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Chinese Curried Chicken

Chinese Curried Chicken

Because of China's vast size and age old culi...

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Banana and Sultana Bread




Ingregients:
2 & 1/2 cups of self raising flour
1/2 a cup of milk powder
a pinch of salt (to taste)
2 ripe bananas well mashed
1/2 a cup of Sultana's
a stubby of brewed ginger beer
Method:
1. Place the self raising flour, milk powder, salt and sultana's in a large bowl.
2. Mix these ingredients thoroughly and form a hole in the centre
3. Pour in approximately 1/3rd of the ginger beer (make sure it is at room temperature)
4. Add the mashed bananas
5. Fold the ingredients into the ginger beer
6. Make another hole in the middle and pour in another 1/3rd of the ginger beer.
7. Continue to fold the ingredients together.
8. Add some more ginger beer so that all of the mixture becomes a stiff batter (not too sloppy)
9. Spray the Steamed Pudding Tin with oil and place a shape of baking paper on the bottom.
10. Pour in the mixture and roughly smooth it out (you do not need to perfect with this)
11. Place another shape of baking paper on the top and close the lid.
12. Lower the pudding tin into boiling water so that it reaches approximately 2/3rds the way up the sides.
13. Simmer this gently for approximately 30 minutes (you can simmer for longer to make sure that it is heated through but check the water levels to make sure it hasn't evaporated during the simmering)
14. Place the inner saucepan into the outer container (if you are using the model with the two saucepans you will need to have brought the second saucepan to the boil 2/3rds full of water as a heat bank)
15. Leave this for a minimum of 3 & 4 hours.

Note:
You can prepare this last thing at night and leave it all night as it will not over cook and will be ready for you in the morning.
Fresh it is really yummy but used as hot toast on the second or third day is just excellent.