My mini bundt tin is one of my favourite pieces of kitchen baking paraphernalia. I love the way the pretty little fluted tins instantly make the cakes look fancy. I own several large bundt tins too but the mini ones have a special place in my heart. Continue reading
I bake most days so generally the family is pretty blasé about my baked treats. This giant double chocolate skillet cookie is the exception. Upon pulling it from the oven I was met with a chorus of ‘oooh, yum!’, ‘that looks amazing!’, ‘I’m going to eat the whole thing’ etc etc.
Miss 10 adores white chocolate, so I used white choc chips for her. The Hungry Dad and I love dark chocolate so added them for us. Miss 8 has yet to meet a type of chocolate she didn’t adore so she would be thrilled with anything with a trace of cocoa in it.
As always, the simple things in life are often the best – this recipe is basically one huge chocolate chip cookie that you bake in a skillet / frying pan in the oven. Ensure that your pan has a metal handle – do not place a plastic-handled pan in the oven unless you want a toxic, stinking mess/ house fire/ both.
This easy baking recipe uses common ingredients you probably have in the pantry. Even if you do need to buy them to bake this, rest assured that you will use them for many, many other baking recipes.
Eating this giant chocolate skillet cookie warm from the oven was a highlight of my day – it is gooey and delicious and so utterly scrumptious that I may have eaten a great proportion of it without realising. Might just have to bake this again soon…
GATHER:
1/4 cup caster sugar
1/4 cup brown sugar
85 grams unsalted butter, diced, at room temperature
1/2 teaspoon vanilla extract
1 egg
1 cup plain flour
1/2 teaspoon baking soda
1/4 cup white choc chips
1/4 cup dark choc chips
LET’S GET TO IT:
Preheat oven to 180 Celsius and thoroughly spray a 20cm round oven-proof frying pan / skillet with non-stick cooking spray.
In a large bowl use a silver spoon to beat together butter, vanilla and both sugars then beat in the egg until just combined.
Tip in the in flour, baking soda and all the chocolate chips and mix until just combined. Scrape into the pan and use an off-set spatula to even out the top.
Bake until cookie is light golden brown and just starting to set in the centre, around 18 minutes.
Let cool 5 minutes then slice into wedges to serve.
Readers will know of my love of cold weather and all things that accompany winter, especially the food side of things. Soup, for instance, is one of my fav foods and I tend to eat it year round. Summer in Sydney is not soup weather by any stretch but when the soup craving comes you gotta obey your tummy. Luckily for me it is winter here and cold – perfect soup weather. Continue reading
I am not vegan but the ongoing free-range eggs situation in Sydney is forcing me to come up with egg-free baking recipes. When you bake as often as I do – at least once a day – you go through a heap of eggs. And to paraphrase PETA, I’d rather go bake-free than buy battery hen eggs. Continue reading
I am not a fan of meringue. There, I said it. Please don’t judge me. Even as a kid I wasn’t a fan but to be Australian and to admit in public that you don’t like pavlova, the base of which is an enormous cream-covered meringue – is practically heresy. Continue reading
You may have guessed by now that winter and I are BFFs. I know many of my international readers are basking in the sun and eating ice-cream, but here in the antipodes we are freezing our whatsits off. Continue reading
Regular readers will know that The Hungry Dad recently raided his mum’s lemon tree for my baking pleasure. Our lemon bowl is still plentiful but another recent visit to mum-in-law’s house resulted in yet more lemons coming home with us. Continue reading
Winter is well and truly here in Australia. I am probably the only person in Sydney cheering for the cooler weather. I am not a fan of the heat and humidity but am absolutely pro-boots, coats, scarves, heaters and all the other trappings of winter. Winter also allows me to indulge in some of my favourite foods: soups and puddings. Continue reading
Winter is here! I think I am the only person in Sydney celebrating the cold snap – most of my friends look at me aghast when I tell them how much I adore the cooler weather.
Boots. Scarves. Coats – fashion is so much more chic when the temperature falls. Another thing that it is better in winter than summer – desserts. In the heat you are really limited to ice-cream, fruit or anything else that requires minimal time in the hot kitchen. Come winter and the kitchen is exactly where I want to be, making cakes, baking brownies and stirring home-made custard. And self-saucing puddings.
Self-saucing puddings are just magic – a simple pudding is topped with a sprinkle of sugar and cocoa then doused with boiling water, which results in a deep, rich sauce.
Growing up we used to make self-saucing puddings in winter all the time and we would all be adamant that we wanted equal quantities pudding and sauce.
My friends from Australian Macadamias recently sent me a massive bag of their delicious macadamias to bake with and I have been going nuts in the kitchen #heHeHe
These delicious nuts are indigenous to Australia and are full of flavour and go perfectly with chocolate. I have loved creating recipes to show off their freshness and taste.
This chocolate macadamia self-saucing pudding is full of flavour. The crunch of the nuts are a perfect foil to the soft, squishy filling of the pudding.
Just a warning – you will want seconds…
Serve with double cream or vanilla ice-cream.
GATHER:
1 cup self-raising flour
2 tablespoons cocoa powder
1/4 cup brown sugar
80g butter, melted, cooled
1/2 cup milk
1 egg, lightly beaten
50 grams unsalted macadamias
Sauce:
3/4 cup brown sugar
2 tablespoons cocoa powder, sifted
1 1/4 cups boiling water
LET’S GET TO IT:
Spray a two litre size glass or ceramic dish with non-stick cooking spray.
Preheat oven to 180C and fill the kettle.
In a large bowl stir together the flour, cocoa and sugar.
In a small jug whisk together the egg, butter and milk then whisk into the dry mix. Use a silver spoon to stir together until combined then sprinkle in the macadamias.
Pour batter into dish. Boil the kettle.
Combine the susauce sugar and cocoa together then sprinkle evenly over the top of the pudding. Carefully pour the boiling water evenly over the top then place in oven.
Bake for 30-35 minutes – the top will spring back when it is cooked. Don’t use the inserted skewer trick to test this recipe as the pudding will be wet from the sauce.
Serve immediately.
Did somebody say sweet tooth? Sugar cravings? Salty and sweet in one dessert? I got you covered with this decadent yet easy tart. Continue reading
the hungry mum 