. Have another
baking tray ready close by.
2 Place the bars evenly in line on the
pastry, 5 across, 3 up, making sure to
leave a good gap between the pieces
of chocolate. There will be one extra –
you’re welcome, that’s for you!
3 Take the second sheet of pastry and roll
it out to 1.5cm (½in) bigger on each side
than the other sheet. (This has to go over
the chocolate, so it needs a bit more give.)
4 Brush all the edges of the first sheet
of pastry around the chocolate with
most of the egg. Now place the other
piece of pastr y on top. Using the side of
your palm, press down gently around
the cubes of chocolate to attach the top
to the base. Once it is all sealed, pop it
into the fridge for 5 minutes.
5 Preheat the oven to 200°C/Gas Mark- Take the pastry off the tray and cut
out the little chocolate-filled cubes.
Brush with the leftover egg. If you want
a slightly more grown-up taste, you can
sprinkle them with sea salt flakes.
Divide them between the two trays and
pop them into the oven for 30 minutes,
switching the trays around halfway so they
get an even bake and even golden-ness.
6 Once they are out of the oven, dust
them with a little cocoa powder. If you
are planning to freeze some, don’t dust
those with cocoa. Let them cool, then
freeze in a freezer bag.
Pruney granola bake
MAKES 16 SQUARES
100ml (3½fl oz) buttermilk(alternatively you can make your
own by adding 1 tsp lemon juice
to 100ml (3½fl oz) whole milk)
410g (14oz) pitted prunes in juice,
drained
125g (4½oz) butter, softened
200g (7oz) caster sugar
200g (7oz) plain fl our
½ tsp baking powder
2 medium free-range eggs
1 tsp vanilla extract
200g (7oz) your favourite granola1 If you are making your own
but termilk, do that now, to allow it time
to thicken and do the science bit.
2 Preheat the oven to 180°C/Gas Mark- Grease and line the base of a
20x25cm (8x10in) baking tin and be
sure to grease the sides well too.
3 Roughly chop the prunes, then put
them into the tin and spread them
out evenly.
4 Put the butter, sugar, flour, baking
powder, eggs, buttermilk and vanilla
into a bowl and give everything a good
whisk, using a hand-held mixer, until
the mixture is super-smooth and shiny
- this should only take about 2 minutes.
Pour the mixture over the prunes and
spread out evenly.
5 Top with the granola, pressing it
gently down onto the bat ter so it sticks,
then bake for 40-45 minutes. In the
meantime you can get into your first
caffeinated beverage.
6 When the cake is ready, a skewer
inserted should come out clean. Leave
it in the tin for 5 minutes, then either
turn it out or cut it into squares in the tin
and scoop it out.
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HQNADIYA’S TIP...Pruney
(^) Gran
ola B
ake