celebrating 130 years 1884-2014

Chocolate and Apricot Squares

By Chelsea Sugar
Chocolate and Apricot Squares
10 servings
  • 0 reviews

  • Difficulty Easy
  • Prep time 20 mins
  • Cooking time 25 mins
  • Serves

    125g butter
    175g white chocolate, chopped
    4 eggs
    125g Chelsea Caster Sugar
    200g plain flour
    1 teaspoon baking powder
    pinch salt
    100g no-soak dried apricots, chopped


    Lightly grease a square 20/9 inch cake tin.
    Melt the butter and chocolate in a heatproof bowl set over a saucepan of simmering water. Stir the mixture frequently with a wooden spoon until it is smooth and glossy. Leave to cool slightly.
    Beat the eggs and caster sugar into the butter and chocolate mixture until well conbined.
    Fold in the flour, baking powder, salt and dried apricots. Mix together well.
    Pour into tin and bake in an preheated to 180°C;, 350F or Gas Mark 4, for between 25-30 minutes.

If you like this recipe you may love these


Average Rating
(0 reviews)

Load More

Products used in this recipe

Sign in