Hubby has asked me repeatedly to make him a peppermint slice. I, too, wanted to make it for a while and I finally got round to it. I found a recipe in one of my AWW cookbooks and I knew it wouldn’t disappoint.
What I really like about this recipe is that it isn’t too pepperminty and if you use good quality chocolate for the topping, the slice becomes very addictive. So this recipe comes with a warming. Please be careful when consuming. You cannot stop at just one slice.
- 250g plain biscuits (I used milk arrowroot but you can use Marie or any other sweet ones)
- 100g butter, chopped
- 125ml sweetened condensed milk
- 2 x 35g peppermint crisp chocolate bars, chopped coarsely
- 200g dark chocolate, chopped coarsely
- 2 tsp vegetable oil
- Grease a 19cm x 29cm slice pan and line with baking paper.
- In a food processor add the biscuits and process until fine.
- Combine butter and milk in a small saucepan . Stir over low heat until smooth.
- In a bowl, add the biscuits and the chocolate bar. Stir in the butter mixture until well combined.
- Press the mixture into the prepared pan. Refrigerate for 20 mins or until set.
- Meanwhile, stir the chocolate and oil in a small heatproof bowl over a small saucepan of simmering water until smooth.
- Spread the mixture over the slice. Refrigerate until firm.
I think you all must know by now how much I love to bake. I try to bake at least once a week for my family. It can be anything from bread to cakes and cupcakes and of course everything in between.
Last month, I invited a group of other food bloggers for a bake off pot luck. Everyone had to bring a savoury bake and a sweet show topper. We were all a little nervous and the flurry of tweets and instagrams ( #GFBBO) prior to the gathering showed just that. But just like every other food blogger pot luck, everyone delivered the goods (literally).
For my savoury bake, I baked Paul Hollywood’s bacon and cheddar loaves. I’ve baked them before and you can find the recipe here.
I decided to bake a Banana fudge layer cake. I got the recipe from the Great Australian Bake Off cook book but it is also featured in the Great British one. I just made a tiny change. I added whipped cream in between the layers. I thought it just lightens the whole cake. This cake is perfect for occasions as it looks spectacular but most importantly, it’s not difficult to make.
For the sponge:
- 175g unsalted butter, softened
- 150g caster sugar
- 25g brown sugar
- 3 large eggs at room temperature, beaten
- 175g self-raising flour
- 1/2 tsp vanilla paste/extract
- 3 tsp milk, at room temperature
For the filling and topping:
- 175g brown sugar
- 150g unsalted butter
- 75ml plus 200ml double (or thickened) cream
- 1/4 tsp sea salt
- 3 ripe bananas, thinly sliced
- Preheat oven to 180degC.
- In a large bowl or electric mixer beat the butter until creamy. Gradually beat in the 2 sugars until the mixture turns paler in colour and becomes light and fluffy.
- Gradually add eggs, beating well after each addition. Sift the flour into the bowl and fold into the mixture with a large metal spoon. Combine the vanilla and milk and fold in.
- Evenly divide the mixture into 3 x 20cm prepared tins. Bake for 15-18 minutes or until light golden brown.
- Turn the cakes out onto a wire rack and let cool completely.
- Meanwhile, make the fudge mixture by putting the sugar, butter and 75ml of cream in a saucepan over a low heat. Stir frequently until the butter has melted. Turn up the heat and simmer for 3 minutes, stirring frequently to prevent the mixture from catching on the base of the pan. Take the pan off the heat and vigorously stir for 30 seconds. Add the sea salt flakes. Leave to cool.
- Whip the cream until soft peaks
- To assemble, spread one third of the cream on top each cake, then layer the banana slices on top of the cream. Choose one cake to be the top layer and place the banana slices decoratively on top. Now slowly pour or swirl the caramel fudge over the bananas letting some of the caramel drip over the edges. Now carefully, place each cake on top of each other, making sure it is straight.
Tip: For even cake layers, weigh the cake batter and divide evenly into thirds.
Our savoury table:
Our sweet table:
For pics of what fantastic bakes we had that day look up #GFBBO on twitter and instagram