Saying Goodbye to Christmas 2014

I love a good Christmasy feel and 2014 was different to all the Christmas's we have had before. I thought I would share with you a little bit of my Christmas in the very few pictures I took.

 

May I also take this time to wish you all a very Merry Christmas and a Magical New Year

 

Turkey Cacciatore with a twist

Prep - 10 Mins

Cook - 50 Mins

Serves - 4

Ingrediants

1 Large Onion (Chopped)

2 Garlic Cloves (Crushed)

3 tbsp Olive Oil

2 tsp Dried Oregano

3 Cans chopped tomatoes

1 tbsp Sugar

Splash Vinegar

500g Leftover Turkey (Shredded into chucks)

1 x 125g Ball of Mozzarella

2 handfuls Breadcrumbs

Fry the onion and garlic in the oil until softened. Add the tomatoes and sugar, a little splash of vinegar and some seasoning, then simmer for 20mins until really thick. Stir in the turkey and transfer to a baking dish. Heat the oven to 220C/200C Fan/Gas 7.

Tear over the mozzarella in chucks, then scatter over the breadcrumbs with a bit of ground pepper. Bake for 20mins until the turkey is piping hot through, and the top is golden and bubbling. Eat with mash, jackets, rice or pasta

 

 

Chocolate Pots

Prep Time 10mins (Plus overnight refrigeration)

Serves 6

Ingredients

225g Dark Chocolate (Finely Chopped)

400ml Double Cream

150ml Milk

50g Icing Sugar

2 Egg Yolks

Cocoa Powder to dust

Put the chopped chocolate into a large bowl.

Put the cream into a saucepan and bring it to a gently boil, then pour it over the chocolate.

Stir together until the chocolate melts and put this to one side.

In another bowl, mix together the milk, icing sugar and yolks.

Pour the egg and milk mixture into the chocolate, stir till combined, then strain through a sieve into a clean bowl.

Pour the mixture into small pots and refrigerate over night

To serve, remove the pots from the fridge, pour a little cream on top and dust with cocoa powder until covered.

 

 

Courgettes and Prawns on Toast

This is a yumy little meal that is quick to prepare and serves 4 people

 

Ingredients

 

1 Courgette

1 Lemon (Zest and Juice)

1 Garlic Clove (Crushed)

1 1/2 Red Chillies (Deseeded and finely chopped)

6 Tablespoons Extra Virgin Olive Oil

1 Teaspoon Salt

Large Handful Basil Leaves (Finely Shredded)

200g Cooked Prawns

4 Large Slices of Crusty Bread

 

 

Cut the courgette in half across the middle, then slice lengthways as thinley as possible. Cut in to matchsticks and place in a mixing bowl.

 

Tip in the lemon zest and juice, garlic, chilli, oil, salt and all but 2 pinchs of the basil. Season, mix and set aside for 5 minutes.

 

Stir in the prawns

 

Toast the bread and pur over some of the juices from the bowl, then top with the prawn and courgette mixture and any remaining juices.

 

Sprinkle with a little more black pepper and the remaining basil.

Chicken Meatballs with Roasted Onions and Tomatoes

Ingredients

 

3 Onions

6 Fresh Plum Tomatoes

4 Tablespoons Olive Oil

1 Teaspoon Dried Thyme

125g Cup Mushrooms

100g Ham

Handful Fresh Parsley

2 Garlic Cloves

500g Minced Chicken

1 Teaspoon Paprika

1 Egg Beaten

5 Tablespoons Breadcrumbs

Milk to Soften

Sea Salt and Black Pepper

 

Preheat the oven to 200 degrees (Gas Mark 6)

 

Halve 1 of the onions and chop coarsely, set aside.

 

Cut the remaining onions into quarters and toss with 2-3 tablespoons of the oil of the oil and the thyme. Arrange the onion quarters and tomatoes on a baking sheet lined with foil. Set aside with you prepare the meatballs

 

In a food processor, combine the coarsely chopped onion, mushrooms ham and parsley. Process until finely chopped. Transfer to a frying pan/skillet and add 1-2 teaspoons of the oil. Cook for 3-5 minutes, until softened. Add the garlic, season well and cook for 1 minute more. Let cool slightly.

