This weeks sees the start of local Yarra Valley Strawberries. I have included one of my favourite Spring recipes below – Chocolate Strawberry Cobbler – so good either hot or cold…and even better the next day!
Chocolate Strawberry Cobbler
1 cup butter, cubed
1-1/2 cups self-rising flour
1 – 2 cups sugar, malt syrup or honey, divided
3/4 cup milk
1 teaspoon vanilla extract
1/4 cup baking cocoa (or use melted baking chocolate)
500 g fresh new season strawberries, quartered (supplement with mixed berries too if you like)
1 cup boiling water
Whipped or Thickened cream/creme fraiche and additional strawberries/berries to serve
Preheat oven to 180°. Place butter in a baking pan; heat pan in oven 3-5 minutes or until butter is melted. Meanwhile, in a large bowl, combine flour, sugar, milk and vanilla until well blended. In a small bowl, mix cocoa/melted choc and remaining sugar. Remove baking pan from oven; add batter. Sprinkle with strawberries and cocoa mixture; pour boiling water evenly over top (do not stir). Bake 33 – 40 minutes or until a toothpick inserted into cake portion comes out clean. Let stand 10 minutes. Serve warm with cream and additional strawberries.
There is a divine bread and butter style version of this recipe too, with choc croissants (the bread) and strawberries and berries instead of raisins. Its also very good and easy to make.
Have a super week ahead and happy local farms eating.