Pub Grub: Chocolate brownies & raspberry ripple ice cream

Because everyone deserves a treat once in a while... it's easy to indulge with these delicious gooey chocolate brownies and raspberry ripple ice cream.

Serves 6

Ingredients75g dark chocolate, chopped50g milk chocolate, chopped115g butter3 eggs, beaten250g caster sugar1 tbsp vanilla paste100g plain flour50g self raising flour2 tbsp or 30g cocoa powder*You will need a 20cm square baking tin, greased and lined with parchment paper

Method1) Preheat the oven to 170c.

2) Melt the chocolate and butter in a bain marie and set aside to cool slightly.

3) Beat the eggs and sugar with the vanilla paste until pale and fluffy, then add the melted chocolate and butter and fold in the combined flour and cocoa.

4) Pour into baking tin and bake in the oven for about 30-minutes.

Lisa’s tip: When you remove from the brownie from the oven place the tin in a shallow tray of iced water to stop them from cooking further - this will keep the brownies nice and gooey in the middle!

Raspberry Ripple Ice Cream

Ingredients1 punnet of frozen raspberries50ml of shop bought raspberry sauce1 large tub of soft scoop ice cream (*be careful not to let the ice cream fully melt, if this happens you must not refreeze it.)

Method1) Mix the raspberry sauce with the frozen raspberries.

2) Now stir into the ice cream and put the ice cream into a tray and place back into the freezer.