Peanut Butter Banana Slices
- 250g butter (available from Morefresh)
- 375g sugar
- 2 eggs (available from Morefresh)
- 1 ripe banana, mashed
- 250ml milk (available from Morefresh)
- 750g all-purpose flour
- 2 tsp baking powder
- 2 tsp baking soda
- 300g peanut butter chips
- 60g mini chocolate chips
Preheat your oven to 180ºc.
In a large bowl, mix together the butter, sugar and eggs until the mixture is light and fluffy. Add the mashed banana and the milk, then blend it well. Add the flour, baking powder, and baking soda.
Set aside 50g of the peanut butter chips. Add the remaining 250g to the batter, and mix them in evenly.
Spoon the batter into a large baking pan. Sprinkle the remaining peanut butter chips and chocolate ships evenly over the batter.
Bake in the oven for 45-50 minutes, until a tester stick inserted in the middle comes out clean.
Remove the pan from the oven, and let it cool for at least an hour before cutting it into squares.
Mint Choc Pudding
Enjoy this delicious dessert either warm or cold.
- 125g pitted dates
- 125ml boiling water
- 500ml milk (available from Morefresh)
- 60g cocoa powder
- 45ml cornstarch
- 1/8 tsp peppermint extract (or 1/4 tsp if you would like a stronger mint flavour)
- 1/4 tsp vanilla extract
- fresh mint leaves
Stir the dates and water together in a bowl. Let them sit for 10 minutes, then pour the mixture into a food processor and blend until smooth.
Pour the mixture into a pot and heat on a medium-high heat, adding the milk, cocoa powder, cornstarch, peppermint extract, and vanilla extract. Whisk for around 5 minutes, until the pudding is lightly simmering and thickened. Remove from the heat once you are happy with the thickness.
Enjoy hot or put into the fridge to enjoy cold later. Garnish with mint leaves before serving.
Chia Seed Pudding
A super-easy dessert that you can make the night before. This recipe will serve 4 people.
- 500 ml milk (available from Morefresh)
- 60g honey
- 80g vanilla yoghurt
- 80g chia seeds (black or white)
- 1/4 tsp ground ginger
- 1/4 tsp ground cardamom
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 125g strawberries or other fresh fruit of your choice (sliced)
Heat the milk, honey, vanilla, and spices over a medium heat in a saucepan, until the milk is steaming.
Transfer to a bowl and let it sit for 10 minutes, then stir in the chia seeds.
Refrigerate for 12 hours or more.
Once you are ready to eat, mix in the yoghurt and divide three quarters of the strawberries into 4 bowls. Scoop equal amounts of the pudding into each, then top them with the remaining strawberries.
Baked Custard with Rosemary and Cardamom
Custard can make a great dessert on its own – just try this recipe. Or serve it with fruit.
- 600ml milk (available from Morefresh)
- 2 large eggs (available from Morefresh)
- 2 large egg yolks
- 4 tbsp. maple syrup
- 2 sprigs rosemary
- 4 lightly crushed cardamom pods
- ground cinnamon, for dusting
Put the milk, cardamom and rosemary in a saucepan. Bring it to the boil, then remove it from the heat and leave it for 15-20 minutes. Strain.
Preheat your oven to 180ºC/gas mark 4.
Whisk the eggs, the egg yolks, and the maple syrup in a large bowl. Add the strained milk, whisking it slowly to combine.
Pour the mixture into a large ovenproof dish (or ramekins if you wish to make smaller portions). Place the dish(es) in a baking tray, and half fill the tray with warm water.
Bake in the oven until just set, 35-40 minutes for ramekins or 1 hour for a larger dish.
Take out of the oven and allow to cool. Lightly dust with cinnamon before serving.
Use a pre-made pie crust for a delicious fruity dessert – or make your own crust.
- 1 ready made 9″/23cm pie crust
- 80g granulated sugar
- 3 eggs (available from Morefresh)
- 375ml milk (available from Morefresh)
- 1 tsp. vanilla extract
- Pinch salt
- Fresh fruit of your choice – e.g. kiwis, strawberries, oranges (thinly sliced), blueberries, raspberries … etc.
Preheat your oven to 160ºC/gas mark 3.
Crack the eggs into a medium sized mixing bowl, beat them, and mix them with the sugar, salt, and vanilla.
Heat the milk in a microwave at high for 1 1/2 minutes. Pour the milk into the egg mixture slowly, whisking it as you pour until combined.
Pour the egg mixture into the crust and bake in the oven for 40 minutes. Once cooked, allow it to cool and arrange the fruit on top of the pie.
Allow to chill and enjoy!
Chocolate Raspberry Brownies
A simple recipe for these lovely chocolate treats.
- 200g raspberrys – in this weeks Morefresh produce box
- 200g of dark chocolate, broken into pieces
- 100g of milk chocolate, broken into pieces
- 400g soft light brown sugar
- 250g of salted butter – available from Morefresh
- 4 large eggs – available from Morefresh
- 140g plain flour
- 50g cocoa powder
Warm your oven to 180C/160C for a non/fan oven or to gas mark 4. Grease and line your baking tray (20cm x 30cm) with baking paper
Put the chocolate (broken into small chunks), butter and sugar into a saucepan and GENTLY melt, stirring from time to time with a wooden spoon. When all melted together remove from the heat.
Stir the eggs, one at a time, into the chocolate mixture. Sieve the flour and cocoa powder and add it to the mixture and combine. Stir in half of the raspberrys, pour into the lined baking tray and then toss the other half of the raspberrys over the top.
Pop in the oven on the middle shelf for 30 mins or so.
Let your brownies cool before cutting into squares.
Keep in an air tight container for three days – if they last that long!
Rice Pudding – a traditional and homely favourite
Everybody loves a rice pudding and whilst the shop bought ones are ok, there are not a patch on a homemade pud. Here is a simple recipe for a lovely warming pudding. We know it’s summer but it’s nice served chilled too.
- 1.2L (2 pints) full fat milk
- 140g (5oz) pudding rice
- 110g (4oz) caster sugar
- good knob butter
- good sprinkle ground nutmeg
Preparation time 5min › Cook time 2hours › Ready in 2hr 5min
First of all preheat the oven to 140 C / Gas 2 and butter a large ovenproof dish.
Bring milk to a simmer in a saucepan and stir in rice and sugar.
When well combined pour the milk and rice mixture into the ovenproof dish.
Top with the knob of butter and sprinkle with nutmeg to taste.
Bake in the preheated oven for 1 1/2 to 2 hours. Stir the pudding halfway through baking.
Take out of the oven and leave to stand for 5 minutes before serving.