TEATIME TREATS

For the snowy mountain & Christmas tree tarts, see page 57

Christmas brownies

MAKES ABOUT 12 TRIANGLES

300g (10½oz) sugar
200g (7oz) unsalted butter, cubed
200g (7oz) dark chocolate, chopped
150g (5½oz) mincemeat
130g (4½oz) flour
55g (2oz) cocoa powder
4 large free-range eggs
1 tsp vanilla extract
grated zest of 1 clementine or orange

For the chocolate sauce

100ml (3½fl oz) double cream
80g (3oz) dark chocolate, cut into small pieces
3 tbsp golden syrup
festive sprinkles, to decorate

1 Preheat the oven to 180°C/Gas Mark 4. Line a deep tin with baking paper, letting it hang over the edges.

2Chop the chocolate into small chunks. Place the chocolate and butter into a small saucepan and slowly melt over a very low heat. Take off the heat and set aside to cool slightly.

3 Put the eggs and sugar in large bowl and whisk together until frothy.

4 Add a little of the melted chocolate to the eggs and gently whisk together. Gradually add all the chocolate, vanilla extract and clementine zest and mix thoroughly.

5 Sift the flour and cocoa into the chocolate and fold together with a spatula.

6 Fold in the mincemeat, then transfer the batter to the prepared tin.

Bake for 40-45 minutes. The brownies are ready when mostly firm on top with a slight 'give'. Test after 40 minutes – a skewer inserted into the centre should come out with a few moist crumbs attached, but if the batter