2 ripe bananas
170g caster sugar
170g self raising flour
170g soft margarine
Few drops of vanilla essence
Pre heat oven to 160C / gas mark 3. Add all the ingredients into a food processor and blend until well mixed
Half ingredients and pour into 2 lined 20” cake tins.
Bake for 1 hour. Allow to cool, and then fill with whipped fresh cream or cream cheese filling.
I love this recipe, so easy and so tasty! I prefer to use the bread machine for the dough.
Don’t forget to use you Cookswell Baking mat on a Baking tray.
For the dough:
2 teaspoons instant yeast
130ml milk, scalded and cooled
½ teaspoon salt
325g strong white flour
For the filling:
30g brown sugar
milk for the glaze
200g icing sugar
Lemon curd or Apricot jam - optional
3 tablespoons boiling water
12 glacé cherries
If using a bread machine, put the dough ingredients into the mixing bowl and Run the “dough” cycle.
If making by hand, put the flour and butter into a bowl and rub with your fingers until the butter has been incorporated. Fold in the salt, sugar and yeast. In a separate bowl, combine the milk and egg, then pour into the dry ingredients. Stir with a spoon, then work with your hands until you have a smooth, stretchy, silky dough (at least 5 minutes). Leave the dough a warm place for an hour until the dough has doubled in size. Knock back and knead again for 2-3 minutes.
Once the dough is ready, turn it onto a floured surface. Roll into a large square (around 25 x 25cm). Brush the surface with milk and then scatter the sultanas and brown sugar over the dough. I also spread over some lemon curd or apricot Jam. Roll up like a Swiss roll and cut into 12 equal slices.
Lay each slice, cut face up, on your Cookswell Baking mat. Cover with cling film or a damp tea cloth and leave to rise for at least an hour until doubled in size.
Preheat the oven to 200°C. Bake the buns for about 10-12 minutes until golden.
Remove from the oven and cover with a clean tea-towel (this will catch the steam and keep the buns soft).
When the buns are cool, make the glaze. Combine the icing sugar and boiling water, mixing until smooth. Drizzle over each bun and top each one with a glacé cherry.
Tip: I cook mine the day before and leave them covered overnight, then ice.
Great at any time of year, but I love this at Xmas and make a few for the freezer!
A little Olive oil (for frying onion)
1 large Onion
2 packs Pork sausage meat (or equivalent pork sausages)
2 x 200g packs vacuum packed Chestnuts
200 g white breadcrumbs
150g Cranberry’s (frozen or fresh)
2 packs Streaky bacon (approx. 20-24 rashes)
Fresh herbs, parsley, sage and thyme (to taste as you choose)
Pinch of pepper and salt to taste
You will need;
Foil to wrap
Baking tray and Cookswell Baking mat
Tips; can be cooked from frozen. Add 10 minutes and remove the foil towards the end of cooking time to crispen up and colour the bacon.
Heat the oil and gently fry the onion until soft
Place the sausage meat in a bowl (squeeze out if using sausages). Add all the ingredients except bacon and cranberries. Mix together. Season with salt, pepper and fresh herbs if using them. Halve the mixture to make 2 rolls.
Butter and season a sheet of foil. Lay half the bacon in strips ‘stretching’ out to join up the gaps. Take half of the mixture and lay across the center of the bacon leaving a gap each end about 2-3 cms. Place half the cranberries along and press them in. Tuck in the edges of bacon, and then roll the stuffing up into a log shape using the foil to help. Repeat again to make the second roll.
Place the foil rolls into a roasting tin and cook for 45 minutes. Take out of oven and remove from the roasting dish leaving the juices behind. Unwrap and roll onto your baking mat returning to the oven for 10-15 minutes until crisp.
Tips; can be cooked from frozen. Add 10 minutes and remove the foil towards the end of cooking time to crisp up and colour the bacon.
200g dark brown soft sugar
200g self-raising flour
100g dark chocolate broken into chunks
1 tsp vanilla extract
500g dried fruit (e.g. currants, raisins)
200g dried cranberries
100g mixed peel
3 tbsp cocoa
1 tsp mixed spice
3 eggs, beaten
Preheat oven to 150C/130C fan/gas 2. Line a deep cake tin, 20cm round or 18cm square, with a double layer of baking parchment
Place the butter, sugar, chocolate, brandy, vanilla and dried fruits into a large saucepan. Heat gently and stir occasionally until everything has melted together. Remove from the heat to allow to cool a little.
Mix together the flour, cocoa and spice together. Stir the eggs into the chocolate mixture in the saucepan, followed by the flour mixture.
Scrape into your prepared tin and bake for 1½ hrs- 1 hr 45 mins or until a skewer comes out clean. Leave to cool in the tin. Decorate as you wish.
Will keep for 2 months wrapped in an airtight container.
Classic Scones - light and fluffy and ready in minutes
350g self-raising flour, plus extra for dusting
1/4 tsp salt
1 tsp baking powder
85g butter, cut into cubes
3 tbsp caster sugar
1 tsp vanilla extract
squeeze lemn juice
beaten egg, to glaze
Jam and clotted cream, to serve
- Heat oven to 220c/fan 200c/gas 7. Tip the flour into a large bowl with the salt and baking powder, then mix Add the butter, then rub in with your finger until fine crumbs. Stir in the sugar. Put your Cookswell Baking mat on a tray ready for the oven.
- Heat the milk until warm, not hot. (30 secs in a jug in the microwave). Add the vanilla and lemon juice, then set aside for a moment.
- Make a well in the dry mix, then add the liquid, combine quickly with a knife. Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it is a little smoother. Pat into a round about 4 cm deep.
- Take a 5 cm smooth edge cutter (or smaller for mini scones) and dip into some flour. Plunge into the dough and repeat until you have 4 scones and place them on your Cookswell Baking mat. Press together and repeat to make 4 more scones to join the others. Brush the tops with beaten egg.
- Bake in the oven for 10mins, until risen and golden on the top.
Easy Cheese whirls
1 pack of Ready rolled puff pastry
220g Cheddar Cheese, grated
4 tbsp sundried tomato paste
1 egg, beaten
- Preheat oven to 220c/fan 180c/gas 6
- Unroll pastry and spread tomato paste all over it. Sprinkle the cheese on top and roll the pastry up like a swiss roll.
- Cut into slices one inch thick, place them laying down on your Cookswell Baking mat and brush the beaten egg over the sides and tops.
- Bake for 20-25 minutes, until golden brown and the cheese bubbling.