❧ COOKING COMPANION
3 Place the butter and sugar in another bowl and beat well until smooth. Stir in the egg, milk and mashed banana.
4 Sift the fl our into the bowl and mix until just combined. Spoon the mixture into the prepared tin and level the top.
5 Arrange the banana slices over the cake and bake in the oven for 35–40 minutes, or until just fi rm to the touch and a skewer inserted in the centre comes out clean. Transfer to a wire rack to cool. Store in an airtight container for up to 3 days.
Smashing bananas
Mashing the bananas with a fork or potato masher is smashing fun for little ones. They could use their fi ngers to make it extra-squishy ... and extra-messy.
❤ Quarter cucumber ❤ 2 tablespoons mayonnaise ❤ 1 tomato, sliced ❤ Several radishes, sliced, and pitted green olives, halved
What to do
1 Boil the parsnip for 10 minutes until tender. Drain, reserving 75 ml of the liquid. Return the pars- nip to the pan and mash.
2 Place the fl our, yeast and pars- ley in a bowl. Add the mashed parsnip, oil and reserved liquid and mix to a dough.
3 Turn out the dough onto a fl oured surface and knead for 8–10 minutes until smooth and elastic. Place it in a clean, lightly oiled bowl, cover with clingfi lm and prove for 11⁄4–11⁄2 hours, or until it has doubled in size.
4 Preheat the oven to 200C/400F/Gas Mark 6. Grease 6 x 125 ml/4 fl oz ramekins or clean terracotta fl owerpots and dust with fl our.
EGGY FLOWERPOT BREAD Makes 6 pots
Nothing quite beats eggs on toast – apart from perhaps these special little pots of bread with a whole egg in the middle! Little ones can eat them with fi ngers or a spoon – they’re just as yummy either way.
What you need ❤ 100 g parsnip, cut into small chunks
❤ 200 g strong wholemeal bread fl our, plus extra for dusting
❤ 1 teaspoon fast-action dried yeast
❤ 4 tablespoons fi nely chopped parsley
❤ 2 tablespoons mild olive oil, plus extra for greasing
❤ 6 hard-boiled eggs, shelled
For the fl owers ❤ 1 each red and yellow pepper, halved, cored and deseeded
5 Divide the dough into 6 equal pieces. Flatten each to about 10 cm/4 inches in diameter, then cup the edges and push into the pots. Push 1 egg down into the centre of each.
Put the pots on a baking sheet and cover with clingfi lm. Prove for 45 minutes until risen.
6 Bake for 20 minutes until fi rm. Tap the buns out of the pots. If they feel doughy, they may need 5 minutes more. Transfer to a wire rack to cool (in or out of the pots, as wished).
7 To decorate, cut petal shapes from the peppers and the cucum- ber skin. Spoon a little mayon- naise onto each egg. On some buns, arrange the petal shapes to create fl owers. On the remain- der, place 1 tomato slice. Use the radish slices and olive halves for the centres. Best eaten on the day you make them.
Recipes from The Big Baking Book, the yellow one from Ella’s Kitchen, publisher: Hamlyn.
❧
Flower power Decorate the eggy
buns together. Help
your little ones count the petals on each of their buns.
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