Wednesday, 5 August 2009

Chocolate Nut Cluster Cups
A quick and easy tea-time treat

200 g milk chocolate
210 g flaked almonds, toasted
95 g raisins
75 g dried apricot, finely chopped

Melt the chocolate over a pan of barely simmering water.

Add the rest of the ingredients and mix to combine

Spoon the mixture into cake cups or a greased bun tin and leave to set in the fridge.

For a great dessert Chocolate fruit and nut clusters also go well with a ball of ice-cream

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