Tag Archives: Adam Durnford

Guess What? I’m Dead Chapter 1: Got Dead


The following is a story I have been thinking about off and on since junior high. It’s called Guess What? I’m dead. A story of second chances…well sort of. It follow Seth a down on his luck guy who finds himself in a lot of trouble. Like getting dead kind of trouble but he is given a second chance to change his ways and make things better by helping the one person who killed him find a better path in life. He has to get the job done before his body deteriorates, that’s the deal. coming back from the dead is hard enough but coming back from the dead as the living dead should be just fun. This is my first draft. It was originally a screenplay that was started several times but I figured why not just start writing it and see where it goes. While I’m at I wanted to share it with the world so you can get an idea of what I wanted to create. Let me know what you think so far and like I said this is the first draft, so feel free to be brutal but most of all please enjoy, I wanted to make it a fun process.


The night seems oddly calm considering the events that are about to unfurl. The air is cool and crisp, not a draft of wind, skys are clear. You can smell the downtown hotdogs, pizza and stale booze all around. What more could you want for a night on the town. Why am I running? Oh right there are two ugly fellows chasing me down. Breathing heavily, I dodge into one back ally up some stairs and out into another street. If I get out of this more cardio is in the books for sure. They are still behind me, I can’t see them when glancing back for the split second that is allowed without crashing face first into the cigarette butt ridden ground but I can still feel there prescience. One of the guys of short balding man sort of Joe Pesci esque, I could probably take him but the the other guy is much taller and scarier. Think Lurch meets Dolphin Lundgren. If that one catches me I’m done for. Running now past the street lights into a park filled with trees and park benches. No one is around; damn. What was I expecting in the middle of the night on a Thursday, the teddy bears picnic. There’s a clearing ahead maybe I can find a place to hide on the other side. Oh look, a tree let’s see if hiding behind there will help, it’s worked in so many other things I’ve seen, Right? Looking around I don’t see them. Then looking on the left and bang. Fist to the face so hard it may have proven Stephen Hawking’s theory and all goes dark. I can now hear muffeled voices are arguing back and forth but not much else, it could just as well be a dream.

“What do with him now boss?” One voice asks.

”Just wait for him to come to, we need to have a little discussion about respect before we go any further” Replied another voice.

”Do we get to off him tonight?” Asked a third voice.

”It may come to that but you get to have a little fun first.” The second voice says again.

“I think he’s coming to.” Says the first voice.

I could hear them all but could not see a thing everything was sill black when I opened my eyes and then all of a sudden there’s this blinding light. It takes a few moments to adjust. Looks as though there was a pillow case over the old throbbing noggin. I could taste the metallic blood that feels like it’s running down from my once beautiful nose and the light is coming from a really strong flashlight held by the not so attractive Pesci. Looking around I see the oceans and a brook that’s is flowing into it. We are under a little bridge. It doesn’t look like one that gets used often so I’m guessing we are away from civilization, yippie. I’m on my knees and my hands are bound by very soft rope, how thoughtful. Probably all they had. There are three guys standing around now the two uglies that we’re chasing me and a third man. He’s a little more upset looking, like he needs to shit but can’t, normal height with dirty blonde hair kind of attractive in a average sort of way. Not what you would expect for someone in his profession. Looks a little like Cary Elws, the princess bride guy. They call him Mr. Rich but his name is actually David Findman or something common like that. He is wearing a very odd but intriguing necklace, it doesn’t seem to suit his appearance. Looks like something you would see in one of those voodoo charms it was an octagon shape with a whole bunch of what looks like pitchforks in every direction and a suit. They were all suited up, not the cheap kind either.

“Why am I out of bed away from my family at this unruly hour of the night Mr. Lancaster is it?” The new guy asked.

That’s me, I’m Mr. Lancaster, but you can call me Seth.

”Well Mr. Rich, whatever it is I’m sure it can wait until the morning.” I replied.

and smack! I get a backhand from the little bald ones flashlight. At least it wasn’t Lurch Lundgren again.

”I don’t have time for this shit sir. My boys here say you have taken a large sum of money from me, Where is it?” He says with a very menacing tone.

”Well you’d have to ask Sally, or was is Jessie?” I come back, looking to the side like an asshole.

This is when the big fella comes over, bends down, grabs my thumb and just breaks it like he’s braking bread at the last supper or some thing.

“Holy Shit!!!” I yell with some other added profanity I shall not repeat.

