Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Choc/Mallow Eggy Bread anyone? September 4, 2017

Filed under: Butter,Eggs,Mini Marshmallows,Nutella,Uncategorized — dogsmum @ 10:53 pm
Tags: , ,

Hi & hello to all new follower’s of my blog, it’s lovely to have you along πŸ™‚

Ok so I came home after walking for 2 hours in the rain with Bertie my dog, we were both soaked through & I needed something special, this was it!


2 slices bread

Nutella or your favourite chocolate spread

A handful of mini marshmallows

2 eggs, beaten



Pour the beaten eggs into a shallow dish

Spread one slice of bread with chocolate spread then put the marshmallows ontop of the chocolate spread. Place the second slice of bread ontop of the marshmallows & press down gently.

Put the sandwich into the beaten egg for a minute then carefully turn it over to get that sandwich covered in egg.

While the sandwich is soaking up the egg, heat the butter in a frying pan, once it’s hot add the sandwich, let cook for 2-3 minutes until a lovely brown then turn over & again give it 2-3 minutes to go brown.

Eat & enjoy!



Cheats’s Plum Tarte Tatin February 5, 2017


This is easier than the classic tarte tatin but just as tasty for a quick dessert.


25g butter

75g soft dark brown sugar

6-7 plums, or you could use nectarines

250g ready to roll puff pastry


Preheat oven to 170C/gas 5.

Line a 20 – 22cm cake tin with parchment paper, so that it comes up the sides & grease it with the butter.

Sprinkle the sugar over the butter & press down lightly.

Halve & stone the fruit, then arrange them on top of the sugar (cut side facing down) packing them in tightly.

Roll out the pastry & cut a 24 – 26cm circle. Lay the pastry on top of the fruit & tuck it in around the fruit. Make 3 small holes in the pastry to let the steam out while the tarte is cooking.

Bake for 40 minutes or until golden.

Place a plate on top of the tin, then turn over, expect some juice to escape. Remove the tin & parchment paper & serve while still warm. Mmmmmmmm


Strawberry Tarts September 12, 2015

Strawberry Tarts

These are a lovely tasty way to say goodbye to Summer and they’re easy to make too.

If you’ve visited my blog before you’ll most probably know I’m useless at making pastry, so I bought ready made all butter pastry cases. But go ahead and make your own if thats what your good at πŸ˜‰ I used 8 pastry cases but you could use mini ones or make one large tart.


Ingredients for the strawberry filling


2 cups of washed, hulled and roughly mashed strawberries

1/2 cup granulated sugar, plus 3 Tbsp

zest of one lemon

3 tsp cornflour


Ingredients for the vanilla cream topping


1/2 cup soured cream

2 Tbsp soft dark brown sugar

1 tsp vanilla bean paste or 1/2 a vanilla bean, seeds scraped out

small srawberries for garnish, optional


Method for the strawberry filling


In a small saucepan, combine all of the ingredients and bring to a boil over medium-high heat.

Continue to cook for about 5 minutes, until thickened.

Allow to cool for 15 minutes, then divide into the tart shells. Place in the fridge to chill.


Method for the vanilla cream topping


In a small bowl stir together the sour cream, brown sugar, and vanilla, until smooth.

Dollop onto the chilled tarts, and top with a mini strawberry.

Tip: This vanilla cream topping does not go thick like whipped cream. Best not to put on top of the tarts until your ready to serve. This cream is also delicious used for dipping fruit into.






Banana Frozen Yoghurt with Grilled Pineapple May 12, 2015

Banana Frozen Yoghurt

This makes a nice dessert! Its also a lovely alternative to ice cream and easy to make.




3 ripe (but not brown) bananas

1/2 x 405g tin Carnation Light Condensed Milk

200g pot fat free plain yoghurt

Pineapple, optional




Mash the bananas with a fork in a bowl to make a soft pulp.

Add the condensed milk and yoghurt. Stir well.

Pour into a plastic container. Cover and freeze for at least 4 hours, or overnight.

