A large scoop of ice-cream is the perfect accompaniment for these 3 desserts
The following recipes are all created so you can bake them in a cast iron pan and then place this on a board and bring it straight to the table.
Each of the desserts you can have ready ahead of time and pop into the oven towards the end of a meal, so they will be hot and deliciously warm when serving.
A large scoop of ice-cream is the perfect accompaniment with all of them.
I use a LeCreuset pan for these bakes, that is 8 inch in width. The handle is also iron so there is no problem putting the whole pan into the oven.
You do need to be very careful taking it out and use a good, thick, dry cloth or oven glove.
I set the pan onto a wire rack to allow some air to circulate and cool it for about five to ten minutes before transferring it to a bread board to serve.
The first recipe is made with blueberries but as we come into summer and more berries are available it can be made with raspberries or other summer fruits.
I have often used lavender in baking and it works well as a floral hit to a dense sponge or in cupcakes. Do make sure it is an edible lavender that you get, a lot of health food shops sell it.
You just need a teaspoon for a gently hint of the flavour. You can use the remaining lavender flowers to make jugs of lemonade.
- 30g of butter
- 120g of caster sugar
- 1 egg, lightly beaten
- 130g of flour
- Half tsp of bread soda
- Half tsp of baking powder
- 120 mls of buttermilk
- 1 tsp of vanilla extract
- 2 handful of blueberries, washed and patted dry
- Half tbs of brown sugar
Heat your oven to 190C and grease an 8in cast iron pan and coat it lightly in flour.
Beat the butter and sugar until they turn pale in colour. Slowly beat in the egg.
Mix the flour with the baking powder and bread soda. Add the vanilla to the buttermilk.
Slowly beat in a third of the flour then a third of the buttermilk. Repeat until everything is combined.
Scoop the batter into the prepared cast iron pan. Sprinkle the blueberries on top and gently press them into the mixture.
Sprinkle with the brown sugar and bake for 35 minutes until golden.
Take care removing from the oven and place on a wire rack to cool slightly then transfer onto a breadboard to serve warm at the table.
- 80g of plain flour
- 30g of oats
- 130g of brown sugar and an extra 1/2 tbs
- 1 tsp of chopped lavender flowers
- 1 tsp of vanilla extract
- 120g of butter, cut into small cubes
- 1 small apple, peeled, cored and chopped sliced
- 2 small pears, peeled and cored and sliced
- the zest of an orange
Preheat your oven to 180 degrees.
Mix the flour, oats, sugar and lavender. Rub in the butter and vanilla extract until rough breadcrumbs.
Lay the apple and pear slices onto the base of the cast iron pan. Sprinkle with the 1/2 tbs of sugar and the orange zest.
Press the crumble on top of the fruit and place into the oven.
Bake for 30 minutes until the top is golden and fruit is soft.
Take care removing from the oven and place on a wire rack to cool slightly then transfer onto a breadboard to serve warm at the table.
- 115g of butter
- 200g of milk chocolate chips or a bar broken into even size pieces
- 45g of dark chocolate chips or a bar broken into even size pieces
- 2 eggs, lightly beaten
- 2 tsp of vanilla extract
- 100g of caster sugar
- 30g of plain flour
- 1 tsp of baking powder
Preheat your oven to 170 degrees
Melt the butter with 120g of the milk chocolate and the dark chocolate together in a saucepan.
Do not stir just allow the chocolate to melt over a gentle heat and remove. Stir together and set aside.
Stir the eggs, vanilla and sugar together in a bowl. Once the chocolate and butter have cooled to just above room temperature stir them into the egg mixture.
Mix the flour and baking powder together and stir these into the mixture as well as the remaining chocolate chips.
Scoop the mixture into the cast iron pan and bake for 20 minutes. It should still be sticky in the centre.
Take care removing from the oven and place on a wire rack to cool slightly, then transfer onto a breadboard to serve warm at the table.