”Now you better cough up the two hundred grand you took from me, or my friends here are going to have some more fun with you.” Mr. Rich adds calmly.

”Oh yes wait now, while I get my accountant up here with my cheques and ledgers.” I come back with out of breath from pain.

”Well boys, I’m done here tonight. Sorry your fun has to end. I’m tired and I would rather get up early to recoup my money then let this little insufferable worm breath this life for another second.” He says waving his hand.

The Lurch Guy then pulls out his wire from his pocket and walks over too me.

“Wait, I shout! Give me one week I can get your money!”

Mr. Rich leans in close to my face and says.

“That’s ok I can do it three days.”

Lurch wraps the chord around my neck and pulls so tight I feel the blood vessels popping in my eyes, I manage to get my hands loose to try and grip at the wire but my strength is wearing out but with the last bit of energy I pull the necklace off of Mr. Rich and as I’m falling to the ground before everything thing goes black for the last time I herd him say.

”Put the body somewhere public, so he can set an example for others”

what now?


10 Things You Can Make From One Dough Recipe

Cooking is really just a variation of the same things, Beef Stew and Curry are two completely different things but can be prepared using the same concept. A english muffin is pretty well a touton (fried bread dough in Newfoundland), only the english muffin is fried halfway in the pan, not squished and then finished off in the oven. Yes there are tons of different doughs you can use for each different type of bread you make but I’m just saying for ease you don’t have too. You can just use one recipe and turn it into different things while simultaneously impressing the pants off your friends and family.

I’ll do a whole video for this one when I get home but for now I can’t do any videos crossing the atlantic and all but I will be back the first week of July so look out and subscribe to my channel so you don’t miss out. Also please take a look at my campaign for a cooking show I’m looking to start and give it a share. Here goes Everything.

Click here for the campaign.

I’ll Start this off by sharing the recipe.

The Dough


1/4 cup warm water
1 tsp sugar
3 1/4 tsp active dry yeast
1 cup of water
1 cup of milk
1 egg
3/4 tbsp salt
1/4 cup sugar
1/3 cup vegetable oil or melted butter
6 cups flour


Mix together 1/4 cup of warm water with 1 tsp sugar and sprinkle with yeast. Let the mixture sit until it starts to ferment (about 5 minutes). Next whisk together 1 cups water with, salt, sugar, 1 egg and oil. Add this to the yeast mixture along with 1 cup of flour and whisk until smooth. Slowly add the rest of the flour while mixing with a wooden spoons or mixer with a dough hook attachment, (Note: When mixing with a wooden spoon stir until the dough starts coming away from the sides of the bowl and a ball starts to form. Switch to your hands and knead the dough while adding the rest of the flour). It’s best to move the dough to a floured surface. The dough is ready when is smooth and elastic. Let it proof in a greased bowl with a damp towel over it for 45-60 minutes (grease the top of the dough once in the bowl so it doesn’t stick to the towel).

Bread buns


10. Bread Dough/Dinner Rolls


Well Obviously these would make the list, some people would say that life is made for fresh homemade bread or rolls. I included the two in one for this recipe because they are much alike. The rolls are only proofed for 20 minutes after they are rolled out as opposed to the bread where you  punch it down and separate it in to preferred size loaves and let rise for 45 minutes. Bake in the oven at 350 degrees for 35-40 minutes. Once out of the oven brush with butter and let set for 15 minutes, then remove and cool the loaves on wire racks. Oh and you only bake the rolls for 25 minutes because they are smaller.

I’ll leave a link for both of these recipes right here:


9. Toutons: A Newfoundland Tradition

We here at home always leave a little dough aside for these little suckers and one is not enough. Just pinch off a piece of dough about the size of a golf ball or however big or small you want, stretch it out until it’s about a quarter inch thick and fry in a pan set to medium heat with a little butter in it. Fry on one side for a few minutes then flip it over squat it down and fry on the other side, they will be golden brown. Serve them up with some molasses or you can make a sandwich out of them like I do, see picture below.

Touton Sandwich

8. English Muffins

Like I was saying before, these are very similar to toutons but a little more sophisticated. First roll out the dough to about 1/4 inch thickness then using a round cutter, cut out the buns and lay them out on a parchment paper lined baking sheet and you let the dough rise for 15-20 minutes. Next fry the little buns in a pan without squatting this time just to brown on each side for a few minutes, then return to the pan and finish them off in the oven for 15 minutes at about 375 degrees. I don’t have a picture of this one but I will have proof next time.

