In search of the yummiest Chocolate Brownie recipe

Since returning from our little trip to Cambridge, where we ate the World's scrumptious Chocolate Brownies, I have been on a mission to find the yummiest Chocolate Brownie recipe.

I tried a couple of sub-standard ones, until a friend confided her recipe.

The Brownies were so delicious, that I'm going to share the recipe with you all today.  Though I'm sure you all have your own perfectly fantastic version already.

Ingredients

100g Milk Chocolate

200g Dark Chocolate

400g Soft Light Brown Sugar

250g Butter

4 Large Eggs

140g Plain Flour

50g Cocoa Powder

Heat oven to 180c/160c (fan)

Line a baking tray.

Break all the Chocolate into pieces, and put it in a saucepan with the butter and sugar.  Gently melt, stirring occasionally.  When melted, remove from the heat.

Stir the eggs into the Chocolate mixture, one at a time.

Sieve in the Flour and Cocoa Powder.

Give the mixture a really good stir, before tipping it into the baking tray.

Bake for 30mins.  (My baking tray was quite shallow, so I reduced the cooking time by 5mins).

Cool completely before slicing into squares.

Violet actually baked the ones in the above photograph.  So if a 6 year old can make them, anyone can.

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Christmas Trifle Recipe

Good morning to you all.

Today I'm going to be sharing with you the recipe for the bestest 'over 18's only', Christmas trifle in the whole world.  

I say 'Christmas Trifle', but you can make it whenever the mood takes you, at any time of year.  It works for other celebrations too, not just Christmas.

The origins of this recipe can be found on a page I ripped out of an old copy of Good Food magazine.  In the original recipe, Drambuie is the tipple of choice.  However, I prefer to use Framboise in mine.  

Are you ready?

Then I'll begin.

You will need the following ingredients:

350g/12oz mixed berries - or you could just use one particular variety.  Fresh or frozen.  You'll be needing a few extra to decorate the top of your trifle too.
225g/8oz Madeira cake - thinly sliced.

5 tbsp Framboise (or Drambuie)
Grated zest and juice of 1 large orange
1 litre of double cream
4 eggs
85g/3oz golden caster sugar
A few drops of vanilla extract or essence
8 tbsp bramble jam 

1. Preheat oven to 160c (140c Fan).
2. Put the mixed berries in the bottom of large, deep, ovenproof dish, and press down on them lightly to release some of their juice.
3. Now cover the berries with the thin slices of Madeira cake.
4. Spoon over the Framboise and the orange juice.  Then leave to soak for 15 minutes.
5. After the cake has soaked up the booze and orange juice.  Cover the pieces of the cake pieces by spreading the bramble jam over the top.
6. Now whisk together 600ml of the double cream, with the eggs, golden caster sugar, orange zest and the vanilla extract.  Then pour the mixture over the top of the jam.
7. Sit the dish in a deep roasting tin with enough hot water to come at least 5cm up the sides of your trifle dish. Bake for 1 hour - or longer.  Cooking times will vary as to the height and width of the dish you've used. The custard mixture should be just set with a little wobble.  Don't try and rush your cooking time by cranking up the heat - the slower it cooks the better it'll turn out. When it's cooked, leave to cool, then cover with cling film and keep in the fridge overnight.

When you're ready to serve your delicious trifle:  Whip the remaining double cream, then spoon it over the top.  You can then decorate it by positioning a few choice berries here and there.

In the Good Food recipe they also scatter lightly toasted, crumbled shortbread and finish with a dusting of icing sugar.

I am not a lover of trifles, but this baby is the business and is one of the tastiest desserts I've had.  It won't be any good for your waistlines though ladies, that's why I only make it once a year, when you're allowed to indulge in all foods that are extremely bad for you.

It does sound a bit of a faff to make, but trust me, it's really simple.  

If you do give it a go, I'd love to hear what you thought of it.  It's become our Christmas Trifle and maybe it'll become yours too.

I can't show you any photos of one that I've made because I won't be making mine until a couple of days before Christmas Day.  I just didn't want to post the recipe when you wouldn't be able to nip to the shops for the ingredients if you did want to try making one for you and your family.