 

In a bowl, combine the chicken, paprika, egg, breadcrumbs and the mushroom mixture. Add a good pinch of salt. Mix well with your hands to combine. The mixture should be cutie moist. If it is too dry, soften with milk, adding 1 tablespoon at a time.

 

Form the chicken mixture into roughly-shaped meatballs and arrange them on a baking sheet lined with parchment paper. Season the onions and tomatoes and put both on the baking sheets in to the preheated oven. Bake for 35-45 minutes, until the meatballs brown. Serve together

Apple and Raisin Muffins

Enjoy these fruity muffins as a nutritious bite on the run or a mid-morning snack. They are even better spread with butter or cream cheese

 

Ingredients

 

60g Plain Flour

160g Wholewheat Flour

110g Dark Brown Soft Sugar

1 Teaspoon Bicarbonate of Soda

1/2 Teaspoon Baking Powder

1 Teaspoon Ground Cinnamon

1/2 Teaspoon of Allspice

Pinch of Salt

250ml Milk

3 Tablespoons Vegetable Oil

1 Egg

4 Tablespoons Honey

100g Raisins

1 Small Apple

1 Teaspoon Vanilla Extract

 

Preheat the oven to 200 degrees (Gas Mark 6)

 

Put the plain flour, wholewheat flour, sugar, bicarbonate of soda, Cinnamon, allspice and salt in a large mixing bowl and stir to combine.

 

Mix the milk, oil, egg and honey in a separate bowl and beat until well blended. Stir in half the raisins, apple and vanilla extract.

 

Pour the mixture into the flour mixture and mix to combine. Divide between paper cases lining a 9 or 12 hole muffin pan, filling them almost to the top. Sprinkle the remaining raisins on top of each muffin.

 

Bake in the preheated oven for 25-35 minutes, until puffed and just brown around the edges. Let cool before serving.

 

These muffins will keep for 2 - 3 days in an airtight container

Honey & Banana Porridge

Porridge is healthy, cheap to make and it fills you up so it makes a winning breakfst all round. Top with sliced bananas or any other fresh or dried fruit of your choice.

 

175g (1 cup) Porridge Oats

250ml (1 cup) Milk

1 small Banana (Mashed)

 

To serve

Honey

Chilled milk (Optional)

Sliced Banana

 

For the stove top method

 

Put the oats and milk in a saucepan and bring to the boil. Lower the heat and simmer, stirring often, for 2-3 minutes. Add the mashed banana and simmer for 1-2 minutes more, stirring often.

 

For the mircowave method

 

Combine the oats and milk in a glass bowl and microwave on high for 1 minute and 30 seconds. Remove stir in the banana and microwave for another minute.

 

Transfer to a serving bowl, sprinkle with the sugar and honey. Serve immediatleym with extra milk, if liked and sliced bananas.

 

Spicy Pork Lettuce Cups

500g Pork Mince

1 Onion (Peeled and Finely Chopped)

1 Clove Garlic (Peeled and Finely Chopped)

2.5cm Fresh Root Ginger (Peeled and Grated)

Large Pinch of crushed chilli flakes

1 Red Pepper (Deseeded and Finely Chopped)

1 tbsp Olice Oil

40g Light Soft Brown Sugar

2 tbsp Thai Fish Sauce

Little Gem Lettuce Leaves

 

To Serve - Handful of Chopped Fresh Coriander, Chopped Fresh Mint

 

 

In a frying pan, soften the onion, garlic, ginger, chilli and pepper in the oil and cook gently for 10 minutes.

 

Add the mince and break it up as it cooks. Add the sugar and fish sauce and cook for about 15 minutes

 

Serve the pork mince in lettuce leaves, sprinkle over chopped herbs



St Clement's Pie

This is one of my favour flavours! Anything orange is perfect for me!

