Honey and banana cupcakes

A great way to use up over-ripe bananas.

Cream 5oz soft brown sugar with 5oz butter (warning -this mixture is addictive!). Gradually beat in two eggs. Add one mashed banana, 2tbsp runny honey and 1tsp cinnamon. Fold in 9oz self raising flour.

Spoon into baking cases in suitable bun tray. Bake at 180c until done, about 15-20 minutes.

Cool on wire rack.

Heat some honey until runny and brush over cupcakes while still warm.

These taste great when warm and fresh from the oven :-)

Pumpkin and cumin soup

Here's a soup for when you are feeling Hallow'een-y. I don't particularly like soup but this is lovely.

Fry one or two chopped onions over moderate heat until soft. Add peeled, chopped pumpkin (approx 2 kg before peeling) and three crushed garlic cloves. Allow to cook for about 10 minutes. Add one tbsp soft brown sugar and 1tbsp cumin, mix well.

Add about a litre of vegetable stock and simmer until pumpkin is soft (about 30-40mins).

Remove from heat and blend until smooth.

Scatter with pumpkin seeds before serving.

Eat and enjoy.

PS picture doesn't do it justice - it didn't last long.

Pork and apple casserole

I made this the other night to use up some apples from the garden. The quantities are a bit vague as I made it up as I went along....

Brown some diced pork in a casserole dish. Add a chopped onion (leeks also work well). Add some chopped apples.

Add stock and a splash of apple juice - enough to ensure you have some sauce once cooked. Finish by adding a coupe of teaspoons of grainy mustard.

Bring to the boil then put in oven at 180c for about 40 minutes or until done.

Serve with rice or mashed potatoes.

Afternoon tea cupcakes

If you take a notion for a wee bun with your afternoon tea, these are really quick and easy.

Mix together 4oz (100g) self raising flour, 4oz butter, 4oz caster sugar, 2 eggs and 1tsp baking powder.

Place in prepared cupcake cases and bake at 180c for 15-20 minutes until done.

Cool on a wire rack.

For the icing, combine 6oz butter with 12oz sifted icing sugar, then pipe onto buns.

Enjoy!

Irish Wheaten bread - cheating!

I am absolutely rubbish at making wheaten bread so here is my fail safe cheating method. There is no faffing around with yeast or anything either.

1- buy a packet of Neil's traditional wheaten bread mix
2- follow the instructions on the packet!

Hey presto - yummy wheaten bread.

The instructions were mix 330g flour with 280mls milk (real milk or buttermilk). Add 15ml olive oil. Pour into a greased loaf tin. Dust with flour and make a cut along the centre.

Bake at 220C for 30 minutes then turn onto a wire rack to cool.

Eat and enjoy!

Coffee cake

Inspired by The Great British Bakeoff, I thought it was time I tackled Mary Berry's coffee Victoria sandwich.

It's easy peasy and tastes delicious.

Preheat oven to 180C / 160C fan and grease and line two tins.

Break four eggs into a bowl (I used duck eggs), then beat in 2 tsp instant coffee until dissolved.

Add 8oz softened butter, 8oz caster sugar, 8oz self raising flour and 2 tsp baking powder, then beat until thoroughly blended.

Add to tins then bake for about 25 minutes or until done. Cool on a wire rack.

Now the best bit - the buttercream icing! Blend 2oz softened butter, 6oz sifted icing sugar and 1 heaped tsp instant coffee dissolved in 1tbsp hot water.

Use some of the buttercream to sandwich the cake together then spread the rest on top. Don't forget to lick the bowl!

Eat and enjoy.

Summer fruit pudding

This taken from the July edition of Prima magazine. It is delicious!

Beat an egg and 15g caster sugar together until light and fluffy. Then beat in 40ml milk, 1tsp vanilla extract, 25g plain flour, 1/2 tsp baking powder.

Pour mixture over 400g mixed summer berries (I used strawberries, raspberries and blueberries). Slice strawberries in half.

Bake in preheated oven (200c, 180c fan) for 15 mins until cake cooked and golden.

Dust with icing sugar and enjoy!