LMD Yummy Moist Egg Free Banana Bread (Lactose Free option also)

LMD Yummy Moist Egg Free Banana Bread (Lactose Free option also)

Do you ever sometime just feel like baking but don’t always have all the ingredients?!

This happened to me a while back when I wanted to make my Banana Cake!

I had no eggs. ūüė¶

So I decided to make Egg Free Banana Bread.

I make this recipe all the time now and it has changed over this time to its current version below. It is really simple and most importantly VERY yummy. Once you make it a few times you will be able to modify it to make it your own. I use general quantities below as I have been making it by sight and feel for so long I don’t use exact measurements¬†any more. If you follow this recipe to the letter though, you will get a very yummy Banana Bread at the end – but don’t stress about being exact as it will be just as yummy!



3 to 4 very ripe bananas (the riper the better – lots of yummy natural sweetness)

1/2 cup butter melted (you can use dairy free margarine or even vegetable oil for lactose free version)

1/2 cup milk (can be cows, soy or lactose free milk for lactose free version)

2-3 teaspoons Vanilla Extract (depending on how much you like vanilla)

3/4 cup brown sugar

1/2  Р1 teaspoon cinnamon powder

1 teaspoon bi-carb soda

1 1/2 cups plain flour (sifted)


Add walnuts or nuts of choice for a bit of crunch

Add chocolate chips for a bit of extra sweetness


1. Pre-heat oven to 180 (degrees Celsius) and spray a suitable loaf tin with spray oil then line with baking paper and spray again. Set aside.

Line the tin

2. Mash the bananas with a fork onto a plate. You will see from the first photo that my bananas were REALLY ripe and the skin was black and that made them just perfect for this!

Mash the banana

3. Melt the butter and put it in a mixing bowl and combine in the mashed bananas.

Milk & Bananas

4. Add in milk and vanilla and mix lightly.

5. Add in sugar, bicarb soda and mix.

Photo 8-05-13 3 01 17 PM

Mixed in ready for flour

6. Add sifted flour and mix with a wooden spoon until just combined.

Add in the flour

Mixing in flour

All mixed and ready

7. Pour mixture into the loaf tin.

Pour mixture into tin

8. Bake for 1 hour or more (depending on your oven) until a wooden pick comes out clean. I use a thin wooden skewer to do this.

9. Allow to cool before removing from the pan. Remove by lifting it up and out by the baking paper and then peel it off.

I say ‘allow to cool’ – as that is what you are supposed to do.

In practice – I don’t let it cool. I am WAY to keen to eat it so I get it out straight away and cut it and eat it ūüôā It is more difficult to cut when it is hot as it is moist and¬†crumbly¬†– but it tastes SO SO SO good straight out of the oven! ūüôā

Fresh out of the oven

10. Cut and enjoy on its own or with a cuppa. Store in an airtight container and eat within a few days.

Out of the tin and ready to cut

You can also be a little wicked and add some butter or even golden syrup to spread on it. I also recommend popping your slices in the microwave for about 20 seconds to heat up before eating Рit goes super soft and moist again.

Egg Free Banana Bread

So please give this recipe a go as it is easy, uses up those overripe bananas and you don’t need any eggs! We seriously love the taste of this one and it always gets eaten quickly.


Keep smiling

Lilli May’s Creamy Cheesy Lactose Free Potato Bake

Lilli May’s Creamy Cheesy Lactose Free Potato Bake

A couple of weeks ago I mentioned on my Facebook page that I had my yummy Creamy Cheesy Lactose Free Potato Bake in the oven and lots of people commented that they would like the recipe. So I agreed to post it for them.

As it was something that I had been making for years (ever since I realised I had problems with lactose), I had no idea of the quantities that I use. I am used to making it based on look, feel and taste. So I had to wait until I made it again so that I could take note of some quantities (and take photos of each step) to help those that need them. I have also included some information about why I use the products that I do Рas over the years I have tried LOTS of lactose free foods and some of them are terrible and some are fantastic!

So here it is! Obviously you can make this NON dairy free and just use normal cream and normal cheese. ūüôā

The Ingredients


4 large potatoes

1 medium onion – brown or white

3-4 rashers of bacon diced roughly (optional)

1-2 teaspoons garlic (crushed)

1 egg

250ml – 350ml pouring cream (lactose free)

250g (approx.) cheese – grated (lactose free) if you like it cheesy add more

salt and pepper to taste

spray oil or lactose free margarine


Omit bacon or replace with veggie rashers for vegetarian version.

