Flatbread -with lavender and spice
August 6, 2019
Porcini & Portabelini Rosmarino pasta with Parmesan dust and wafers
August 7, 2019

Self-saucing toblerone pudding


1 cup self-raising flour ( or 1 cup cake flour and 2 teaspoons baking powder)
1 tablespoon cocoa (Dutch or Nomu).

½ cup castor sugar

60g butter, melted
125ml (1/2 cup) milk
1 egg

1. Combine the dry and wet ingredients together.

2. Place in a greased/buttered baking dish.

3. Sprinkle 100g chopped Toblerone over the batter.

¾ cup of brown sugar
1 tablespoon cocoa

1. Sprinkle over the batter.

2. Using the back of spoon, pour 1 ½ cups of boiling water on top.

3. Bake 35-40 minutes @ 180 ˚C -the top should be firm (individual desserts take 25 minutes).

4. Impala’s Berry sorbet, fresh berries and chopped Toblerone pieces.