Winter weather getting you down? Fear not! Here’s a smashing recipe from the inimitable Lucy Tweed that will keep you busy in the kitchen on these drab and dreary days. And this one is as much fun to make as it is for family and friends to enjoy! It’s from Lucy’s new book Every Night of the Week (Murdoch Books). Lucy’s certainly on a mission in her colourful new book which boasts a host of “sanity solutions for the daily dinner grind.” Give it a try!
All my desserts are dream chasers, perhaps because I don’t crave them much myself so I rely heavily on that one time …
130 g (4½ oz) butter, melted
1 cup (220 g) sugar
1 teaspoon vanilla extract
3 tablespoons cocoa powder
½ cup (75 g) plain (all-purpose) flour
½ cup (55 g) hazelnut meal
1 cup (150 g) roughly chopped dark chocolate
10 pink marshmallows
1 bunch rhubarb, trimmed and cut into 5 cm (2 inch) lengths
3 tablespoons orange juice
½ cup (110 g) sugar
1 cup (110 g) frozen raspberries (or fresh if in season)
vanilla ice cream
I went camping at a friend’s farm 15 years ago and this one imprinted so heavily that when I texted the group this picture they sent me back an image of a spliff.
Little did we know then that ‘stoner’s delight’ would one day feature regularly on swank restaurant menus.
The blueprint for a dessert of this category is essentially chocolate, then words like warm, gooey, melty, sugary, crisp and chewy, and finally a random ‘ooooh yeah let’s put this in there!’ element. In this case, marshmallows.
Preheat the oven to 180°C (350°F).
For the stewed rhubarb, combine the rhubarb, orange juice and sugar in a saucepan and simmer over medium heat for 10 minutes until the fruit has softened.
Remove from the heat and stir in the raspberries, then allow the mix to cool.
Whisk together the butter, sugar, vanilla and cocoa powder until light and creamy.
Whisk in the eggs, one at a time.
Gently fold in the flour, hazelnut meal and chocolate until just combined.
Put the rhubarb in the base of a greased ovenproof frying pan (the one I used is 25 cm/ 10 inches) or baking dish and spread evenly. Dot with the marshmallows, and spoon the chocolate batter over the top.
Bake for 30 minutes or until puffed and slightly crispy on the edge.
This can be served a bit underdone, like a self-saucing pudding.
Images and text from Every Night of the Week by Lucy Tweed; photography by Lucy Tweed. Murdoch Books RRP $35.00