serves
4
prep
5 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Twist On A Classic
Watch The Full Episode Here
PG
Watch The Full Episode Here
PG
Ingredients
- 50 g butter
- 150 g (1 cup) self-raising flour
- 250 ml (1 cup) milk
- 2 eggs
- 2 tbsp good-quality peanut butter
- 2 tbsp chocolate hazelnut spread
To serve
- blueberries, strawberries, banana
Instructions
- Preheat the oven to 200˚C (fan-forced 180˚C).
- Melt half the butter in the microwave for 20 seconds.
- Place the flour, milk and eggs into a bowl and whisk until smooth. Whisk in the melted butter.
- Heat a large heavy based ovenproof frying pan over medium high heat. Add the remaining butter and stir until melted and foaming. Pour all the batter into the pan, then dot the peanut butter and chocolate spread over the top, swirling it around a little with the handle of a dessert spoon. Bake for 10 minutes or until golden, a little crispy on the edges and coming away from the pan easily.
- Serve warm with fruit.
Note
• You can substitute the peanut butter and chocolate spread with blueberries, jam, banana, or leave it plain.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Twist On A Classic
