Banana Sultana Muffins

Serves: 12

Ingredients:

150g sultanas
1 large orange (for zest only)
100g softened butter
125g caster sugar
2 large free-range eggs
3 large or 5 small very ripe bananas (i.e. speckled black)
200g Self Raising Flour
1 level half teaspoon Baking Powder
2 tblsp golden syrup

METHOD:

• Preheat oven to 160 degrees C
• Cream together butter and sugar in a large bowl with a wooden spoon until light and fluffy. 
•  Break in an egg and beat until completely combined, then break in the other egg and do the same. 
• Add the sultanas and zest of the orange and stir well.
• Mash the bananas to a pulp in another dish, then stir them into the mixture.
• Sift the flour and baking powder together into the bowl, then gently fold it in until there are no pockets of flour remaining.
• Spoon the mixture into 12 muffin cases in a muffin tin.
• Bake for 25 minutes at 160 degrees C, or until a skewer inserted comes out clean and the tops are golden brown and fragrant.
• Remove from the oven and leaving them in the tin for a few minutes, brush the top of each muffin with a little golden syrup, just enough to give it a shiny gleam. 
• Allow to cool a little longer, then transfer to a wire rack to cool completely.  Or start to eat them as soon as is bearable without sustaining burns, which is how we usually do things around here. 

Lemon Curd

Adapted from Tom Norrington-Davies 'Just like mother used to make'.

Yield:
1 Jam Jar

Notes:

I highly recommend Tom Norrington-Davies' book, it contains so many nice homely recipes.  I've made lots of them and they've all been good.  Anyway, to the curd:  easy to make, lovely and sharp and tangy, not the cloying sickly stuff you get from supermarkets.

Ingredients:

• 50g unsalted butter
• 2 large fresh eggs
• 100g caster sugar
• grated zest and juice of 2 big or 3 small lemons

METHOD

• Melt the butter gently and leave to one side.
• In a stand mixer (or by hand!) beat the eggs and caster sugar until pale and smooth.
• Add the lemon juice and keep whisking.
• Add the the melted butter and keep whisking a little longer.
• Tranfer the mixture to a heavy bottomed saucepan, and over a low medium heat, cook the mixture stirring constantly with a wooden spoon until it thickens to setting point.  This can take up to ten minutes.  You'll be able to tell it's reached a set, because it will have thickened enough to leave a comet trail trace when you drag the spoon through. 
• Decant into a sterilised jar and seal, and allow to cool, then refrigerate.  Leave at least a couple of hours to fully set before eating.
• Keeps for two weeks in the fridge.
• Lovely on toast, in ice cream or as lemon tarts.

Note:  to sterilise a used jar, first soak and scrube both glass and lid in very hot sudsy water.  Rinse with hot water, and place jar and lid on a baking tray in an oven at temp. 140 degrees C for 15 minutes or until all the water has evaporated.  Remove and allow to cool a few minutes before using.