Autumn Pudding

This was a bit of a random creation I made because I happened to have a Bramley apple going spare. It turned out rather well and is very easy to make. I ate it with custard but I think it would have been improved by some fresh blackberries on the side to add even more to the autumnal flavours.

Autumn pudding

2 oz light soft brown sugar
2 oz soft margarine
2 oz self raising flour
1 egg
1/4 tsp baking powder
2 oz mixed nuts (I used a mixture of brazils, pecans, almonds and walnuts)
1 medium sized Bramley apple

Method
1. Grease and line a deep 7 inch round cake tin.

2. Heat the oven to 180 C.

3. Grind the nuts finely in a food processor.

4. Peel and then finely dice the apple.

5. Place the flour, sugar, marg, egg and baking powder in a bowl. Using an electric whisk beat these ingredients together until they are light and pale.

6. Mix the ground nuts and apple into the cake batter.

7. Spread the pudding mix evenly into the prepared tin.

8. Bake the pudding for about 25 minutes until it is just firm when pressed with a finger.

9. When cooked, turn the pudding out of the tin and eat warm or cold.

Just add custard...

Banana Pecan Bread

I bought far to many bananas. The stage at which bananas reach a squishy sweetness makes them less good for eating but perfect for this banana pecan bread. The recipe has been changed over the years, originally it included walnuts and was made with all caster sugar. The pecans and soft brown sugar I think give an improved flavour. The vanilla is another addition not in the original recipe. This is a cake which can stand a lot of variation, different nuts, chocolate chips (although chocolate and banana is not usually one of my favourite flavour combinations) and spices such as cinnamon instead of the vanilla.

Banana Pecan Bread


Ingredients:
2 large, very ripe bananas
2 oz chopped Pecans
2 oz golden caster sugar
4 oz soft, light brown sugar
3 oz butter, softened
8 oz Self raising flour
1/2 tsp baking powder
2 eggs
1/2 tsp Vanilla essence
1-2 tbsp milk

Method:
1. Preheat the oven to 180 C. Grease a 1 1/2 lb loaf tin.
2. Cream together the butter and sugars in a large bowl until light and pale.
3. In a small bowl, whisk the eggs together with the vanilla essence.
4. Gradually beat the eggs into the creamed mixture. Don't worry if it curdles a bit.
5. Sift in the flour and baking powder and beat gently into the mixture.
6. Using a fork, mash up the bananas to a paste in a separate bowl.
7. Beat the banana paste and the pecans into the main mixture. Add enough milk to get the mixture to a dropping consistency.
8. Pour the mixture into the prepared tin and smooth the top.
9. Bake the cake for 50 - 60 minutes until the top of the cake springs bake to the touch and a skewer inserted into the middle of the cake comes out clean.
10. Leave to cool in the tin and then turn out. Serve in thick slices spread with butter.

One of your 5-a-day (almost!) fresh out of the oven! :)