Name: Apricot and cranberry picnic slice
Cook time: 35 min
Total time: 35 min
Ingredients: 55 gram glacé cherries; 55 gram dried new zealand apricots; 55 gram dried cranberries; 250 gram dark chocolate; 1 egg; 115 gram caster sugar; 55 gram butter; 115 gram fine desiccated coconut

Apricot and cranberry picnic slice

Alexa Johnston packs a perfect spring picnic. It’s not summer yet, but finding a sheltered spot in the sun to have a simple spring picnic can make the warmer days seem a little closer. Take a thermos of hot tea, a bottle of homemade lime or lemon cordial and some fizzy water, savoury cheese scones and butter, a few apples – and a tin full of delicious apricot and cranberry picnic slice. Even if it rains, you’ll be happy.

Ingredients

55 gram glacé cherries

55 gram dried new zealand apricots

55 gram dried cranberries

250 gram dark chocolate

1 egg

115 gram caster sugar

55 gram butter

115 gram fine desiccated coconut

Method

1.Preheat the oven to 150°C. Quarter the glacé cherries, finely chop the dried apricots and coarsely chop the cranberries.

2.Chop the chocolate into smallish pieces and put into a heatproof bowl. Bring some water to the boil in a saucepan, then remove the pan from the heat and place the bowl of chocolate on top. Set aside to melt, stirring occasionally.

3.While the chocolate is melting, line a shallow 30 x 21cm tin with a piece of baking paper. Pour the melted chocolate onto the paper and spread it out evenly, then put in the fridge for about 5 minutes to cool and set.

4.Put the egg and the sugar into a food processor and combine well, then add the butter a little at a time. Process until you have a smooth mixture.

5.Tip in the coconut, pulse once or twice to mix, then add the chopped fruit and pulse again. Scoop the mixture onto the chilled chocolate layer and spread it out evenly. I use two forks to do this.

6.Bake for 30 minutes, rotating after 15 minutes, until the mixture is slightly risen and the coconut topping is golden-brown.

7.Cool on a rack for 10 minutes and then cut into fingers. Leave in the tin to cool completely then chill in the fridge for about 15 minutes until the chocolate base has set firmly.

8.Remove the slice from the tin using the baking paper and break into fingers along the cutting lines. Store in an airtight container.

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