7. Cinnamon Buns

That’s right you can do it even if it may be frowned upon but I have made these many times and they always get eaten, in fact people love them. Just take your dough to a floured surface and roll it out with a rolling pin into a rectangle or as close to a rectangle as you can get. It should be pretty thin like iPad thin haha and brush melted butter all over. Next mix together 1 cup of sugar and 1 1/2 tsp of ground cinnamon and sprinkle all over the buttered dough, leave a little dough clear at the time so you can pinch it together. Start rolling up from the bottom to the top keeping it as tight as possible. You can male the top part of the dough a little damp so it sticks together. Now that it’s all rolled start cutting off your rolls at about 1/2 inch thickness and place on a greased or parchment lined baking sheet and bake in the oven set to 350 degrees for about 15 minutes. Once out of the oven, brush with the following glaze.

1 1/2 cup powdered sugar

1/2 tbsp melted buter

1 tsp vanilla

a splash of milk

whisk all ingredients in a bowl add more milk if necessary for a thinner glaze.

Cinnamon ROlls

6. Pitas

This is simple, Just roll out pieces of dough the size of golf balls as thin as you can get them and fry them in a pan at medium high heat with a little oil until the puff up then flip and let it puff again…Poof Pitas.

5. Calzones

These you make like the pitas but instead of frying them you fill them with stuff, fold them over  and bake them. Watch the video to see how it’s done.


4. Dessert Pizza

That’s right, dessert pizza. Roll or stretch out the dough to fit the size of a pizza pan about 1/4 inch in thickness. punch some air holes all around the dough with a fork so it doesn’t bubble up and put the plain dough in the oven for 5 minutes. Take it out an top it off with your favourite pie filling, I use blueberry and make a crumble to go on top.

1 cup flour

3/4 cups brown sugar

1/4 cup rolled oats

1/4 cup butter, soften

mix all together until it looks like coarse crumbs and sprinkle all over the pie filling than bake at 400 degrees until the crumble browns. serve it up with some ice-cream or the glaze for cinnamon buns or you know, both.

3. Pretzel Things

Basically anything pretzel related. Just roll some dough under your hands until you have long 1/2 inch sticks and fold them into a pretzel shape. Bake for about 15 minutes on 400 degrees then butter and salt them with coarse sea salt. You can cut them up into one inch bites and follow the same concept. You could even make the sticks thinner and wrap them around a hot dog to make pretzel dogs. I will show you how to do all these things in the first week of July when I make the video for this blog post.


2. Doughnuts

You can make yeast doughnuts with this dough recipe just after initial proofing, all these items on the list require initial proofing. Roll out the dough to 1/4 inch thickness and cut out the doughnuts with a doughnut cutter or you can use a tin can and an apple corer to piping tip to cut them out. Fry them in a deep fryer set to 350 degrees until browned on each side. once fried, let them drain and toss in the cinnamon sugar mixture or drizzle with the glaze.


1. Bagels

I’m sure I could come up with more but these are the 10 recipes I have made from the same dough. Here is one of my favourites to make, the bagel. I do this the non traditional way. It’s the same way as I cut the doughnuts but typically you would roll them out similar to a pretzel except not as long and a little thicker probably about 1/2 inch. Then you just make them into the bagel shape and boil them in a large pot of water with 2 litres of water and 1/4 cup of honey for 60 seconds on each side. Transfer the bagels to a baking sheet and bake for another 20-25 minutes at 350 degrees and enjoy.


There you go the ten things in no particular order that I have made from one dough, just remember to proof the dough initially for 1 hour before doing any of these. If you have any questions feel free to leave a comment or you can message me through my Facebook page. I will leave a link below along with my other social media stuff. This is not the traditional recipes for all these things, it’s just a way to simplify your cooking. Just remember one recipe and a few techniques and you can bake like a pro in no time. I hope you take the time to give this a share and I also hope this will help convince some of you to check out my campaign and channel to bring me closer to my goals. thank you and I hope you had a fantastic weekend. Signing off from the Atlantic Ocean.

Take Care,


Click on the link to get a copy of my digital cookbook it’s $5 and will help me to make my cooking show a reality. It has links to videos and help when you need it.


