Food – all food – became an exciting journey. If I didn’t like something, I wondered why, and tried cooking it in different ways. Lucy Tweed X

Serves: 6


  • 130g butter, melted
  • 1 cup sugar
  • 1 tspn vanilla extract
  • 3 tbsp cocoa powder
  • 3 eggs
  • ½ cup plain (all-purpose) flour
  • ½ cup hazelnut meal
  • 1 cup roughly chopped dark chocolate
  • 10 pink marshmallows
  • Stewed rhubarb
  • 1 bunch rhubarb, trimmed and cut into 5 cm lengths
  • 3 tbsp orange juice
  • ½ cup sugar
  • 1 cup frozen raspberries (or fresh if in season)
  • Vanilla ice cream, optional


  1. Preheat the oven to 180°C.
  2. For the stewed rhubarb, combine the rhubarb, orange juice and sugar in a saucepan and simmer over medium heat for 10 minutes until the fruit has softened.
  3. Remove from the heat and stir in the raspberries, then allow the mix to cool.
  4. Whisk together the butter, sugar, vanilla and cocoa powder until light and creamy.
  5. Whisk in the eggs, one at a time. 
  6. Gently fold in the flour, hazelnut meal and chocolate until just combined.
  7. Put the rhubarb in the base of a greased ovenproof frying pan (the one I used is 25 cm/ 10 inches) or baking dish and spread evenly. Dot with the marshmallows, and spoon the chocolate batter over the top.
  8. Bake for 30 minutes or until puffed and slightly crispy on the edge.
  9. This can be served a bit underdone, like a self-saucing pudding.

Images and text from
Every Night of the Week
by Lucy Tweed

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