Banana Custard Tart
184 calories per serving
Preparation time 10 minutes
Cooking time 60 minutes
75g (3oz) caster sugar
75g (3oz) self-raising flour
1 teaspoon vanilla essence
For the filling
1 tablespoon low fat custard powder
250ml (8fl oz) skimmed milk
1 vanilla pod
1 tablespoon caster sugar
2 large bananas
juice of 1/2 lemon
2 tablespoons sieved apricot jam
Pre heat the oven to 180C, 350F, Gas mark 4
Lightly grease an 20cm (8in) non stick flan case with a little oil then dust with caster sugar, discarding the excess.
To make the sponge base:
Whisk together the eggs and sugar for several minutes until pale and thick in consistency.
Using a metal spoon, carefully fold the sifted flour into the egg mixture followed by the vanilla. Pour into the flan case and level off with a knife. Bake in the centre of the oven for 20 minutes until golden brown.
Loosen the sponge from the flan case with a blunt knife then allow the sponge to cool. Using a sharp serrated knife cut away a 1 cm (1/2 in) layer of sponge from the centre of the flan case to make a deeper ‘well’, then use a spoon to scrape away any crumbs leaving a smooth surface.
To make the filling:
Mix the custard powder and sugar with a little of the milk to form a paste then pour the remaining milk into a saucepan. Split the vanilla pod lengthways with a sharp knife and scrape away the inside seeds and add to the milk. Heat until boiling, pour onto the custard powder and mix well. Pour back into the saucepan and bring to the boil until the mixture thickens. Pour into the flan case and allow to cool.
Peel and slice the bananas into a bowl. Pour the lemon juice over the bananas then arrange the bananas on top of the flan.
Heat the apricot jam and brush over the bananas to form a glaze.
In this recipe, the sponge base can be frozen in advance. The frozen base can then be filled with the hot custard, which helps the custard to cool down much more quickly.
Banana and Sultana Cake
Per 50g serving
1lb 3oz (475g ) ripe bananas (approximately 5 large) peeled.
2 beaten eggs
6oz (150g) brown sugar
4oz (100g) sultanas
8oz (200g) self-raising flour
Mash the bananas and add the eggs, sugar and sultanas.
Mix well, then stir in the flour.
Place in a lined 2lb (800g) loaf or cake tin.
Bake for 1 hour and 15 minutes in a pre-heated oven at 180c, 350F or Gas Mark 4.
Remove from the oven and leave to cool.
When cool, store in an air-tight tin for 24 hours before serving
Why not add some walnuts for an extra treat!
Lemon Drizzle Cake
Fat per serving 6.90%
Calories per serving 144KCal
180g low-fat spread
180g caster sugar
3 eggs, beaten
180g plain flour
1 tsp baking powder
1 tbsp Demerara sugar
1. Preheat the oven to 150C, 300F, Gas Mark
2. Beat the low-fat spread with the caster sugar, gradually adding the egg. Sieve in the flour and baking powder and beat again adding the finely grated zest of both lemons.
3. Pour into a loaf mould, lined with parchment paper. Bake in a preheated oven for 60 minutes until a skewer inserted into the thickest part comes out clean.
4. When the cake is cooked - remove from the oven and pour over the juice from the 2 lemons and sprinkle with sugar, allow to cool and then serve cold.
Line the bottom of the loaf mould with a strip of parchment paper to make it easier to lift out when cooked.