This weekend take some time off and bake these decadent Pistachio & Milk Chocolate Squares from BBC Good Food. I was lucky to stumble across this recipe in my book Baking GoodFood as I had a couple of Lindt Excellence chocolate bars and more than half a sachet of unshelled pistachios to use up before their respective Best Before dates. The book features a collection of Easy Baking Recipes edited by Sarah Cook who claims that “there’s nothing nicer than a relaxing afternoon spent in the kitchen making a homemade cake, cookie or loaf of bread and then sharing it with family and friends”. These dainty chocolate squares can well be part of a dessert buffet if you are sure that none of your guests has any allergies to nuts or happens to be lactose intolerant.



100g shelled pistachios

100g milk chocolate, chopped

100g golden caster sugar

100g very soft butter

2 eggs, room temperature

100g self-raising flour

75 ml semi skimmed milk

50 ml soured cream


  • Heat oven to 180 oC/160 oC fan/ Gas 4. Line a 20cm x 20cm square cake tin with baking parchment.

  • Whizz 125g pistachios, 75g chocolate and half the sugar in a food processor until very finely chopped.

  • Tip into a bowl with remaining sugar, butter, eggs, flour and milk, plus a pinch of salt, and beat well.

  • Scrape into the tin. Bake for 35 to 45 minutes until a skewer poked in comes out clean. Leave to cool.

  • Melt the remaining milk chocolate, stir in the soured cream and cool until the mixture is spreadable.

  • Trim edges off the cake. Spread the chocolate icing over the top and smooth it with an offset spatula.

  • Roughly chop the remaining pistachios and scatter them over the icing. Cut into 16 squares to serve.

Milk Chocolate & Pistachios