![]() Level with the back of a spoon and bake on the middle shelf of the oven for 30-40 minutes, until well risen and a skewer inserted into the centre comes out clean. Fold the chopped pecan nuts into the mixture, then spoon into the tin.Now add the banana mixture, flour, corn flour, baking powder, bicarbonate of soda, cocoa and a pinch of salt, mixing to combine thoroughly. Gradually add the egg, scraping the sides of the bowl with a spatula as you go. Tip the caster and muscovado sugars and 200g butter into the bowl of a freestanding mixer beat well until pale and light – about 3-4 minutes.Mash the bananas with a fork until smooth, add the soured cream and vanilla set aside. ![]() Dust with cocoa, covering every surface, then hold the tin upside-down and tap to get rid of the excess. Melt 2 tsp butter and use to brush the inside of the bundt tin, getting into all the nooks and crannies. 30g Waitrose No.1 Fairtrade Dark Chocolate 80% Peru.200g Waitrose Fairtrade Light Brown Muscovado Sugar.1 tsp Waitrose Cooks’ Ingredients Bicarbonate of Soda.2 tsp Waitrose Cooks’ Ingredients Baking Powder.50g Waitrose Cooks’ Ingredients Corn Flour.100g Waitrose Fairtrade Light Brown Muscovado Sugar.75g Waitrose Fairtrade Golden Caster Sugar.50g Duchy Fairtrade Organic Cocoa Powder, plus extra for dusting.4 medium Essential Waitrose eggs, lightly beaten.200g Essential Waitrose Unsalted Butter at room temperature, plus extra to grease.John Lewis Professional Non-Stick Decorative Cake Tin.Sourcing on Fairtrade terms is sourcing with integrity.Help bring Fairtrade to more small farmers all over the world.Frequently asked questions about Fairtrade. ![]()
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