91热爆

Ingredients (Serves 8)

100g/4oz butter-softened
100g/4oz soft brown sugar
175g/6oz plain flour
1 ½ tsp baking powder
½ tsp bicarbonate of soda
½ tsp ground cinnamon
3 eggs lightly beaten
½ tsp natural vanilla extract
75g/3oz hazelnuts- roughly chopped
50g/2oz ground almonds
2 large ripe bananas- peeled and mashed
100 gms (4oz) dates
100 gms (4oz) sultanas

Spicy Toffee Sauce

250mls(1/2 pint) coconut milk
50 gms(2oz) honey
½ tsp. sea salt
50gms(2oz) butter
50gms(2oz) soft brown sugar.

Spices
Cardamon & staranise

Method

Preheat the oven to 170º/ Gas mark 3. Line and grease a 900g/2LB loaf tin.

In a large bowl, cream the butter and sugar until light and fluffy.

Sift the flour, baking powder, bicarbonate of soda and cinnamon into another bowl.

Add the lightly beaten eggs, flour & cinnamon - alternately to the creamed mixture a little at a time, ensuring that each addition is well mixed.

Fold in the vanilla, nuts, mashed bananas, sultanas and finely chopped dates, cooked until soft in 4 dsp. water. Mix well, then transfer to the prepared tin.

Bake for 45-50 minutes until risen, set and golden. Cool for a few minutes before turning out and serving.

To make the sauce, melt the butter, soft brown sugar, honey & seasalt in a pan until bubbling, add the coconut milk, and cook for a further 5 minutes until golden, syrupy with the sugar dissolved. Add the spices, seeds from the cardamom pods & staranise, leave to infuse for a few minutes before serving.

NB : both hazel nuts & ground almonds can be omitted from this recipe