Omit egg and replace with half a packet of powdered French Onion Soup and increase cream added – adds a real onion bite to it and a runny/creamy consistency once cooked.


1. Preheat oven to 180 (degrees Celsius) and spray a suitable baking dish with the spray oil. Any dish will do depending on the number of people you are making this for.

Grease the dish

2. Slice potatoes to about 3mm thickness. But don’t stress if it is more or less – just try to keep it consistent so that they all take the same cooking time.

Slice the potato

3. Place a layer of the potato slices on the base of the dish

First Layer

4. Sprinkle over some of the onion, bacon and cheese

Add other items to the layer

5. In a separate bowl/jug add the garlic to the egg

Egg and Garlic

6. Lightly whisk with a fork and add all the cream – amount will differ depending on how ‘runny’ you want the creaminess to be after cooking

Add cream

7. Pour a smallish amount of this over the layers currently in the dish

Add cream mix to dish

8. Repeat this until all the potatoes are used and layered with the other ingredients and finish with the last of the cream mixture and cover the top in cheese. Sprinkle with salt and pepper to taste.

All layers done

9. Bake in the oven until potato is to taste/tender – approximately 45-60 minutes – please check it after 30 mins as ovens do vary – ours is terribly slow so yours may cook faster .

If your oven is fierce and tends to be really hot, then you can cover it with foil whilst cooking for the first part and remove it towards the end to brown the top.

Baked and ready to eat!

10. You will see I like the cream mixture to end up firm as it is easier and less messy for toddlers to eat!

11. Eat.

Goes with anything be it salad, meat, seafood etc or a great meal on its own. Also nice to eat cold the next day.


Products used:

The two main lactose free products that make this dish are Mini-Chol Cheese and Lactose Free Cream.


Mini Chol Cheese

I have been eating lactose free/dairy free cheeses for years and years and years. During this time it has been a mission to find and discover one that doesn’t taste horrid or at the very least have SOME taste. A few years ago I discovered Mini Chol and have NOT looked back!

This cheese is, I think, fantastic and the ONLY cheese that I now eat. If I can’t get it, I go without cheese, although this is occurring less and less as some supermarkets are starting to stock this. You do need to look for it though. It may be at the deli counter or stuffed in amongst the ‘international’ cheeses or even in the ‘vegetarian’ section of the chilled foods. Also don’t just expect the supermarket to be cheaper – sometimes it is, but at my local, it is not, the local deli is.

IMPORTANT NOTE: this cheese is VERY expensive – it can be anywhere between $22-$30 per kg. Yikes! The plus side though is, if you can’t eat normal cheese, then YOU MUST try this, one as no other one that I have found, tastes as palatable as this one. It IS a mild cheese (don’t expect a big tasty cheese punch) and it is creamy tasting. I find it tastes even more like real cheese when it is cooked – so PERFECT for homemade pizza, toasted cheese & tomato sandwiches or just as yummy melted cheese under the grill¬†on some bread that has had a bit of garlic rubbed over it! YUMMO! It is also yummy diced up in a salad.


The Liddells brand is the best on the market that I have found that is EASY to find to replace anywhere that pouring cream is required. It is lovely on its own, eg chilled, in a bowl of fresh passionfruit sprinkled with sugar or in savoury dishes like my above recipe. It is easy to find in most of the major supermarkets but can be a little tricky to find. Sometimes it is in the packet dessert’s section, the health food/allergen food section or near the long life milk section.

Lactose Free Cream

The only downside is it doesn’t thicken upon beating – so not good if you are looking for lactose free thickened cream – yes I know it says that on the packet, but it is runny exactly like pouring cream. Liddells also has a fantastic Lactose Free milk which tastes like normal milk – great for those that don’t like the taste of soy/almond/rice etc milk and can’t have lactose.

I hope you like this recipe and enjoy trying these products, if you¬†haven’t¬†already, and are looking for lactose free alternatives. Also just because you may not be able to have lactose, doesn’t mean you need to miss out on yummy, normally dairy¬†laden items. I have discovered the yummiest lactose free ice creams of all flavours, desserts, hazelnut spread (like Nutella – which you can use in my Chocolate Filled Croissants¬†), chocolate rum¬†balls, biscuits (including Tim Tam like ones – did a dance when I found these little babies), whipped (spray can) cream, chocolate brownie mix, chocolates etc etc. It has taken me YEARS to find these and as the years pass, they are becoming more readily available and certainly better tasting! Enjoy your quest!