Here's what the Good Food one looked like, to give you an idea.

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Cooking & Stitching

The weather was on the crappy side yesterday; so after taking Violet to buy some new Schleich animals, and popping into Pets at Home to look at the real life fish, guinnea pigs and rabbits (I very nearly bought one for Violet, they were so cute), I came home and decided to cook something from this months BBC Good Food magazine. 

It was soooooo delicious that it would be extremely selfish, and rude, of me not to share this recipe with you.

SAUSAGE ROLLS

12 sausages
2 slices white bread, whizzed into crumbs
2 tbsp chopped sage (I used dried sage because I had some in the cupboard)
500g pack puff pastry
3 tbsp caramelised onions (I used M&S)
flour for dusting
1 egg, lightly beaten
2 tsp sesame seeds

Heat oven to 200c (180c fan)
Remove the meat from the sausage and mix it together with the bread crumbs and sage.
Halve the pastry into 2 rectangular blocks and roll each block lenghways only until you have 2 thin sheets, about 20 x 45cm.
Thinly spread the onions in a strip over the pastry, leaving a 3cm border along one edge of each sheet.
Divide the meat along the onions, shaping into a smooth roll.
Brush just the border with the beaten egg. 
Folder excess pastry over the meat and press to stick to the eggy border, trim this edge, tuck under slightly to hold, then brush all over with egg.
Scatter with sesame seeds and slice each roll into 5.
Bake on a baking sheet for 35-40 minutes until golden and cooked through.

Once cool, freeze in bags. defrost overnight in the fridge.

The other half even tried one when he came home from work and gave it the thumbs up, which is a great result because he's so picky when it comes to food.

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I meant to say a very big thank you to eveyone for all the great compliments, which I received for the Strawberry Lavender Pouch  I posted about recently. 

Some of you asked if the pattern was my own design.  Unfortunately not.  It's one, which I've had it in my possession for a very long time though.  I'd cut it out of an old magazine of my mums.  I just had to wait for the right project to come along in order to use it.  In the magazine the pattern had been used as an edging for a pinny - just check that ladies hairdo out.....

What do we think, 80's????

The Lavender Pouch I've stitched for my brother's 1st Wedding Anniversary just needs sewing up.  Hopefully, I'll get chance to do this later in the week, so will be able to post a photo very soon.

I've also started yet another one - can you tell how much I like stiching these?

I don't want to give too much away about this one though as it's destined to be part of a giveaway I'll be doing for my 100th post, which is only two post away.  Oh my gosh!!!!

There'll be lots of other goodies added to the haul as well, so I hope you'll all enter for a chance to win.  I don't have that many followers, so the odds of you actually winning are very high.

I took this photo of the sky from out of our living window the other night......

..........it was beautiful.

Wishing you all a lovely day. 

Jill x

Time for a recipe methinks

The sky is looking extremely ominous here today. Lots of nasty looking dark clouds threatening rain. 

I made sure that Violet and I were at the park early today, then back home before we got drenched to the skin. 

Violet is now happily engrossed in watching Kung Fu Panda, and I should really be attempting to reduce the extremely large pile of laundry, but I've decided to come on here instead and share the scrummy recipe I'll be preparing for dinner tonight.

Leek & Fennel Roast Chicken

1 medium leek, washed and sliced
1 medium fennel bulb, trimmed and sliced
6 garlic cloves, unpeeled
2 chicken breasts
600g Anya potatoes
2-4 sprigs of tarragon
40ml olive oil

Heat oven to 200c (180g fan).
Put the leeks, fennel, garlic, potatoes, tarragon and chicken into a large bowl and pour over the olive oil.  Toss everything together until they are all well coated.  Add more oil if you need to.
Transfer everything into a roasting tin, season, then roast for about 30-40 mins, until the chicken is completely cooked through and tender.

Could it be any easier? 

OK - now I'm off to do boring housework-type stuff.

It's floaty lite

Seeing as I haven't been around much lately, I thought I'd share an easy, but extremely tasty, cake recipe with you all to make up for it.

