1 tin Condensed Milk, simmered for 3 hours and cooled
3 Bananas, sliced
1 carton Cream, whipped
Grated chocolate or crushed Cadbury’s Flake
Preheat oven to 350°F/180°C/Gas 4. Grease and line a loose bottomed 23cm / 9″ cake tin.
Sieve the flour, icing sugar and cornflour into a bowl. Rub in the butter/margarine until mixture resembles fine breadcrumbs.
Press into the prepared tin and bake in preheated oven for approx 20 minutes until golden in colour. Leave to cool in the tin.
Place the unopened tin of condensed milk in a saucepan covered with sufficient water to cover top of tin.
Bring to the boil and then reduce to a low simmer for 3 hours. Make sure the level of the water does not fall below the tin of condensed milk during simmering.
Remove tin from saucepan and allow to cool. This can be done a few days in advance.
Spread toffee over the cold shortbread. Gently remove from the cake tin and place on a serving plate. Arrange the sliced bananas on top of the toffee, cover with the whipped cream and decorate with grated or flaked chocolate.
80g/3oz Chocolate Chips or roughly chopped chocolate
Salted Caramel Sauce
120g/4oz Unsalted Butter
125ml Double cream
1 ½ tsps Sea Salt
For the caramel, heat the sugar in a saucepan on a medium heat. Swirl the pan to evenly distribute the sugar. Lightly stir the sugar with a spatula or wooden spoon for about 5 minutes until it becomes a light golden-brown liquid.
Once it starts to darken, remove from the heat and stir in the butter until melted completely.
Pour in the heavy cream and sea salt. You can use 1to 1 ½ tsps of salt, depending on how salty you like it. Stir well until it is all combined. Put it back on the heat for about 30 to 45 seconds, stirring all the while.
Remove from the heat and allow to cool for 15 minutes before using.
While cooling, make your Brownie batter: Preheat the oven to 180’C. Line an 8 x8 baking dish with parchment paper and set aside.
In a large mixing bowl, cream the butter and sugar together until smooth. Stir in the sugar, eggs, vanilla and salt and mix to combine.
Fold in the cocoa powder and flour and fold in the chocolate chips. Pour a little over half the brownie batter into the baking dish and spread evenly.
Pour ¾ of the caramel sauce over the brownie batter, spread evenly. Spoon the rest of the brownie batter over the top, covering as much of the caramel as possible.
Bake for roughly 40 minutes or until a skewer comes out clean (its ok if there is caramel on it you just don’t want any chocolate brownie batter)
Remove from the oven and allow to cool completely before cutting into squares.
Serve with left over caramel sauce and ice-cream or whipped cream.
Pre-heat the oven to 180C/350F/Gas mark 4, line a baking tray with non-stick parchment.
Place the melted butter in a medium bowl add the sugar, mixed spice, nutmeg and pinch of salt, stir in the warm milk add the egg and whisk well.
Sift the flour and cocoa powder into a large bowl, sprinkle on the yeast to one side of the bowl. Make a well in the middle of the flour and pour in the liquid, stir really well to bring the mixture into dough. Knead for 5 minutes until the dough forms a smooth mound.
Stretch out the dough as flat as possible, sprinkle with the chocolate chips and cranberries, fold over the dough and knead for a further 5 minutes.
Place the dough in an oiled bowl, cover with cling film and leave in a warm place to prove, it may take one or two hours, it should double in size.
When the dough is ready, tip it onto a floured surface, knock it back and knead for a few minutes.
Divide the dough into 12 equal buns, form into a neat round and place on the parchment repeat with the remaining pieces of dough leaving space between each bun.
Cover with oiled cling film and allow rising once again, probably 30-40 minutes.
Bake for 25-30 minutes until the buns spring back when touched, remove to a cooling rack. Brush with warmed runny honey.
Pipe icing onto cooled buns in a cross and allow to dry.
Cooks Tips! Kids love these, great dusted with edible glitter or sprinkles.
350g of Raisins 350g of Sultanas 125g of Currants, Tub of Cherries, 50g Chopped Almond Nuts, 2 teaspoons of Mixed Spice, 1 teaspoon of Ground Ginger, Grated Rind Zest of 1 large Orange, 2-3 Tablespoons of Whiskey, 1 Tablespoon of Treacle mix all together and leave for a couple of days .
500g of Plain Flour 2 teaspoons of baking powder, 350g butter, 350g of soft brown sugar, 6 eggs ,
Cream butter and mix together the sugar , slowly beat in the eggs, and mix the sieve flour and baking powder, then mixed the fruit into the cream mixture, bake in 8inch round tin lined in baking paper and cover the outer tin in brown paper and bake for 3& 1/2 hours@ 140c