Winter-Spiced Chocolate Brownie with Mulled Cherries, Candied Orange and Pecan

Method

Brownie

Step One

Preheat the oven 170°C, 325°F gas mark 3.

Step Two

Add the 125ml water to the McDougalls Chocolate Brownie Mix, mix on low speed for 1 minute.

Step Three

Fold through the cinnamon, nutmeg, orange zest, and dark chocolate.

Step Four

Grease and line a 20cm x 30cm tin. Transfer the mixture to the tin and spread evenly.

Step Five

Bake for 25 minutes until the top is set but the centre remains soft and fudgy.

Step Six

Allow to cool before cutting into 10 even portions.

Mulled Cherry Compote

Step One

Place the cherries, wine or cranberry juice, sugar, orange juice, orange zest, cinnamon stick, cloves, and star anise in a saucepan.

Step Two

Bring to a gentle simmer and cook for 8–10 minutes.

Step Three

Mix the cornflour with the cold water to make a smooth paste

Step Four

Stir the cornflour mixture into the cherries and simmer until the juices become glossy and lightly thickened.

Step Five

Remove the whole spices before serving.

Chocolate-Orange Sauce

Step One

Heat the Ambrosia Devon Custard until it is just beginning to simmer

Step Two

Remove from the heat and add the chopped chocolate.

Step Three

Leave for 1 minute, then stir until smooth.

Step Four

Stir in the orange zest and orange liqueur, when using.

Step Five

Keep warm or chill and gently reheat for service.

Make the Candied Orange

Step One

Use a vegetable peeler to remove strips of orange peel, (avoiding too much white pith) Cut the peel into fine strips.

Step Two

Place the peel in a small saucepan, cover with water and simmer for 2 minutes. Drain and repeat once to remove bitterness.

Step Three

Heat the caster sugar and water until the sugar dissolves.

Step Four

Add the orange strips and simmer gently for 10–15 minutes, until translucent.

Step Five

Remove the peel and leave to dry on baking parchment.