This is my first time making this dessert and the good news is that it is very easy to make, looks good and tastes great.
2 large bananas
For the top:
1 Flake or cocoa powder
For the biscuit base:
16 digestive biscuits
For the caramel
Tin of evaporated milk (400ml)
125g Brown sugar
Begin by making the biscuit base. Grease and line a round or square loose bottom 8 inch tin.
Melt the butter in a saucepan. Crush the biscuits in a bag using a rolling pin or food processor. Add the biscuits and stir until combined. Add the mixture to the tin. When cooled place on the fridge.
Next make the caramel. Melt the butter and sugar stirring until the sugar has dissolved. Lower the heat and gradually pour in the evaporated milk. Stir using a wooden spoon. It will take about 30 minutes of stirring before the consistency thickens to a caramel sauce. Take it off the heat and cool.
Once cooled add to the biscuit base, cover and return to the fridge. Next whip the cream in a clean bowl until thickened. Remove the tin from the fridge and slice the bananas on top. You could use up to 3 bananas and put a double layer of bananas on top depending on how much you like the taste!
Spoon the cream over the bananas. Return to the fridge. For best results leave this overnight so it sets fully.
When ready to serve sprinkle flakes of chocolate on top or sieve cocoa powder.
This is a 2 tiered vanilla and chocolate sponge cake. I don’t have a photo to show it, bit when you cut into the cake you get a checkered layered cake. This was easier to do than I thought. You just put the chocolate layer on top of the vanilla sponge layer and then cut the cake in 1 inch strips in parallel lines. Next you swap each chocolate layer with vanilla to get a checkered look.
Make 2 batches of buttercream icing, one just plain vanilla, the other flavoured with chocolate or cocoa powder, but dark melted chocolate works and tastes best.
Put a layer of butter cream between each layer / to sandwich the cake together. Then use a rose shaped nozzle to pipe vanilla and chocolate buttercream alternately around the cake.
It gives it a nice effect and is a tempting cake to look at.
This is a strawberry meringue cake made at Christmas time as a lighter dessert than Christmas cake. Meringue is handy to make when you have egg whites left over. This tends to happen when I make custard which uses 4-5 egg yolks. With 4-5 egg whites there’s enough to make a family sized meringue.
4 egg whites
200 g caster sugar
Make sure the egg whites are at room temperature. Whisk them until stiff, add the sugar tablespoon by tablespoon until it is all combined. The oven needs to be at a low temperature, 100 C. It takes 40-45 minutes. Then leave it in the oven until it cools.
I decorated it with cream and fresh strawberries. You can use any fresh fruit that you like.
My sister made this Curious George birthday cake for her daughter’s 5th birthday party. Curious George is a big star in my niece’s house. The cake was made using a simple vanilla sponge. The decoration was done by hand using different icing colours and melted chocolate. Chocolate buttons are planted around the sides of the cake, which children love. My nieces enjoyed helping their Mam to make this cake together. They were all very happy with the result.
I was inspired to make these delicious biscuits while watching the contestants struggle with this task on The Great British Bakeoff. You can find the recipe here. Their origin is unclear, they appear to be from the UK but are inspired from Austria. I would have thought that the name was a giveaway. If anyone knows of thir provenance, please get in touch.
They are surprisingly simple to make, the most difficult part is piping them so that they look symetrical and elegant. Mine were not exactly symetrical but tasted delicious. I put some melted milk chocolate on some of them for an extra treat.
I shaped them both traditionally in a whirl shape and like an eclair which is my preference – mainly because it is easier to eat!
This is a 40th birthday cake I made for my husband who is a huge Tottenham Hotspur fan. This was made with 2 colours which works well. The cake was a vanilla sponge with buttercream and a jam filling. It fed about 15 people and was well received by all his friends in the local pub.
I also made a Black Forest Gateau for a separate family party.