- 1L cream
- 125g unsalted butter, softened
- ½ cup dark brown sugar
- ½ cup caster sugar
- 2 tsp vanilla paste
- finely grated zest of 2 oranges
- 1 egg
- 1 cup crunchy peanut butter
- 1 ¼ cups self-raising flour
- 1 tsp salt flakes
- berries, to serve
1 Preheat oven to 80°C. Pour the cream into a shallow dish and bake for 12 hours. Cover and refrigerate for 8 hours, then remove the thick to layer, discarding the thin bottom layer.
2 Increase oven to 180°C. Combine the butter, sugars, vanilla and zest in the bowl of a stand mixer, then beat with the paddle attachment on medium speed or 10 minutes, until light. Beat the egg and peanut butter together, then fold in, alternating with the flour.
3 Spoon into four buttered and floured small skillets, then bake for 20 minutes. Serve warm with clotted cream and berries.