Sophie's super berry bake
Sophie Hughes makes this mouth-watering sweet treat by mixing chocolate with dried fruits such as blueberries and cranberries.
Makes approx 6 pieces
Ingredients:
25g dried cranberries50g glacé morello cherries25g dried blueberries35g roughly chopped dried apricots25g raisins25g sultanas Liqueur to soak - capful of brandy or can use alcohol free flavouring alternative70g granola50g stone ground oatmeal3 tbsp honey (preferably with added manuka)50g butter2 tsp sugar2 tbsp cocoa2 tsp golden syrup 250g dark chocolate 50g strawberry chocolate 3 tbsp chopped dried raspberries 2 tbsp dried goji berries
Method:
Soak the cranberries, blueberries, cherries, raisins, currants and apricots in brandy or alternative while preparing rest of recipe.
Mix the granola and oatmeal in a baking tin and mix in the honey by hand. When slightly combined place in the oven for five minutes on 180C or until lightly browned.
Mix together the butter, sugar, cocoa and golden syrup in a pan and heat until mixed. Stir in the soaked fruit and granola taking care to break up the granola into as little pieces as possible.
When combined to a consistency that will "clean" the pan remove from heat and put the mix into a greased or lined baking tin. Gently roll the mix with a rolling pin if necessary or flatten with a spatula. Create a thickness of approx 4cm.
Melt the dark chocolate and strawberry chocolate separately. Mix approx 1/2 tbsp of raspberries and 1/4 tbsp of goji berries into the strawberry chocolate.
Pour the dark chocolate over the mix in tin and smooth with a knife. Swirl the strawberry chocolate with a fork onto the dark. Sprinkle the rest of the raspberries and goji berries over and then place into the fridge for at least 1 hour until the mix is firm and cool.
Cut into square pieces and voila!
Get recipes from all the finalists and semifinalists
Go back to Lorraine's Taste Off