INGREDIENTS

• Gluten free flour 90g
• Ground almond 100g
• Buckwheat flour 100g
• Baking soda 1.5 tsp
• Salt 0.5 tsp
• Unsalted Butter (Soft) 150g
• Caster sugar 200g
• Light brown sugar 45g
• Eggs 2
• Mashed, very ripe large bananas 3
• Sour cream 170ml
• Extra banana 1
• Demerara sugar (for sprinkling)

1.
Preheat oven to 180c
Tip: if your bananas aren't fully ripe, bake in the oven on a baking tray until black and very mushy to the touch - approx 10 mins, then cool before using.

2.
Combine flours, ground almond, baking soda and salt evenly in a bowl and set aside. Now beat your sugars and the soft butter in a mixer with the paddle attachment, until light and fluffy. Add eggs and mix to combine evenly, then flours, again to combine evenly, then add the banana and sour cream and mix everything up nice and even and smooth.

3.
Line your Falcon pan with paper, fill evenly with the mix and slice the final banana lengthways, laying it cut side up on top of the batter. Sprinkle it all over with the demerara and bake for 60 mins or until a toothpick inserted in the centre comes out clean. If starting to brown too much and not quite baked yet, place some tin foil over the top and continue baking until it's done.

4.
Decorate with fresh edible spring flowers for Easter.

INGREDIENTS

• 300g Dark chocolate, rough chopped
• 5 Eggs
• 300g Unsalted Butter
• 400g Caster sugar
• 80g Cocoa powder
• 200g Plain flour
• Malden to sprinkle
• Easter chocolate eggs

1.
Preheat the oven to 180c fan

2.
Grease and line your square Falcon pan.

3.
Mix the eggs together in your stand mixer and add the chocolate.

4.
Meanwhile, melt the butter in a saucepan over a medium heat, then add the sugar and stir to combine, leave on the heat until the sugar is dissolved — this takes around 4 minutes and will start to caramelise.

5.
Pour the buttery sugar mixture into the stand mixer on top of the eggs and chocolate and mix with the paddle attachment for around 4 mins.

6.
Add flour and the cocoa and mix to combine, evenly.

7.
Pour into your tin, sprinkle with salt and bake for around 20-25 minutes

8.
When they're ready, the edges will be set but there will be a slight wobble in the middle

9.
I then pressed eggs into the top of the brownie while it was still warm.

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