Rum and raisin brownie Christ­mas trees

Irish Daily Mail - YOU - - FOOD FESTIVE BAKES -


225g raisins

180ml dark rum

200g dark cho­co­late, chopped

250g un­salted but­ter, chopped

310g brown su­gar

4 medium eggs

200g plain flour

¼ tsp bak­ing pow­der

35g good-qual­ity co­coa pow­der cin­na­mon sticks and star anise, for dec­o­rat­ing


160g ic­ing su­gar, sifted

2-3 tsp boil­ing wa­ter

★ Pre­heat oven to 180C/gas 4. Place the raisins and rum in a small saucepan over medium heat. Cook, stir­ring oc­ca­sion­ally, for 8-10 min­utes or un­til the liq­uid has been ab­sorbed. Mash roughly with a fork and set aside. Place the cho­co­late and but­ter in a medium saucepan over low heat and stir un­til melted and smooth. Re­move from the heat and place in a large bowl. Add the su­gar, eggs, flour, bak­ing pow­der and co­coa and whisk well to com­bine. Add the raisin mix­ture and whisk well to com­bine. Pour the mix­ture into a lightly greased 24cm x 34cm slice tin or equiv­a­lent tray­bake tin lined with non­stick bak­ing pa­per. Cook for 20-22 min­utes or un­til cooked when tested with a skewer. Al­low to cool com­pletely in the tin.

★ Us­ing a 9cm tree-shaped cut­ter, cut out 10 trees. To make the ic­ing, place the su­gar and wa­ter in a small bowl and mix to com­bine. Place in a pip­ing bag and pipe the ic­ing on to the trees. Dec­o­rate with cin­na­mon and star anise to serve. NOTE Re­move the cin­na­mon and star anise be­fore eat­ing.

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