 

For the Crust

 

250g Light Digestive Biscuits

100g Cornflakes

85g Butter (Melted)

140g Caster Sugar

 

For the Filling

 

1 Large Egg

4 Large Egg Yolks

397g Can Light Condensed Milk

Zest and Juice of 3 Lemons

Zest and Juice of 2 Oranges

 

For the Topping

 

150ml Pot Extra-Thick Double Cream

100g Fat Free Greek Yoghurt

4 tbsp Icing Sugar

More Lemon and Orange Zest to decorate

 

 

Heat the oven to 180 degrees (Fan Oven 160 degrees or Gas Mark 4)

 

Sit a fluted 20cm round loose bottomed tin (about 5cm deep, or slightly shallower 22cm tin) on a baking sheet. Break the biscuits into a big bowl, or double bag them in a food bag, and bash in to big crumbs with the end of a rolling pin or small saucepan. Add the cornflakes and bash a bit more to crumbs.

 

Mix with the melted butter and sugar and press into the base and sides of the tin. Bake for 15 minutes, then remove and reduce oven temperature to 160 degrees / 140 degrees or Gas Mark 3.

 

Whisk the egg and yolks in a big bowl until pale and frothy. Whisk in the condensed milk, followed by the zests and juices. Pour in the tin and bake for 20 minutes. Cool in the tin and then chill for at least 5 hours.

 

Whip the cream, yogurt and icing sugar together, dollop on the pie and scatter with zest to serve

 

 

 

 

Chocolate Coconut Banoffee Pie

Banofee Pie has been one of my favourites for as long as I can rememeber and I always make it to take to people's parties or houses if needed.

 

Filling

 

397g Can Caramel

100g Dark Chocolate

4 Bananas

 

For the Coconut Cream

 

400ml Can Coconut Milk

4 Large Egg Yolks

4 tbsp Caster Sugar

2 tbsp Plain Flour

1 tbsp Cornflour

2 tbsp Malibu

300ml pot Double Cream

 

For the Base

 

200g Pack Creamed Coconut (Roughly Chopped)

400g Bourbon Biscuits

 

 

To make the base, gently melt the creamed coconut in a pan, stirring frequently. Meanwhile, whizz the biscuits in a food processor (if you don't have one, bash to the finest crumbs you can with a rolling pin). Mix with the melted coconut and a pinch of salt. Press over the base and up the sides of a 22cm round loose-bottomed fluted tin. Chill.

 

To make the coconut cream, bring the coconut milk to almost a simer. Meanwhile, whisk together the egg yolks, caster sugar and flours. Pour the hot coconut milk over while whisking continuously. Tip back into the pan and gently heat, stirring constantly, until thickened, smooth and glossy. (At first it will be lumpy, but keep beating and it will become smooth). Simmer for 2 minutes, then take off the heat and stir in the Malibu. Cool with a sheet of cling fim laid directly on the surface so a skin doesn't form.

 

 

Scrape the caramel into a pan with the chocolate, broken into chucks, and gently melt together. Peel and slice the bananas, then arrange the slices over the base of the pie. Pour over the chocolate caramel and chilli again to set - 1 hour at least.

 

When the coconut cream has gone cold, scrape into a bowl with the double cream and beat until just thick enough to hold a peak. Gently Spoon into a plastic food bag and chilli until ready to serve.

 

To Serve, snip off the end of the cream bag and pipe all over the pie. Bust with a little cocoa to finish, and eat with any extra coconut cream mixture served in a bowl

 

 



Sausage and Leek Risotto

6 Cumberland Sauages

300g Risotto Rice

400g Leeks (Trimmed and cut in to 2cm slices)

3 tbsp Fresh Sage (Chopped)

2 Cloves Garlic (Peeled and Finely Chopped)

1 Litre Hot Vegetable Stock

1 tbsp Wholegrain Mustard

1 tbsp Olive Oil

50g Parmesan Cheese

 

Pre heat the oven to 200 degrees. Place the sausages in a non-stick baking tray, cook in the oven for 30 minutes, then slice into chunks.

 

Meanwhile, heat the oil in a large frying pan and soften the leeks and 2 tbsp of fresh sage for 5 minutes over a medium heat. Stir through the garlic for the last minute.

