After my mammoth allotment and gardening sessions yesterday, I am taking a well earned rest – well almost.
I went up to see the chickens first thing and collected two eggs with no sign of any shell or yolk.
Next stop was the village bee keeper to buy some more beeswax.
Home to prepare Sunday lunch with all the trimmings.
I have just made Banana Bread – which is not a bread loaf, but a wonderful, moist cake.
This recipe came from book that I bought my Grand daughter for her birthday last month.
Banana Bread – River Cottage Family Cookbook
75g Ready to eat dried apricots
100g Unsalted butter (soft)
125g Caster sugar
2 Large eggs or 3 bantam eggs – free range of course
3 Large very ripe bananas
200g Self raising flour.
Loaf tin 2lb size 12x23x7cm
Lined with baking parchment of loaf tin liner
Preheat oven to 160c or Gas mark 3
Chop up apricots roughly same size as the sultanas, and grate lemon
Cream the butter and sugar and add eggs one at a time beating each one before adding the next.
Add the lemon zest and dried fruits.
Mash the bananas and add to mixture
Sift flour into the bowl and fold in carefully
Pour mixture into the lined loaf tin and gently level top
Bake for 1hour – checking after 50 minutes.
Cool in tin on wire rack for 15 minutes before turning out.
Mine took one hour exactly.
It tastes delicious still warm, and makes a wonderful dessert if you add a dollop of double cream or a couple of scoops of icecream!
My next task is to go to my studio and make my youngest grand daughter a birthday card for Tuesday.
Then later on the watering pots and allotment chores if rain is not forecast.