This cake is soooooo yummy-licious that I've had to make it twice in last two days because it's just been gobbled up by the greedy folk around these parts.  Even today, the other half's first comment on me taking it of the oven was "when can I eat it?".  Thank goodness it doesn't take 2 minutes to put together (and there's hardly any washing up either, which I find is always a bonus).

So onto today's cakey goodness.

 Orange (and alittle Lemon) traybake.

6oz Self raising flour
6oz Golden caster sugar
4oz softened butter
1 tsp baking powder
2 medium sized eggs
6 tbsp milk
Grated zest of 1 lemon
Grated zest of 1 orange

1. Put all the ingredients into a bowl (or mixer) and beat together for a couple of minutes, until combined.

2. Pour the cake mixture into a non-stick baking tray (or buttered and baking parchment lined tray).

3. Bake in a 180c (160c Fan) oven for about 20-25 minutes.

After I've taken mine out of the oven, I pour over a small amount of lemon juice, orange juice and caster sugar mixture, but I don't use much because I'm not keen on a crispy, crunchy, sugary topping. 

What could possibly be simpler than that?

This is such a floaty-lite cake that it won't last long in your household either.

Hope you enjoy it.

Secret family recipe, that's not so secret anymore.

OK folks, so here it is. 

A very old, very much loved, very yummy, very moorish, secret family recipe for Poala (pronounced Koala, but with a P). 

Don't ask me where it originates, or when, because I have no idea.  All I know is that my mother made it for every special occasion - it was what I craved for every birthday and Christmas above any birthday or Xmas Cake.  It's a dessert that makes me feel special and very happy and reminds me of my mum everytime I make it. 

So the ingredients you'll be needing are:-

3 Egg whites
6oz Caster Sugar (I used Golden Caster Sugar)
1 teaspoon Cornflour
1 teaspoon Vanilla Essence
1 teaspoon of Vinegar - yep, that's right, run-o-the-mill, plain ole malt Vinegar, the stuff you put on yer chips.

Raspberries (fresh, frozen or tinned - if using tinned, remember to drain them first)

Double Cream for whipping

Whip the egg whites until they form peaks. 
Now add a quarter of the Caster Sugar and whip again.
Gently fold in the rest of the Caster Sugar, the Cornflour, Vanilla Essence and the Vinegar.
Foil line a Flan Tin and pour in the mixture.

Cook for 25-30mins - 180c/160c Fan/Gas Mark 4

When you remove it from the oven it will be a light brown in colour and crispy on the outside.

Leave to cool for a minute, then CAREFULLY remove the foil from the edges.  Now turn it upside down onto a plate and remove the remaining foil from the bottom.  Note: there will be lots of yummy crumbs that will break off whilst you're in the process of removing the foil, please feel free to munch on these, I always do.

Leave to completely cool.

Once cool, spoon on the raspberries, then add the whipped cream. 

Ta - Da   as they say. 

That's it. 

Finished. 

Now go and bury your face in it.

I really hope you like it as much as I do.

Thanks mum x

Missing in action yesterday

I try to post on my blog every week day, but yesterday was just bonkers in this house.  Violet was doing a very good teenager impression, throwing strop after strop, flinging herself on the floor because things weren't going her way, and using any object she could find as a missile.  As you can imagine she was a joy to behold.  She's still suffering from this chest infection, though it is on it's way out now - thank goodness.  There have been quite a few extremely restless nights and very (VERY) early mornings to be had lately.

When madam did finally have a nap yesterday, though brief, I thought I'd start on a bit of Spring cleaning.  You can happen upon the best things when rummaging under the bed can't you?  Apart from all the dust that seems to collect underneath I discovered some forgotten treasures.

Some prints I brought back from Italy in 2007 - Yet to be framed (it's on the to do list).

Aren't they just fabulous?  I love Italy.

Lurking in a little dusty box I found these:

There were 2 brooches (only custume jewellery), but pretty.

A teeny tiny photo of my paternal granddad, taken whilst he was serving in Africa I think.

