Wednesday, 24 November 2010

❩❩ new bananas

seems a while back ~
it was my first blog where I shared my banana teabread recipe:
still a favourite and great for using up those over ripe fruits:
then I ate a piece of banana bread with dried fruits at a friends ....
so here's a yum alternative:

banana, apricot and sultana bread

you will need ....
75g apricots ~ chopped
{I used a ready-to-eat variety as they are softsoft}
75g sultanas
100g softened butter
125g caster sugar
3 ripe bananas ~ mashed
200g self raising flour
2 eggs ~ beaten
grated zest of a lemon
set your oven to 160°c/ gas 3:
line and grease a 1kg loaf tin:

cream together the butter and sugar until light and fluffy:
gradually add in the beaten egg, a little at a time:
stir in the mashed bananas, lemon zest and dried fruits: 
fold in the flour:
and pile into your prepared tin:
bake for 55 minutes:
test for doneness by pressing a skewer into the centre:
if it comes out clean ~ it's done!

cool in the tin for a while, then turn onto a 
cooling rack:

deliciously moist and some of your five a day:
keeps in a cake tin for 3-4 days:

Saturday, 13 November 2010

ꈸ rocking it

there's something warm in receiving a handwritten recipe:
like a baton being passed on:
cakes we are so familiar with:
the stuff of childhood and family:
hopefully these staples of baking will
always be handed along:
I'm doing just that for you ....
{my tweaked version}

Rock Cakes

you will need ....

 90g plain flour
90g wholemeal flour
{or 180g plain flour}
85g cold unsalted butter
85g caster sugar
85g seedless raisins
1 teaspoon baking powder
1 generous pinch of cinnamon
an egg
a little milk

preheat your oven to 180°c/350°f/gas 4:
line some baking sheets with greaseproof paper:

in a large bowl, add the flours and give them a little stir 
 with a whisk, to de-lump:
{a little tip I picked up from Hugh Fearnley Whittingstall}

add the sugar and butter cut into little pieces:
now rub the butter into the flour and sugar until it looks
like sandy rubble:

mix in the cinnamon, raisins and baking powder:
whisk the egg in a small bowl and add to the mix:

mix mix and add a little {and I mean a scant little}
 milk to bind it all together:
it should be dry & crumbly so don't worry!
pile rocky heaps onto your baking sheets:
leaving space for them to spread:
you should easily make 12 rocks:

bake for 15 minutes or until golden brown:
leave to cool slightly before putting onto a 
cooling rack:
these will keep for 3-4 days in a tin:
as if!
{these are delish with dried apricots, cranberries or blueberries:
swap the cinnamon for lemon/orange zest for a fruity hit}