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Berliner brot recipe
Berliner brot recipe from Nelliemoser |
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Ingredients255g self-raising flour.2 tsp ground cinnamon. 255g demerara sugar. 255g chopped mixed nuts. 85g dark chocolate (grated) 85g chopped mixed peel. 3 tbsp pear and apple spread 2 tbsp sherry. 2 med eggs Water as needed. (I have never actually measured it properly) |
Handy HintYou will need to judge the time but usually about an hour. Pear and apple spread from wholefood shops. Nothing else would give that fruity flavour. |
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Method1. Heat oven to 180C/Gas mark 42. Line and grease a tray bake tin (I use 18x28cm/11”x 7”) 3. Sieve together flour and cinnamon. 4. Mix together sugar, nuts, chocolate and cut mixed peel. 5. Gently warm pear and apple spread (to make it more runny) stir in the sherry then mix well into the nuts, peel and chocolate mixture. 6. Whisk together the eggs and water until frothy and add to the nut mixture, then stir in the flour and cinnamon and add enough extra water to make a soft dropping consistency. 7. Bake in the middle of the oven, (it might help to turn the oven down to 3 after about 20 minutes) until the top is cooked and springy to touch. 40 to 50 minutes. Keep checking, again I am not sure of the time. 8. A skewer should come out clean of mixture (but it may have some still melted grated chocolate on it0. 9. Put on a cooling tray for a time and cut into chunks about 4cm/2” square when warm but cool enough to handle. | |||||||||||||||||||
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