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Tom returns to James Martin's Saturday Morning show!

  • Writer: Tom Shepherd News
    Tom Shepherd News
  • Nov 30
  • 2 min read
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Tom was welcomed back by the James Martin's Saturday morning show family this weekend for his second appearance. Joining guests, fellow chef Raymond Blanc, comedian Ardal O'Hanlon and Horticulturist David Domoney, where he cooked up a deliciously comforting banana and ginger turnover sponge cake with a oozy banana rum caramel, and an eggless "eggnog".


You can find the recipes below or catch up on season 8, episode 37 over on ITVX here.




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INGREDIENTS


Banana and Ginger Turnover Cake

  • 110g Self Raising flour

  • 100g Muscovado sugar

  • 100ml Veg oil

  • 50ml Golden syrup

  • 12g Ground ginger

  • 7g Bicarb

  • 2 Eggs

  • 1 Banana

  • Grease spray

  • Salt


Banana Rum Caramel

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METHOD


Serves 2, or a generous 1 portion

Preheat the oven to 180C/160C Fan/Gas 4.


Banana and Ginger Turnover Cake

  • Combine all dry ingredients into a mixing bowl.

  • Once all incorporated, add eggs.

  • Add both veg oil and golden syrup and mix until fully combined.

  • Slice bananas in roughly 1.5-2cm slices and place into the bottom of an oiled oven proof dish/pot.

  • Add cake mix on top.

  • Bake for 16-20 mins, the top should dome nicely when done.


While the cake is in the oven make the caramel...

  • Add the demerara sugar to a pan and gently caramelise.

  • Add the rum into the pan and deglaze the pan.

  • Add the butter.

  • Slowly add the cream.

  • Add vanilla and salt.

  • Stir together until smooth and combined. Be careful not to let the mixture come to a boil.

  • Decant caramel into a jug.


When the cake is done...

  • Let rest for 3-4 minutes, turn it out of the oven proof pot and pour over your caramel.



Eggless "Eggnog" Recipe

An egg-free alternative to a festive favourite! Also works very well being sipped alongside the banana and ginger turnover cake.


INGREDIENTS

  • 25ml White Chocolate Syrup

  • 120ml milk

  • 60ml whipping cream

  • Vanilla extract

  • 85ml Twofold Banana Rum

  • Pinch of Cinnamon

  • Ice

  • Maldon sea salt


METHOD

  • Combine all wet ingredients into a cocktail shaker

  • Add the pinch of cinnamon and salt

  • Add ice into the shaker and shake.

  • Strain contents into a glass over ice.

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