Quick & Easy

Apricot and cranberry picnic slice

Enjoy the sunshine with some loved ones and pass around this simple fruit slice with a rich dark chocolate underside.
Apricot and cranberry picnic slice
24
35M

Ingredients

Method

1.Preheat the oven to 150°C. Quarter the glacé cherries, finely chop the dried apricots and coarsely chop the cranberries.
2.Chop the chocolate into smallish pieces and put into a heatproof bowl. Bring some water to the boil in a saucepan, then remove the pan from the heat and place the bowl of chocolate on top. Set aside to melt, stirring occasionally.
3.While the chocolate is melting, line a shallow 30 x 21cm tin with a piece of baking paper. Pour the melted chocolate onto the paper and spread it out evenly, then put in the fridge for about 5 minutes to cool and set.
4.Put the egg and the sugar into a food processor and combine well, then add the butter a little at a time. Process until you have a smooth mixture.
5.Tip in the coconut, pulse once or twice to mix, then add the chopped fruit and pulse again. Scoop the mixture onto the chilled chocolate layer and spread it out evenly. I use two forks to do this.
6.Bake for 30 minutes, rotating after 15 minutes, until the mixture is slightly risen and the coconut topping is golden-brown.
7.Cool on a rack for 10 minutes and then cut into fingers. Leave in the tin to cool completely then chill in the fridge for about 15 minutes until the chocolate base has set firmly.
8.Remove the slice from the tin using the baking paper and break into fingers along the cutting lines. Store in an airtight container.

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