Bananas in Spiced Syrup

Bananas In Spiced Syrup

Bananas

Golden Syrup

Ground Cinnamon

Ground Ginger

1. Pre-heat the oven to 180C/350F (160C/320F for a fan oven)
2. Place one or two bananas for each person in tinfoil, and drizzle over with golden syrup
3. Sprinkle over each banana a large pinch of ground cinnamon, and a dusting of ground ginger
4. Cover with another sheet of tinfoil, and bake for 15 minutes, then remove the top tinfoil, and bake for further 5 minutes
5. After placing the bananas in bowls, carefully shape the tinfoil to a spout shape, and use this to drizzle any remaining syrup over the bananas

Try adding some honey or extra spices to create your own unique style

“Time flies like an arrow. Fruit flies like a banana”

Chocolate Chip Ginger Nuts

Chocolate Chip Ginger Nuts

2oz (50g) Dark Chocolate, in small pieces

1 or 2 tsps of Ground Ginger

4oz (110g) Self Raising Flour

1/2oz (15g) Cocoa

1tsp Bicarbonate of Soda

2oz (50g) Butter

1 1/2oz (40g) Sugar

2oz (50g) Golden Syrup

1. Pre-heat the oven to 180C/350F (160C/320F for a fan oven)
2. Mix together the flour, cocoa, ginger and bicarb, then rub in the butter
3. Stir in the sugar and chocolate, then add the golden syrup
4. Form the dough into ball, and divide it into 16, and roll each portion into a ball
5. Line a baking tray with greaseproof paper
6. Flatten each ball, and place on the baking tray with a little space around each one
7. Bake for 15 to 20 minutes, until deep brown and crisp

Try adding some other spices, like ground cinnamon or cloves, for a more Christmasy biscuit

“A little too much chocolate is just about right”

Apricot & Orange Fool

Apricot & Orange Fool

9oz (255g) Dried Apricots

125ml Single Cream

250g pack of Silken Tofu

Juice of 4 Oranges

1oz (30g) Pistachios, de-shelled & chopped

1. Soak the apricots in the juice overnight
2. Use a food processor  to purée the apricots
3. Add the tofu & cream, and blend to a smooth, thick cream
4. Spoon into glasses, and sprinkle with the nuts

Try using apple juice or adding a small handful of dried cranberries with the apricots

“California is a fine place to live – if you happen to be an orange”

Dried Cranberry Shortbread

Dried Cranberry Shortbread

60z (170g) Plain Flour

4oz (110g) Butter

4 1/2oz (130g) Sugar

4 Egg Yolks

3oz (85g) Dried Cranberries

1. Pre-heat the oven to 180C/360F (160C/320F for a fan oven)
2. Mix the flour and sugar together, then rub in the butter
3. Stir in the egg yolks , to form a smooth, even consistency, then add the cranberries
4. Form the dough into a fat sausage, about 2 or 3 inches thick, then wrap in greaseproof paper, and leave in the fridge for 20 minutes
5. Line a baking tray with some greaseproof paper
6. Slice the roll into biscuits, and place on the tray with room around each biscuit and bake for 15 to 20 minutes

Try using other dried fruit, such as chopped dried apricots

“Poetry is the achievement of the synthesis of hyacinths and biscuits”

Raisin Fudge

Raisin Fudge

3oz (85g) Butter

4oz (110g) Dark Chocolate

1oz (30g) Icing Sugar

3oz (85g) Walnuts, chopped

2oz (50g) Raisins

2 1/2tbsp Condensed Milk

Few drops of Vanilla Essence

1 Egg, beaten

1. Line a shallow tin with greaseproof paper
2. Melt the butter and chocolate in a bowl over simmering water
3. Once melted, remove the bowl from heat, and add all other ingredients
4. Beat well, then smooth the mixture into the tin and leave covered to set overnight
5. When set, cut into squares

Try using a shaped cutter, covering them in cling-film, and wrapping them in decorative paper as a gift

“Families are like fudge – mostly sweet with a few nuts”

Digestive Biscuits

Digestive Biscuits

4oz (110g) Wholemeal Flour

4oz (110g) Oatmeal

4oz (110g) Butter

2oz (50g) Brown Sugar

1tsp Baking Powder

Pinch of Salt

Extra Flour for dusting

(1tsp Milk)

1. Pre-heat the oven to 180C/360F (160C/320F in a fan oven)
2. Mix together all ingredients, except the butter
3. Rub in the butter, and add the milk if the dough is dry and crumbly
4. Dust a surface, a rolling pin and your hands with flour, and then roll the dough as thinly as possible
5. Cut with a round cutter
6. Line a baking tray with greaseproof paper, then place the biscuits, with room around each biscuit
7. Bake for 15 to 20 minutes, until deep brown

Try different shaped cutters, like stars or hearts. Brilliant for Christmas, or just a cup of tea!

“A balanced diet, is a biscuit in each hand”