Any questions, please let me know.

Keep smiling


LMD Cookbook Club # 2 – Proper Tomato Salad

LMD Cookbook Club # 2 – Proper Tomato Salad

Things have been very busy here at Lilli May designs…from¬†having a few days without a computer to¬†working on lots of lovely orders in my vintage fabrics like this¬† gorgeous dress (details can be found on my facebook page) in Vintage Holly Hobbie fabric:

LMD Mich Maxi Vintage HH

So earlier this week I attempted the second round of my resolution to choose a new recipe from one of my many cookbooks and make it. This week I chose another recipe to use up our abundance of home grown tomatoes as they slowly take over our veggie garden!

Here is the photo from the book:

2 Real Tomato Salad

Recipe : Proper Tomato salad

Book : COOK with JAMIE – My Guide to Making You a Better Cook

Author : Jamie Oliver

Estimated Prep Time vs Actual : none given/10 mins

Cook Time : nil

Level : Easy

Ingredients : Mostly pantry items

Appliance/s require : nil

Real Life vs Photo :  4 out of 5.  I used all the same coloured tomatoes no heirloom ones

Result/Taste : 4.5 out of 5

This was a very easy one to make.

2 ingredients

There was also only a few simple ingredients and it was nice also to be able to use the fresh basil from our garden as well. Ingredients include tomatoes (surprisingly right?!), basil, balsamic vinegar, marjoram, garlic, oil and basil.

It was just a matter of roughly chopping the tomatoes and garlic and combining them with the other ingredients in a large bowl.

Photo 24-01-13 8 15 04 PM

The thing I really liked about this recipe, apart from how easy it was to make, was also how Jamie used a very conversational tone in the way he explains the recipe background and then the method. There are so many wonderful recipe’s in this¬†book, which I guess explains why I bought it in the first place, that are clearly explained in plain English.

So here is my finished product and we were all really pleasantly surprised with the tastiness of it. The recipe is easily modified to be made for any number of people so you can make it as a single serve or to serve 10 and not just the 4 serving version in the book. Yes I will be making this one again.

LMD Tomato Salad

I had the husband0 pick out the next recipe that I am making and it is from this same book. It is something that I have long wanted to try to make so I look forward to sharing my experience with you next time.

Did you try anything new this week?

Keep smiling!


LMD Cookbook Club #1 – Chillied Tomato and Garlic Chutney

LMD Cookbook Club #1 – Chillied Tomato and Garlic Chutney

It is so satisfying to know that not only am I making good use, finally, of my cookbooks but I am also expanding my repertoire of things I can make for my family.

As I said last week I plan to select ONE of my cookbooks and I am going to choose ONE recipe that I have NEVER made before and then make it. I also hope to have a side benefit of using some of the kitchen appliances that I have that have long since sat in the cupboard. After I make it I will provide a review here in the hope that it may inspire you to grab out your recipe books and make something similar or you may even want to purchase the cookbook itself and make it.

Without much further ado here we go!

Here is the photo from the book:

Book Chutney

Recipe : Chillied Tomato & Garlic Chutney

Book : Ultimate Slow Cooker

Author : Sara Lewis

Estimated Prep Time vs Actual : 30 mins/30mins

Cook Time : 7-8 hours

Level : Easy

Ingredients : Mostly pantry items

Appliance/s require : Slow Cooker

Real Life vs Photo :  5 out of 5.  Turned out just like the photo

Result/Taste : 4.5 out of 5

Book Cover Wk 1

My main reason for choosing this recipe is the abundance of yummy tomatoes growing in our garden and I needed something that would use a lot of them as we have ¬†a LOT of them. The first step I did when starting this recipe was to go out to our back yard and hand-pick one kilo of fresh yummy ripe tomatoes to bring them inside and start cooking with them! You can’t¬†get fresher than that! ūüôā


As you can see, the ingredients include mostly pantry items, I was lucky enough to have all the ingredients on hand – if you¬†don’t¬†cook¬†regularly¬†you may need to buy items like the¬†sultanas, allspice and the cinnamon stick – otherwise it was only tomatoes, apples, capsicums (red peppers) onions, vinegar, sugar, chilli and garlic.

