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Frosted white chocolate Easter cake

250g butter,plus extra for greasing
140g white chocolate,broken into pieces
250ml milk
1tsp vanilla extract
250g self-raising flour
1/4tsp bicarbonate of soda
300g caster sugar
2 large eggs,beaten
For the frosting
300g philadelphia cheese
85g butter,softened
100g icing sugar
mini eggs to decorate

Heat oven to 160c,fan 140c,gas 3.Grease deep 23cm cake tin and line the base with greaseproof paper.Place the butter,white chocolate,milk and vinilla extract in a small saucepan,then heat gently,stirring,until melted.Combine the flour,bicarb and sugar into a bowl with a pinch of salt,then stir in the melted ingredients and eggs until smooth.Pour into the cake tin.Cook for 1hour until golden and swewer inserted into centre comes out clean.Cool in the tin.To make the frosting,beat together the philadelphia,butter and icing sugar until smooth.Spread over cake,then decorate with the mini eggs.


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Tuna and sweetcorn pasties

2 x 198g cans tuna steaks in brine
198g can sweetcorn,drained
350g pot four cheese sauce
500g ready to roll shortcrust pastry
flour,for rolling
1 med egg,beaten

Preheat the oven to 200c/180c fan/gas 6.Line two baking trays with baking paper.Drain tuna and mix with the corn and one third of the cheese sauce.Season with pepper.Roll out pastry on a lightly floured surface to the thickness of a 2p coin.Cut out 11cm rounds.Re-roll the pastry trimmings and cut out more rounds.Brush one round with the egg.Put 1 heaped tsp of the tuna mixture in the middle.Fold over the pastry to make a turnover and press the edges together to seal.Repeat until all the tuna is used up.Put on the baking trays and brush with egg.Bake for 20-25 mins until golden.


4 bananas,sliced
300ml whipped cream
250g pack digestives
1 can of carnation caramel
100g melted butter
some chocolate

Crush the biscuits in a bowl and add the butter.Press into a round cake tin (20cm) then leave to set in the fridge.Spread the carnation caramel straight from the tin onto the base,top with the slice bananas.Finish by spooning on the cream and grating over the chocolate.

Vegetarian scotch broth

2tbsp oil
1 med onion,chopped
1 small leek,sliced
150g carrots,cut into small cubes
125g swede,cut into small cubes
100g great scot pearl barley
100g great scot dried green lentils
few sprigs thyme
1.2 litres veg stock
200g bag sliced curly kale
crusty bread to serve

Heat oil in a large pan and cook onion and leeks until soft.Add carrots and swede and cook for 2-3 min.Stir in barley,lentils,thyme and stock and bring to the boil for 5 min.Cover the pan,reduce the heat and simmer gently for 35 min.Add the kale and cook for 10-15 min or until the barley and kale are tender.Serve with crusty bread.