Banana Butterscotch Pudding

This banana butterscotch pudding is a family favourite that we‘ve been baking for years. It’s a curious recipe because it’s a self-saucing pudding. Once the batter is made a sugar/syrup water is poured into the batter and it goes into the oven looking a mess. However, miraculously during baking the syrup becomes a delicious, thick butterscotch sauce underneath a soft, scrumptious banana cake with a crisp top. What better way to use up a blackened ripe unwanted banana?

Google ‘Bill Granger’s Banana Butterscotch Pudding’ for the recipe.

Homemade Pizza

Homemade pizza using Lorraine Pascale’s pizza dough recipe. It’s so quick and easy to make using fast action yeast, click here to find the recipe. I did one and a half times the recipe which made four pizzas which we then put our own toppings on. I didn’t have any passata in the cupboard so I blended some tinned tomatoes with seasoning and dried oregano. For our choice of toppings, we had salami, mozzarella, red onion, pepper, pesto and rocket.

Waffles

Our waffle machine has been a brilliant purchase. The kids (and adults!) love them and they’re so quick and easy to make. I love the fact we can make four at a time so there’s no hanging around waiting like you do with pancakes and everyone gets to eat together.

Left over batter can be covered in the fridge and used the next day.

Makes 11 waffles

INGREDIENTS

280g plain flour

2 tbsp granulated sugar

1 tbsp cornflour

2 tbsp baking powder

1 tsp salt

2 eggs

480ml milk

85g melted butter

METHOD

1. Preheat your waffle iron.

2. Whisk the eggs and milk in a bowl.

3. Slowly whisk in the melted butter.

4. Pour this mixture into the dry ingredients and whisk gently until combined. Don’t worry if it’s lumpy.

5. Pour the batter on to the waffle iron.

6. We cook our waffles for 8-9 minutes but check occasionally to get yours to the required doneness.

Vege Pasta

We had this super quick vege pasta for tea last night. I always try and have a tin of ratatouille in the cupboard as it’s so useful for adding veggies to meals without all the prep.

Serves 4

INGREDIENTS

400g pasta

2 tbsp olive oil

1 red pepper, chopped

1 red onion, chopped

1 clove garlic, crushed

Seasoning

1 400g tin ratatouille

1/2 jar sundried tomatoes, chopped

160g bag spinach

125g ball of mozzarella, chopped

Grated parmesan

METHOD

1. Start by getting 400g of pasta on the boil.

2. Fry the red pepper and onion in olive oil for 5 minutes.

3. Next add the garlic and fry gently for a further minute. Season.

4. Then add the ratatouille, sun dried tomatoes and spinach.

5. Finally stir in the cooked pasta and mozzarella.

6. Serve with grated Parmesan for extra cheesiness.

New potatoes with garlic and rosemary

1) Preheat oven to 220oC (fan).

2) Put new potatoes in cold water and bring to the boil.

3) Turn off heat and drain.

4) Put in ovenproof dish and toss in olive oil.

5) Add two sprigs of rosemary and 5 cloves of garlic (leave skins on and crush under a knife).

6) Sprinkle on some fine rock salt and toss again.

7) Put in the oven for 50 mins, turning halfway through.

8) Before serving, remove the rosemary and garlic.