Banoffee Pie… Sandwich

Another hick fix again using digestive biscuits, no baking and can be stored in the fridge for a few hours.
Who doesn’t love banana, caramel, whipped cream and biscuit?!

In between two digestive biscuits or graham crackers, place a generous amount of caramel, I used the condensed milk tinned variety, layer on slices of banana, spread over a little lightly whipped cream, then decorate with a dash of cream, a slice of banana and a swirl of caramel. It’s pretty to look at and so easy to make, not to mention delicious to eat!

Happy cheat baking x

Sweet scones with jam and cream

This is my first attempt at scones, so go easy on me. I thought I would start with the basic recipe, and I found a great one, click on the picture to find out.
I used a bigger cutter than the recipe stated so it only made 16 scones maximum not the 24 as stated in the recipe.
Scones really should be eaten the same day, so bare this in mind when thinking about quantities.
Hot out of the oven spread with butter and a dusting of icing sugar, or slightly cooled with whipped or clotted cream and strawberry jam.

How delicious and easy… No excuse for buying packet!!

Happy baking x

3 layer chocolate mousse

Something sweet again… I know but I just couldn’t help myself! It’s not a cake though, but a delicious smooth, airy chocolate mousse, dark chocolate on the bottom, milk in the middle and white on top, topped with soft whipped cream for extra indulgence.
This recipe serves 4 to 6 depending on your portion size…

Bottom layer
50g dark chocolate
1 egg, separated
1/4 tbsp caster sugar

Melt the chocolate with 25 ml cold water in the microwave, don’t overheat. Mix in the egg yolk.

Whisk the egg white until soft peaks form then add the sugar and whisk to form still peaks.

Add 1/3 egg whites into the chocolate mix to lighten the texture, then add the rest folding with a metal spoon, try not to knock any air out, until there are no lumps of egg whites left.

Place in the bottom of your glasses. Leave to chill and set before spooning on the next layer.

Repeat the stages using your different chocolates, eg 50g milk chocolate instead of dark. The method remains the same.

I doubled the quantities for the white chocolate layer, as its my favourite type of chocolate, but you can use whatever you like and as much of whatever you like. The layers take at least an hour to set before the next one can be placed on top.

Top with whipped cream and a dusting of cocoa powder for a true chocolate hit.

Technically this isn’t baking, I know, but who can resist a delicious and light dessert?

Try it for yourself!

Happy baking x