And, an Old Penny that's been made into a pendant of some description. 

Here are a couple of close-up pics so you can see it in more detail.

Can you make out the date?  It's 1901.

It's very intriguing.  I wonder why and for whom it was done.

Then I came across this:

An Ivor the Engine badge.  It's just the coolest thing. I should definitely attach it to a bag or something.

I've got so much stuff in boxes stacked up all over the place. I can't wait to open more up and see what I've squirred away.

I also made some yummy Buttermilk Scones - the recipe was featured in this months Good Food Magazine.  I can tell you, that they were really nice.  Not too sweet. 

BUTTERMILK SCONES

Ingredients

450g/1lb Self-raising flour

1/4 tsp salt

100g/4oz Cold butter, diced

85g/3oz Golden caster sugar

284ml Pot buttermilk

2 tsp Vanilla extract

Splash of milk

Heat oven to 220c/220 fan/Gas 7

Put the flour, salt and butter into a food processor and pulse until you can't feel any lumps of butter (or rub in butter with fingers).  Then pulse in the sugar.

Gently warm the buttermilk (don't throw away the empty pot) and vanilla.  Using a large bowl, quickly tip in some flour mix, followed by some of the buttermilk mix, repeat until everything is in the bowl. Using a knife to quickly mix together to form a dough - don't over-mix it.

Tip onto a floured surface and lightly bring together with your hands a couple of times. 

Press out gently to about 4cm thick and stamp out rounds with a 6cm/7cm cutter.

Spread out on a lightly floured baking sheet.

Add a splash of milk into the the empty buttermilk pot, then use to glaze the top of each scone.

Bake for 10-12 mins until golden and well risen.

Whilst on the subject of food, I'm sure you will all be pleased to know that my 'Veggie Luncheon' was a complete success.  Our friends loved all the food and luckily cheese wasn't a problem at all, so I shouldn't have worried.  They even went home with a bag full of leftovers.  It gives me a good feeling, knowing that people have enjoyed food that I've prepared. I think the Caramelised Onion & Goats Cheese Tartlets were the things everyone enjoyed the most.  They literally took about a minute to put together and were extremely tasty. I'll definitely be making these again.

My-o-my, today's blog post is long.  Think I'll stop there or you will all start to lose the will to live.

Hope the sun is shining in your neck of the woods - happy Mid-week Wednesday to one and all.

Cooking for Vegetarians

The little lady is still feeling alittle poorly, but she's still a happy little soul.

check those Gingham Pink Jarmies out.

We've got friends popping in for lunch on Saturday and they're Vegetarians.  At first I panicked, I'm not a vegetarian, and even though the Other Half doesn't eat red meat, he'll eat Chicken.  Now I've had a long sit down and a munch on some chocolate (very good for the brain cells don't ya know), and I've finally decided on a feast I hope we'll all enjoy.

CARAMELISED ONION & TALEGGIO TART - Courtesy of Queen Delia and her How to cheat at cooking bible.

200g  Jar English Provender very lazy caramelised red onions, drained.
250g  Taleggio cheese (which just happens to be my all time favourite cheese in the whole wide world).
6  Savoury pastry tartlet cases.
1  Tablespoon chopped fresh Sage, plus 6 small leaves.
1  Dessertspoon Balsamic Vinegar (If you follow Delia's recipe to the letter, then use Fattorie Giacobazzi Vintage Aged Balsamic Vinegar, which you can apparently buy in Sainsbobs).
Olive Oil for drizzling.

Pre-heat oven to 180c.
Mix the onions, vinegar and chopped sage in a bowl and season well.
Place the tartlet cases on a medium-sized baking tray and divide the onion mixture among them.
Remove the rind from the Taleggio and cut the cheese into slices.
Arrange the cheese on the top of each tartlet, overlapping and slightly covering the edge of the pastry.
Place a Sage leaf in the centre of each tartlet, then season and drizzle a little Olive Oil over.
Bake in the centre of the oven for 15mins - Bob's your uncle, Fanny's your Aunt and all that.

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I hated Potato Salad before a friend shared this great recipe with me.