Thank you,

Find Me On:

YouTube: www.youtube.com/adamdurnford
Twitter: https://twitter.com/Adamdurnford
Instagram: https://www.instagram.com/adurnford
Tumblr: http://adurnford.tumblr.com/

The Recipe Video That Started it All, Banana Bread

When I first started this channel with my Banana Bread Recipe, I never thought I would be doing a campaign to try and raise funds to do more with it but here it is. This was a rough shoot done on my phone and edited on iMovie, which is what I use for every video. I haven’t had much experience with anything else you just kind of use what is available. Bottom line, I had a lot of fun shooting and editing, so much that I was hooked in an instant.

Check out my campaign and give it a share, it would help a lot.

There has been a lot of lulls between videos, mostly because of the offshore work. Cooking on a boat takes up 12 hours a day and the internet is not exactly video friendly. So in my time off I would have get as many done as possible which was not a lot sometimes. Anyway I’m going to keep going and build on my channel and hopefully soon have a cooking show to reach more people who can enjoy my recipes.

Here is the Fresh Banana Bread Recipe it makes one loaf.



  • 1 2/3 cups of flour
  • 1 cup sugar
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 2 eggs
  • 1/2 cup vegetable oil
  • 3 tbsp greek yogurt (or regular)
  • 3 mashed bananas


  1. Heat oven to 350 degrees, grease and flour one loaf pan.
  2. In a medium mixing bowl whisk together flour, cinnamon, baking soda and salt then set aside.
  3. In another bowl whisk together eggs and sugar well. It will be thick and light in colour. You can use a stand mixer, hand beater or whisk.
  4. Add oil to the eggs and sugar while whisking, then add the vanilla, bananas and yogurt.
  5. Fold the flour mixture into the banana mixture until well mixed.
  6. Pour that into your greased bread pan and bake for 45 minutes at 350 degrees or until a toothpick comes out clean when inserted in the middle.
  7. Cool on a wire rack and enjoy.

Click on the link to get a copy of my digital cookbook it’s $5 and will help me to make my cooking show a reality. It has links to videos and help when you need it.


Thank you,

Find Me On:
Twitter: https://twitter.com/Adamdurnford
Instagram: https://www.instagram.com/adurnford
Facebook: https://www.facebook.com/bringhometheflavour
Tumblr: http://adurnford.tumblr.com/

Homemade Fish & Chips, Will it Change My Life?

There’s a lot going on in my life at the moment, I’m gonna be a Dad, working a new job cooking and trying to get situated finically. So now I’m doing this for my little kid. He’s not even out this world yet and I already want to fight for him haha. I will push through and people will start subscribing to my cooking channel. Oh and watch my videos like the one I’m here to talk about today. Homemade Fish & Chips, the more people that watch the better a shot I will have at this changing my life.

Fish & Chips is a staple in Newfoundland and everyone makes it there own way. My recipe is easy and tastes awesome but if you don’t believe me try it for yourself. Then of course you have to like it and share it because that’s the only way that Fish & Chips will change my life. The thing about this recipe is that I have tweaked it so it stays crispy for a long time because typically on a boat it’s buffet style and no-one wants to come in for food and eat a soggy piece of fried fish. Here goes everything.




1 1/4 cups flour
1/4 cup baking powder
4-6 fish fillets
1/8 tsp garlic powder
1/2 tsp ground pepper
2 tsp salt
1 cup water
1 cup milk
4-5 large potatoes (russets)
and flour for dredging


Step 1: Wash & Cut Potatoes


Wash potatoes thoroughly and cut fries on a cutting board or if you’re fortunate enough use a fry cutter and soak them in a big bowl of water so the don’t turn on you. Heat a deep fryer to 180 degrees (350), once heated strain the fries in a colander and pat dry with some paper towel. Don’t put wet fries in deep fryer cause that equals danger.

Step 2: Blanch Fries


Cook the fries for about 7 minutes. You can test them to see if they’re done by pinching, if they pinch rather easy you are good to go. Lay them in a bowl lined with paper towel and set aside. This Process is called blanching, you finish cooking them once the fish is done.

Step 3: Whisk Dry Ingredients




In a medium mixing bowl whisk together the flour, baking powder, salt, garlic and pepper.

Step 4: Pour in Liquids


Pour the water and milk into the bowl then whisk until a thin batter is formed. You can test this by dipping your finger in, if it sticks as a thin layer you’re good.

Step 5: Fry the Fish


Take out the basket of the deep fryer and lay it in a pan along side. Dip the fish fillets in the flour then in the batter and let the excess batter drain off. Lay it gently in the deep fryer that is already heated to 180 degrees.

