Bake these cute cakes, designed by Gary Rhodes, Angela Hartnett, Ainsley Harriott and Anjum Anand, to sell in aid of Children in Need
- 350g plain flour
- 85g golden caster sugar
- 85g light muscovado sugar
- 1 tbsp baking powder
- zest 2 lemons or small oranges
- 2 eggs
- 284ml carton soured cream
- 1 tsp vanilla extract
- 100g butter, melted
MethodLine a 12-hole muffin tin with paper cases. Mix the flour, sugars, baking powder and zest. In another bowl, beat the eggs, then stir in the cream, vanilla and butter and pour into the dry ingredients. Stir to mix but don’t overbeat. Spoon into cases.
- 300g butter, softened
- 300g golden caster sugar
- 4 large eggs
- 250g plain flour
- 100g ground almond
- 2½ tsp baking powder
- zest 1 orange, plus 2 tbsp juice
- 1 tsp almond extract
- 200g butter, softened
- 450g icing sugar, plus a little extra
- 200g cream cheese
- 1 tsp almond extract
- 1 tbsp orange juice
- food colouring paste of your choice (we used a mixture of pink and yellow to create coral)
- 250g pack green sugar paste (or fondant icing mixed with green food colouring)
- 24 muffin cases (we used green ones)
- large piping bag
- large curved star point piping nozzle
- 15cm/6in styrofoam ball
- 15cm/6in flowerpot (measured across the top)
- green tissue paper
- sticky tape
- 24 short wooden skewers (or long ones cut in half)
- ribbon, to decorate (optional)
- Heat oven to 170C/150C fan/gas 3½. Line 2 x 12-hole muffin tins with muffin cases. Put the butter and caster sugar in a large bowl and blend with an electric hand whisk until pale and fluffy. Add the eggs, one at a time, whisking well between each addition. Add the flour, almonds, baking powder and a pinch of salt. Mix again, then add the orange zest and juice, and almond extract. Give a final mix to combine everything.
- Use 2 dessertspoons to divide the mixture between the cases. Bake for 22-25 mins, changing the tins over after 15 mins. Remove from the oven, leave to cool for 10 mins in the tins, then transfer to a wire rack to cool completely. Can now be frozen for up to 3 months.
- To make the icing, tip the butter into a large bowl and blend with an electric hand whisk until smooth. Add the icing sugar, cream cheese, almond extract and orange juice. Mash everything together first with a spatula (to avoid a mess), then go in with the electric whisk and mix until smooth. Add your food colouring and mix again until you have an even colour. (If you’re using liquid food colouring, it will make the icing runny, so add a little more icing sugar.)
- Fit the piping bag with a large curved star point piping nozzle, then fill the bag with half of the icing and twist the end closed. To pipe, hold the piping bag directly above the centre of the cake and, applying a steady pressure, pipe in a swirl, working out towards the edge of the cupcake. When you reach the edge, swipe the nozzle to create a smooth finish – you can always cover this bit with leaves, so don’t worry too much if it looks messy. When you have piped 12 cupcakes, empty any remaining icing from the bag back into the bowl with the reserved icing. Add a little more colouring to create a deeper shade (and a little extra sifted icing sugar if the icing gets too runny). Whisk again, then refill your piping bag and ice the remaining cakes. Can be stored somewhere cool for up to 1 day (the fridge is fine, just make sure that you remove 30 mins before eating).
- Before serving, add a few leaves, if you like: pinch off small pieces of green sugar paste or fondant icing and shape into leaves. Use a sharp knife to add detail, then stick onto the cupcakes. See tips, below left, for how to build your bouquet.
- 4 tbsp good quality extra-virgin olive oil
- 2 whole sea bream or sea bass (about 450g each), gutted and cleaned
- 2 garlic cloves, finely sliced
- ½ small red chilli, chopped
- 400g small tomato (a mix of different-coloured cherry tomatoes would be best)
- 4 tbsp white wine
- small handful capers
- chopped parsley
- Heat half the oil in a large, lidded frying pan. Carefully slip the fish into the sizzling oil and cook for 4-5 mins until starting to brown. Flip over and scatter the garlic around the fish. Sizzle for 1 min more, then add the chilli and scatter over the tomatoes. Pour over the wine and let it bubble for 1 min, then pour over 100ml water and season generously with sea salt and pepper.
- Put on the lid, turn up the heat and simmer for 15 mins until the fish is cooked through – you can tell when the eyes turn bright white and the flesh feels softer.
- Lift each fish out the pan onto a serving plate and put the pan back on the heat. Add the capers and parsley, and boil hard for 1 min. You can now serve the fish and the sauce separately or slip them back into the pan, spoon some of the sauce over and bring the pan to the table. Drizzle with a little more oil just before serving.
- 1 tbsp olive oil
- 1 onion, chopped
- 500g boneless, skinless chicken thigh
- 300g small new potato
- 425ml low-salt vegetable stock (such as Kallo low-salt vegetable stock cubes)
- 350g broccoli, cut into small florets
- 350g spring green, shredded
- 140g petits pois
- bunch spring onion, sliced
- 2 tbsp pesto
- Heat the oil in a large, heavy pan. Add the onion, gently fry for 5 mins until softened, add the chicken, then fry until lightly coloured. Add the potatoes, stock and plenty of freshly ground black pepper, then bring to the boil. Cover, then simmer for 30 mins until the potatoes are tender and the chicken is cooked. Can be frozen at this point.
- Add the broccoli, spring greens, petit pois and spring onions, stir well, then return to the boil. Cover, then cook for 5 mins more, stir in the pesto and heat through.