The only part that I thought would be a chore was the peeling of the tomatoes. ¬†There were only a couple of them that ended up being a little difficult. All the others peeled really easy – they were well-ripened so I think this helped. The recipe just stated ‘tomatoes, peeled’. I did not bother with the boiling and dropping in cold water method to peel them – I mean seriously?! Who has time for that!! I also would recommend using fresh tomatoes not canned ones.

For the less experienced cook, they may feel a little confused with some of the instructions – or lack thereof really – example with the capsicum, it just says ‘chopped’ not what type of chop – some may prefer more detail like what size/direction, 1cm chunks etc

Chopped Capsicum

I made only one change to the recipe and that was to only put in half the recommended amount of chilli to see the result and add it all next time if necessary. Other than that it was as simple as put all the ingredients in the slow cooker and putting on the lid.

Slow Cooker Start

Turning it on to high and leaving it for the day for 8 hours. I did stir it a couple of time during this time.

At the end of the cooking time it looked like this and was, as expected, reduced:

Slow Cooker End

I have to say that this is one of the tastiest chutney’s that I have ever tasted! It is full-bodied and chunky and has so many different flavours coming through and is a pleasure to eat. It goes with so much as well even on its own on a crusty bread roll it is lovely – or with peppered pork like in my photo below. I also think with all the chilli added it may be a little hot for some – so if you aren’t sure, add only a small amount and then add more once it is cooked if required. I will¬†definitely¬†be making this again. Yum!

Mich's Chutney

So I hope you enjoyed my first weekly review. If you have any questions let me know. I have the Husbando looking through another of the cookbooks for this weeks recipe and cant wait to see what he picks!
So what new recipe did you try this week? What chutney recipe do you recommend?

Hope to see you back here next week!

Keep smiling!


I was addicted to buying cookbooks and then never using them!

I was addicted to buying cookbooks and then never using them!

Do you have cookbooks you never use? Do you have kitchen appliances that you never/rarely use?

Then read on as we may be able to help each other!

Being a seamstress, it goes without saying that I enjoy making things with my own hands.
I do!
I love to sew. I love to garden. I love a clean house. I love to cook.

It seems I would be well suited to the 1950’s – 1970’s¬†and living in Stepford – but being in absolute bliss to be doing it not because I was being subservient!

So in all my wonderful DIY glory..I still seem to fail slightly in one area. So let me set the scene:

What happens to you when you are out shopping…walking through the shopping mall…gazing in to the shop windows…just strolling…when out of nowhere you are faced with tables and tables of books?

Book Vendor

My reaction? Well, I am instantly drawn to the children’s books and then the cookbooks.

Now you may say ‘there’s nothing wrong with that’.¬†To the outsider, that¬†would seem a fair statement. In reality though, it was wrong for me.

I LOVE LOVE LOVE to get a new cookbook and pour over the pages, mouth salivating at all the wonderful photos and ideas of wonderful things I could make using my little collection of kitchen appliances!!

I used to hand over my money – they were all BARGINS¬†on these tables, or the book man who used to come into the office – then couldn’t wait to get home to look through it.

Once I had flipped through it, thinking ‘yep yep yep I will make the one on page 34, 76 and that yummy dessert on page 123 next week’…I would place it on the shelf next to my other cookbooks. Most likely never to be looked at again.

My Cookbooks

Now the cookbooks on this shelf are a small portion of the ones that I had up until a few weeks ago. I had WAY too many.  I stopped buying them about 18 months ago and we recently had a garage sale and then donated a heap to vinnies (thrift store) as well. So my collection is now more manageable. On those occasions where I was needing a particular recipe to cook, I would most often just google it and find it on-line! LOL Crazy!

So it’s a new year right? Some people make new years resolutions…which I don’t find that helpful usually but this year I am making a NEW HABIT!! You can help and join in too as it is VERY SIMPLE!

So my plan is each week, when I am planning the family meals prior to doing the shopping, I am not just going to go through my current repertoire of recipes that are in my heart and head. I am going to select ONE of my cookbooks and I am going to choose ONE recipe that I have NEVER made before and then make it that week.