 

Add the rice and stir until it becomes slightly translucent. Gradually add the stock a ladle at a time, stirring frequently until the stock is absorbed. This will take about 20 minutes

 

Stir the mustard through the risotto with the sausage pieces and 3/4 of the cheese. Season with freshly ground black pepper and scatter the remaining Parmesan and some fresh sage over the top to serve.

 



Apple and Cinnamon Sturdel

700g Cooking Apples

25g Sultanas

1/2 level tsp Cinnamon

Grated Zest of 1 Lemon

4 x small sheets Filo Pastry

25g Low-Fat Spread (Melted)

1 level tsp Icing Sugar (for Dusting)

 

 

Peel and core the cooking apples and slice them thinly. Mix in a bowl with the sultanas, cinnamon and lemon zest.

Spray a large baking sheet with low calorie cooking spray and place a sheet of filo pastry on top. Brush very lightly with the low fat spread and then cover with a second sheet. Repeat with the remaining two sheets, brushing with more low fat spread.

 

Spoon the apple filling onto the pastry lengthways, leaving the pastry uncovered at the edges. Now roll up from one long side into a cylinder, with the pastry joining underneath. Pinch the ends of the cylinder to seal in the filling.

 

Brush with the remaining melted low fat spread and then bake in a preheated oven at 190 drees or Fan oven at 170 degrees (Gas Mark 5) for 25-30 minutes, until the pastry is crisp and golden brown,

 

Cool slightly before dusting and cutting into thin slices to serve

 

 



Chicken and Sweet Potato Curry

3 Large Chicken Breasts (Cut in to pieces)

2 Large Sweet Potatoes (Peeled and cut in to pieces)

100g Green Beans (Trimmed and cut in half)

1 tbsp Vegetable Oil

1 Onion (Peeled and cut into half moons)

3cm Piece of Fresh Ginger (Peeled and finely chopped)

3 tbsp Indian Curry Paste

400ml Tin Half Fat Coconut Milk

Juice and Zest of 2 Limes

15g Fresh Coriander (Chopped)

Basmati Rice to serve

 

In a medium pan, heat the oil. Add the onion and ginger and cook for 8 minutes or until soft. Add the curry paste and cook for another 5 minutes, stirring.

 

Add the coconut milk, Lime Juice and zest and half the coriander. Bring to a simmer and add the chicken and sweet potatoes. Cook for 8 minutes and then add the beans.

 

Cook for another 2 minutes or until the chicken is cooked through, and serve with the remaining coriander sprinkled over. Serve with Cooked rice.

 



Moroccan Meatball Tagine with Lemon and Olives

3 Onions (Peeled)

500g Miced Lamb

Zest and Juice of one lemon

1 tsp Ground Cumin

1 tsp Ground Cinnamon

Pinch of Cayenne Pepper

Small Bunch of Flat-Leaf Parsley (Chopped)

2 tbsp Olive Oil

Small piece of Ginger (Peeled and Grated)

1 Red Chilli (Deseeded and Finely Chopped)

Pinch of Saffron Strands

250ml Lamb Stock

1 tbsp Tomato Puree

100g Pitted Black Olives

Small Bucnh of Coriander (Chopped)

Couscous to Serve

 

Put the Onions in to a food processor and blitz until finely chopped. Put the lamb, lemon zest and spices, parsley and half the onions in a large bowl, and season. Using yours hands, mix until well combined, then shape into walnut-sized balls.

 

 

Heat the oil in a large flameproof dish or tagine with a lid, then add the remaining onions, ginger, chilli and saffron. Cook for 5 minutes until the onion is softened and starting to colour. Add the lemon juicem stock and tomato puree and olives, then bring to the boil. Add the meatballs, one at a time, then reduce the heat. Cover with the lid and cook for 20minutes, turning the meatballs a couple of times.

 

 

Remove the lid, then add the coriander and lemon wedges, tucking them in between the meatballs. Cook, uncovered for a further 10 minutes until the liquid has reduced and thickened slightly. Serve hot with couscous.

