Banana Galaxy Chocolate Muffins

Ingredients

2 large ripe bananas (the more black the better!)
1 1/2 tsp vanilla essence
175grams margarine
200grams light brown sugar
275grams self-raising flour
pinch salt
1 1/2 tsp bicarbonate of soda
3 medium eggs beaten
150grams Cadburys chocolate/your favourite chocolate


Equipment

Saucepan
Muffin tin with 12 muffin cases


Method

• Pre-heat the oven to gas mark 3, 325°F (170°C).
• Peel & mash the bananas until smooth, mix in the vanilla essence.

• Heat the margarine & sugar in a saucepan over a low heat until the sugar has completely dissolved.

• Remove from the heat and stir in the sifted flour, salt and bicarbonate of soda.

• Beat in the eggs & mashed banana. Don't worry if it looks curdled.

• Leave the mixture to cool.
• Stir in the chocolate chunks and then spoon the mixture into the individual muffin cases.

• Bake for 30mins
• Insert a skewer into the centre of a muffin and if it comes out clean then the muffins are cooked.

The Ultimate Party Cheesecake

Apologies for not posting in a long time! But I hope I've made up for it with this yummy recipe!

Line a 23cm springform cake tin (8inch sides) with baking paper at the bottom.

Cheesecake Base
100g digestive biscuits
150g ginger nut biscuits
75g butter
2 tbsp soft brown sugar

Crush all the biscuits either in a food processor or using a food bag and rolling pin. Melt the butter in a saucepan. Once melted remove from the heat and add the crushed biscuits and sugar. Mixing to make sure it is fully incorporated. Then put into the baking tin using a spoon to press it down gently until it has formed a dense base. This will take 5-10mins. Then refrigerate.

Cheesecake Filling
800g full fat soft cream cheese
800ml double cream
2 lemons zest
75g icing sugar

Put the soft cream cheese and lemon zest in your largest bowl. Then mix together, but don't over mix otherwise it will go too soft.
Then in another large bowl add the double cream and sift the icing sugar on top. Then using an electric whisk or hand whisk, whisk the cream and sugar together until you have a slightly thinner consistency to that of the cream cheese. But don't over whip otherwise the cream will split and go hard and grainy.
Then add the cream to the cream cheese mix and very carefully incorporate the two mixtures. Make sure to be gentle and not to over stir it!
Then remove the base from the fridge and add the mixture on top. Make sure to get the mixture at the bottom of the tin so you don't get any holes when you take it out. Then smooth the top and put it back in the refrigerator for at least 4hrs or overnight. (You can put it in the freezer for 30mins if time is against you!)

Chocolate ganache
75g dark/milk chocolate in small chunks
90ml double cream

Heat the cream in a saucepan until it's close to simmering (starts to get a skin on the top) then remove from the heat and add the chocolate chunks and stir continuously until all the chocolate is melted. You want a dripping consistency so if it's not runny enough add a splash of milk or more chocolate if it's too runny. Then using a spoon add the ganache around the top edges of the cheesecake and allow the chocolate to drip down.

Now place your chocolate bars on how you would like them displayed. Store in the fridge until needed. Remove from the fridge 10mins before serving to warm up a bit. But don't leave it for hours as it will go a bit soft.

Enjoy!

Lemon Drizzle Traybake - Mary Berry's Recipe

This is one of my favourite cakes. It is really easy to make and tastes great. You need to add the topping to the cake while the cake is still warm. It will then absorb the lemon syrup easily. If the cake is too hot the syrup will tend to run straight through.


Ingredients

225g softened butter
225g caster sugar
275g self-raising flour
2 level teaspoons baking powder
4 large eggs
4 tablespoons milk
finely grated rind of 2 lemons

For the crunchy topping:
175g granulated sugar
juice of 2 lemons


Method

1. Pre-heat the oven to gas mark 3, 160°C (Fan 140°C).
2. Grease a 20 x 20cm tin and line the base and sides with baking parchment.
3. Measure all the ingredients from the traybake into a large bowl and beat until well blended. Turn the mixture into the prepared tin and level the top gently with the back of a spatula.
4. Bake in a pre-heated oven for 50-60 minutes or until the cake has shrunk from the sides of the tin and springs back when pressed in the centre with your fingertips.
5. Leave to cool in the tin for a few minutes then turn out, carefully peel of the parchment and finish cooling on a wire rack.
6. To make the crunchy topping, mix the granulated sugar and lemon juice in a small bowl to give a runny consistency.
7. Stand the wire rack on a tray to catch any drips of the topping.
8. Spoon the lemon syrup evenly over the traybake while it is still a little warm.
9. Cut into 30 squares when cold.
10. Can be stored in greaseproof paper and in an air-tight container.

