Mix together all the dry ingredients (flour, white sugar, brown sugar, cinnamon, baking soda, salt & all spice) in a large bowl.
In a measuring jug, mix together your vegetable oil, beaten egg and vanilla, then mix into the dry ingredients, until everything has been incorporated. Finally stir in your apples and raisins and mix through well.
Pour into a 9-inch cake tin and bake for 30-35 mins, until a toothpick inserted and wiggled around comes out clean.
Allow to cool fully before cutting.
You can also use this mix to make cupcakes / muffins, reduce the cooking time by approx 5 mins. I also like to soak my raisins in whisky overnight for extra flavour.
When I tried to make this, I discovered that the easiest way to get the flesh off the mango is to peel it with a potato peeler and then grate it on the coarse side of your grater, and then I chopped it lightly to make the pieces a little shorter. You can also substitute tinned mango if fresh is not available, in this case just mash the mango to a paste with your hands.
Cup measures can be bought in most large supermarkets or homeware stores these days and I find them much easier to use than having to weigh everything. A plastic set is best, as you can use them in the microwave if needed and they can also be cleaned in your dishwasher.
To melt butter, place it in a microwave proof container and heat for 20 secs on the lowest power setting (usually 30%), remove, stir and repeat until fully melted.
Preheat your oven to 180 C.
Start by mixing your mangoes and melted butter.
Add in the sugar, egg, vanilla extract, baking soda & salt and mix well.
Finally, mix the flour in and stir until fully incorporated, the mix should be damp and very sticky.
Place paper muffin covers in your muffin pan and spoon in the mixture until it sits just below the top of the pan. These muffins won’t rise very much.
For small muffins, bake for approx 40 mins at 180 C, if you are using a large muffin pan, then increase the time to approx 50 mins.
To check that muffins are done, stick a cocktail stick into one, and swirl around. If it comes out clean or with just crumbs, then they are done. Remove from tins and leave to cool.
Will store for approx 5-7 days in an airtight box.
2 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup butter, softened to room temperature 3/4 cup brown sugar 2 eggs, beaten 2 1/3 cups mashed banana (approx 3 bananas)
You will need 2 bowls and a 2lb loaf tin. The older and browner the bananas, the better this recipe will turn out.
Preheat your oven to 190 C.
In a large bowl, mix together the flour, baking soda and salt. Set aside.
In a second smaller bowl, cream together butter and brown sugar (easiest done with a hand mixer). Stir in the eggs and banana to this bowl.
Finally add the wet ingredients to the dry and stir well until the flour mix is incorporated fully.
Liberally grease your 2lb loaf tin with cooking spray or butter and pour in the mix.
Bake at 190 C for approx 50 mins. Test if it is done by sticking a cocktail stick into the loaf and swirling around gently. If the stick comes out clean or covered in crumbs, then the loaf is done.
Remove from loaf tin and leave to cool before cutting. Gorgeous served with a thin spread of butter or some Nutella. This loaf will improve after a few days storage, keeps for 5-7 days in an airtight container.
225g Plain Flour
a pinch of salt
195g Dark Chocolate
6 Tablespoons of cream
1 tablespoon of sugar
half a teaspoon of vanilla essence
1 tablespoon of cognac
6 medium sized bananas
Making the crumble
Take your flour, 60g of sugar, 115g of butter and a pinch of salt and place them in a bowl, simply scrunch the lot together with clean hands until it looks like breadcrumbs and put this to one side.
Take a small saucepan and place it on a low heat, to this add 115ml of water and a tablespoon of sugar. Bring this to a low simmer while stirring. Keep it simmering until all the sugar has dissolved.
Once the sugar has dissolved, remove the pan from the heat and add 30g of butter and the dark chocolate while stirring constantly. It’s best to break the chocolate and butter up into small chunks as they will melt quicker this way. Keep stirring until all the chocolate and butter have melted completely.
Next, add the Vanilla essence, cognac and cream and keep stirring until they all combine to give a smooth looking sauce.
Peel the bananas and split each of them lengthways into 3. This is done by gently pushing your finger into the end of the banana where that tough seed like lump has been removed and running your finger to the other end. This should leave you with 3 separate segments.
Arrange all the segments in a large oven-proof dish and pour the chocolate sauce over them, making sure that all the bananas are chocolate coated.
Unless you are planning on cooking and eating immediately stop at this point and cover both the crumble and the chocolate+banana and refrigerate until ready to cook.
When you are ready to cook, get your oven up to 200C. Sprinkle the crumble over the chocolate+banana making sure to spread it out evenly. Then pop it in the oven for 30 minutes. If the crumble has not turned a golden brown at this point simply pop it under the grill for a minute or 2 to brown the top and let it stand for a few minutes before serving with a few scoops of berry ice-cream.