No Bake Malteser Slices

• 250 G OF DIGESTIVE BISCUITS
• 220 G OF MILK CHOCOLATE
• 220 G OF WHITE CHOCOLATE
• 180 G OF BUTTER
• 3 TABLESPOONS OF GOLDEN SYRUP
• 200 G OF MALTESERS 

1) line a 20cm square cake tin with Greaseproof paper. 

2) blitz the bIscuits in a food processor until they resemBle crumbs

3) melt the milk chocolate, butter and syrup in a bowl over simmering water, making sure the water doesnt touch the bowl

3) tip the crumbs into a large bowl and pour in the melted chocolate mixtUre

4) keep 20 maltesers to one side and stir in the rest into the mix. 

5) pour into the cake tin and prEss doWn with a spoon

6) melt the white chocolate in a bowl over some SIMMERING wateR and then poUr over the chocolate mix in the tin. 

7) decorate with the remaining maltesErs and pop day in a friDge for 3-4 Hours to set

8) remove from fridge and cut into slices

Fruit Loaf

• 225g (8 oz) self raising flour
• 1 pinch salt
• 110g (4 oz) butter
• 110g (4 oz) caster sugar
• 225g (8 oz) mixed fruit
• 2 medium eggs
• 4 tablespoons milk

1. Heat oven to 180 C / Gas 4. Grease a 2lb loaf tin and use greaseproof paper to line the tin.
2. Mix flour and salt, rub in butter. 
3. Stir in sugar and fruit. Beat together eggs and milk, then mix together to a soft consistency.
4. Add to the tin and sprinkle a bit of brown sugar on the top to give it a nice crunch. 
5. Bake for approximately 45 minutes or until a skewer inserted in the centre comes out clean
   
   
   
   

Fishy dishy

250g fish pie mix (available in the supermarket haddock, cod, salmon)
150g king prawns defrosted
3 tbsp olive oil
50g salted butter 
2 leeks sliced
100g butternut squash cubed
1 tbsp dried thyme 
100ml white wine
3 tbsp plain flour
250ml hot fish stock (or chicken or vegetable)
200ml milk
2 tbsp sour cream 
1 sheet ready rolled puff pastry

1) Melt the butter in a large pan with the oil. Add the leeks, thyme  and butternut squash and cook for 5 - 10 mins.  Pour in the wine and let it bubble for 3 mins then add the flour and cook for 1-2 mins. 

2) Slowly add the stock, stirring until smooth and simmer and reduce for 5 mins. Stir in the milk, reduce the heat and simmer for 3 mins or until the sauce thickens. Stir in the sour cream and season with salt and pepper. 

4) place the fish and prawns in an ovenproof dish and cover with the sauce. Cover with the pastry, brush with milk and cook in an oven at 180 degrees for 30 mins until golden and bubbling. 

Carrot Cake

Ingredients

• 140 g plain flour
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 100 g caster sugar
• 100 g light or dark brown sugar
• 2 eggs
• ½ cup plus 1 tablespoon sunflower oil 
• 1 teaspoon vanilla extract
• 2 large grated carrots 

Cream Cheese Frosting:

• 115 g cream cheese, softened to room temperature
• 55 g unsalted butter, softened to room temperature
• 120 g icing sugar, sifted
• 1 teaspoons vanilla extract

1. Preheat oven to 350F/180C. Butter and line a 2lb loaf tin. 
2. In a large bowl sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and set aside.
3. In a mixer beat together eggs, granulated sugar and brown sugar on medium-high speed until light and fluffy. On low speed and with the mixer running, add the oil slowly and beat until combined. Beat in vanilla extract until combined, then pour into a large bowl. Fold in carrots until combined then the dry ingredients. Don’t overmix. 
4. Pour the batter into prepared loaf tin. Bake for 40-50 minutes or until a skewer inserted into the center of the cake comes out clean. Allow cake to cool completely.
5. To make the frosting: In a bowl beat the cream cheese, butter and vanilla extract on medium speed for 1 minute until creamy. Add icing sugar and beat until the mixture is fluffy and smooth. If the frosting is too thin, add more icing sugar until desired consistency is reached. Spread frosting over the top of the cooled cake. Store cake in an airtight container in the refrigerator for up to 4 days.