Chewy, soft and delicious warm from the oven, these indulgent white chocolate cookies are heightened with the addition of sweetly tart damsons.Read More
A simple recipe for a sweet treat pairing tangy rhubarb with creamy white chocolate...
500g rhubarb, trimmed
400g white chocolate, broken into pieces
1 tbsp caster sugar
150g melted butter, plus extra for greasing
200g light brown soft sugar
2 eggs, plus 1 yolk
250g plain flour
Preheat the oven to 200°C/gas mark 6. Roughly chop the rhubarb sticks into 3-4cm pieces, halving lengthways if very thick. Place the rhubarb pieces on an oven tray and sprinkle with the caster sugar. Bake for 15 mins, allow to cool and reserve any juices.
Turn the oven down to 180°C/gas mark 4. In a large bowl, mix together the melted butter and brown sugar until combined. Beat the eggs and egg yolk into the mixture until smooth. Fold in the flour, a pinch of salt and two-thirds of the broken chocolate, then mix in half the cooled rhubarb.
Grease and line a 24 x 24cm oven tray with baking paper. Transfer the mixture into it, spreading it out with the back of a wooden spoon to fit the tin. Scatter with the remaining chocolate and remaining baked rhubarb pieces, then drizzle over the reserved rhubarb syrup. Bake for 20 mins, then cover the tray loosely with tin foil and bake for a further 20-25 mins until slightly browned and loosely firm. Allow to cool, cut into squares and serve.
More rhubarb recipes in the March 2018 issue of LandScape magazine...
- Rhubarb, ginger and vanilla scone ring
- Rhubarb crumble ice cream
- Rhubarb puffs
- Rhubarb and custard
- Rhubarb tart
300g white chocolate
1½ tsp ground ginger
200g self-raising flour
100g light muscovado sugar
½ tsp bicarbonate of soda
125ml whole milk
3 tbsp black treacle
400ml double cream
zest of 1 large orange
Grease and line a 20cm square tin. Mix the dry ingredients in a large bowl. Melt the butter and add to the bowl, with the milk and treacle. Stir well until blended. Leave to cool then beat in the eggs. Add this mixture to the dried ingredients, beating until smooth. Pour into the prepared tin. Bake in a preheated oven at 160C/gas mark 3 for 35 mins until cooked through and springy to the touch. Cool in the tin before turning out and cutting into cubes.
Chop the chocolate into small pieces and put in a bowl with the marscapone. Place over a pan of gently simmering water. Cook without stirring until the chocolate has melted. Remove from the heat and cool for 5 mins, then stir gently. Whip the cream until it stands in soft peaks and fold into the chocolate mixture.
Scatter a third of the gingerbread in the base of a trifle bowl. Top with a third of the white chocolate mixture. Repeat the layers, finishing with the white chocolate. Sprinkle with the orange zest.
Other chocolate dessert recipes in our Christmas 2014 issue:
• White chocolate and cranberry tart
• White chocolate & clementine cheesecake with pomegranate seeds
• Double Chocolate orange meringue
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