Mothers Day lunch consisted of an American style southern fried chicken, mash potato, beans and corn puree, which was delicious (but not so photogenic). I finished off the meal with this glorious gigantic skillet cooked, inspired by the USA!
Love my cast iron frying pan (skillet)!
125g unsalted butter, softened
150g brown sugar
200g crunchy peanut butter
1 large egg
2 tsp vanilla extract
105g plain flour, sifted
½ tsp baking powder
100g dark chocolate bits
spray oil (or melted butter)
Whipped cream (optional) for serving
Preheat oven to 180c.
Beat butter and sugar until pale with mixer.
Add crunchy peanut butter and beat to combine
Add egg and vanilla extract and beat to combine
Stir in a pinch of salt and remaining ingredients
Spray large skillet with spray oil (or melted butter)
Spread into 20cm cast iron skillet and bake for 15-20 minutes until golden brown.
Cool and serve with whipped cream.
*Slightly adapted from Feast Magazine recipe