Banana Sponge Pudding in the Microwave

Now in any good kitchen there is a calamity corner, you know, where all the mishaps are placed. The recipes while taste good don't actually look good enough to hit the blog? Well today I thought I'd share one such 'disaster' with you...

Got a great little recipe for you, but as I am doing a pampered chef children's fund raising show next week I thought I'd adjust this recipe so I can have two teams of two making a small pudding each. Are you still with me???

My first attempt....  not as appetizing as I was hoping!

Second attempt went well, in fact this recipe was spot on the first time, it just needed to be split into two coffee and more cups and it would have turned out just fine.

The sponge is very moist thanks to the banana in it, and looks good with the bananas on top, served with ice cream this is going to get the thumbs up from kids at my 'Kids can cook' fundraiser.

Easy Microwave Banana Pudding

4 tablespoons butter, softened, plus extra for greasing
1 ripe bananas
4 tablespoons light muscovado sugar
4 tablespoons self-raising flour
1 teaspoon ground cinnamon
1 Tablespoons Milk
1 eggs
Icing sugar

Serve with ice cream (optional)

Put the butter in small batter bowl and microwave on high for 30 seconds to 1 minute till melted. Add 1 ½ bananas, mash into the melted butter using mix n’masher, then add the sugar, flour, cinnamon measured with adjustable measuring spoons, eggs and milk.

Mix together well using mix n’scraper. Place mixture into two well buttered coffee n more cups.

Slice the remaining banana using egg slicer plus and spread them over the top of the batter. Return baker to the microwave and cook on high for 4/5 minutes till cooked through and risen. Serve warm, dusted with icing sugar using sugar flour shaker or ice cream using the ice cream dipper.

Serves 4 people, or two greedy people! prep 10 minutes and cook 10 minutes.

Tip: Save over ripe bananas for this recipe. Freeze them whole in plastic bags. The browner and softer the bananas, the stronger the flavour when baked.

Fresh Fruit Pavlova

The piece you can see with only grapes on, is for my fuzzy teenager daughter who refues to eat blueberries & raspberries. Kids huh?

4 egg whites
250g caster sugar
2 tsp cornflower
2 tsp white vinegar
2 tsp vanilla essence
Pre-heat oven to 170c (fan)
Whisk egg whites in a very clean bowl (If the bowl is just a little bit greasy, your meringues will flop!) until soft silky peaks form
Add sugar a tablespoon at a time, whisking as you go
Add cornflower, vinegar and vanilla essence
Whisk until all incorporated
Spread mixture onto a baking sheet lined with parchment.
It should make about a 21” circle
Put in oven and turn it down to 140c(fan) for 1 – 1 ¼ hours until dry and crisp
Turn off heat and open door, allow to cool completely
When ready to serve, invert on to a serving plate and fill with whipped double cream (I added 2 tbps of icing sugar for that extra special touch.
Top with fresh fruit.
Enjoy!