Banoffee tray bake

My latest sweet endeavour is now ready to be shared….but quick, it’s rich, it’s sweet and it’s so indulgent!!

It’s straightforward to make, the ingredients are:

1. 400 g (pkt McVities Digestives)

2. 400g Nestle caramel tin

3. 250g unsalted butter

4. tbsp of golden syrup

5. 1 banana, sliced

6. 100 g bar of Milka white chocolate broken up

The method is very simple:

Melt the butter over low heat. Grind the digestives and add to the butter and mix. Add in the syrup and mix, then put into baking tray/dish and chill for 30 mins. Meanwhile slice the banana, break up the chocolate and wait. After 30 minutes take biscuit base out and spread the caramel evenly over. Decorate with banana and chocolate and pop back into fridge…..and wait…..patiently for an hour. Then slice and eat and try stopping!!

Crunchie Tiffin

I made some very indulgent and decadent tiffin last week and thought I’d share on my birthday…my very own Crunchie Tiffin.

This really was very easy to make and even easier to eat. Unfortunately it takes lots of burning off!! Ingredients are simple:

1. 400g digestive biscuits

2. 250g unsalted butter

3. 4 tbsps of Golden Syrup

4. 200g Cadbury Crunchie milk chocolate bar

Method is very simply to melt butter, add the syrup, add the crushed digestives and then the crushed chocolate and spread in a baking tray and refrigerate for 4 hours, cut and eat and eat and……..

Belfast Chef helps the NHS

In these testing times we all need a lift, none more so than all the courageous and selfless Key Workers…..those at the Coal Face, the nurses and doctors and all the front line staff. These guys have much more value than pop stars, actors or over very highly paid sports stars!!!

Local Belfast Chef, Gary Guiney, wanted to do his bit to help. Over the past few weeks and months he has come up with a 50 page, 17 dish PDF called “Food to Wolf Down”. 50% of all proceeds of this PDF will go towards helping the NHS staff get PPE. At a minimum donation of £5 it is very keenly priced.

I got my hands on my copy at 7 this morning and printed it out. It’s a very heartfelt and genuinely put together endeavour. Chef Gary has distilled his 20 years as a chef and this is very evident in his 17 dishes.

He has a range of soups, salads and mains with a strong emphasis on good quality, local ingredients and easily to prepare, indeed his two kids are very hands on!!

Roasted Sweet Potato, Carrot & Cumin soup
Creamy Champ, Butcher Pork Sausages with Pepper Sauce and Crispy Onions

Gary is a very talented young chef and I’m really looking forward to preparing these dishes and knowing that half of all the proceeds are going to a great cause.

To get your PDF copy, please visit

and give at least £5 for your copy. Once again a superb gesture by Gary, thank you and stay safe!!

Lockdown Muesli Chunks

I concocted my latest lockdown sweet treat- ‘The Lockdown Muesli Chunks’. These are peanut buttery muesli and oat blocks which are full of energy and protein.

My ingredients for these are:

1. 300g tropical muesli

2. 100g of porridge oats

3. 125g unsalted butter

4. 125g smooth peanut butter (unsweetened)

5. 4 tablespoons of golden syrup or honey

This was quite easy to make. I pan roasted the oats until they turned light brown in a pan on medium heat (10 mins). I took these out and added the butter and peanut butter to the pan and allowed to melt, on medium heat, then mixed the syrup (honey can be used here).

I then added the muesli and oats and thoroughly mixed so all the syrupy butter had coated the muesli and oats.

The mixture was then placed onto grease proof foil/paper, rolled and a weight was placed on this before placing in fridge for a few hours to set.

I then cut them into fairly big chunks, about 2 inch cubes. My girls and I really enjoyed!!! Great with a cuppa, as a snack, as part of brekkie or snack after exercise!!

My tweeked 15’s, a classic N Irish traybake

This staying in has got me doing more sweet dish baking and making than I’ve ever done. First it was the Scottish Tiffin, then shortcake and now an enhanced Northern Irish classic, 15’s.

The name 15’s came from the number of ingredients and ultimately the number of the finished product. The original recipe ingredients or ratio used were as follows:

1. 15 digestive biscuits, crushed

2. 15 Marsh mallows, quartered

3. 15 glacé cherries, quartered

4. 200 ml condensed milk (sweet)

5. 100g desiccated coconut

My twist was that I used:

1. 400g or 1 packet digestives (28)

2. 400ml condensed milk

3. 45 mini marshmallows

4. 120g bar of Cadbury’s milk chocolate

For both recipes the digestives were crushed (I did this by using a rolling pin and literally breaking them up while still in packet). I crushed the chocolate as well, with rolling pin and in the packet. Then all the ingredients were put into a mixing bowl and mixed together before placing on a sheet of parchment paper (I used foil backed parchment paper) and moulded into a block. This was then placed in the fridge for four hours.

After four hours I removed from fridge, unwrapped the paper and cut up into 30 healthy sized chunks…..ready to eat and oh boy, they were amazing….come on over and share them before my girls and I devour them!!!!

I did cut 30 pieces, but we ate three last night!! In the original recipe the moulded block would have been rolled in the coconut before being chilled. The chocolate pieces really gave a richness to my recipe. Happy baking and stay safe.

My sweet indulgence during lockdown

I decided to make some ‘comfort’ treats for me and my girls. I had been wanting to make this tray bake-a twist on the Scottish Tiffin.

It’s rich and chocolatey and indulgent!! I blitzed a pack of digestives (400g) and added these to 250g of melted butter and 5 tablespoons of golden syrup. This was spread into a buttered dish. Then I melted 3 x 120g bars of Cadbury’s Dime chocolate. This was spread on top of the biscuit base and chilled.

It took great restraint not to eat more than the three pieces I ate whilst cutting it last night……it won’t last for long in my house!!!!