Mini Victoria Sponges with strawberry jam and butter icing

These are so sweet and a very lovely afternoon tea addition. Using a very simple sponge recipe and a muffin tin, you can create these mini Victoria Sponges.

Sponge
Ingredients:
113g self-raising flour
113g caster sugar
113g butter (or margarine for a lighter sponge)
4 eggs
couple of drops of vanilla essence

Filling
3 tablespoons of strawberry/raspberry jam (to be honest you can use any type of jam)
1 x portion of butter icing
Butter icing
140g butter softened (at room temperature)
280g icing sugar
1-2 tablespoons milk

Equipment
12 case muffin tin

12 cupcake cases
Bowl or Food Mixer
Scales
Teaspoon, Tablespoon, Mixing Spoon
Spatula
Sharp knife
Electric or manual whisk
Pallet knife
 

Method:

Sponge

1. Pre-heat the oven to gas mark 3, 325°F (170°C).
2. Mix together the sugar and butter until it's light and fluffy.
3. Add all the other ingredients at the same time and mix thoroughly.
4. If the mixture falls of the spoon when tapped on the side of the bowl, it's the right consistency. If not, add a tablespoon of milk and try again.
5. Place the 12 cupcake cases into the muffin tin.
6. Divide the mixture between the 12 cases and level off the top of the mixture.
7. Place on the middle shelf of the oven
8. Bake for 15-20 minutes, but don't open the oven to check until they look a golden colour. Otherwise the sponges will sink.
9. To check if they are cooked, press lightly on the top of the sponge and then if it bounces back, it is ready.
10. Remove from oven onto a cooling wire rack.
11. Use a knife to get the cupcakes out of the muffin tin, and then put them onto the wire cooling rack. Try to do this as quickly as possible, as if left in the tin they might start to sink.
12. Allow them to cool
13. While the cupcakes are cooling, begin to make the buttercream icing.

Butter Icing

1. First beat the butter in a large bowl until soft.
2. Add half of the icing sugar and beat until smooth.
3. Add the remaining icing sugar and one tablespoon of the milk and beat the mixture until creamy and smooth. Add more milk if the mixture looks dry.

Assemble

1. Once the cupcakes are cool, remove them from the cupcakes cases and then using a sharp knife cut them in half. Allow the bottom of the cake to be a little deeper than the top.
2. Spread a little jam on the bottom piece of the cupcake and then spread a 12th of the buttercream on the bottom of the lid and then put them together.
3. To finish, dust a little icing sugar onto the top.

Ultimate Victoria Sponge Cake with fresh strawberries - easy peasy!

This is such an easy cake to make and it looks so impressive! It's just a simple sponge cake, with fresh double cream and fresh strawberries. This recipe makes a large cake to serve 10-12.

Ingredients:

Sponge
225g self-raising flour
225g caster sugar
225g butter (or margarine for a lighter sponge)
8 eggs
1 teaspoons of vanilla essence
2 tablespoons of milk (if mixture is too thick)

Topping
Pack of Strawberries
1 tablespoon of strawberry jam
Double Cream

Equipment
You will also need two 8 inch (20 cm) wide tins, lightly greased and lined with silicone paper (baking parchment).
Bowl or Food Mixer
Scales
Teaspoon, Tablespoon, Mixing Spoon
Spatula
Sharp knife
Electric or manual whisk
Pallet knife
 

Method:

1. Pre-heat the oven to gas mark 3, 325°F (170°C).
2. Mix together the sugar and butter until it's light and fluffy.
3. Add all the other ingredients at the same time and mix thoroughly.
4. If the mixture falls of the spoon when tapped on the side of the bowl, it's the right consistency. If not, add a tablespoon of milk and try again.
5. Half the mixture, put into the 20cm lined baking tins and level the mixture out.
6. Place on the middle shelf of the oven together (but not touching)
7. Bake for 35-45 minutes, but don't open the oven to check until after 35 minutes has passed or until they look a golden colour. Otherwise the sponges will sink.
8. To check if they are cooked, press lightly on the top of the sponge and then if it bounces back, it is ready.
9. Remove from oven onto a cooling wire rack.
10. Slide a knife round the side of the tin, and then turn them out onto the wire cooling rack.
11. Allow them to cool
12. While the sponges are cooling, put the double cream in a bowl and whip until it's light and fluffy. Don't over whip, once it gets close stop whipping and then slowly finish whipping.
13. Cut the strawberries into quarters.
14. Put one of the sponges on the serving plate, add the strawberry jam.
15. Then add half of the whipped cream and half of the cut strawberries. Add the other sponge cake on top.
16. Then add the other half of the whipped cream and fresh strawberries to finish.