 



Steamed Fish & Pak Choi Parcels

4 Plaice, Haddock or other white fish fillets
2 Pak Choi (Thickly Sliced)
4 Spring Onions (Shredded)
1 Red Chilli (Thinly Sliced)
3cm Ginger (Cut in to strips)
2 tbsp reduced-salt Soy Sauce
Juice of 1 Lime
1 tsp Sesame Oil

Heat the oven to 200 degree/ 180degrees Fan or Gas Mark 6.

Place each fillet in the centre of a large square tin on top of tin foil,
Top with the Pak Choi, Spring Onions, Chilli and Ginger, then pull up the edges of the foil so no liquid can escape.
Mix together the soy sauce, lime juice and 1 tbsp of water then spoon a little over each fillet. Crimp the top of the foil to enclose the fish making sure there are no gaps for the steam to escape.

Place the parcels on a baking sheet and bake for 10-15 minutes until the fish is coooked through. Open up the parcels and drizzle over a few drops of sesame oil.
Serve with rice

Rhubard and Custard Cake

For the roasted Rhubarb

 

 

400g Rhubarb, Trimmed and cut in to chunks

2 tbsp Caster Sugar

2 tbsp Orange Juice

 

For the Cake Mix

 

350g Unsalted Butter

350g Caster Sugar

2 tsp Vanilla Extract

6 Eggs

350g Self Rasing Flour

1 tsp Baking Powder

3 tbsp Custard Powder

  

Preheat the oven to 180 degrees / Fan 170 degrees / Gas Mark 4.

 

Lightly butter a 20cm cake tin and line the bottom with greaseproof paper or a paper caketin liner.

 

Put the rhubarb into a ovenproof dish. Add the sugar and orange juice and roast for 15 minutes.

Meanwhile, beat together the butter, sugar and vanilla in a bowl until smooth.

 

Gradually beat in the eggs and a little flour. Then add the rest of the flour and the baking powder and fold everything together. Spoon half of the batter into another bowl and set aside.

 

Sieve the custard powder over the remaining batter and mix. Spoon half of this batter into the tin, then spoon half of the roasted rhubarb on top and cover with the rest of the cake mix.

 

Arrange the remaining rhubarb on top (keep the rhubarb juices in a bowl) and bake for 35 - 40 minutes - cover the top with greaseproof paper to stop the cake from going too brown. Serve the cake with the rhubarb juice.

Mincemeat and Cranberry Tart

200g Unsalted Butter (Cut into small pieces and chilled)

300g Plain Flour

2 tbsp Caster Sugar

2 Medium Egg Yolks

 

For the Filling

 

2 x 411g Jars Mincemeat

A splash of Brandy

100g Dried Cranberries

A little Milk (For brushing on Top)

 

 

Preheat the oven to 190 degrees/Fan 170 degrees/ Gas Mark 5 and heat up a baking tray

 

Lightly grease a 23cm tart tin. To make the pastry, rub the butter in to the flour to make fine breadcrumbs. Add the sugar, egg yolks, 2-21/2 tbsp water and mix together

 

Sprinkle a little flour on to a work surface and roll out 2/3 of the pastry to line the tin. Roll the remaining pastry in to a rectang;e and cut into about 9 thin strips

 

Spoon the mincemeat into the tart case and add a splash of brandy. Sprinkle over the cranberries and use the pastry strips to make a lattice over the top.

 

Brush the pastry with the milk and bake on the hot baking tray for 25 - 30 minutes until golden and the pastry is cooked.

 

Sieve a little icing sugar oer the top and serve



Festive choc 'n' fruit slices

Ingredients

200g Milk Chocolate
100g Dark Chocolate (to drizzle)
200g Unsalted Butter
20 Digestive Biscuits
5 tbsp Golden Syrup
1 tbsp Cocoa Powder
100g Glace Cherries
60g Dried Mango
75g Dried Cranberries


Grease and line a square tin (about 23cm) with greaseproof paper
Break the chocolate into a pan, add the butter, syrup and cocoa and heat gently until the chocolate and butter have melted. Remove from the heat.

