I'm in possibly the happiest bloggy mood ever. Despite poor blogger's problems (I feel so sorry for those guys!) it's really been a great week for me at Frills. I've had a pudding fixation this week - and if you follow Frills on facebook I'm apologising right now for probably sending you looking for the number for Jenny Craig...
But this pudding mood had a major pay-off. When I called out for pudding inspiration, Melanie let me know she had a fab recipe, that another facebooker, Lorri that she 'met' on Frills Facebook gave to her. She would pass it on with Lorri's permission.
That in itself totally made my day, and my week. I know it might seem silly but as much as I'm proud of my blog, which is really an extension of me being proud of my frills and my sharing love of food, photography and writing - the feeling of community I feel with you guys, the readers whether it be a comment on a post, or a tweet or a 'like' 'share' or comment on facebook, nothing beats it. I am proud I've bought together such a great bunch of people who all have something in common - whatever that is !
To top it off we reached the magical milestone of 1,000 likers on Facebook this week - a goal I set myself for 12 months... we reached it in seven!! Thank you!
You have inspired me. In more ways than you know, and many ways you will find out in the coming weeks and months!
OK, now on with the recipe!!
This one is a-maze-ING people! It's a tad on the rich side and I think it does need icecream or cream to cut through the richness but the great news is - you only need a little bit... and you can share it with lots of people... or no one at all - I won't tell!
220g block Carmello chocolate
1 1/2 cups SR flour
1/4 cup cocoa powder
1 cup caster sugar
125g butter, melted
1 cup milk
1/2 brown sugar
1 3/4 cups boiling water
Optional: Raspberries, icing sugar mixture & vanilla ice-cream to serve
Break up your caramello bar into pieces and put in the freezer for at least 20 minutes. Preheat oven to 180 degrees Celsius. Grease a 3cm deep, 19cm x 30cm base lamington pan or medium casserole dish.
Sift flour and 2 tablespoons of cocoa into a bowl. Add caster sugar, butter and milk.
Whisk until smooth and combine - this only takes a minute or so. Spread mixture into prepared pan.
Press broken chocolate squares into mixture - this makes sure there's an even consistency of choc-caramelly goodness.
Sprinkle brown sugar and remaining cocoa over the top.
Over the back of a large spoon, cover with boiling water.
Bake for 35-40 minutes until top is set.
Thank goodness my friend Kirsty kept
Lorri and Melanie as a token of appreciation, I'm giving you both a copy of Donna Hay's BRAND book 'A Cook's Guide' each - please email me your addresses for being such wonderful sharers! xx
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