Grill slices of pineapple for 2 – 3 minutes each side and serve with the frozen yoghurt.




Gooey Chocolate Fudge Bites February 5, 2013

Goey Choc 2

This is rich and delicious, it’s moist and gooey with a generous amount of fudge icing.

Store in a cool place but not in the fridge so that the texture doesn’t spoil.




200g/7 oz butter, cut into pieces

200g/7 oz chocolate, roughly chopped

100ml 3 1/2 fl oz double cream

3 eggs

150g/5 1/2 oz dark brown sugar

1oog/3 1/2 oz self raising flour


Fudge Icing

200g/7 oz chocolate

3 Tbsp golden syrup

55g/2 oz butter, cut into pieces

70g/2 1/2 oz icing sugar, sifted


Pre heat the oven to 160C/gas 3. Line a 20 cm/8 ins square cake tin.

Put the butter, chocolate and cream in a heatproof bowl and place over a saucepan of simmering water, heat until melted. Leave to cool slightly.

Put the eggs and sugar in a bowl and beat well until the mixture begins to froth. Stir in the cooled chocolate mixture. Sift in the flour and beat until incorperated. Β This is going to be very liquid.

Pour the mixture into the prepared tin and bake for 40 – 45 minutes, or until firm to the touch. Leave in the tin for 10 minutes before transferring to a wire rack to cool completely.

For the fudge icing, 175g/6 oz of the chocolate in a saucepan with the syrup and butter. Heat gently, stirring frequently, until the mixture is smooth and glossy. Transfer the mixture into a bowl and beat in the icing sugar.

Cut the cake in half horizontally and spread half the fudge icing on the bottom piece. Place the other piece of cake on top and spread the remaining fudge over the top of the cake. Grate the remaining chocolate and scatter over the top of the cake.

Cut into small bite sized pieces as it’s very rich.






Coffee Crumb Cakes January 26, 2013

Coffee Crumb Cakes 2

One of these are perfect with a mid-morning coffee. The crumb topping is sweet and streusel-like, in contrast to the light sponge underneath it.




55g/2oz butter

100g/3 1/2 oz caster sugar

1 egg

5 Tbsp soured cream

125g/4 1/2 oz self raising flour


For the Topping


85g/3 oz plain flour

70g/2 1/2 oz butter, cut into pieces

1/2 tsp ground mixed spice

1 1/2 tsp ground espresso coffee

70g/2 1/2 oz caster sugar




Pre heat oven to 180C/gas 4. Grease and line a 18cm/7in square cake tin.

For the topping, put the plain flour, butter, mixed spice and coffee in a food processor and blend until the mixture resembles coarse breadcrumbs. Add the sugar and blend again for 2 minutes.

For the sponge, put the butter, sugar, egg, soured cream and self raising flour in the processor and blend until smooth and creamy, then turn it into the prepared tin and level the top with a spoon. Sprinkle the crumb mixture in an even layer on top. Bake for 35 – 40 minutes until just risen and firm to the touch. Leave in the tin for 10 minutes before transferring to a wire rack to cool completely.




One Ingredient Banana Ice Cream November 14, 2012

Filed under: Banana — dogsmum @ 4:26 pm
Tags: , , , , , , ,


This makes a delicious soft scoop banana ice cream. No added ingredients so it really can be good for you! Also no ice cream machine needed. It really can’t get any easier!

The small amount of fat in bananas makes a magic trick when they are frozen and blended. They turn creamy instead of crumbly, with a smooth texture anyone can make at home.


To make the ice cream


Peel your bananas.

Slice them into small pieces onto a plate.

Freeze for 1 – 2 hours.

Once frozen put the banana into your food processor and blend, blend then blend some more (this actually only takes about 5 minutes) scraping down the bowl as needed.

That’s it, you’ve done it!

Enjoy πŸ™‚



You can also add a spoonful of Nutella (as I did) blend for 2 minutes for Banana/Chocolate.

Add chopped nuts too if you like.

Add some honey to the banana.

2 banana’s are enough for 2 servings, as above.




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