Step 7: Cook on Both Sides


Let the fish brown on one side. Takes about 3-4 minutes, then flip to over and brown on the other side for the same amount of time. repeat the process with one piece at a time. lay the cooked fish on its end in the basket you took out so any access grease can come out.

Step 7: Finish the Fries and Enjoy


Now finish off the fries by cooking them for another 5 minutes or until crispy and golden. We serve it up with some dressing and gravy here which I will show you how to make in the near future so please subscribe so you don’t miss out.


So will this recipe change my life? Maybe but if I never made it I would never have known. I have had quite a few failures and that’s ok you just have to keep trying especially if you are passionate about it. Don’t get me wrong, I get bummed when there’s a video I’m excited to post only to see that no-one is interested but I will get over it and move on while still promoting the videos with lesser views. I just love everything about doing this. I love seeing people enjoying my recipes, the shooting of the videos and the editing as well. You gotta find your happy place and focus hard on it and one day who knows maybe one of these recipes will change my life.

Click on the link to get a copy of my digital cookbook it’s $5 and will help me to make my cooking show a reality. It has links to videos and help when you need it.


Thank you,

Find Me On:
Twitter: https://twitter.com/Adamdurnford
Instagram: https://www.instagram.com/adurnford
Facebook: https://www.facebook.com/Adamdurnfordcom
Tumblr: http://adurnford.tumblr.com/

A little Inspiration and Travel Advice From Norway

So here I am in Norway, just prepared a galley (kitchen for those of you who are unfamiliar) on a new boat to take across the Atlantic back home to St. John’s. It’s very exciting stuff and I can’t wait to get cooking again. I’m still hard into the YouTube channel, published a video of my hike up one of the mountains a couple of days ago check it out below and give a like and share.

It was such a reward to get up there and see all the surrounding mountains. It put what I’m trying to do with the cooking channel into perspective.

Not familiar with the channel? Check out the link below and subscribe while you are there please.


There are days that I just want to give up but no matter how hard it gets even with all the finical pressures that are there right now I need to fight more than ever for views to get this dream off the ground. Sometimes goals just seem so ridiculous that you have trouble  believing them yourself but hey other people can do it and sometimes the dreams may just be ridiculous enough. Youtube is a hard cookie to crack when you’re trying to create sensible content, its like spitting hairs. Most days it seems like people just don’t care but you gotta stick to it. People look at what I’m doing as trying to find the easy way out but let me tell you one thing there is nothing easy about setting up shooting and editing by yourself. Plus it takes a lot of people ignoring you before you find the ones who will follow. When you do find them, treat them with respect.

The digital cookbook was another way I thought would help me towards my goal. It was a blast to create and I may start in on the second edition soon. Just need to fight with myself some more first. Grab a copy for $5 if you like by clicking the link below, no pressure.


Anyway the scenery here in Norway is breath taking, it reminds me of home which is good and bad because it makes me miss home more while making it comforting at the same time, I know weird, right? The only real negative thing about this place is the cost. If you ever plan on coming here, prepare a big budget for eating because a big mac will run you around $30 Canadian. There was one restaurant that was within reason in Aasland. It was a beautiful city that I would recommend you check out. The restaurant was called Egon Restaurant and it was very good. I had the pasta and the noodles were cooked perfectly, the sauce was great and the garlic bread was perfect. It was only roughly $60 Canadian for two people, that’s just entrees and soda. So if you’re ever here go check them out. I will let you all know if I find anywhere else to eat.

Below are some of the picture I took in Aasland, Norway. The First is the Pasta I had at Egon Restaurant, the second is of the theatre across the road from said Restaurant and the rest are randoms I took all around I hope you enjoy.

Take Care,


Find Me On:
Twitter: https://twitter.com/Adamdurnford
Instagram: https://www.instagram.com/adurnford
Tumblr: http://adurnford.tumblr.com/

Pushing Forward

So the latest video for my cooking channel on YouTube is not performing well with views, only 14 after 2 days and the loss of 2 subscribers, this may not seem like much but when you only have them in the 130’s it stings a little. One thing is for sure that will not make me give up just yet and niether should you.

No matter what is you want to do in life even if it seems completely ridiculous to the people around you, never back down. I for instance want to be a cooking show host, actor and cookbook author and I will get there even if it seems crazy to me some days . It takes a lot of work and things will not always run smoothly but preservence is key. Yes sometimes you will get frustrated but guess what? You make the rules as you go. Pick yourself up and move forward one slow step at a time.

