MAKES 4 INDIVIDUAL SMALL SKILLETS
For the cherry topping
500g (1lb 1oz) cherries or sour
cherries
juice of ½ a lemon
3 tbsp sugar
1 tbsp cornfl our
125ml (4½fl oz) water or cherry juice
1 tsp vanilla extract
2 tbsp rum
For the skillet brownie
125g (4½oz) butter
150g (5½oz) milk chocolate,
chopped
2 free-range eggs
1 tsp vanilla extract
100g (3½oz) sugar
30g (1oz) plain fl our, plus 1 tbsp
(keep separate)
1 tsp baking powder
a pinch of salt
50g (1¾oz) dark chocolate chips
vanilla ice cream and fresh
cherries, to serve1 For the cherry topping, place the pitted
cherries into a saucepan, then add the
sugar and water or juice and heat gently.
2 Remove a few tbsp warm juice from
the pan into a small bowl, then mix it with
the cornflour until there are no lumps.
Add the mixture to the pan, then stir and
cook until the juice thickens. Remove
from the heat and stir in the rum.
3 For the brownies, preheat the oven to
175°C/Gas Mark 3. Melt the butter and
chocolate in a heatproof bowl set over a
pan of simmering water, ensuring the
water does not touch the bottom of the
bowl. Leave to rest for 15 minutes.
4 Combine the eggs, sugar and vanilla
extract using a whisk or fork (do not use a
hand mixer). Add this to the butter-
chocolate mixture, then add the flour,
baking powder and salt. Combine.
5 Mix the 1 tbsp flour with the dark
chocolate chips, then stir into the batter
and divide between four 12cm (5in) skillets.
6 Bake for 15-20 minutes, but make sure
you keep your eye on them because they
can easily overbake in the small skillets.
7 Serve the brownies warm with a
scoop of vanilla ice cream, the cherry
topping and fresh cherries.CLASSICS
wit h a twist!Black Forest
skillet brownie
Warm chocolate, rich cherries and ice cream... these
indgulent mini puds by Reka Csulak from Holy WhiskBlog (www.rekacsulak.com) tick all the boxes!
98 baking heaven NOVEMBER WWW.FOODHEAVENMAG.COM