Delicious 
I made it in a larger dish, then served.



I didn't have brandy in the house, so added 2 tsps. Vanilla bean paste, instead of the 1.
We're not fans of the traditional bread pudding, but obviously this had the lovely flavour from the dark chocolate & dried cherries.

I know Gert mentioned she has experienced this....and now I have 
Was online paying some bills and found a paypal transaction made from my account for $360.82....and It wasn't me that did it 
Was lucky it was a small amount, as I have heard far greater horror stories.
I had just lodged a fraudulent claim, and in record time I received a response saying that have dealt in my favour, and will notify when refund is lodged.
Now for this to have all been handled with in the space of 3 minutes, suggest there was a stuff up on their end   

Banana Malteser cupcakes with banana cream icing

125g room temp. butter, chopped
100g caster sugar
2 eggs
2 banana's over ripened  (I used 3 small ones)
250g S.R. flour
2 Tblsp. milk
1/2 tsp. bicarb soda
1 Tbsp. vanilla extract
170g maltesers + extra for decorating if you wish

Pre-heat oven to 170c.
Place cupcake papers into tray.  I prefer foil cases when there's chocolate pieces in the batter.
I made 24 small cupcakes from this batter quantity, so of course larger papers will make less.

Mash banana's in TM jug around 8 seconds, speed 5....scrape out and set aside.
Add butter and caster sugar, cream together 5 seconds, speed 7.  Scrape jug & repeat.
Warm the 2 Tbspn. of milk in a teacup in microwave, and stir in the bicarb.
On speed 3, add cracked eggs and milk/bicarb mix in through lid.
Stop TM, add in flour, banana & vanilla and mix around 15-20 seconds, speed 4 to combine
Scrape out into a jug, and stir through the maltesers. (EDIT...just pop 2-3 maltesers directly into batter in cases)
Spoon into cupcake papers - making sure there is at least 1-2 maltesers in each (or someone won't be happy!)
Fill to at least 3/4 capacity, and bake for 20 minutes.
If larger papers used, allow extra baking time.

Banana Cream Icing

I made an adaption to the creamy vanilla frosting recipe
I made the flour/milk mix first, and left to cool.
 In a clean jug blitz 70g chopped banana into a puree, doesn't have to be perfect as it's whipped with the butter later.  (I used ripe, but not over ripe with dark spots).
Cleaned and dried jug, carried on with recipe and added the banana with 1 tsp. vanilla extract, after the initial 2 minutes of sugar/butter whipping.
You can taste the banana, and it's just as smooth

The maltesers surprisingly keep their crunch  

This recipe was an adaption from Best Recipes malteser banana cake #6007

Members' comments
Suzanne - these are the kids most favourite treat for their lunch boxes, always a hit. I put the maltesers in with the flour etc and mix so they break up a bit in the batter.

......you have more space by stacking your books horizontally or vertically on a book shelf?
seems a lame question, but I have stupidly undertaken the task of sorting my books out, and tidying up the piles elsewhere (dumb move now I realise  )
I have stacked heaps horizontal.....but I still have a huge pile to contend with    I don't want to start over re-stacking until I get some opinions 

Thank you   

This is a lovely, tangy curd, and I like the fact it wasn't over the top sweet as some can be.
  I used equal quantities of lime & lemon juice/zest.
Popped it in a tart shell, and dessert was done 

Caramelised Pepper Pork

3 shallots, finely chopped
2 cloves garlic, crushed
2 Tbsp. fish sauce
1 Tbsp. coarsley cracked black pepper
800g boneless pork belly, rind removed and chopped coarsley
1 Tbsp. peanut oil
2 Tbsp. dark brown sugar
1/3 cup water
2 spring onions


Combine shallots, garlic, sauce, pepper & pork in bowl.
heat oil in a 6 lt. Pressure cooker.  cook pork mix in batches until browned, then remove.
return pork to cooker with sugar, cook stirring until sugar Caramelises.
Add water, and secure lid.
(electric cooker)  - set for 20 minutes, high pressure and forget.
(stove cooker) - Bring cooker to high pressure, reduce heat to stabilise pressure, cook 20 minutes.
Release pressure, and serve sprinkled with chopped spring onions, with rice or noodles/veg off choice.

I did double the sauce ingredients, as my pork belly was 1.2 kg.  I did have to thicken sauce up at the end, so I removed pork and placed in thermoserve, and used the brown function to reduce it down.

I think Julie O mentioned to make double, and I definitely would double the pork amount & sauce to stretch it out for 4 ( with rice or noodles as well)

the flavour was beautiful! 

I

Before making I thought there seemed lots of fruit to cake ratio.  I cut it down to 900g, and soaked in chocolate milk, using sultanas and craisins.



....wasn't a fan    I felt it was too dense with fruit, not enough cake.
I cooked longer than specified, but the middle of cake seemed a little soggy.
Won't make it again.