I remember when I first started this cooking channel it was called “So you think you can’t cook” and the first video was for my Banana Bread Recipe. It was shot on my phone, compared to now it’s kinda funny looking back but I keep it there as a reminder of how far the channel has progressed, it keeps me motivated to do more.

here is the link so you can see:

The next video was a Baked Chicken Alfredo which was also shot on my phone and it’s still one of my most popular recipes to date.

Afterwards I moved on to a digital camera, the video quality was still bad but at least it could hook up to a tripod. These videos still get some residual views, nothing spectacular. Later I scraped together the money and used a credit card to purchase a actual video camera, a Sony Handycam and the quality of videos was much better. Such a happy day for me.  Overtime with lots of practice the editing got easier and I had fun adding music and all that.

Here is a video from a couple weeks ago, this is my Making Cheeseburger Egg Rolls:

Cheeseburger Egg Rolls

The name of the channel has also changed to “Bring Home the Flavour” and has a fancy new logo.


It’s been a long road so far but it’s not over yet and like I said before just because the latest video didn’t perform well doesn’t mean it’s over. Keep pushing forward.


Here goes everything,



Banana Bread Pudding with a Fosters Sauce

This is the latest addition to my cooking channel on YouTube. It’s my twist on a classic Bread Pudding. I’m always trying to mix things up doing different variations of some great dishes and this Banana Bread Pudding is a huge hit on the boats that I’ve been on so I wanted to share it no matter what. The Fosters Sauce is just what you would expect, it’s the Sauce that is used in my bananas foster recipe and it goes great with the Pudding and some vanilla ice cream.

It took a while to get the video up this week because I am on the boat with a little mini laptop equipped only with windows movie maker. Overall I’m not impressed with it but there are a couple of things that would great if it were added to iMovie. Well mostly just the ability to move text anywhere. Either way it didn’t work, there was always an error when trying to export it. So I had to wait until a chance to get to town and pick up the MacBook, then I was set. There is way too much background noise on the boat so it had to be a text based video but all in all the Banana Bread Pudding video came out great. We have no wifi so I had to walk up to the library and upload the video, it was quite cold, the library was closed so I must have looked like a fool sitting on the step doing some touch ups, adding music and uploading. Let me know what you think of it in the comments below or on the YouTube page.

It’s been a day and the video has only gained 10 views which is sad considering the amount of work gone into it but that’s the game. YouTube is a very hard cookie to crack. Please take the time to watch, like and share it. You can’t give up just because your videos are not getting views, it takes time and care. Always go back and tweak them until they work, changing tags and such. Anyway that’s all part of the adventure right? Time to give you what you came for.

Banana Bread Pudding With a Fosters Sauce


8 slices of bread
1/2 cup melted butter
1/3 cup granulated sugar
1/4 tsp salt
1 tsp cinnamon
2 ripe bananas
2 cups of milk
4 eggs

for the sauce

1/2 cup Butter
1/2 cup brown sugar
1/2 cup maple syrup
1 tsp vanilla extract
1/2 tsp rum extract or you can use actual rum
3/4 cups chopped walnuts


1. Tear up bread and place it in a greased baking dish. then pour melted butter all over.

2. In a medium mixing bowl mash the banana with a masher or fork.

3. Add the eggs, salt, cinnamon, sugar and vanilla. Whisk it all well.

4. Pour in the milk and whisk some more.

5. Pour the mixture all over the buttered bread and let it all soak in you can stir it to speed up the process.

6. Bake in a oven set to 350 degrees for 45 minutes.

7. making the sauce combine all the ingredients in a small sauce pot and stir until it starts to bubble.

8. once the banana bread pudding is out of the oven it may deflate a bit but don’t worry its still great. Serve it up with some vanilla ice-cream and the sauce.

Purchase a copy of my digital collection of recipes called “The Beta Cookbook” by clicking the link below. It’s safe and secure through pay pal and is $5 CAD.


Find Me On:

Twitter: https://twitter.com/Adamdurnford
Instagram: https://www.instagram.com/adurnford
Tumblr: http://adurnford.tumblr.com/

Please Subscribe to my channel for lots of great recipes posted every Thursday and spread the love. There’s a lot of competition out there and I just want to share my recipes with the world. If you also have a cooking channel or blog you would like to share please feel free to do so in the comments below, maybe we can help each other out. Take care and I will be posting more recipes, videos and the adventures in creating them as well as what I learn along the way so run along and tell your friends. Help me Bring Home the Flavour. Take care


Here goes everything,