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Original Recipe Ingredients Pudding 125g Anchor Original butter 3/4 cup brown sugar 2 eggs 2 ripe bananas, mashed 200g Anchor Protein+ Plain Yoghurt 200g flour, sifted 1 1/4 tsp baking powder 1 tsp baking soda Butterscotch syrup 2/3 cup Anchor Cream 3/4 cup brown sugar 50g Anchor Original butter, cubed To serve Tip Top Vanilla Ice Cream 1/2 cup pecan nuts, chopped Directions Preheat oven to 170°C. Grease and line a 22cm springform tin. Beat butter and sugar until pale and creamy. Add eggs one at time beating well after each addition. Fold in the mashed bananas and yoghurt, then sifted flour, baking powder, and baking soda until just combined. Spoon mixture into prepared tin and bake for 40-50 minutes or until a skewer inserted comes out clean. Stand for 5-10 minutes then remove cake from the tin and place it on a wire rack while you make the syrup. To make the butterscotch syrup place the cream, sugar and butter in a medium saucepan. Stir over medium heat for 5 minutes or until well combined. Boil another 5 minutes at a low heat until thickened slightly. Serve with icecream. Poke slices a few times with skewers and pour warm syrup over. Top with pecans.

Original Recipe Ingredients Meatloaf: 1 cup milk 6 bread slices 2 pounds ground beef 1 cup grated Parmesan 1 teaspoon salt Freshly ground black pepper 1/4 teaspoon seasoned salt, such as Lawry’s 1/4 to 1/2 cup minced flat-leaf parsley 4 eggs, beaten 8 to 12 thin bacon slices Tomato Sauce: 1/2 cup ketchup 6 tablespoons brown sugar 1 teaspoon dry mustard Dash or 2 hot sauce (more if you like) Dash or 2 Worcestershire sauce Directions For the meatloaf: Preheat the oven to 350 degrees F. Pour the milk over the bread and allow it to soak in for several minutes. Place the ground beef, milk-soaked bread, Parmesan, salt, some pepper, seasoned salt and parsley in a large mixing bowl. Pour in the eggs. With clean hands, mix the ingredients until well combined. Form the mixture into a loaf shape on a foil-lined broiler pan, which will allow the fat from the meat to drain. Lay the bacon slices over the top, tucking them underneath the meatloaf to give the meatloaf some support. Next, make the tomato sauce: Pour the ketchup into a bowl. Add the brown sugar and dry mustard, and splash in the hot sauce and worcestershire sauce. Stir the mixture until well combined. Pour one-third of the sauce over the top of the meatloaf. Bake for 45 minutes, and then pour over another one-third of the remaining tomato sauce over the meatloaf. Bake for an additional 20 to 25 minutes; the meatloaf should be no longer pink in the middle. Allow to sit 10 minutes before serving. Serve with the remaining tomato sauce on the side as a dipping sauce. Serve with roast vegetables and salad I guess. I recommend jacket potatoes.

Original Recipe Ingredients 1 cup oil 3 eggs 2 cups sugar 1 teaspoon vanilla 3 cups apples, diced 3 cups flour 1 teaspoon cinnamon 1 teaspoon baking soda 1 teaspoon salt 1 cup walnuts, chopped (optional) Directions: Combine and set aside the oil, eggs, sugar, and vanilla. Sift flour, cinnamon, soda, and salt. Add dry ingredients to oil mixture gradually. Add apples and nuts. Bake in 2 regular loaf pans or 3 foil loaf pans for 1 1/2 hours at 170 degrees. Cool 10 minutes in the pan. Sprinkle with sugar, if desired.

https://www.kidspot.com.au/kitchen/recipes/slow-cooker-chilli-con-carne-2823 Ingredients 1 tblsp olive oil 1 large onion, chopped 2 cloves garlic, crushed 1kg beef mince 1 tsp cumin 1 tsp smoked paprika 1 tsp dried oregano 1 tsp dried chilli flakes 250ml (1 cup) beef stock 1/3 cup tomato paste 800g can kidney beans, drained and rinsed 800g can crushed tomatoes steamed rice, sour cream, freshly chopped coriander leaves and grated tasty cheese to serve Directions Heat oil in a frying pan and saute onion and garlic until soft. Add mince, cumin and smoked paprika and cook mince, stirring and breaking up, until browned. Transfer to slow-cooker. Stir in oregano, chilli flakes, beef stock, tomato paste, kidney beans and tinned tomatoes. Cook, covered, on low for 8 hours. Serve with rice, sour cream, freshly chopped coriander leaves and grated tasty cheese.

https://goodfood.uktv.co.uk/recipe/mississippi-mud-pie/ Ingredients For the base and sides 75 g butter 150 g chocolate digestive biscuits 150 g dark chocolate sandwich biscuits, such as Oreos For the filling 135 g plain dark chocolate, broken into squares 135 g butter, cubed 3 large eggs, beaten 150 g light soft brown sugar 25 g cocoa powder, sifted 150 ml double cream For the topping 250 ml double cream 1 tbsp light soft brown sugar 25 g plain dark chocolate, grated or chocolate curls Directions For the base and sides: Melt the butter in a small pan. Break the biscuits into chunky pieces and put in a food processor. Blitz into crumbs then add the melted butter and with the motor running blend until thoroughly mixed. ...