Editor's note: I challenge anyone to look at the pictures and not immediately plan a supermarket visit for the odds and ends in the ingredients list they don't have. Is it a pizza? Is it a cookie? It's both and more - you need it in your life. High street shops may sell cookie cakes and the like but when you've got the ability to decide just how crispy the crust gets, you deserve to make yourself this one exactly as you want it. I'd say make to share with loved ones but when this pops out of the oven, it's a Man Vs Food moment.
Musing VI
Howdy, how are you?
It does seem that things are beginning to change although how we'll adapt to queuing to shop on the “High Street” or your nearest Shopping Centre remains to be seen. We're all nervous of dipping our toe in the water …
I'm beginning this week following on from the “dive in” stir fry in Musing V.
It feels appropriate to serve a retro revival “dive in” weekend dessert treat too – the old ones are the best and this is years old.
A “Pizookie” is a cross between a pizza and a cookie – I've never understood the pizza bit – I know it's possible to buy and make sweet pizzas - you might want to try this after the “dive in” stir fry – keeps the washing up to a minimum!
It's a flexible pud – take it straight from the oven to the table and then spoon scoops of vanilla ice cream into the middle and away you go.
You'll get a crisp “crust” that cracks to reveal a gooey underneath, a molten centre.
Pizookie
Serves 10-12
125g unsalted butter, room temperature
150g light soft brown sugar
100g golden caster sugar
2 large eggs
1 tsp vanilla bean paste
200g plain flour
1 tsp baking powder
¼ tsp bicarb
½ tsp salt
250g plain chocolate, broken into chunks
Pre-heat oven 160fan/180c/Gas 4.
Put butter and sugars in a bowl and beat (you can use a hand mixer – or, if you want a workout use a wooden spoon and some good old fashioned elbow grease) for 3-4 minutes until light and fluffy. Beat in the eggs, one at a time, following by the vanilla bean paste.
In a separate bowl, mix the dry ingredients – the flour, baking powder, bicarb and salt. Tip it into the butter mixture, beat until combined, then stir through the chocolate. Tip into a 20cm ovenproof frying pan or a shallow cake tin and bake for 25-30 minutes until golden. 25 minutes will give you a molten centre, 30 minutes a more set version.
Cool for 5 minutes, then add scoops of vanilla ice cream in the middle – dig in!
The ultimate sharing indulgence.
You can make ahead if you prefer, let it cool and then cut into portions. It freezes well too.
Take out portions as required, pop into the fridge and then when you're ready to serve microwave on high for 20 seconds for the gooey version, incidentally the crispy outer edge becomes chewy – perfect with the goo.
Yet again this treat is filling so you might want to think about cutting small portions to freeze.
Here's the proof :
Straight from the oven
It actually looks like a slice of pie made
from pastry – pastry it is not
20 seconds later it looks like this
It might be an idea to hide it in the freezer!
I hope that has made your mouth water – definitely another candidate for the “crowd pleaser” and “lip smackingly good” categories. You'll be very popular with the family!
No comments:
Post a Comment