Ingredients
- 2 cups cake Flour
- pinch of Salt
- 4 tbsp Castor Sugar
- 2 tsps Baking Powder
- 2 tbsp Oil
- 2 tbsp Golden Syrup
- 1 cup Milk
- 1 tsp Vanilla Essence
- 2 Eggs
- 1 punnet fresh Blueberries
- Mix all dry ingredients together and make a well in centre.
- In separate bowl, mix all wet ingredients and slowly add to the dry, mixing constantly.
- Prepare COBB with the Fying Pan.
- When hot, add a little butter to pan and drop spoonfuls of flapjack mixture onto it.
- Place a tablespoon of Blueberries onto each flapjack whilst cooking.
- Cook for about three minutes each side until golden brown.
- Repeat till mixture used up.
Makes about 12 Flapjacks.
Makes 6 little cups
Ingredients:
- 140g Dark Chocolate
- 110g Butter
- 200g Caster Sugar
- 3 Eggs, beaten
- 100g Flour
Directions:
- Light a CobbleStone in your Cobb Cooker and wait a few minutes until it has turned grey.
- Place the Frying Dish on the Cobb Cooker and leave it for at least 5 minutes until it has heated up.
- Melt the chocolate and butter gently in the Frying Dish. Remove from the heat and stir in the sugar.
- Whisk the eggs into the mixture a little at a time, then fold in the sifted flour and a little salt until you have a smooth mixture.
- Place the Grill Grid and the Fenced Roast Rack on the Cobb Cooker and close the Dome Lid. Leave it for at least 5 minutes until it has heated up.
- Pour the chocolate mixture into the little cups/ramekins leaving about 2 cm below the top as the mixture will rise on cooking.
- Place them onto the Cobb Cooker and cover with the Dome Cover. Leave them for about 25 minutes, they should still be a little soft in the centres.
- You can add some liqueur if you like, we added some delicious Amarula Cream.
Recipe
Compliments of Cobb Global
The Ultimate Outdoor Cooking Specialists