This fruit spread recipe can also be made with milk or white chocolate and is best served with crisp, buttery shortbread biscuits, warm toasted brioche or as an alternative to brandy butter.
Makes 350ml jar
Takes 15 minutes to make, plus chilling
1. Beat the butter, caster sugar and light muscovado sugar together until smooth. Beat in the brandy to taste, then fold in the melted plain chocolate. Chill for 15 minutes.
Make ahead: Make up to 1 month in advance and store in the fridge.
2. Reserve a pinch of each of the remaining ingredients and fold the rest through the chocolate butter mixture. Spoon into a cooled sterilised 350ml sealable jar. Sprinkle the top with the reserved sunflower seeds, mixed peel, sultanas, glacé cherries and almonds, then seal and store in the fridge. Once opened, it should be used within 1 month.
© delicious. magazine
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