Once I have made it, I will provide my review of the recipe here so that you may be inspired to try a similar one – or who knows, you may even have the same cookbook or love it so much you will want to go and buy it!

YOU can also do the same each week, grab one of your cookbooks, pick a recipe, make it and then comment back on my weekly post what you tried and you may inspire me or others to try your recipe out or one similar in a cookbook that we have!

Cooking Mags

Even though I found myself in the supermarket this afternoon, lusting over a cooking magazine (of which was part of my addiction of buying cookbooks – anything with a recipe in it really)…I walked away and left it. I knew that most recipes in there would be, in some form, in one of the books I already have.

To clarify, my new habit will involve – lets call it the LMD Cookbook Club:

1 no more buying new cookbooks – I have enough variety in the ones I have to move to any country in the world and be able to cook at least one of their traditional meals

2 select a minimum of ONE new, previously untried recipe each week and make it

3 post a recipe review of the one I made here on my blog (needing this step, as it will add to my motivation to keep going)

4 check out any ones that you have shared and gain inspiration from you on what type of recipe to look through my books for a similar one

5 hopefully making these new meals will also result in needing to use some of the kitchen appliances a bit more that I have especially the food processor and all its attachments

So this weeks choices, as we have SOOOOOOO many homegrown tomatoes to eat, are these  (yes I am starting off with two this week to catch up for last week) :

Chillied Tomato & Garlic Chutney


Real Tomato Salad

REAL TOMATO SALAD (bit different to the one I usually make)

I look forward to sharing my attempt at these ones which come from two different cookbooks!

So who can relate and who will try this out?

Lets don those aprons and get cooking!!!

Keep smiling!


Lilli May’s Luscious Lemon Butter

Lilli May’s Luscious Lemon Butter

It just breaks your heart when kids are sick doesn’t it?!

Poor Lilli May has been unwell the last few days and so our days have been spent with lots of cuddles on the couch and in bed and watching of movies. This is the first time that she has shown interest in movies and sitting still for the whole time and watching them. The Toy Story movies are such funny movies and perfect for all ages! I love it too! I cry every time I see the third one…the scene going into the furnace and they are all holding hands!! Aaarrggghhhh so sad!!!

With all this down time it has given me a chance to sit still too and share a recipe for you.

I am sure everyone has a Lemon Butter recipe that they use, well this is mine. I have had it for over 30 years! It was given to me by Val. Val was our elderly neighbor when I was a kid and as my favourite food was to eat lemons with salt (and still is!) …..she introduced me to lemon butter and wrote this recipe out for me on the back of an old cereal box and I keep it to this day in my recipe journal. It is the BEST lemon butter I have tasted!

I have also converted the ingredients for you to make it easy.


Makes approx 600mls

60g Butter

3 medium size Eggs

450g Sugar

120mls Water

120 mls freshly squeezed Lemon Juice

Rind of some of the lemon (optional, add to the juice)

a couple of old jars (that you have poured boiling water over and in – this can be done in a clean sink with the plug in or in a saucepan –¬†to sterilise them.)

Measure out the butter and the sugar and place in a double saucepan. I actually just use a single saucepan and not have it too high..and move it so that half the bottom of it is over the heat if it gets to hot. ūüôā

Juice the lemons and add the juice to the water and set aside ready.

Lightly beat the eggs together with a fork.

Mix the egg mixture together with the sugar and butter over a medium heat until the butter is melted.

Stir constantly (to avoid the eggs scrambling whilst the it heats up).

Once the butter has melted add the water and the lemon juice mix and stir until it boils.

The longer it cooks the thicker it will become. Also it will thicken upon cooling.

Let it cool slightly and pour it in to sterile jars. Also let it cool slightly before eating spoonfuls of it otherwise, like me, you will burn your tongue!

Put on the lid/s and allow to cool completely. Best to store it in the fridge. Use within one week.

You can eat it straight from the jar, or on bread, toast, scones, over ice cream or even in pre-made tartlet cases with a hot cuppa whilst watching Toy Story! Yum! Even Lilli May loves it!

Let me know what you think if you try it.

Keep smiling


Sunday Night Dessert and a Vintage Project

Sunday Night Dessert and a Vintage Project

Well the weekends just fly by don’t they?!

