November 1, 2016 / Lyn Jones / 0 Comments
2 cups wholemeal SR
3/4 cup plain SR
3/4 cup lightly packed brown sugar
1/4 cup honey
125g butter
1 cup milk
1/2 tsp bicarb
2 ripe bananas, mashed (3/4 cup)
1 egg, well beaten
60g walnuts, finely chopped
1.Sift flours together, add sugar & mix lightly. Melt butter with honey over low heat & cool slightly. Combine bicarb & milk just before using.
2.Make a well in the flour: add bananas, walnuts, egg, bicarb mixture & butter mixture. Mix well.
3. Put in a greased 23cm x 12cm loaf tin, lined & greased. Cook in mod.slow oven for 1 hr 15 mins. Serve with butter.
November 1, 2016 / Lyn Jones / 0 Comments
Makes 36
250g butter
1 cup brown sugar
1 cup plain flour
1 cup AllBran
3/4 cup golden syrup
1 tsp gr. ginger
1 tsp lemon juice
1 tsp salt
1/4 tsp vanilla essence
1.Heat butter, sugar & syrup gently until melted. Cool slightly.
2. Sift flour, salt & ginger. Add lemon juice, vanilla & AllBran. Gradually add in the liquids & stir smooth.
2. Put teaspoonfuls onto well-greased baking trays, giving room to expand. Cook for 10 minutes in a slow oven 150 degrees C. Cool a few seconds and remove from trays.
3.Roll, while warm, around the handle of a wooden spoon and fill with whipped cream.