Baby friendly (freeze it in chunks for lunch boxes), adult friendly (put a lock on the tin or it won’t last five minutes)….. Everyone loves this great breakfast cake that is good at any time of the day. It’s a super way to use bananas that are past their best. In fact black ones make the best cake!
This recipe makes a 1 lb loaf tin, or double it and make a round 23cm cake (adapted from Rachel Allen’s recipe) Continue reading →
This is our big cheat recipe which we saw on a Jamie Oliver show once, stole and have served liberally since! It’s one of the easiest, cheekiest deserts going…. Get a big bunch of black (they need to be black, not red) grapes. Put them in the freezer for a few hours before dinner. Serve them straight from the freezer – it turns out just like a sorbet but with none of the effort. Great served with chocolate and red wine!
We were inspired by Rachel Khoo’s ‘Little Paris Kitchen’ to make some ‘Pain Perdu’ – ‘lost bread’. Use any leftover chunky bread that’s past its best for making this sweet french toast – delicious for a weekend brunch.
For our last post before Christmas we are sharing a family secret – Granny Baxter’s Dundee cake. It’s a fantastic alternative to a christmas cake .
Like all good Scottish Grannies, Granny Baxter makes her Dundee cake in an Aga. That’s probably why ours is never as good as hers! This delicious cake will keep in a tin for a week (if it lasts that long) and freezes well.
This weekend was my birthday. I’m a big girl now – I’m 1! I’ve never had a birthday before so I didn’t know what to expect. Now I know birthdays are about balloons, having lots of people at my house, getting to play with wrapping paper and having my picture taken even more than normal. Oh, yes there was one more thing…. Cake…. lots and lots of cake…. yummy.
Then Mum and Dad cooked a birthday feast for our family to celebrate me being with them a year. What a happy time it’s been.