TEATIME TREATS PANETTONE

Bake a homemade gift this year!

Spelt, pecan, macadamia & prune chocolate brownies

MAKES ABOUT 16

100g (3½oz) prunes, quartered
50g (1¾oz) dried cranberries
3 tbsp amaretto or fruit juice
250g (9oz) sugar
4 free-range eggs
75g (2¾oz) double cream
150g (5½oz) Doves Farm Organic White Spelt Flour
200g (7oz) plain chocolate
75g (2¾oz) macadamia nuts, halved
75g (2¾oz) pecan nuts
butter, for greasing
icing sugar, optional

1 Preheat the oven to 180°C/Gas Mark 4. Rub some butter around the inside of a 20x30cm (8x12in) baking tray or insert a baking liner.

2 Cut the prunes into quarters and put them into a bowl, add the cranberries and amaretto or juice, cover and leave for a couple of hours or overnight.

3 Put the sugar into a mixing bowl, then add the eggs and beat well with electric beaters. Beat in the cream.

4 Sieve the flour into the bowl and stir to combine.

5 Gently melt the chocolate, then add it to the bowl and beat well. Stir in the soaking fruit, macadamia and pecan nuts.

6 Tip the mixture into the prepared baking tray, spreading it out to the edges. Bake for 30-35 minutes.

7 Leave the brownie in the tray to cool, then cut into squares or rectangles. Sieve a little icing sugar over the brownies if you wish.

Coconut congress tart

MAKES ONE

For the coconut flour pastry

1 free-range egg2 tbsp lemon juice100g (3½oz) Doves Farm½ tsp xanthan gum50g (1¾oz) butter, softened, plus extra for greasing