Saturday, June 12, 2010

low Fat Banana bread


150g (5 oz) caster sugar
50g (2 oz) butter, softened
2 eggs
4 tablespoons water
3 very ripe bananas, mashed
200g (7 oz) plain flour
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
1/4 teaspoon baking powder

Preparation method

1.Preheat oven to 180 C / Gas mark 4. Line a loaf tin with baking parchment.
2.In a medium bowl, beat the sugar and butter until smooth and creamy. Beat in the eggs, water and bananas with the sugar mixture until well blended.
3.Mix in the flour, bicarbonate of soda, salt and baking powder just until the mixture is moistened. Be sure to scrape the sides of the bowl to blend all ingredients.
4.Bake for about 60 minutes. Bread is done when the top is firm to the touch and a golden brown colour. Time will vary according to loaf size and oven type. When bread is removed from oven, allow it to cool on it's side for 10 minutes, then remove from tin and let cool on a wire rack.



20-25 digestive biscuits
100g butter
2 tablespoons drinking chocolate powder, plus more for coating
1 tin condensed sweetened milk

1.Put digestive biscuits in a mixing bowl and crush with a rolling pin until fine, tiny crumbs.
2.Add 2 tablespoons drinking chocolate powder and mix. After this put butter into a saucepan and melt on stove or cooker. Once completely melted add to mixture and mix.
3.Open tin of condensed milk and pour into mixture gradually while mixing.
4.Put some drinking chocolate into a small bowl. Dampen your hands. Take a bit of mixture and roll into a ball. Roll in drinking chocolate and put into a box. Continue process until all mixture is used. Put box in fridge for 20-25 minutes to harden.