(makes about 32 brownies)
2 cups all-purpose flour
1 tsp each ground cloves, cinnamon and ginger
dash salt
3/4 tsp baking soda
1/2 cup butter, softened
1 3/4 cups caster sugar
1/2 cup black treacle
2 large eggs
Mix all dry ingredients in a medium bowl, and the butter and sugar in a larger bowl. Beat the butter and sugar till fluffy, then add the treacle and mix well, then the eggs (both of them!). Finally with a beater on low speed, gradually add the dry ingredients to the wet, then spread in a 9x13 glass dish that’s been sprayed with nonstick spray. Bake at 325 degrees for about 35–40 minutes, till center is cooked through.
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Creamy Red Pepper Soup
(serves 3)
2 tbsps butter
3 cloves garlic, roughly chopped
1 shallot, roughly chopped
4 red bell peppers, roughly chopped
2 sprigs thyme, roughly chopped
long splash Marsala wine
3 cups vegetable stock
1/2 –3/4 cups double cream, depending on how creamy you like it
sea salt and black pepper to taste
Melt the butter in a heavy saucepan and throw in garlic, shallots, peppers and thyme. Saute till just not raw. Add Marsala and turn up heat to burn off alcohol for 30 seconds or so. Add chicken stock and simmer until peppers are cooked, about 25 minutes. Whizz with a hand blender and put through a sieve to catch pepper skins and thyme stems. Add cream to soup and season.
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