STRAWBERRY SPOON CAKE

Sometimes the need for cake comes on quite strongly. The only way to handle this trying situation is to make it yourself!!! Therefore I was quite fortitutious to come across this gem of a recipe, which, when combining a few kitchen staples results in this molten sweetness of edible goodness. Perfect to finish off a long Sunday brunch or even a teatime treat, and extremely good as weekday dessert with mounds of vanilla ice-cream. The Strawberry spoon cake, as the name suggest only needs a spoon, to be eaten straight out of the pan if indulging oneself or shared among loved ones..

INGREDIENTS

½ cup of unsalted butter , melted, plus more for greasing

1 cup of fresh or thawed strawberries

cup packed light brown sugar

½ cup whole milk, at room temperature

½ teaspoon salt

1 cup all-purpose flour

1 teaspoon baking powder

Vanilla ice cream, for serving

METHOD

1. Preheat oven to 350F and grease 8" container (square or circle). Once greased place in the hot oven for a few minutes. When you put the batter into a hot pan, it gives it a lovely chewy batter.

2. Mix 1/3 cup of the brown sugar and sliced strawberries in a bowl. Mash with fork or potato masher. Set aside.

3. Combine the remaining 1/3 cup brown sugar, melted butter, milk, flour, baking powder and salt. Stir until just combined. Transfer batter to greased baking dish. Spoon strawberries and juices over the top. Bake 20-25 minutes. 4. Allow to cool about 5 minutes before serving.