SELF SAUCING BANANA PUDDING

Here’s another recipe from Katy.  This one sounds absolutely delicious too.

This is a great recipe for anyone wanting to use up those black bananas!  We seem to always have a couple in the fruit bowl.

INGREDIENTS

1.5 cups SR flour
1 tsp bicarb of soda
0.75 cup sugar
3 mashed bananas
0.5 cup oil
2 eggs

Sauce
0.75 cup dark brown sugar
0.25 cup golden syrup (we used honey)
1 cup boiling water

METHOD

Mash bananas, oil and eggs together in a 2-3 litre casserole dish.  Add sifted flour, bicarb and sugar and mix well.
Combine sugar, syrup and boiling water and stir until sugar is dissolved.
Pour syrup mix over the back of a spoon over the cake batter (it will look terrible but don’t worry the cake rises to the top and the syrup thickens on the bottom).
Bake at 180 degrees for about 50 minutes.

Make sure you have a dollop of ice cream at the ready!

STRAWBERRY SHORTCAKE

Today’s Recipe come from my very dear friend Jenny who is one of THE most talented people I know when it comes to stitching and sewing.  Have a look at her Jenny of Elefantz Blog and see for yourself.

She posted this Strawberry Shortcake Recipe on her Blog the other day, so I asked if I could borrow it to post here.  She very kindly agreed – thanks Jen (I borrowed your photo too – hope you don’t mind?!).

Doesn’t it look delicious?  I’m definitely going to be giving this one a try.

strawberry shortcake

INGREDIENTS

125g butter
1/2 cup (110g) caster sugar
1 egg
3/4 cup (110g) plain flour
3/4 cup (110g) self raising flour
2 tablespoons strawberry jam
1 medium green apple (grated)
grated rind of 1 orange
250g (1 punnet) strawberries, sliced thinly
2 teaspoons sugar extra

METHOD

Grease a 20cm springform tin. Preheat oven to 180C (375F).

Beat butter, sugar and egg until light and fluffy.
Stir in sifted flours in 2 batches. Mix well.
Cover dough in plastic wrap and place in refrigerator for 15 minutes.
Press 1/2 the dough into the base of the greased springform tin. Spread the dough with jam.
Sprinkle the grated apple and the orange rind over the jam. Top with the sliced strawberries.
Use the remaining dough to cover the strawberries. Press down, and sprinkle with the extra sugar.
Bake for 50 minutes or until lightly browned.
Serve with cream or ice-cream for dessert, and eat the rest next day cold from the fridge – if it lasts that long!!