Ingredients (serves 8)

175g butter, softened

100g light muscovado sugar

200g canned caramel

1 x 9g sachet vanilla paste (or 1 tsp vanilla extract)

2 large eggs

175g plain flour

100g ground almonds

2 tsp baking powder

1/2 tsp ground cinnamon

Pinch of ground cloves

Pinch of ground ginger

Chocolate decorations (optional)

For the caramel buttercream

45g butter, softened

100g canned caramel

300g icing sugar

Pinch of cinnamon

1-2 tbsp milk

Method

1. Preheat the oven to 220C (180 fan)/gas mark 6. Grease and line two 18cm round sandwich tine.

2. Beat the butter, sugar and caramel using a wooden spoon or electric mixer until light and fluffy, then add the vanilla paste or extract. Add the eggs one at a time, beating well after each addition, and adding a tablespoon of flour with the final egg to prevent curdling.

3. Add the rest of the flour, almonds, baking powder and spices and continue beating until thoroughly combined. Divide the mixture between the tins, spreading it evenly.

4. Bake the sponges for 25-35 minutes or until a skewer inserted into each centre comes out clean and the tops are springy to the touch. Leave to cool in the tins for a few minutes then turn out on to a wire rack to cool completely.

5. Meanwhile, make the buttercream. Beat the butter and caramel until creamy, then sift in the icing sugar and cinnamon and beat until smooth. Add the milk a little at a time, until the mixture has a spreading consistency.

6. To assemble the cake, spread a layer of buttercream over one of the cooled sponges, then top with the other spine and cover the top of the cake with the remaining buttercream. Decorate with sprinkles and then cut a big slice – enjoy!

The post Caramel cake appeared first on Hello! Hooray!.

Ingredients (serves 2)

2 boneless chicken breasts, each cut into small pieces

Fettuccine for 2 (we actually used tagliatelle – follow the instructions on the packet for serving amounts)

A good slosh of Marsala wine

125g mascarpone cheese

A handful of baby portobello mushrooms, sliced (we had ‘normal’ mushrooms to use up, and these worked fine)

1 medium onion, coarsely chopped

2 garlic cloves, chopped

2 tbsp Dijon mustard

1 handful chives, chopped

A knob of butter

2 tbsp olive oil

Salt and pepper

Method

1. In a large non-stick pan over medium high heat add olive oil and sauté chicken for a few minutes until browned. It is okay if it doesn’t cook all the way through, as it will be finished off in the sauce with pasta later.

2. Whilst the chicken is cooking, place a large pot of salted water on high and bring to a boil. Add the pasta. Once browned, remove chicken to a plate and cover to keep warm.

3. Using the same pan over medium heat add chopped onions, two-pinches of salt and sauté for four minutes. Add the garlic and sauté for two-minutes. Add the butter, mushrooms and sauté for three-to-four-minutes. Increase heat to medium high adding Marsala wine and cook until reduced by half.

4. In a small bowl combine mascarpone and mustard and mix well, then add to pan. Reduce heat to medium and fold until dissolved into a creamy sauce. Add chicken back to sauce and stir to coat chicken with sauce and cook for a few minutes more. Drain the pasta once cooked and then add it to the pan, along with the chives.

5. Serve and enjoy!

The post Chicken fettuccine with mascarpone and Marsala sauce appeared first on Hello! Hooray!.

This recipe comes from the BBC Good Food Magazine website, and originally appeared in the magazine in January 2002.

Ingredients

For the cake

225g softened butter, plus extra for greasing

225g golden caster sugar

4 medium eggs

2 limes, grated zest and juice

250g self-raising flour, sifted with a pinch of salt, plus extra flour

25g ground almonds

100g each blueberries and raspberries

For the syrup

8 tbsp lime juice (about 4 limes)

1 lime, grated zest

140g golden caster sugar

Method

1. Line the base and sides of a 20cm/8in square cake tin (not loose-based) with greaseproof paper and butter the paper. Set oven to 180C/Gas 4/fan oven 160C.

2. Cream the butter and sugar together until light. Gradually beat in the eggs, adding a little flour towards the end to prevent curdling. Beat in the lime zest, then fold in the flour and almonds. Fold in enough lime juice – about 3 tablespoons – to give you a good dropping consistency (the mixture should drop easily from the spoon when tapped).

3. Fold in three quarters of the blueberries and raspberries and turn into the prepared tin. Smooth the surface, then scatter the remaining fruit on top – it will sink as the cake rises.

4. Bake for about 1 hour (cover with foil if beginning to brown too much), or until firm to a gentle prod in the centre. A skewer pushed into the centre should be clean when removed.

5. Meanwhile make the syrup: put the lime juice, zest and sugar in a small saucepan. Put over a gentle heat and stir, without allowing to bubble. The sugar should dissolve a little. As soon as the cake comes out of the oven, prick all over with a skewer then spoon the syrup over it. To store, cool before wrapping in paper and/or foil.

6. Carefully remove the cake from the tin, discard the lining paper and cut into 12 pieces to serve. Enjoy!

The post Raspberry and blueberry lime drizzle cake appeared first on Hello! Hooray!.

Mississippi mud pie is a traditional American pudding and it is a real treat – definitely one for a special occasion! We made a smaller one for our day-after-Valentine’s meal that used just half of the amounts given here, which served 4 (so more for dessert tonight – yay!). This is another recipe from Gordon Ramsay’s ‘World Kitchen’.

Ingredients (serves 8)

Biscuit base:
200g digestive biscuits
60g lightly salted butter (we used unsalted)
60g good quality dark chocolate, chopped (we used Green & Black’s 70%)

Chocolate filling:
180g good quality dark chocolate, chopped
180g unsalted butter, diced
4 large eggs, lightly beaten
90g dark muscovado sugar
90g light muscovado sugar
200ml double cream

Topping:
100ml double cream, well chilled
2-3 tbsp icing sugar, to taste
chocolate shavings, to finish

Method

1. To make the base, crush the digestive biscuits in a resealable bag and, once evenly crushed, tip into a large bowl. Melt the butter and chocolate together in a heatproof bowl set over a saucepan of gently simmering water. Stir until smooth, then take off the heat and pour over the crushed biscuits. Mix until evenly combined.

2. Tip the crumb mixture into a 23cm cake tin with a removable base, and press it down using the back of a spoon. Make sure the base and sides are covered, and then put in the fridge to chill. Preheat the oven to 180C/160C fan/Gas mark 4.

3. To make the filling, melt the chocolate and butter together (as above) and then leave to cool slightly. In another large bowl, beat the eggs and muscovado sugars, using an electric whisk, until thick and doubled in volume. Whisk in the cream and then fold through the chocolate and butter.

4. Pour the mixture over the biscuit base and bake in the oven for about 45 minutes until just firm. Allow to cool completely before removing from the tin (I used a fluted tin here – would not do that again!).

5. For the topping, whip the cream with the icing sugar until it holds soft peaks. Spread this over the top of the cooled pie and finish it with a scattering of chocolate shavings.

6. Enjoy a big slice!

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