POTATO SALAD WITH SHALLOTS - Courtesy of my lovely friend Lucy

2lb Anya potatoes

6 Shallots, peeled and finely chopped (beware, these little suckers will make you cry)

4 tablespoons of freshly snipped chives.

For the Vinaigrette:

2 cloves of garlic, peeled.

1 dessertspoon Sea Salt

1 dessertspoon Mustard Powder

1 tablespoon Balsamic Vinegar

1 tablespoon Sherry vinegar

150 ml Extra Virgin Olive Oil

Freshly ground Black Pepper

Cook the potatoes until tender.

Whilst the spuds are cooking make the vinaigrette.

Using a pestle & mortar, coursely crush the salt, then add the garlic - this breaks down into a puree.

Now add the Mustard Powder and really work it into the puree.

Now add some freshly ground Black Pepper and give it another mix.

Next add the vinegars and work these into the mixture.

Lastly add the Olive Oil and give everything a really good whisking.

When the potatoes are cooked, transfer them to a bowl to cool. 

Whilst the potatoes are still warm (give them about 10 mins), pour over the vinaigrette, chopped shallots and chives and toss them all together before serving. 

DELICIOUS.

I'll also be making some Pizzas and I'm going to be giving this cake a try.  The Girl over at Living with a boy recommended it in her post the other day , and it'd be rude of me not to try it out for myself.

If you can recommend any other yummy vegetarian recipies I'd be more than grateful to receive them.  I love swapping recipies.

Have a great Thursday everyone. x

ps - still no job news to report, which in turn means no house searching to report, which in turns means a very unhappy ME.

Smart-arse

Picture the scene.  I'm in the kitchen preparing lunch, when I hear a scratching sound on the back of the kitchen door.  When I push the door open, I see Violet is drawing in white chalk all over it.

Me: "What are you doing?"

Violet: "Drawing"

Me: "What's that?"  (pointing to chalk scribbles she's created on the door)

Violet: "a door"

Flippin toddlers - they're got an answer for everything! 

Made me laugh though and let's face it, a chalk drawing on a door is far better than finding she's replicating a Picasso on her bedroom wall using permanent marker!  But, I suppose she'd have a smart-arse retort for that too.

Yesterday I rescued some Daffs and Tulips, which were looking rather forlorn in a bucket at the Supermarket.  Today they're looking much happier:

And they're giving me something nice to look at seeing as the weather is so bad again today.

I'm off in search of some Rhubarb later on - I've got some great recipies that I'm dying to try out, I'm especially looking forward to making some Rhubarb and Vanilla Jam.  Doesn't that sound fantastic?  The other recipe is for a Rhubarb & Orange Cake.

You can find both recipies below so that you can try them out too. Enjoy.

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RHUBARB & VANILLA JAM

(makes 3 x 1lb jars) - and apparently it's easy :0)

Ingredients
1kg/2lb 4oz Rhubarb (this is the weight after they've been trimmed), cut into 3cm chunks
1kg/2lb 4oz Jam Sugar (or 1kg Caster Sugar plus 1 x 8g sachet pectin)
2 Vanilla Pods, halved lengthways
Juice of 1 Lemon

1.  Put a small plate in the freezer.  Put the Rhubarb into a preserving pan or your largest saucepan with the sugar and halved Vanilla Pods.  Heat gently, stirring, until all the sugar has dissolved, then squeeze in the Lemon Juice and increase the heat.

2.  Boil for about 10mins, skimming off the scum as you go (the fruit should be soft).  Test for setting point by spooning  a little onto your chilled plate.  After 1-2 minutes, push your finger through the jam - if the surface wrinkles it is ready, if not, keep cooking for 2 min intervals, testing in between (or if you have a sugar thermometer it should reach 105c).

3.  Once the jam is ready, let it cool for about 15 mins before ladling into warm sterilised jars and sealing.

This will keep for upto 6 months in a cool, dark place.

This recipe was taken from an old copy of BBC Good Food magazine.

