Recipes

Method

1. Preheat the oven to 180°C/fan oven 160°C/Gas 4. Line the base and sides of a 23cm square cake tin with baking parchment.
2. Place the cranberries and clementine juice into a small saucepan and heat gently for 2-3 minutes. Remove from the heat and allow to cool.
3. Place the butter, chocolate and clementine zest into a bowl set over a pan of simmering water, gently stirring until melted. Remove from the heat and allow to cool slightly.
4. Whisk the eggs and sugar with an electric whisk for 6-8 minutes until thick and glossy. Test it by taking the whisk out of the mixture – the mixture running off the beaters will leave a trail for a couple of seconds when it’s ready.
5. Pour the cooled chocolate over the egg mixture, then sift in the flour and cocoa. Drain the cranberries and scatter over. Using a large metal spoon fold the ingredients together until just mixed (do not over mix). Spoon into the prepared tin.
6. Break the mince pies into quarters and push into the top of the chocolate mixture. Bake for 25-30 minutes. Allow to cool completely before dusting with icing sugar and cutting into 16 equal sized pieces.

Cook's tip

Store for up to a week in an airtight tin and freeze for up to four months – defrost for at least three hours before eating. It’s also delicious as a dessert; simply heat in the microwave for 30-40 seconds then serve with cream, ice cream or custard. .