NANNA’S OLD-STYLE CHOCO­LATE COB­BLER

Better Homes and Gardens (Australia) - - Food In A Flash -

Prepa­ra­tion time 15 mins

Cook­ing time 40 mins

Serves 8

1 cup self-rais­ing flour

½ cup co­coa pow­der

2 cups brown sugar

2 Tbsp in­stant cof­fee pow­der

½ cup but­ter­milk

150g un­salted but­ter, melted

2 tsp nat­u­ral vanilla ex­tract

1 cup mixed choco­late chips

¾ cup toasted pecans, chopped

Vanilla ice-cream and

rasp­ber­ries, to serve

STEP 1 Pre­heat oven to 160°C fan-forced (180°C con­ven­tional). Grease a 2½-litre bak­ing dish. STEP 2 Sift flour and half the co­coa pow­der into a large bowl. Add 1 cup of the sugar and the cof­fee pow­der. Com­bine but­ter­milk, but­ter and vanilla in a large jug and puree with a stick blender un­til smooth.

Fold into flour mix­ture.

STEP 3 Spoon into bak­ing dish, sprin­kle over re­main­ing brown sugar and co­coa. Top with choc chips and pecans. Pour over 1½ cups boil­ing wa­ter, bake for 40 mins, un­til just set. Serve warm with vanilla ice-cream and rasp­ber­ries.

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