Dessert

chocolate raspberry brownies[1]Chocolate Raspberry Brownies

A simple recipe for these lovely chocolate treats.

  • 200g raspberrys – in this weeks Morefresh produce box
  • 200g of dark chocolate, broken into pieces
  • 100g of milk chocolate, broken into pieces
  • 400g soft light brown sugar
  • 250g of salted butter – available from Morefresh
  • 4 large eggs – available from Morefresh
  • 140g plain flour
  • 50g cocoa powder

Method

Warm your oven to 180C/160C for a non/fan oven or to gas mark 4.  Grease and line your baking tray (20cm x 30cm) with baking paper

Put the chocolate (broken into small chunks), butter and sugar into a saucepan and GENTLY melt, stirring from time to time with a wooden spoon.  When all melted together remove from the heat.

Stir the eggs, one at a time, into the chocolate mixture.  Sieve the flour and cocoa powder and add it to the mixture and combine.  Stir in half of the raspberrys, pour into the lined baking tray and then toss the other half of the raspberrys over the top.

Pop in the oven on the middle shelf for 30 mins or so.

Let your brownies cool before cutting into squares.

Keep in an air tight container for three days – if they last that long!

rice_puddingRice Pudding – a traditional and homely favourite

Everybody loves a rice pudding and whilst the shop bought ones are ok, there are not a patch on a homemade pud.  Here is a simple recipe for a lovely warming pudding.  We know it’s summer but it’s nice served chilled too.

Ingredients

  • 1.2L (2 pints) full fat milk
  • 140g (5oz) pudding rice
  • 110g (4oz) caster sugar
  • good knob butter
  • good sprinkle ground nutmeg

Method

Preparation time  5min  ›  Cook time 2hours  ›  Ready in 2hr 5min

First of all preheat the oven to 140 C / Gas 2 and butter a large ovenproof dish.

Bring milk to a simmer in a saucepan and stir in rice and sugar.

When well combined pour the milk and rice mixture into the ovenproof dish.

Top with the knob of butter and sprinkle with nutmeg to taste.

Bake in the preheated oven for 1 1/2 to 2 hours. Stir the pudding halfway through baking.

Take out of the oven and leave to stand for 5 minutes before serving.

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