My 11 year old daughter and her friend wanted to make something from the
Hummingbird Cafe Cookbook. We had all the ingredients for the raspberry cheesecake brownies. Including wonderful local, Devon raspberries from our local farm,
Shute Fruit. I was getting our house ready for some guests who were coming to stay, so just let them get on with it in the kitchen. I was rather impressed when two hours later (including a bit of refrigeration time), they presented me with the finished product:
The
recipe is fairly simple, but does involve three layers so I was impressed. The chocolate brownie and vanilla cheesecake layers are baked together in the oven and then when cool, smothered with pink creamy muck muck.
I made it again today as a treat for my daughter as she started Secondary School today. It's simple and very fattening, but delicious. I recommend halving the quantities if you just want to feed 4-6 people. The original version is enormous and serves 12. Also, where the recipe says to beat the cream, sugar and raspberries together for the wonderful pink shaving foam topping, it's best to whip the cream lightly, then add the sugar and raspberries, otherwise the mixture won't thicken.
I've never been lucky enough to visit the actual Hummingbird Cafe in London, but we've made a couple of things from the cookbook - other notable favourites are: the
vanilla cupcakes, and the
double chocolate chip cookies