Crush the biscuits into small pieces with your hands or a rolling pin. Add to the chocolate mix and stir together. Spoon into the tin.

Sprinkle the cherries, mango and cranberries or other dried fruits and nuts of your choice over the top, while the mixture is still sticky.

Chill for 2 hours or until set. Melt the dark chocolate in a bowl over a pan of simmering water. Drizzle over the top and cut into 25 squares

Lemon Biscuits

Ingredients

 

325g Plain Flour

150g Unsalted Butter

125g Caster Sugar

 

1 Egg Yolk

100g Icing Sugar

Zest and Juice of 1 Lemon

 

 

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

Grease and line baking tins with greaseproof paper

 

Rub the flour and butter together with your fingers until the mixture resembles breadcrumbs.

Stir in the sugar, lemon zest, half the lemon juice and the egg yolk and bring together into a dough.

If it needs more moisture, add a couple of drops of water until it comes together

 

Cut the dough in half and roll one half out on a floured surface to about 5mm thick. Using biscuit cutters, cut the dough into shape and put them on to the prepared baking trays. Repeat with the rest of the dough.

 

Bake in the oven for 10-15 minutes until the biscuits are golden. Leave to cool on a wire rack.

Sift the icing sugar into a bowl and mix with the remaining lemon juice until you get a runny icing. Drizzle the lemon icing oer the biscuits

Banana Scoth Pancakes

These are the most yummiest pancakes I have ever made!

 

 

Ingredients

 

250g Plain Flour

2 tsp Bicarbonate of Soda

500ml low fat Natural Yoghurt

2 tsp Vanilla Extract

2 Medium Eggs

30g Butter (Melted)

4 tbsp Semi Skimmed Milk

2 Bananas (peeled and finely chopped)

1 tbsp Olive Oil

 

 

 

Put the flour and bicarbonate of soda into a large bowl.

 

In a large jug or bowl, mix together the yoghurt, vanilla, eggs, melted butter and milk.

 

Add the yoghurt mixture to the flour and mix well. Add the chopped bananas and mix well.

 

Heat a little oil in a pan, sppon in large dollops of the batter and fry gently for a few minutes,. Turn over and cook for another few minutes until goldern and the pancakes are cooked through.

 

Repeat with the remaining oil and batter.

 

Serve with maple syrup and extra bananas

 

No-Bake Chocolate Cheesecake

This recipe was passed down to me from my gran. It produces a rich, chocolaty cheesecake perfect for all cheesecake and chocolate lovers alike! Taste a little to ensure that the right amount of chocolate-ness has been reached, if you like cheesecakes a little more chocolaty then you may need to add a little more cocoa powder/water mix to taste.

Ingredients

150g (5oz) Digestive Biscuits

45g (1 1/2oz) Butter

110g (4oz) Caster Sugar (Divided)

120ml Whipping Cream

150g (5oz) Dark Chocolate (melted and cooled)

2 tbsp Cocoa Powder (mixed with a little hot water)

200h Cream Cheese

Crush the digestive biscuits and mix with the melted butter and 1 tbsp of the caster sugar. Press into a 18cm (7 inch) Cake tin and refrigerate.

Whip cream until soft peak stage. Add cooled melted chocolate, then the cocoa powder mix. Blend well and set aside.

Beat the cream cheese and remaining sugar together. Fold in cream/Chocolate mixture and mix thoroughly

Spread into tin on top of crushed biscuits. Freeze for one hour

Refrigerate for about 30 minutes then serve.

Fudgy Banana Cake

Ingredients

1 Large Ripe Banana

1 1/2 tbsp Skimmed Milk

70ml Flora Cuisine

90g Self-Rasing Flour

90g Soft Brown Sugar

1 Pinch of Salt

1/2 tsp Baking Powder

1 Large Egg (Beaten)

3 Chocolate Fudge Bars (Diced)

50g Dried Banana Chips (Broken in half)

50g Dark Chocolate (Broken in to pieces)

Preheat the oven to 170C  / Gas Mark 3

In a large mixing bowl, mash the banana and milk together. Add the Flora Cuisine, flour, salt, baking powder and the egg and whisk well together using an elecrtic mixer. Fold in the broken banana chips and diced fudge (keeping a little banana and fudge back for decoration)

Transfer to a greased, lined 450g/1lb loaf tin or 20cm  (8 inch) cake tin and level the top using the back of a damp spoon.

