Super easy & delicious, you won’t eat fresh bananas again!
- 125g unsalted butter
- 125g caster sugar
- 3 eggs
- 3 tablespoons milk
- 250g Self raising flour
- 1 teaspoon baking powder
- 3 ripe bananas
- 1 heaped teaspoon ground cinnamon
1. Preheat the oven to gas mark 5 and line 2 x 12 cupcake tins with 24 cases.
2. Cream the butter and sugar, then incorporate one egg at a time, followed by the milk.
3. sift in to the mix the flour, baking powder and cinnamon.
4. Add the mashed banana and mix well.
5. Divide between the tins, and cook until golden – around 25 mins.
6. Turn out to cool and top each cake with a good dollop of Carnation, Caramel (condensed milk caramalised for you already!! in a tin).
If you’re feeling cheeky, top with chocolate swirls.
Easy Lemon Cheesecake
This is a real crowd pleaser, easy to do & everyone will think its taken you ages!!
Total time 1.5 hours – but this is mostly chilling time!
10-15 mins prep.
- 300g digestive biscuits, crushed
- 200g butter, melted
- 2 lemons, juice & zest
- 4 tablespoons icing sugar
- 500g Mascarpone cheese
- half a jar of lemon curd
You will need 1 x 9 inch spring sided tin (or loose bottom will suffice). If you don’t have a food processor, you will also need a blunt wooden object, such as a rolling pin.
- Either place the biscuits into a food processor and mix to crumbs, or place into a sturdy bowl & use the end of your rolling pin to bash to bits!! I use the latter and it works well.
- Melt the butter and stir into the biscuits, it will look like wet sand. Tip into the spring sided tin and press in firmly using the back of a spoon. Put into the fridge to set.
- Place the mascarpone, lemon juice, zest and icing sugar into a bowl and mix well, at first it will just slide around the bowl, but stick with it!!
- Add about half the jar of lemon curd to the top of the set biscuit base- some crumbles will probably pull up as you spread but that doesn’t matter.
- Add the cheesy to the top of the base – spread evenly.
- Place in the fridge to set for 45-60 mins.
- Remove side of tin. Base should be set firm enough for you to slide onto a nice serving plate.
- If you’re feeling adventurous decorate with chocolate leaves or crystallised lemon pieces.
Jack the Fox cheese and chives scones.
500g self raising flour
75g butter or margarine
100g mature grated cheese
1 tbs of freshly chopped chives
1 egg beaten
200ml semi skimmed milk
Sift flour with salt, rub in butter (or margarine), add grated cheese and chives, mix well. Beat the egg and add milk, make a well in the dry ingredient and mix together with wooden spoon to make a soft dough. Turn out onto a floured surface then lightly knead to approx 2cm thickness, cut into rounds. Place on a floured baking try then lightly brush with milk. Bake at 220 for 10-12 minutes or until scones are golden brown.
I’ve tried and tested so many chocolate brownie recipes and have settled on this one being the best of the bunch. Hope you enjoy!
175g caster sugar
75g light brown sugar (or muscovado)
125g chocolate (I use Sainsburys Basics dark. It’s cheap and works well)
1 tbsp golden syrup
2 eggs, whisked until light and fluffy
1 tsp vanilla extract
100g plain flour
1/2 tsp baking powder
2 tbsp cocoa powder
100g chopped pecans (or walnuts, optional)
100g cherries (optional)
1) Heat the oven to gas 4, 180c
2) Grease and flour, then line the bottom of a 20cm tin
3) Place the butter, both sugars, chocolate and the golden syrup in a pan. Melt very gently until smooth.
4) Remove the pan from the heat and add the eggs (remember to whisk them first!), vanilla, flour, baking powder, cocoa. Mix thoroughly.
5) Add the pecans and cherries if you are choosing to use them, and mix them in.
6) Pour into tin and cook on middle shelf of oven for about 30-40 minutes. It may take longer, I check after 30 mins then keep a close eye on it after that. It’s all down to how sticky you want your brownies to be and how crispy you want the edges!
7) Leave to cool before trying to remove from the tin and cutting it up. If you do it whilst too warm you’ll end up with a gooey mess because it sets whilst cooling.
Prep time if cheating
cooking time 20-25 minutes
This is a lovely buttery flapjack. If you double the ingredients, it fits nicely into one of those square disposable metal trays and bakes really well.
- 175g/6oz butter
- 140g/5oz golden syrup
- 50g/2oz light muscavado sugar
- 250g/9oz oats
Heat the oven to gas mark 4, or 180. Line your own tin if using (or cheat like me and buy a throw away one).
Put the butter, sugar and syrup into a pan and melt together until all has dissolved.
Stir the liquid ingredients into the oats and mix well.
Press firmly into your tray and bake until golden.
Allow to cool for 5 mins, before marking out your squares, then allow to cool completely before cutting (although I’ve found if you refrigerate for a while, they cut very cleanly and sharply with a good knife into those lovely bite size pieces you can buy…).
I like to drizzle over the top a mix of melted milk and white chocolate.
Lovely buttery flapjack