It really annoys me when people say things like, ‘I really can’t cook’. Anyone can cook, they just have to try. There are plenty of tasty meals and treats that require minimum effort for maximum taste, Banoffee pie is one of these.
To start with, you need a biscuit base. You can use digestives, but I prefer the humble ginger nut biscuit as it adds a little more bite. Put a packet of the biscuits into a food bag and beat them to death, they will soon resemble bread crumbs. Melt around 100g butter, mix this in with the breadcrumb biscuits and press into the bottom of your dish. Chill in the fridge for 20 minutes.
Now, you need the caramel filling. If you are in a hurry, use Carnation Caramel, all ready for you to go. Alternatively, boil a can of condensed milk in water for around an hour, it will become delicious caramel! Spread the caramel onto your biscuit base, then add sliced bananas. Ripe bananas are best.
Now, whip your double cream. I like to add a teaspoon of vanilla essence and around 25g icing sugar. Spread the cream onto your caramel/banana base. I like to add some cadbury flake on top of the cream for extra flavour and decoration.
You can make one big banoffee pie, or individual smaller ones. It is a simple, but tasty desert, that is sure to satisfy everyone that eats it.
I love fruity deserts, particularly lemon ones. This lemon tart, or as you may prefer to call it, tarte au citron, is the perfect end to any heavy meal. I loosely follow baking genius, Mary Berry’s recipe.
Ingredients for pastry
175g plain flour
100g cold butter
25g icing sugar
1 egg yolk
1tsp orange or apple juice
Ingredients for lemon filling
125ml double cream
225g caster sugar
Juice and zest of 4 lemons
Tbsp lemon curd (optional)
Icing sugar for dusting
To make the food processor either rub the flour, butter and icing sugar until it looks like breadcrumbs or use a food processor, then add the yolk and juice (you can use water instead of juice)
Knead your pastry and leave it to chill for 15 minutes in the fridge in clingfilm or foil
Grease your tart tray and roll the pastry out, dust the surface with flour
Put your pastry into the dish, cover with greaseproof paper and put baking beads on top, blind bake at 180 degrees 15-20 minutes
Once the pastry has cooled, remove the baking beads and greaseproof paper and begin making your filling. If you are feeling lazy you can buy Jus-Rol shortcrust pastry
For the filling, whisk the eggs, add the sugar, then the lemon zest and juice, add the double cream and lemon curd if you are using it. Mix and add to your pastry, it may seem runny, but it will set
Bake for 30-35 minutes at 170 degrees, the tart should like firm but with a slight wobble in the middle
Allow to cool, then refrigerate. Add an icing sugar dusting before serving
Enjoy! I served mine with lemon cream and raspberries.
With summer on the horizon (where you ask?!) and strawberries soon to be in season, a strawberries and cream cheesecake is just what every summer dinner party or barbecue needs. Based on The Hummingbird Bakery recipe, this is very simple to make and although the mix seems a little runny, just go with it and I promise the results will be delicious!
~250g of either digestive or shortbread biscuits for the base (shortbread makes a much richer cheesecake)
100g of butter
200g chopped fresh strawberries (more to decorate the top as in the picture, use your judgement!)
Base – Bash the biscuits until they are like breadcrumbs, melt the butter, mix this with the crumbs and pat down into the bottom of your cheesecake tin. Bake at 160 degrees for around 5 minutes and leave to cool
Preheat the oven at 160 degrees
In a saucepan put the strawberries, 80g sugar, 30ml water and a little icing sugar and bring to the boil until the strawberries release juice and this begins to thicken, leave to cool
In a mixing bowl beat the cream cheese, 105g remaining sugar, St Dalfour strawberry spread and then add the eggs and mix all together
Add the cooled strawberry mix to this and mix well
Pour into your cheesecake tin, on top of your base
Bake for 30 minutes until the cheesecake looks glossy, is firm on the outside and the middle is a little wobbly
Allow to cool
Beat the mascarpone and then in a separate bowl whisk the cream and icing sugar and fold this into the mascarpone. Spread this on top of the chilled cheese cake.
Add strawberries and decorate and then enjoy!
A cheesecake loving friend of ours rated this one of the best cheesecakes she had tasted, the first of course for anyone who has tried it is New York’s Juniors cheesecake. If you go to New York you MUST try it!