Bake in the preheated oven for 40-45 minutes until the cake is golden-brown, well-risen and spongy to the touch. Allow the cake to cool for around 10 minutes before removing it from the tin and leaving it to cool on a wire rack.

To decorate when cool, melt the chocolate in a bowl over a pan of hot water. Drizzle the melted chocolate over the top of the cake and top with banana and fudge pieces.

Malt Chocolate Cheesecake

Ingredients

200g Malted Milk Biscuits (Crushed to crumbs)

100g Salted Butter (Melted

5 tbsp Caster Sugar

600g Full Fat Soft Cheese

300ml Double Cream

300g White Chocolate (Melted)

200g Milk Chocolate (Melted)

2 tbsp Malt or Horlicks Powder

Bag of White Maltesers

Line the base and sides of a deep, 22-23cm loose-bottomed round tin with baking parchment. Mix the biscuits, melted butter and 2 tbsp of the sugar, then press into the base. Chill while you make the filling.

Divide the cream cheese and cream evenly between two bowls. Add the white chocolate in to one, and the milk chocolate, ,Malt and remaining 3 tbsp of sugar to the other. Beat each with an electric whisk until smooth.

Spread the milk chocolate mixture evenly in the tin. Wipe around the edge to give a smooth edge. Spoon the white chocolate mix over the top and gently smooth. Decorate with Maltesers and chill for at least 5 hours until firm.

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Chocolate Tiramisu Cake

Ingredients

For the Cake

50g Butter, Plus extra for lining tins

4 Large Eggs

140g Caster Sugar

1 tsp Vanilla Extract

100g Plain Flour

25g Cocoa

1/2 tsp Baking Powder

For the Filling

1 tbsp Demerara Sugar

75ml Hot espresso or strong rich Coffee

4 large Egg Yolks

75g Caster Sugar

125ml Marsala

200g White Chocolate (Half Chopped Half Grated)

500g tub Mascarpone

200g Dark Chocolate (Grated)

1 tbsp Cocoa

For the cakes, heat oven to 180C/160C Fan/Gas 4. Butter and line 2 x 20cm sandwich tins. Melt the butter and allow to cool slightly Put the eggs, sugar and vanilla into a bowl and whisk for about 8 minutes or until the mixture is pale, thick and has trebled in volume.

Sift the flour, cocoa, baking powder and a pinch of salt over the egg mixture, then gently fold together. Pour the cooled butter around the edge of the bowl and fold in until fully incorporated. Divide the batter between the prepared tins and bake for 10-12 minutes or until a skewer inserted into the middle of the cakes comes out clean. Allow to cool in the tins for a few minutes, then transfer to a wire rack to cool completely.

Meanwhile, make the filling. Dissolve the sugar in the coffee and set aside. Put the egg yolks, sugar and Marsala into a heatproof bowl, then set over a large pan of simmering water. Whisk for 5 minutes until the mixture is really thick. Remove from the heat and take the bowl off the pan. Keep whisking until the mixture is cool

Melt the chopped white chocolate in the microwave on Low and allow to cool sightly. Meanwhile, beat the mascarpone until smooth, then fold into the egg mixture with the cooled white chocolate.

Slice the cakes in half horizontally. Place one layer in the bottom of a 20cm springform tin. Brush with the coffee syrup and spread with 3 tbsp of the mascarpone mixture. Scatter with 1 tbsp grated dark chocolate, then repeat until you end with the fourth layer of cake. Cover with cling film and chill for at least 2 hours with the remaining mascarpone mixture.

Remove the tin and put the cake on a serving plate, then cover with the remaining mascarpone mixture. Mix the remaining dark chocolate with the grated white chocolate and press carefully onto the sides of the cake. Dust the top with cocoa.

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