Marmalade White Chocolate Breakfast Pudding (for one)

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Books and (hopefully efficient) memory work make up the corpus of my life right now, but that won’t stop these mini experiments.

The classic milk/dark chocolate and orange combination has been done countless times before, so I thought, why not give the slightly neglected white stuff a chance? Stuck my hand far at the back of my cupboard and broke a bar into chunks. Threw it into the mix. It did just the trick.

Ah, that char? Yeah, the oven wasn’t being a very agreeable host that morning. I made a few recipe modifications after taking all necessary photos, and am pleased to say that the final product, the second shot, went into the hoop. Pretty darn delicious. Spongy and fluffy in the middle, sweet like dessert, but the orange peel almost makes it wholesome. Firm, caramelised top and bottom crust. And of course, like pretty much most of my recipes, this is easy easy easy. 5 minutes tops for everything.

Before I leave you to it, check out these links:

Make these cookies. The only minor change I made was substituting half of the milk chocolate with white chocolate (can you tell I’m on a bit of a white kick?), but the results were glorious. The resting method that relaxes the gluten and lets the flour absorb as much of the liquid as possible yields teh chewiest, gooiest, YUMMIEST cookie.

‘Large claims and scant evidence’ indeed

Brings me to tears. Perhaps it’s all the minor keys and tinkling notes, but listening to this particular composer has a serious emotional effect on me.

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Marmalade White Chocolate Breakfast Pudding (serves 1)

In a small bowl, whisk together one egg yolk, a splash of vanilla extract and 3 tbsp sugar until mixture goes slightly pale.

Add a pinch of salt, a half tsp of baking powder, 2 tbsp flour, 1.5 tbsp marmalade (I like thick chunks of rind in mine, but do so with whatever sort you prefer), and 2 tsp whole milk.

Add a handful of white chocolate chunks (around 15-20g) and mix. Pour everything into a microwave-safe mug or ramekin, and microwave for 1.5 minutes (90 seconds) on high. Check after 1 minute- it might be done by then. A wooden skewer inserted in the middle should come out clean.

My first spontaneous pairing with thick greek yoghurt convinced me that that, together with more marmalade and white chocolate, make for the best toppings to eat with this pudding.

White Chocolate Caramel Banana Bread

Because we all know banana bread is actually cake.

Side note: I’m back!!

An apology is necessary and expected. The past few weeks have been an absolute blast, busy busy busy, what with moving to London to embark on a very science-y and exciting adventure. Early lectures, lots of note-taking, and the constant fear that I’ve done nothing to deserve a place in this wonderful university. The people are amazing, the work intriguing, and nothing beats the nighttime kitchen adventures, midnight study sessions and later-night parties. Nothing I say here could ever fully justify the experiences that have been thrown at me as well as those which I have yet to encounter. It’s still incredibly surreal; like a dream come true, yet somehow better.


A modification on one of my previous banana bread recipes, this one has a gallant twist with the incorporation of white chocolate and caramel. If ever I do this again, I’ll be sure to add in a nuttier texture or more earthy flavour component to up the ante of everything else going on in the picture. It’s the sweetest pick-me-up, and a one-bowl wonder. Don’t you love the easy stuff? Remember: I’m all about simple. Sometimes. Ok, most of the time. With college matters whirling around my head, this loaf was a nice and easy break, which took no time at all to put together and bake. Feels good to get into mixing, picking ingredients and experimenting again in the kitchen. Made it with one of the sweetest people I’ve met here, and everyone loved (and then attacked) it. Crowd-pleaser. Bananas. White chocolate. Caramel. Good play.

Now, it feels like home.

White Chocolate Caramel Banana Bread (makes 1 loaf)


3 ripe bananas, mashed

1 1/2 cups (190g) plain white flour

2 1/2 tsp baking powder

1/2 tsp ground cinnamon

1/2 tsp salt

1 egg

1 tsp vanilla extract

1/3 cup (76g) melted unsalted butter

2 tbsp milk

2 heaping tbsp caramel sauce

1/3 cup (68g) white sugar

3/4 cup white chocolate chips (I cut up a good bar)


Preheat your oven to 180C (350F). In a large bowl, mix together the mashed bananas, milk, sugar, melted butter, egg, salt and vanilla. Then add in the flour, baking powder, cinnamon, milk, caramel sauce. Finally, gently stir in the white chocolate chips. Pour into a greased loaf and bake for 50-55 minutes. This one was ready by 53 minutes.

To serve, slice up and serve with more caramel, marmalade (a touch I personally adore) and more chopped chocolate. I’m guessing whipped cream or ice cream would sort out any lonely evening, too.