This Christmas it was my turn to be in charge of the desserts. I love doing this for my family, and each year I want to get more creative.
I decided to go for a traditional apple crumble for Christmas Eve, and then a Pavlova for Christmas Day. Truth be told this was my first time ever making Pavlova, but I’m very happy with how it turned out, and even more about how easy it was to make.
- 4 egg whites
- 250g caster sugar
- 1 tsp white wine vinegar
- 1 tsp cornflour
- 1 tsp vanilla extract
- Preheat the oven to 150C, and line a large baking sheet with grease-proof paper. Using a pencil, place a large dinner plate onto the paper and trace the circumference.
- Whisk the egg whites with a hand mixer or stand mixer until they form stiff peaks, then whisk in the sugar, 1 tbsp at a time, until the meringue looks glossy. Whisk in the vinegar, cornflour and vanilla.
- Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle. Bake for 1 hour, then turn off the heat and let the Pavlova cool completely inside the oven until room temperature.
To top it all off:
I whipped up one large pot of double cream and spooned the mixture onto the centre of the pavlova. I decided to go a little different with the topping and add a mixture of raspberries and blackberries, and add a drizzle of a fruit coulis- I was in Sainsbury’s the night before so I picked up the Mango & Passionfruit Coulis- which surprisingly went really well!
The thing I love about Pavlova is that you can get creative and add a variety of different toppings, and at the end of the day it will still look amazing!
I love banana bread, especially when it’s freshly out the oven. I thought I’d give a little fruity twist on the classic recipe and add fresh blueberries. Let me know what you think!
2 1/2 cups all purpose flour
1/2 cup granulated sugar
1/2 packed brown sugar
3 1/2 tsp baking powder
1 tsp salt
3 tsp vegetable oil
1/3 cup milk (I used semi-skimmed)
Pre heat oven to 180°c. Line and grease a loaf tin and set aside.
In a large bowl, mix together the flour, sugars, baking powder, and salt.
In a separate bowl mash the bananas. Add in the egg, vegetable oil, and milk and mix until well combined.
Add the liquid mixture to the dry ingredients and stir until a sticky dough forms.
Add the blueberries and fold until well combined.
Pour the dough into the lined tin and pop into the oven for 60 minutes, checking regularly, until golden brown and a metal pick comes out clean.
Removed from oven and place on a wire wrack until cool.
This is my go to recipe for gloriously gooey chocolate brownies. It has been passed down in my family and is a classic recipe that never fails to deliver the perfect treat for chocoholics like me!
1 Cup Margarine – Melted
1/2 Cup Caster Sugar
1 Tsp Vanilla Extract
1/2 Cup All Purpose Plain Flour
1/2 Tsp Baking Powder
1/4 Tsp Salt
4 Tbsp Cocoa Powder
Optional- Semi Sweet Chocolate Chips (as many as you like!)
Pre heat the oven to 180·c. Melt the margarine and add in the caster sugar, cocoa powder and eggs. Mix in all of the remaining ingredients. Place in a greased pan, and bake for around 20-30 minutes. Once done, allow the brownies to cool in the pan before dividing them.