Chocolate and Banana Cake Recipe

Ingredients:

  • 175g plain flour
  • 2tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 80g milk chocolate chips
  • 150g caster sugar
  • 125g soft butter
  • 2 eggs
  • 3 mashed bananas
  • Chocolate buttons (decoration)
  • Drop of milk
  • 30g icing sugar

Step 1:

Preheat the oven to 160 degrees or gas mark 3.

Step 2:

Sift the flour, sugar, baking powder and bicarbonate of soda together in a bowl.

Step 3:

Add the two eggs.

Step 4:

Add the butter and mix it all together.

Step 5:

Gradually add in the mashed banana and the chocolate chips.

Step 6:

Grab a cake tin and grease it, or line it with baking paper.

Step 7:

Pour the cake mixture into the tin, creating a dip in the centre.

Step 8:

Bake for 25 minutes, checking on it regularly.

Step 9:

To see if it’s cooked stick a skewer into the centre, if it comes out clean the cake is done. If not return to the oven, until golden brown.

Step 10:

Carefully remove cake from tin and leave it at least two hours to cool.

Step 11:

Mix the icing sugar with a small amount of milk, to create a thick paste. Use the thick paste to stick down chocolate buttons in the pattern of your choice.

Step 12:

Serve up and enjoy!

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Lemon Trifle Reciepe

A summer’s treat, this is a spin on the classic trifle that so many of us adore…except me. I have never been a huge fan of shop bought trifle, to me it lacks flavour. So I thought I would make my own and see how it turned out.

Ingredients:

  • Lemon Jelly
  • Lemon zest (optional)
  • Milk
  • Custard powder
  • Dream topping
  • Sultana ladyfingers

Step 1:

First off we need to make the jelly. You can buy packs of jelly and simply follow the instructions on the pack. You will need a glass jar or measuring jug to do this. Break the jelly cubes up, add the required amount of boiling water (see individual packet for measurements). Once you add the hot water to the jelly cubes, they should start to dissolve. Stir until all the jelly has dissolved with no lumps, leaving a smooth solution. Then pour this solution into your bowl.

Step 2:

Add the ladyfinger biscuits. I used ones that contained sultanas to give it that extra flavour. Then grab your lemon zest and add it in. If you don’t have lemon zest, don’t panic you can make your own. Simply grab a lemon and a grater. Find the thinnest side of the grater and grate away the skin of the lemon, leaving you with lemon zest. You don’t have to add the lemon zest, but it does give you a more intense flavour. Once you are finished pop it in the fridge and leave it to set for six hours.

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Sultana Ladyfingers

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The jelly set

Step 3:

Grab your tin of custard powder. You can simply follow the instructions on the tin. Add two table spoons of custard powder in a jar, with a small amount of milk. Mix the two together to create a very concentrated paste. Then boil up some milk on the hob, once it is almost boiling add the paste to the milk and reduce temperature. You can also add some water so the custard doesn’t turn out to stodgy! Make sure the custard does not boil, over wise it may go lumpy. You will also need to stir constantly to avoid the custard burning or sticking to the bottom of the saucepan. Once the custard is smooth, take it off the heat. Leave it to cool for a couple of minutes, before pouring it onto the set jelly. If you pour it on straight away it will melt the top layer of jelly, but leave it to late then it will go to thick to spread. Evenly distribute the layer of custard using a pallet knife. Before returning it back to the fridge.

Step 4:

I used dream topping for my trifle. Alternatively you can use fresh cream, either squirty cream from a can or you can whip up some cream for your trifle. To make the dream topping it is just a case of following the instructions. Yes I know, there is a lot of instruction following, but really it is that easy!

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The finished product

So there we have it, my own lemon trifle recipe. I’m sorry that there is a lot of ‘follow the instructions’ it’s just hard to explain. This is the first recipe I have ever posted so hopefully I will get better. For a nice finish you could sprinkle lemon zest or hundreds and thousands on the top, I just didn’t have any. This is quite a simple pudding to make and it doesn’t require any baking or cooking as such. I also believe it is quite inexpensive, especially considering how cheap jelly is now a days. The only thing I can say is that you need to give yourself plenty of time to make this, oh and you need a fridge of course!