Mark Hopkins and David Watchorn of Elwell Watchorn & Saxton LLP were appointed Joint Administrators of Rosemary Conley Food & Fitness Ltd on 3rd of Feb 2014. The Joint Administrators manage the affairs, business and property of the company as agents and act without personal liability.
Per 50g serving - 100kcal/0.4g fat
1lb 3 oz (475g ) ripe bananas (approximately 5 large) peeled.
2 beaten eggs
6oz (150g) brown sugar
4oz (100g) sultanas
8 oz (200g) self-raising flour
Mash the bananas and add the eggs, sugar and sultanas. Mix well, then stir in the flour. Place in a lined 2lb (800g) loaf or cake tin. Bake for 1 hour and 15 minutes in a pre-heated oven at 180c, 350F or Gas Mark 4. Remove from the oven and leave to cool. When cool, store in an air-tight tin for 24 hours before serving.
Per serving 150 kcal/0.6g fat
1 SERVING = ½ INCH SLICE/2.5 CM SLICE
400g (1lb) dried mixed fruit
1 mug hot black tea
75g (3oz) sugar
1 mug self raising flour
1 mug wholemeal flour
1 teaspoon ground cinnamon
Soak the dried fruit overnight in the tea. The next day mix all the ingredients including the tea together and place in a 2lb loaf tin.
Bake for 2 hours at 160C, 325F, Gas Mark 3.
To make into a birthday type fruit cake, add some cherries to the dried fruit.
This cake can be frozen
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