Now who really feels like doing anything that requires too much energy¬†on a Sunday night? I find myself wrapping up that ‘weekend feeling’ around 4pm on a Sunday and that ‘weekday feeling’ starts to kick in. Is that just me? It is truly subconsciously, but it always just seems to happen.

Now with Sunday night dinner out-of-the-way, everyone showered and in their PJ’s, you may start to be questioned about what is for¬†dessert. Its still¬†quite cold here¬†so it needs to be something warm and because¬†I really couldn’t be bothered doing much, it needs to be easy¬†AND it also needs to taste great! Not too tall a list really.

Solution : Homemade Hazelnut Choco Mini Croissants


Ready made Puff Pastry

Nutella or Hazelnut Spread

1 Egg

It depends on how many of these that you want to make that will determine your quantities.

First step is preheat oven to about  190c . Line oven tray with foil and spray with spray oil. Then allow the pastry to thaw and cut each sheet into four squares.

Place a blob (yes that IS a technical culinary term) of your desired spread in the centre of each little square and spread it out. Who has time to be overly particular about this so don’t be too pedantic about it. ūüôā

Roll up each square diagonally from one corner to the other.

Place on greased tray and shape into crescent shapes as shown.

Lightly beat egg in a cup and then brush a small amount on to each croissant.

Bake in the oven until golden brown – approx 8-15mins depending on your oven.

They may look a bit ugly, but OH MY GOODNESS you are in for a treat!

Please try to allow them to cool a bit before you shove one in your mouth take a lovely lady like bite….otherwise your tongue will be burnt, like mine was, and it does take a little bit of the enjoyment out of it.¬†:O

This is the perfect quick dessert when you can’t be bothered and is lovely with a cuppa or a scoop of ice cream and a sprinkle of icing sugar. If there are any left¬†(highly unlikely) the next day, then a few seconds in the microwave before you eat them, softens up the filling and makes them nice and gooey again.

So as I sat here and enjoyed my flaky chocolate goodness, and as my mind is in ‘weekday feeling’ I start to plan out¬†my next week. It is back on the¬†¬†20 Days to Organise & Clean Your Home Challenge¬†for me and it starts with the bathroom tomorrow (groaaannnnnnnn). Then when I find time next weekend, I plan to get a start on my restoration project of¬†all my old vintage cases.

They have been aired daily in the sun for the last few weeks to start the process.

 I have big plans for these babies and would certainly prefer to be getting a start on these tomorrow instead of the bathroom. But alas duty calls and at least I have these to look forward to as we get through the week!

See you tomorrow for your daily snoop into our home. ūüôā

Oh and there is a HUGE surprise coming tomorrow too so watch this space!!

Keep smiling


Yummy Custard & Choc Hazelnut Baked Croissants

Yummy Custard & Choc Hazelnut Baked Croissants

Do you like warm custard?

Do you like hazelnut chocolate?

Do you like ice cream?

Then this dessert is made just for you!! This is one of the yummiest things I have EVER eaten. And since I have eaten it, I can’t stop thinking about it. It is THAT good!


Ok here we go!

THIS RECIPE SERVES 4 (well it served two and bit here as it was so delish we had large servings) so you CAN USE HALF OF THE BELOW INGREDIENTS TO SERVE 2.


180g castor sugar

6 eggs

¬Ĺ teaspoon vanilla essence

3 Vanilla Beans split and scraped out or ¬Ĺ -1 teaspoon of vanilla bean paste (depends how vanilla-ry you like things)

300ml cream

900ml milk

8 large size croissants

50g brown sugar

chocolate hazelnut spread (like nutella or just use nutella)

oven dish

Preheat oven to 18oC.

In a large bowl whisk the castor sugar, eggs, vanilla essence and vanilla beans or vanilla bean paste.

Once combined add the cream and the milk and mix together well.

Grease your chosen dish. I use cooking spray.

Then cut the croissants into 3 pieces each.

Smother them in the choc hazelnut¬†spread. Make sure you eat some whilst you are doing this to!! ūüôā

Lay them out in the dish anyway your heart desires. I did pick at them at this stage and it already tasted yummy.¬†I started with them laid out all orderly…then after picking off some of the chocolatey goodness to eat, I rearrange it and made it¬† less obvious on how much I had just eaten¬†more ‘messy & rustic’ looking.

Then pour over the custard mixture and sprinkle the brown sugar over the top.

