Young, among us. If you’re cooking for children, maybe grind the pink peppercorns a little to avoid them getting a whole one mid-bite.
to help with potential clumps in the brown sugar.
Mix to combine, then make a loose well in the centre. Add the eggs, loosely whisk, then pile the banana mix on top and gradually combine all the ingredients together in a whisking motion, starting with the wet mix in the well in the middle.
Once all the ingredients are combined, transfer the batter to the prepped loaf pan. Slice the remaining banana (in any way you like) and add to the top of the batter, along with the salted peanuts. Bake in the preheated oven for 45 minutes to 1 hour, until risen and baked through. Use a clean knife or skewer and poke it through the centre; if it comes out clean, the bread is cooked. If not, bake for a bit longer in 5-minute stints until done. 5. Transfer the loaf pan to a cooling rack, let it sit for 15 minutes in the pan, then turn out and cool fully before slicing away.
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cold water and leave them to soak for a while.
3. Add the sugar, 450ml water, the cordial and the remaining raspberries to a saucepan and put over a medium heat. Gently bring to just under the boil, which should take about 10 minutes. Using a potato masher or fork, gently mash the raspberries in the pan as the sugar mixture heats up. Stir often and then remove from the heat.
4. Pour the hot mixture through a sieve and into a measuring jug, mushing the raspberry seeds in the sieve over the jug, to make sure you get all the liquid through. Let it sit for 10 minutes to cool down – never add gelatine to boiling hot liquid.
5. Retrieve the now soft gelatine leaves from the water, squeeze out each one and add to the measuring jug. Stir well to fully dissolve the gelatine and pour into your prepared mould or glasses, over the fresh raspberries. Let the jelly come down to room temperature, then cover, place in the fridge and leave to set overnight.
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