• 150g caster sugar
  • 130g margarine
  • 2 large eggs
  • 160g mashed ripe bananas
  • 185g cold packet custard
  • 125g self raising flour
  • 100g wholewheat plain flour
  • 1/2 tsp bicarbonate of soda

I know, I know. Everyone else has done a red, white and blue recipe post. They’re everywhere. You can’t breathe for blueberry trifles, red velvet cakes and whipped cream. I have under promised and not delivered at all to the Jubilee theme. It’s not that I am opposed to such a celebration. It’s just that I’ve been busy moving house and going on holiday and being a bit over excited about the sun. All my money has gone on outdoor toys like this parachute (which I have to say provides hours of fun for everyone from 0 to ooh, about 105) rather than red, white and blue sprinkles.

Instead I have for you… banana and custard cupcakes. They’re thoroughly British in a memory-of-childhood-puddings kind of a way. Not blue or white or red though. You could introduce food colouring if you’re a staunch royalist.

Ingredients:

  • 150g caster sugar
  • 130g Stork margarine or butter if you prefer
  • 2 large eggs at room temperature
  • 160g mashed ripe bananas (about 2 medium sized ones)
  • 185g cold packet custard
  • – here I mean cold custard that’s been made from custard powder or ready bought – just not the fresh homemade stuff

  • 125g self raising flour
  • 100g wholewheat plain flour
  • 1/2 tsp bicarbonate of soda

Preheat the oven to Gas 4/180C and check the rack is in the middle of the oven. Line a 12 case cupcake tray with pretty cases of your choice. Then cream the sugar and margarine/butter together in a bowl until creamy and light looking. This took about 3 minutes with my super dooper Kenwood handheld mixer. Then add one egg and whizz up again. Then another and whizz again. Worry not if the mixture curdles as you’ll be adding flour in a moment anyway which will sort any curdling issues out.

Mix the mashed banana and custard together with a fork until you have a lumpy bananay-custardy mixture. Pop this on top of the marg-sugar-egg mixture. Then add on top the flours and bicarb. Then fold the lot together with a metal spoon. You can be reasonably heavy handed. You want the whole cake batter to be without traces of flour etc. So mix it properly. Then fill the cases almost to the top and bake for about 20 – 25 mins until the cakes look brown and smell wonderful and a skewer/toothpick comes out clean from the middle of the middle cake.

Cool out of the tin but still in the cases, on a wire rack. Very good on the lawn with glasses of cold milk and a brother to fight with.

P.S. Chocolate chips would be good in these, or sultanas maybe. What do you think?

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