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RHUBARB & ORANGE CAKE

Ingredients

400g Rhubarb, trimmed and cut into 2cm chunks (if fresh Rhubarb is unavailable use tinned instead)

200g Caster Sugar

150g Butter, softened

2 Eggs, lightly beaten

75g Self-Raising Flour

Half tsp Baking Powder

100g Ground Almonds

Grated zest of 1 small Orange, plus 2 tbsp juice

25g Flaked Almonds

1. Preheat the oven to 190c.  Grease a round (23cm) springform cake tin and line the base with baking parchment.  Place the Rhubarb in a bowl and cover with 50g of the Sugar.  Leave for 30 mins while you prepare the rest of the cake.

2.  Beat together the remaining Sugar and the Butter, then whisk in the Eggs.  Using a metal spoon, gently fold in the Flour, Baking Powder and Ground Almonds, then stir in the Orange zest and juice.

3. Stir the Rhubarb and its sugary juices into the cake mixture and spoon into the prepared tin.  Place on a baking tray, sprinkle over the Flaked Almonds and bake for 25 mins.  Reduce the temperature to 18oc and cook for a further 20-25 mins, or until firm. 

Can be stored in an airtight container for 3-4 days

I picked this recipe up from Watrose goodness knows how long ago.

Chicken Lasagne

I love picking up new recipies from magazines, and more recently, other people's  blogs, especially when they're not too complicated and long winded.  So I thought it only right that I share one of my favourite dinners, which is so easy to put together.  If I remember correctly I origianlly picked the recipe card up from Waitrose many moons ago and have been making and enjoying it ever since.  Even my extremely fussy other half likes it so it must be pretty tasty.

Ingredients:
250g Spinach (I normally just buy a medium sized bag)
250g pot of Ricotta cheese
Small jar of Green Basil Pesto (about 150-190g)
2-3 cooked chicken breasts - sliced.
500g pot of Napoletana sauce
Mozzarella
Parmesan - grated

1.  Preheat oven to 200c.  Place the spinach in a colander over the sink and pour over a kettle of boiling water to wilt the leaves.  Leave to cool, then squeeze out all the excess liquid with your hands.  Then chop it up roughly and set to one side.

2.  In a large bowl, mix together the Ricotta and Pesto until combined.  Then add the chopped spinach and mix it all together.

3.  Put some lasagne sheets in the bottom of a dish and layer half the chicken slices on top.  Then add a layer of half the Ricotta/Spinach & Pesto mixture. And then more lasagne sheets.

4.  Pour over about a half of the Napoletana sauce, sprinkle with some Mozzarella then add the remainder of the chicken.  Add another layer of the Ricotta/Spinach & Pesto mixture. Top with more lasagne sheets.  Then add the rest of the Napoletana sauce, the remaining Mozzarella and finally grate some Parmessan over the top.

5. Place in the oven for about 35-40 mins, until bubbling and golden.

I love to eat this with a side of Rocket leaves and Parmesan shavings - Yum.

Penguin, Octopus or Post Box?

I can't believe how many family & friend's birthdays there are in March.  I have two 40th birthday's, Violet's 2nd birthday, the 'other half's' birthday as well as 4 others. It's madness - June is obviously a frisky time of the year (ahem)!
I'm gradually collecting all the 40 gifts for my friends 40th, which is only 2 weeks away now - fingers crossed I manage to get everything ready in time.
I haven't got a clue what to buy the 'other half', but I'm sure something will come to me in time.
Little Violet is sorted - She'll be getting a cute, wooden kitchen from Ikea, and some Die Cast Chuggington trains.  My dilemma with Violet's birthday is 'THE CAKE'.  I'm sure this is every mother's nightmare.  She's into so many things right now, including Penguins, Octopuss, Trains and even Post Boxes would you believe - she loves nothing better than walking to the Post Box and posting letters, everyone in the neighbourhood can hear her coming, as soon as she spots it as we turn the street corner, she gets all excited, her speed increases and she shouts "there it is, Post, Post". So, what's it to be? Penguin, Octopus or Post Box??????
I also want to get her Easter Egg made sooner rather than later - I'm planning on making my own egg from a balloon and some paper mache.  Then I can decorate it and fill it with little bits of Easter Joy, rather than buying her chocolates.  Now you think I'm a bad mother, denying my child the delights of all things chocolatey.  Well, that is not the case at all, there will definitely be some chocolatey goodies hidden inside said egg.  I just don't want my child thinking that Easter is just about how much chocolate you receive.