Wait an excruciatingly long 30 mins (approximately) until it is golden brown and crispy on top and the custard has set.

Serve with vanilla ice cream or cream and sprinkle it with a bit more brown sugar. The croissants have soaked up some of the custard and that mixed with the warm gooey chocolate hazelnut taste and the melting cold ice cream is just DEVINE!!

¬†I wish I had a photo of what it looked like when it was ready and taken out of the oven….but I don‚Äôt I am sorry…I was so excited to see what it tasted like I completely forgot to take a photo!!!!!!!!!

But I can assure you IT IS VERY YUMMY!! Make it this weekend!!

Keep smiling!


LMD’s Choco Mugo Desserto

LMD’s Choco Mugo Desserto

Our oven literally exploded on Sunday evening!¬† I turned it on, as I arranged the ingredients for the baked dinner I had planned. Then I heard this bang and sizzle noise to turn around and see a flame and sparks inside¬†it! I yelled to the husband for help. He turned it off for me and rescued his little Stepford Wife!¬† ūüôā

So we have no oven at the moment. That’s¬†ok, we have slow cooker, a microwave and of course the trusty toaster.¬† These appliances had been doing a great job all week until Tuesday night when I was craving some dessert. It was cold. It was rainy. It just seemed like the right time of the month to have some chocolate.¬† ūüėČ

However, as I had subjected my husband to watching a Twilight movie with me the previous Friday night, I was all out of favours in the ‘can you please go out and get me some chocolate darling husband’ department. So after getting the recipe books out and looking at my ingredients etc I came to create the LMD’s¬†CHOCO¬†MUGO¬†DESSERTO. And to say this is YUM, simply does not do it justice.

Light and spongy. Chocolatey. Sweet. Warm. Gooey. Satisfying. Best of all……SIMPLE!

So I thought it only fair that I share this creation with the world!

You can make this just for one (just use half the ingredients). I also made my ones LACTOSE FREE by using LACTOSE FREE milk. I am sure this recipe would also work well with GLUTEN FREE FLOUR and with COCOA in place of the Chocolate Drink mix, you may just need to adjust the sugar to ensure its sweetness.

I made a two cup version. I was more than happy to eat both cups….but because apparently he wasnt keen enough on something chocolate if it involved braving the elements, but if it was in the house, then yes the husband¬†would “love some thanks babe”. Sigh.

What you need:

  • People you live with that don’t¬†want to eat a warm fluffy¬†Choco Mugo¬†Desserto then you wont have to share
  • Two microwave safe mugs
  • 4 tablespoons Self Raising Flour
  • 4¬†tablespoons Sugar
  • 2 tablespoons any Hot Chocolate Drink powder mix
  • 1 Egg
  • 3 tablespoons Milk
  • 3 tablespoons Vegetable Oil
  • Vanilla Extract (optional)
  • Plastic Cling Film
  • Coconut Milk Powder (optional)
  • Ice Cream
  • Chocolate Topping (optional)
  • A spoon (two if you have to share)

Place two tablespoons of Self Raising Flour in the bottom of each mug. Add two tablespoons of Sugar to each mug. Then add one tablespoon of the Hot Chocolate Drink powder mix to each. Stir well with a fork.

Then add one and a half tablespoons of both the oil and the milk to each mug with a little splash of vanilla extract. 

In another little bowl, lightly beat up the egg with a fork. Pour half the egg mixture into each of the cups. How you get an exact ‘half an egg’ in each one is not important – nor probably possible – just use your best judgement.

Then mix this in well together with the fork.

Cover the cup loosely with cling film and pop in the microwave. Time will depend on the microwave you have. For a powerful one (ours is) you only need 1 minute and 30 seconds max and if not then about 2 minutes maximum time. Remember that you want it to be a little gooey at the bottom and they will still continue to cook a little once you take them out.

Yes they are not pretty but don’t judge a book by its cover.

Remove the cling film and then place a scoop of your favourite ice cream on top and sprinkle some Coconut Milk Powder over it.

If you want an extra indulgent hit of sweetness then drizzle some chocolate flavouring/sauce/topping!

When you dive into it with your spoon, you will taste its warm and spongy goodness.

As you can see there was nothing left… I now just need a little mini spatula for next time..so I can get the remaining bits out to eat….which may be later tonight!

Let me know if you try this and what your results are like! Enjoy!

Keep smiling