PIE MAKER CARAMILK CUSTARD FILLED DOUGHNUTS

SERVES 12. PREP 20 MINS. COOK 30 MINS INGREDIENTS

• 1 cup self-raising flour

• 2 tbs cocoa powder, sifted • 2 tbs caster sugar

• ¾ cup milk

• 2 eggs, lightly beaten • 90g butter, melted, cooled • Extra 60g butter, melted • Extra ⅓ cup caster sugar

CARAMILK CUSTARD FILLING

• 1 tbs custard powder

• ½ cup milk

• 75g Cadbury Caramilk chocolate, chopped (see notes)

METHOD

1 For the filling: Place custard powder in a small saucepan. Add 1 tbs milk. Stir until smooth. Add remaining milk. Stir to combine. Cook over medium-high heat, stirring, for 2 to 3 minutes or until mixture boils and thickens. Remove from heat. Add chocolate. Stir until melted and smooth. Transfer to a heatproof bowl. Cover surface with plastic wrap. Set aside for 5 minutes to cool. Refrigerate for 15 minutes or until set.

2 Meanwhile, place flour, cocoa and sugar in a large bowl. Whisk until combined. Whisk milk and eggs in a jug until combined. Make a well in centre of flour mixture. Add egg mixture and butter. Stir until just combined.

3 Preheat pie maker. Working quickly, spoon 1 tbs doughnut mixture into each hole. Quickly spoon 2 tsp custard in centre of each doughnut. Cover each with 1 tbs doughnut mixture. Close lid. Cook for 9 minutes or until doughnuts spring back when lightly touched. Carefully transfer to a wire rack set over a tray.

4 Brush tops of warm doughnuts with extra butter. Generously sprinkle with extra sugar. Repeat with remaining doughnut mixture, custard, butter and sugar to make 12 doughnuts. Serve. NOTES: You’ll need a 4-hole, ¼ cup-capacity pie maker for this recipe. You can swap Caramilk with milk or dark chocolate if you prefer. Serve warm or at room temperature.