It occurred to me that I’ve never posted one of the most basic comfort food recipes I’ve got – a simple buttercake from a spattered old recipe written in an exercise book of my mother’s. Today’s afternoon tea seemed like an opportune time to whip it up and turn it into a quick teacake.
It may be difficult believe but I *almost* got to 30 without ever having made a mug cake. However, I found myself in the situation at 9.30 the other night where I really *required* some cake, so it seemed like an opportune moment to venture into the world of mug cakes.
Upon spying several brown spotty bananas in the fruit bowl this morning, I decided some banana bread was required. This banana bread recipe is one I have used for years and years and is another 1970s Betty Crocker special. When I was at school I used to bake a batch on the weekends and freeze slices to take to school (in fact I should do that now with the second loaf for work…). It’s super quick to make, tastes amazing and is actually reasonably healthy (has about 1/4 of the fat content and less sugar than most cakes).
Last night we went to a Welsh dinner/movie night, and obviously I had to put up my hand for dessert. I liked the idea of Pwdin Mynwy (custard, fruit and meringue), but figured it would be a bit of a hassle to serve to 15 people from the hosts’ point of view, so thought bastardising it into self-contained individual-serve cupcakes would be a more practical idea.
The recipe is a remix of three different recipes plus a bit of off-the-cuff. Definitely worth it though if you’re after something a little different to your usual cupcakes.