Pie recipes

Ham-and-mushroom pie

35 minutes

Brinjal recipes

Quick roast lamb with brinjal sauce

20 minutes

Red cabbage salad

Egg recipes

Egg roll with mince filling

45 minutes

Easy puff pastry

Pepper recipes

Sweet yellow pepper and goats cheese pasta

20 minutes

Gluten-free treat

Meringue-and-custard torte

4 hours

Egg recipes

Egg-and-lemon seafood soup

15 minutes

Spicy prawns in coconut sauce

10 minutes

Panna cotta

Chocolate-and-cardamom panna cotta with rose syrup

Easter recipes

Golden Easter eggs

Chocolate brownie in a cup

15 minutes

Chocolate brownie in a cup

By Abigail Donnelly

Serves 6 - 8

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

150 g butter
200 g caster sugar
100 g cocoa
140 g cake flour
2 free-range eggs
1 t vanilla extract
1 can condensed milk
600 g milk chocolate

Method

Preheat oven to 180ºC.

Beat butter and sugar until light and creamy. Mix in the remaining ingredients until combined.

Grease 6 small consol jars or 8 small mugs or teacups and fill halfway with batter.

Place them on a baking tray and bake for 15 minutes or until cooked but the middle is still soft.

As soon as they have cooled down to lukewarm, mix 1 can of condensed milk with 600 g melted white or milk chocolate and pour over.

Cook's tips:

You can leave the chocolate fudge topping off and serve with a blob of cream or ice cream.

For a grown-up look and touch of tartness, stud the mixture with fresh raspberries just before baking.

Use 70% dark chocolate instead of milk chocolate, it will be super luxurious.

Spinach lasagne

Pot bread

Italian fondue

Ham-and-mushroom pie

Quick roast lamb with brinjal sauce

Red cabbage salad

Egg roll with mince filling

Easy puff pastry

Sweet yellow pepper and goats cheese pasta

Meringue-and-custard torte

Egg-and-lemon seafood soup

Spicy prawns in coconut sauce

Chocolate-and-cardamom panna cotta with rose syrup

Golden Easter eggs

Chocolate brownie in a cup

Chocolate brownie in a cup

Ingredients

Method