Judge: Ann Jones
58 Gluten Free Banana Bread
speckled bananas are best for this recipe.
mixture also makes adorable little mini muffins if cooked in
(1½ oz) cherries
(3 oz) sultanas
(4 oz) castor sugar
(4 oz) butter, softened
large eggs, preferably free-range
large ripe bananas
(6 oz) fine rice flour
(2 oz) cornflour
teaspoons (gluten-free) baking powder
x 900g (2lb) loaf tin, 23 x 12 x 5cm (9 x 5 x 2in)
the oven to 180°C, gas mark 4. Line the loaf tin with parchment
2 Wash and
dry the cherries. Cut into 4 and mix with the sultanas – set
3 Cream the
butter and sugar together until light and fluffy. Add the eggs one
by one and beat for several minutes.
4 Mash the bananas and
add to the butter, sugar and egg mixture.
5 Sieve the rice flour,
cornflour, salt and (gluten-free) baking powder together and fold
gently into the banana mixture.
6 Very gently, stir in
the cherries and sultanas, so that they are evenly distributed
through the mixture.
7 Pour into the loaf tin
and bake for 1¼ -1½ hours until golden on top and a skewer comes
8 Remove from the tin
and cool on a wire rack.
59 Almond Fingers
(4 oz) plain flour.
(2 oz) butter or block margarine
(1 level tsp) caster sugar
(3 level tbsp) raspberry jam
(2 level tbsp) ground almonds
(2 oz) caster sugar
drops of almond flavouring
(3 level tbsp) flaked almonds
the oven to 180ºC, gas mark
4. Lightly grease a shallow18 cm (7 in) square tin.
2 Sift the flour and
salt into a bowl and rub in the butter until the mixture resembles
3 Stir in the sugar and
add the egg yolk and enough water to mix to a firm dough
4 Knead lightly on a
floured surface and roll out to an 18 cm (7 in) square. Use to line
the base of the tin
5 Spread the pastry with
the jam almost to the edges
6 Whisk the egg white
until stiff. Fold in the ground almonds, sugar and flavouring.
Spread the mixture over the jam.
7 Sprinkle with flaked
almonds and bake for about 35 minutes until crisp and golden
8 Cool in the tin, then
cut into fingers and remove with a palette knife
Makes 8-12. Display 6
60 White Chocolate Brownies with Raspberries
(4 oz) plain flour
tsp baking powder
(4 oz) softened unsalted butter
(4 oz) brown sugar
(2 oz) caster sugar
tsp vanilla extract
(3½ oz) white chocolate, chopped
(3½ oz) raspberries
(2 oz) flaked almonds (Optional)
the oven to 170ºC, fan 150ºC, gas mark 3.
Grease and line a
16x21cm (6½ x 8½ in) square tin.
2 In a bowl, combine the
flour, a pinch of salt and the baking powder.
3 In a large bowl cream
the butter and sugars until light and fluffy.
4 Add the
egg and vanilla
and beat again until the mixture is smooth. Add the flour mixture
and beat for another minute.
5 Stir in
the white chocolate and raspberries
(do this gently so the berries don’t break up).
6 Spread the dough into
the prepared tin, sprinkle with the almonds (if using) and bake for
7 Leave to cool
completely in the tin. Cover tightly with foil until you’re ready
to cut into slices
Makes 12. Display 6
61 Carrot Cake
medium eggs separated
(6 fl oz) sunflower oil
tbsp low fat natural yoghurt
(12 oz) cane sugar
(9 oz) wholemeal flour
and zest of one lemon
(8 oz) carrots peeled and grated,
25g (1 oz) for decoration)
(1½ oz) walnut pieces, finely chopped
(1½ oz) sultanas
tbsp cane sugar
tbsp boiling water
tub cream cheese
the oven to 180ºC, gas mark
Grease and line a 20 cm (8 in) round loose bottomed cake tin.
2 Beat together the egg
yolks, oil, yoghurt and sugar.
3 In a grease free bowl
whisk the egg whites until stiff.
4 Fold the flour, lemon
zest and juice, grated carrot, walnuts, sultanas, allspice and egg
whites into the egg yolk and sugar mixture until thoroughly mixed.
5 Spoon into
the tin and bake for 90 minutes, or until a skewer comes out clean.
Transfer to a wire rack and allow to cool.
6 For the Frosting: Place
the sugar and water into a small saucepan and heat until a syrup is
formed. Stir in the reserved carrot and return to the heat until the
carrot looks shiny. Remove the carrot using a slotted spoon and set
aside. Allow the syrup to cool and combine with the cream cheese
using an electric whisk.
7 Spread the top surface
of the cake with the frosting and top with the glazed grated carrots.
62 Irish Soda Bread
(8 oz) plain white flour 1
(8 oz) plain wholemeal
(1 oz) butter, cut in pieces
(4 oz) porridge oats 500ml
1 tsp bicarbonate of soda
the oven to 200ºC,
gas mark 6 and dust a baking sheet with flour.
the dry ingredients in a large bowl, then rub in the butter. Pour in
the buttermilk and mix it in quickly with a table knife, then bring
the dough together very lightly with your fingertips (handle it very,
very gently). Now shape it into a flat, round loaf measuring 20cm (8
3 Put the loaf on the
baking sheet and score a deep cross in the top. Bake for 30-35
minutes until the bottom of the loaf sounds hollow when tapped. If it
isn't ready after this time, turn it upside down on the baking sheet
and bake for a few minutes more.
4 Transfer to a wire
rack, cover with a clean tea towel (this keeps the crust nice and
soft) and leave to cool.
5 To serve, break into
quarters, then break or cut each quarter in half to make 8 wedges or
slices - or simply slice across. Eat very fresh.
and Goats Cheese Tart
(8 oz) flour
(5½ oz) butter
(1 lb 7 oz) courgettes
2½ tsp salt
(1 oz) butter
(7 fl oz) cream
1 tbsp parsley,
(5½ oz) mild goat's cheese, broken into chunks
1 To make the pastry put
the flour, butter and salt into a food processor until the mixture
looks like breadcrumbs. Add the egg yolk (keep the white) the mixture
should come together into a ball.
2 Wrap in cling film and
put in the fridge to rest for about 40 minutes.
two of the courgettes into slices about 2mm (1/12 in) thick and grate
the rest coarsely. Toss the grated courgettes with 2 tsp salt and put
in a colander. Scatter the slices with the remaining ½ tsp and put
in another colander or sieve. Leave both for 30 minutes.
out the pastry on a lightly floured surface and use to line a 23cm (9
in) fluted tart tin. Put back in the fridge to chill for 15 to 20
the base with a fork and line it with greaseproof paper and baking
beans. Put in an oven preheated to 200°C, gas mark 6 and cook for
6 Remove the paper and
beans and put the pastry back in the oven for five more minutes.
7 Lightly beat the
reserved egg white, paint it over the base of the pastry and put it
back in the oven for four more minutes. Leave to cool.
down the oven to 180°C, gas mark 4.
the courgette slices with a clean tea towel. Put the grated
courgettes into another clean tea towel and squeeze out as much water
as possible over the sink.
10 Melt half the butter
in a frying-pan and sauté the grated vegetables for three minutes
then remove. Add the rest of the butter to the pan and sauté the
slices for a couple of minutes or until golden.
beat the eggs and mix with the cream. Season well and add the
the grated courgettes in the tart case, scatter over the goat's
cheese then put the courgette slices on top. Pour on the egg
for 40 minutes or until the tart is puffed up, golden and just set in
the middle. Remove and leave to cool. Because the courgette flavour
is quite delicate this is best eaten at room temperature.