Seeing as there's not a cake or biscuit to be had in the flat, I'd better get my baking pinnie on and get cracking.  On the cake agenda today will be Millionaire's Shortbread and Orange & Cranberry Muffins with Orange Blossom Buttercream.

MILLIONAIRE'S SHORTBREAD

For the base
200g Shortbread Biscuits
25g Melted Butter - (I think this recipe definitely requires more melted butter to help combine the mixture, so I would use more next time).

For the filling
150g Butter
150g Dark Muscovado Sugar
397g can of Carnation Condensed Milk

For the topping
200g Milk Chocolate, melted

Make the base: blitz the biscuits to crumbs, then tip into a bowl and stir in the melted butter.  When mixed together, spoon into a  20cm square Brownie Tin, which has been greased and lined.  Lightly press the mixture and make an even layer.  Put this in the fridge to chill for about 20mins.

To make the filling: Put the butter and sugar in a non-stick pan and stir over a medium heat until the butter is melted and the sugar is dissolved.  Now add the Condensed Milk - stirring continuously until the first bubbles appear on the surface.  Remove from the heat as soon as it comes to the boil.  Spread the caramel evenly over the base and put back into the fridge for another 40mins. Once the caramel has set, pour over the melted chocolate, smoothing to the edges.

When the chocolate has hardened a little, cut into squares.

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CRANBERRY & ORANGE MUFFINS

Dry Ingredients

140g Caster Sugar

250g Self Raising Flour

1 tsp Baking Powder

Zest of an Orange

Wet Ingredients

85g Cooled, melted Butter

2 Large Eggs

200ml Milk

1tsp Vanilla Extract or Orange Extract

The chunks

150g Dried Cranberries (I purchase mine from Holland & Barrett)

Heat oven to 200c (fan 180c) and line a 12 hole muffin tin.

Combine and mix together all the dry ingredients in a bowl.  In a seperate bowl or jug, combine and mix together all the wet ingredients.  Then pour the wet mixture in the dry mixture and stir until combined (there is no need to stir for ages, over-mixing will make the muffins tough and we don't want that do we?). Once combined, fold in the cranberries.  Spoon the muffin mixture into your muffin cases and bake for about 15mins, until golden and firm.

Qu'ils mangent de la brioche (banane)

I've probably got that completely wrong - what I meant to say was 'Let them eat (Banana) bread/cake.

For the first time for maybe a decade, I found myself with over-ripe bananas - what to do with them?  Make Banana Bread/Cake of course.

So here's my recipe:

450g - Ripe Bananas (mashed)
225g Self Raising Flour
100g  Butter (softened)
150g Caster Sugar
Squeeze of Fresh Lemon Juice
3 Medium Size Eggs
200g Sultanas
1 tsp Baking Powder

Heat oven to 160c (fan), I think this is about 180c for conventional ovens.

Mix the Flour, Butter, Caster Sugar, Baking Powder, Eggs, Banana and Lemon Juice together, until combined and is a smooth consistency.  Then add the Sultanas and mix together. Spoon mixture into a non-stick loaf tin and bake for about an hour and a half - until golden on top. Test with a knife to make sure it comes out clean and is cooked through.

Voila!

Not that I'm a chocoholic or anything, but whilst I was looking at the Divine Chocolate website last night, I spotted this great offer:

'Get a lovely free Divine mug in Oxfam for your hot chocolate when you purchase two tubs of Divine Drinking Chocolate. Whilst stocks last'.

Even though I'm not a Hot Chocolate kinda gal, I'm now on a mission to own one of these divine mugs. I think it'll go very nicely in my '40 presents' gift box for my friends 40th Birthday. She is most definitely a lover of all things chocolate.