Double Baked Cheese Souffles with Marmalade-Braised Red Cabbage
Make the soufflés to the end of step 3 the day before; chill. Make the braised cabbage a couple of d...
1 cup (150g) self-raising flour
2 Tbs cocoa powder
1/4 cup (55g) caster (superfine) sugar
1 1/4 cups (310mL) buttermilk
1 cup (150g) frozen raspberries, thawed
150g unsalted butter, softened
2/3 cup (110g) icing (confectioners) sugar
Push raspberries through fine sieve into small bowl; discard seeds. Beat butter and sifted icing sugar in small bowl with electric mixer until light and fluffy. Beat in raspberry puree.
Sift flour, cocoa and sugar into small bowl; whisk in egg and buttermilk.
Heat greased large heavy-based frying pan; drop tablespoons of batter into pan. Cook pikelets until bubbles appear on surface; turn pikelets with metal spatula to brown the other side.
Serve pikelets warm with raspberry butter and fresh raspberries, if you like.
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Assuming you’re tantalised, rest assured you can make this sweet treat and much more with the assistance of the 'Sweet Treats' recipe compilation.
To read more about our experience with this delectable cookbook check out our AGFG book review blog.
Credits: 'Sweet Treats' by ACP Books