CHOCOLATE brownies are always incredibly popular. This dense, rich, fudgy dessert sells like hotcakes when we have it on the menu. And I’m a custard lover and can eat a dish of it on its own. But here it’s given a twist by mixing some seasonal blended raspberries (although defrosted frozen ones work well) in with it to make it pink – and even tastier.

  • 125g butter
  • 125g good quality plain chocolate
  • 50g flour
  • 25g cocoa powder
  • 30g crushed walnuts
  • 140g caster sugar
  • Two eggs
  • Custard – either ready made or made by you
  • A handful of raspberries

Pre-heat the oven to 180°C, gas mark 4.

Place the butter and sugar into a heavy-based saucepan and gently heat while stirring until the butter melts and the sugar dissolves. Remove from the heat and add the chocolate, broken into pieces, and stir until it melts and combines with the butter and sugar. Allow to cool for ten minutes.

Add the eggs and sprinkle in the flour, cocoa and walnuts before mixing vigorously to make sure everything is combined. Then scoop and pour the mixture into a lightly-greased 20cm square baking tray tin.

Place in the oven and bake for 30 minutes or until the top is crusty but the mixture is still soft-ish inside.

To make the raspberry custard, place the raspberries in a liquidiser and blitz until smooth before spooning into the custard. To serve warm, gently heat as you would as normal.

Oldfields Eating House, 18 Claypath, Durham, DH1 1RH.

Tel: 0191-370-9595

  • For further recipes go to billoldfield.com
  • Oldfields Pantry ready meals are available from Fenwick in Newcastle or direct from the restaurant on Claypath in Durham on 0191-370-9595 or go to oldfieldspantry.co.uk
  • To join Oldfields’ free Real Food Club, visit oldfieldsrestaurants.com/real-foodclub.asp