Chocolate Chip Banana Bread

Chocolate chip banana bread

I was never the biggest fan of banana bread, or bananas for that matter, until I found this recipe. I’ve made a few changes to it over the years, but now I think it is perfect!

It is fair to say that I have a few hang-ups regarding bananas, as I love artificial banana flavoured things (Beacon’s Fruit Salad sweets come to mind) but I don’t love bananas themselves and the idea of a warm banana freaks me out! They’re okay when eaten slightly green, but after that they just become a slimy mess with an overpowering taste. So I made this recipe with two ripe bananas, not overripe, and I the end result just has a hint of banana.

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Lemon Drizzle Cake

Dressed mini lemon drizzle cakes

This lemon drizzle cake has been a massive success in our house, so much so that I’ve received numerous requests to bake this again soon! I have never actually had a lemon drizzle cake before, so maybe I’m not the best judge, but from my husband feedback I’ll chalk this up as a big success. This is one of those super quick recipes that you could easily whip up on a whim, likely from ingredients already in your pantry.¬†

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Choc-Caramel Shortbread Recipe

chocolate caramel shortbread biscuits

I love a good tea-time biscuit and this one is particularly decadent. There isn’t much I can say about the taste other than WOW! Imagine a good shortbread biscuit enrobed in chocolate meeting a delicious helping of fudgy-caramel. ‘Nuff said!

I wouldn’t say it is ideal for everyday simply because of the butter and sugar content, but boy I wouldn’t mind having it on the daily otherwise! Whilst only twelve biscuits does sound like very little, I can promise that you only need one at a time to satisfy even the most severe sweet tooth (which would be me!). This would be ideal for a high-tea or when you simply want to treat yourself.

DSC_0128Ingredients:

Biscuit:

  • 250 g butter, softened
  • 160 g castor sugar
  • 300 g flour
  • 150 g cornflour
  • 300 g chocolate, melted

Caramel:

  • 1 x 385 g tin condensed milk
  • 3 tablespoons golden syrup
  • 60 g butter

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Method:

To make the shortbread:

  1. Cream butter and sugar together until light and fluffy.
  2. Fold in the flour and cornflour and roll into a 6 cm sausage.
  3. Wrap in cling wrap and refrigerate for at least one hour. Here you can learn from my mistake. Be patient or you won’t get perfectly round biscuits!
  4. Preheat oven to 160 degrees.
  5. Slice the sausage into 4 mm-thick slices and place slices on a lined baking sheet.
  6. Bake for 10 – 15 min and set aside to cool.

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Caramel:

  1. In a medium, thick bottomed pot simmer the condensed milk, syrup and butter gently for about 5 min or caramel coloured. Remember to stir all the time.

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Assembly:

  1. Melt the chocolate in a bowl and dip each biscuit halfway in the chocolate before placing on a tray to set.
  2. Once set, sandwich two together with the caramel and enjoy.

Makes roughly 12 biscuits.

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