The Rum ‘n’ Coke Tropical Cake


Last night whilst waiting for the boy to get his butt to bed I was flicking through/salivating over the recipes in Matt Tebbutt’s ‘Guilty Pleasures: Your Favourite Sweet and Savoury Indulgences in 130 Easy Recipes’. 

I had been thinking about doing something with a free fridge pack of pineapple I was given in a Morrison’s food delivery, and wanted to combine it with rum (after the success of my Banana, Date and Rum Bake )

Plus, as usual, I had a million bananas in the fruit bowl that needed eating.

Matt Tebbutt’s book is great, full of new and interesting ideas, and it got the cogs in my brain thinking about what delights I could combine in this recipe. Why stop at rum when I could add coke to the mix as well?

I didn’t add dried fruit to this as I go a bit heavy on dried fruit but feel free to add some, but I recommend soaking in rum for a little while first.


50ml Rum (You will definitely taste this, as I am half pirate I can handle it)

50ml Coke (I used coke zero because it is what we had to hand, feel free to use any type and brand you like)

3 ripe bananas

220g Pineapple chunks, cut into small pieces

200g self raising flour

2 eggs

70g Demerara sugar


Preheat oven to gas mark 5 and grease a cake tin. (I used a 22cm one)

Place the cut pineapple chunks in a bowl and pour over the rum and coke. Give a little stir.

Mash up the bananas and mix in the bowl making sure everything is combined.

Add the sugar, flour and eggs and mix all together.

Place in your lined/greased cake tin and bake for 50mins or until a skewer comes out clean.

Immediately text the boy telling him he can take the leftovers into work so you are not tempted to eat it all.


I was thinking of maybe doing a coke and stem ginger icing, but decided to leave it plain this time, next time I make this maybe I will.


How to use up leftover Easter goodies #3 Hot Cross Bun Bread and Butter pudding


Another fact which I have learnt from the new ITV show ‘Save Money Good Food’ (new episode tonight! Can’t wait!) is that Hot Cross Buns can cost as little as 8p each in the shops.

With Easter having just passed and such cheap prices on the Easter staple of hot cross buns you may have a few more than you can stomach to look at in your kitchen.


Since most, if not all, bread and butter pudding recipes include some form of dried fruit this couldn’t be easier as the dried fruit and spices are already in the hot cross buns!

You can go whatever way you like with this. About 5 hot cross buns will tightly fill a small loaf tin, just cut up and arrange, try not to leave any gaps. You can add butter and jam. You could add more dried fruit. I wish I had remembered to do what I wanted which was add banana and chocolate, oh well.

Either make a custard from scratch and flavour it how you like, I recently had a nice orange, vanilla and fennel custard, or do what I did and root round your cupboard and banish 300ml of ready made custard into the pudding (I jazzed mine up with vanilla bean paste, honey and golden syrup).

If you make your own custard don’t forget to do something with the egg whites. Either season and freeze them or make a nice meringue.


Cover the hot cross bun loaf tin with custard and bake. I did mine on gas mark 5/6 for about 25 minutes.



That will be the last of my Easter leftover suggestions as I am all cooked out. If you have any suggestions or have done something interesting with your booty then do let me know 🙂

Mixed Berry Rolls

I was inspired to make these after seeing a recipe in the January 2017 issue of the free Tesco magazine.

My recipe is basically a slight variation on the one that featured in the magazine, so not a true inspired original recipe. The Tesco recipe is definitely fancier, mine just used what I had.


500g White Bread Flour (I bet wholemeal would work just as well)

350g Frozen berries

325ml water


Mixed Spice

A bit of yoghurt (optional, a nice way to use it up)

A bit of icing sugar (optional, a nice way to use it up)


Weigh out the 500g bread flour and mix with the water then mix with your hands to form a dough. When it no longer feels sticky leave it for 5 minutes.

Pour a little bit of yoghurt and icing sugar over the berries to make them a little less tart (this step is optional)

Roll out the dough into a nice rectangle shape. Sprinkle with cinnamon and mixed spice.

Cover the dough with the berry mixture and spread it out until even. Then roll the dough over the berries from the longest side and keep rolling till it is a nice long roll.

Cut chunks off and place them flat on a baking tray. You should have between 10-12 but it depends how big you have cut them.

Bake in the oven on gas mark 7 for about 30 minutes (your oven might be better than mine).

How to use up leftover Easter goodies #2 Chocolate Treat Tiffin

This recipe does not include any dried fruit that is more typical of a tiffin as the boy dislikes it. Feel free to add some if you like.

I was following a recipe from River Cottage Lover Your Leftovers which is a recipe book I absolutely love.

Basically if you have a glut of chocolate, biscuits of any description, chocolate treat items such as mini eggs, flakes, buttons, mini chocolates, caramels, candy bars and dried fruit (if you like) then you can’t go far wrong with any recipe for a tiffin.

I am going to make the boy take it to his work tomorrow as I feel a little bit sick if I look at chocolate now.

It will take at least 4 hours to set in the fridge, overnight is better.