Tomorrow is the one month mark of being home in Melbourne.
Surreal? Completely. A little bit disorientating? Absolutely.
After spending 18 months having the most incredible time living in London, I arrived back home to surprise my twin sister for our 21st birthday. After almost letting it slip mannnyyyy a times on Skype the surprise was successful! (Including jumping out of the pantry to surprise me mum – 100% worth it).
The past month has been a little bit of a whirlwind of catching up with friends (and therefore eating my weight in Melbourne brunches), hugging my dog daily against his own will, feeding the family and settling in. Then BAM before you know it, it’s November… how did this happen?!
Amongst the craze of being home, a new self titled ‘folio’ website is up and running! With tabs for food photography & styling, cake orders, and supper clubs which will be going next year!
Oh and I made these blondies too! They didn’t last long at all… I must get used to sharing my baked goods now at home with a family.. But you know how it is, I’ll take any excuse to bake more. Naturally.
The recipe couldn’t be simpler and more tempting to go back for thirds.
A melt and mix method, where caramel is the only minor concentration you’ll have to focus on (I have forgotten about many a caramels on the stove top before…).
Then cut to serve, or as my sister is doing in the picture – dig right out of the pan!
No judgement here. In fact, I’d respect that.
CARAMEL & PECAN BANANA BLONDIES
200g light brown sugar
2 bananas, sliced roughly
2 tsp vanilla extract
200g plain flour
1/4 tsp baking powder
2 tsp light corn syrup/glucose syrup
4 tbsp water
100g caster sugar
120ml double cream
1 tsp vanilla
1 tsp salt
1. Preheat the oven to 180C and line a 20cm square tin with baking paper.
2. Make the caramel first by placing the corn syrup, water, and sugar in a small saucepan. Bring to a boil over medium heat. Do not stir the mixture while it’s boiling. Continue to boil until it thickens and turns a light brown caramel color. Remove from the heat and slowly stir in the cream, vanilla, and salt with a wire whisk. If the caramel clumps unevenly, place back on the stove on low heat, and stir until it becomes smooth. Set to the side to cool completely, or place in the fridge to speed up the cooling time.
3. In a small saucepan, melt together the sugar and butter, pour into a mixing bowl and set aside to cool slightly.
4. Using a hand whisk, beat the egg into the sugar and butter mixture, then the banana and vanilla.
5. Fold in the flour and baking powder and pour into the prepared tin. Pour over 3/4 of the caramel, reserving the rest to spoon over once baked. Sprinkle over the pecans and bake for 30 minutes or until skewer inserted comes out clean.
6. Spoon over the remaining caramel and enjoy!