- Prep time 20 minutes
- Total time 1 hour
- Portion size 6 servings
- Credits : Canadian Living Magazine
Ingredients
Method
Preheat oven to 350°F. In bowl, combine strawberries, lemon zest and juice, 2 tbsp of the sugar and the melted butter. Divide strawberry mixture among 4 to 6 ovenproof ramekins. Place ramekins on baking sheet; set aside.
In separate bowl, combine flour, remaining sugar, baking powder, baking soda and salt. Stir in milk and vanilla. Using electric mixer on medium speed, beat until smooth and creamy, about 3 minutes. Divide mixture among ramekins, pouring over strawberry mixture.
Bake on middle rack of oven until batter is cooked through and golden brown, about 30 minutes. Let cool for 15 minutes. Drizzle with Pistachio Chocolate Sauce and serve with scoop of vanilla bean ice cream, if using.
Pistachio Chocolate Sauce Place 60 g chopped dark chocolate in microwaveable mug. Microwave on high in 30-second increments, stirring after each one, until chocolate is completely melted, 1 to 1 1/2 minutes. Stir in 1/4 cup chopped unsalted pistachios. Makes about 1/2 cup.
Nutritional facts Per serving: about
- Calories 290
- Total fat 10 g
- Saturated fat 5 g
- Cholesterol 12 mg
- Sodium 345 mg
- Total carbohydrate 46 g
- Fibre 4 g
- Sugars 33 g
- Protein 4 g
- Iron 2.4 mg
