It was so satisfying to use produce that had grown in our garden and I still have bags of berries stashed away in the freezer to use as the nights draw in.
I didn't just make crumble though...I ended up making 2 sponge cakes, some small buns, a banana & sultana loaf and some chocolate cracknell! I was a baking demon!!
The latter two recipes I thought I'd share with you. The banana & sultana loaf comes from an old Rosemary Conley book and is a brilliant way to use up any overripe bananas and has very few other ingredients (and no fat whatsoever if you're watching the calories) and the chocolate cracknell...well, what can I say? If you remember this gem from schooldays, you will definitely want to recreate these yummy little treats and if you've never heard of chocolate cracknell, give them a try...you definitely won't be disappointed!
Banana & Sultana Loaf
1lb of over ripe bananas (about 5)
2 beaten eggs
6oz brown sugar
8oz SR flour
Mash the bananas and add the eggs, sugar and sultanas. Mix well then stir in the flour.
Place in loaf tin (I line it with greaseproof paper so it's easier to lift out) and bake for 1 hour to 1hour 30 at gas mark 4 or 180
200g Golden Syrup
75g Dried Milk Powder
75g Cornflakes or Rice Krispies
25g Cocoa Powder
Melt the butter and golden syrup in a pan. Sieve the cocoa and dried milk powder into the melted butter mix. Return to heat and cook gently for 20 minutes. Put cornflakes/rice krispies in a large bowl and add the chocolate mix. Press into a tin or divide into cake cases and leave to set.