PREPARATION: 10 MINUTES
COOK: 40 MINUTES
Ingredients
220g block caramello chocolate
1 1/3 cups self raising flour
1/4 cup cocoa powder
1 cup caster sugar
125g butter, melted
1 cup milk
1/2 cup brown sugar
1 3/4 cups boiling water
frozen raspberries, thawed
icing sugar
vanilla ice cream to serve
Preheat oven to 180C/160C fan forced. Grease a 3cm deep, 19cm x 30cm (base) lamington pan. Place chocolate block in freezer for 20 minutes.
Sift flour and 2 tbs cocoa powder into a bowl. Add caster sugar, butter and milk. Whisk until smooth and combined. Spread mixture into prepared pan. Break chocolate into squares. Press into flour mixture. Using a spatula, smooth mixture over the top. Place on a baking tray.
Sprinkle brown sugar over mixture. Sift over remaining cocoa. Carefully pour boiling water, over the back of a large metal spoon, over mixture. Bake for 35 - 40 minutes or until top is just set. Stand for 5 minutes. Top with raspberries and icing sugar. Serve with icecream.
My Notes
I have the misfortune of not having a lamington tray, and as I am not fond of lamingtons I can't see myself rushing out to buy one any time soon, so I used the closest thing I have to it which was a pyrex glass baking dish, which worked fine.
This was a really delicious warm dessert....mmmmmm, we hardly ever eat icecream, and I didn't want to buy a whole big tub that would end up being thrown out, so I found just a little single serve tub did the trick! Only trouble is that this serves 6 and I only got enough icecream for 2 serves lol.
The magazine that this recipe comes from Super Food Ideas is an absolute little ripper of a mag and for $2.95 it's a bargain with lots of other recipes worth a try :)
Oh and look at that! the recipe I cooked is on the cover :) and there was a free berry tea bag as well, which I am drinking as I write this. Also very yummy and smells great!
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