12 Days of Christmas Recipes: Day 6

Hello everyone

After a couple of savoury suggestions, now for a full-on chocolatey delight. We make this sometimes for Sunday brunch. Great with raspberries and cherries as in the photo or for a more festive flavour use clementines as below.

Easy Tear and Share

Serves 6. Prep time: 10-15 mins. Cooking time:  approx. 30 mins

Ingredients:

1 rectangular sheet of ready rolled puff pastry (without butter for a vegan recipe)

75g Dark chocolate (70% is good but a lower cocoa content works too. NB check that there is no dairy content)

1 ½ tbsp. icing sugar, plus extra to dust

2 Clementines, peeled and segments halved

A few dates, chopped

2 tbsp plant milk to brush pastry

Method:

1: Preheat the oven to 180°C / Gas 4

2: Line a baking sheet with greaseproof paper

3: Break the chocolate into a heatproof bowl and melt over a pan of barely simmering water (don’t let the bowl touch the water), stirring occasionally

4: Mix in the icing sugar until dissolved and remove the pan from the heat  

5: Place the pastry sheet on the prepared baking sheet

6:  Spread the melted chocolate over the pastry leaving 1 cm around the edge

7: Scatter most of the fruit in 2 lines lengthwise over the chocolate, leaving a gap down the middle of the pastry

8: Brush the edges with plant milk and fold each edge over to the middle to overlap slightly, pressing all the edges to seal. Brush the top with plant milk.

9: Place in the oven and bake for about 30 mins or until golden.

10: Drizzle the remaining chocolate over the parcel and scatter with the remaining fruit.

11: Dust with icing sugar and serve. Lovely with cream, ice-cream or yogurt or just with a cup of coffee

Another recipe tomorrow.

Ali x