Dessert -

Dessert

Dessert

Serves 4

  • 4 large bananas
  • 250g butter
  • 500g castor sugar
  • 500ml cream
  • Vanilla ice cream
  • Toasted almonds
  1. Prepare the Cobb with the roasting rack first, then get the frying dish ready.
  2. Roast the banana on the roasting rack until the skin blackens and feels soft.
  3. Place the frying dish on the Cobb.
  4. Melt the butter and add the sugar into the frying dish, stirring constantly allowing the sugar to turn to a dark caramel colour (watch it does not burn).
  5. Add the cream and bring the mixture to the boil again.
  6. Make a slit length-ways in the skin of the cooked banana, top with lots of caramel sauce, a scoop of vanilla ice cream and the toasted almonds.
  7. Enjoy!

chocolate-cake

Serves 6

  • 1 1/4 cup cake flour
  • 1tsp salt
  • 1/4 cup sugar
  • 2tbs castor sugar – sprinkle on top
  • 1/2 cup unsalted butter
  1. Light a Cobble Stone and allow for it to turn completely gray before starting the cooking process.
  2. In a large bowl, combine the flour with the salt and the 1/4 cup of sugar. Using your fingers, rub in the butter until the mixture is the texture of sand.
  3. Gently knead the dough just until it comes together.
  4. Transfer the dough to the Frying Pan (sprayed with a non-stick oil) and press down.
  5. Prick the round all over with a fork and lightly sprinkle the top with the castor sugar.
  6. Using the blunt side of a large knife, score the round into 8 slices.
  7. Bake for 30 minutes or until golden brown and just cooked through.
  8. While the shortbread is still warm, cut through the score marks with a serrated knife to separate it into wedges.