THIS week Eric Paxman from Bradley’s Restaurant in Huddersfield shares with us a recipe he was taught Down Under.

“I first discovered this recipe at a place I used to work in Sydney called Bill’s.

“The guy who owned this very famous breakfast eatery/restaurant is called Bill Granger.

“You may have seen him on Saturday kitchen from time to time with James Martin.

“It was a brilliant place to work and so very busy everyday especially in the morning where he was famous for his Ricotta Hot cakes with Cinder Toffee butter and maple syrup.

“You needed to starve yourself before having those in a morning but it would be well worth it.

“We used to be open all day and in the afternoon people would just come for a coffee and maybe a little treat to keep them going for the rest of the business day.

“The usual treat was this wonderful and easy to make brownie with hazelnuts.

“I say easy because some other recipes I have got for a brownie take ages to make but are still nowhere near as tasty as this one.

“If you are ever over in Sydney you must pop into Bills, there are three to choose from and are well worth the visit.

“If by any chance you see Bill, whom you may well do as he is always in and out of all of all three branches, tell him I said Hi.

“He is a really nice guy and great to work for.

Hope you enjoy cooking.”

This recipe for dark chocolate and hazelnut Brownie makes approximately 12 tasty servings.

What you’ll need –

1x non-stick 60/90com shallow baking tray

Ingredients –

500g Butter melted

8 Cups sugar

8 eggs

1 and half cups dark coco powder

1 split vanilla pod

2/3 of a cup plain flour

Half-teaspoon baking powder

1-teaspoon salt

420g Dark chocolate chips

2 cups roasted and peeled hazelnuts

How to make them –

Add all the in gradients to the melted butter in a bowl.

Stir until all ingredients mixed in and pour into tin.

Bake at 150 for about 45 mins.

Stick end of a knife in middle pull out and if clean is ready if not cook a little further.

Chill in the tin and then tip out. Cut into squares and serve either as a dessert with a little vanilla sauce and ice cream or enjoy a tasty treat all on its own.