Quick & Easy Hot-And-Sour Chicken Noodle Soup

Keep tasting the broth and add as much chilli and rice vinegar as you like to get the right balance of flavours

• Cooking Time Prep 25 mins
  Cook 15 mins
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  407

• Protein

  42g

• Carbs

  33g

• Fat

  12g

• Saturates

  3g

• Fibre

  5g

• Sugar

  6g

• Salt

  5.1g

Ingredients

• 140g dried wholewheat noodles
• 1 tbsp groundnut oil
• 2 tbsp grated ginger
• 1 medium red chilli, deseeded and finely chopped
• 4 skinless, boneless chicken thighs, chopped into small chunks
• 1 tbsp Shaohsing rice wine
• 700ml hot vegetable stock
• 4 chestnut mushrooms, sliced
• 1 tsp dark soy sauce
• 2 tbsp light soy sauce
• 2 tbsp rice vinegar
• 1 tbsp cornflour mixed with 2 tbsp cold water to make a paste
• 1 handful beansprouts
• 2 spring onions, sliced

Directions

1. Bring a small pan of water to the boil and cook the noodles following pack instructions. Drain, rinse under cold running water to stop them cooking further, then drizzle over a little oil to prevent them sticking together. Divide between 2 deep bowls.
2. Heat a wok over high heat and add the rest of the oil. When it starts to smoke, add the ginger and chilli, then stir-fry for a few secs. Add the chicken and stir-fry for 2 mins. As the meat starts to turn brown, add the rice wine and cook for 3 mins more. Add the vegetable stock, bring to a simmer, then add the mushrooms. Season with the dark soy, light soy and rice vinegar.
3. Bring back to a simmer, then add the cornflour paste. Simmer and stir until thickened. Stir in the beansprouts and most of the spring onions, then ladle the soup over the noodles. Serve immediately, scattered with the remaining spring onions.

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Easiest-Ever Bread Pudding

The ultimate in quick comfort food - only five minutes to prepare, perfect to pop in the oven before the main course

• Cooking Time Prep 5 mins
  Cook 40 mins
• Skill Level Easy
• Servings Serves 4 - 4

Nutrition per serving

• Kcalories

  363

• Protein

  7g

• Carbs

  64g

• Fat

  11g

• Saturates

  7g

• Fibre

  1g

• Sugar

  47g

• Salt

  0.57g

Ingredients

• 150ml whole milk
• 140g white bread
• 50g raisins or dried cherries
• 568ml pot of fresh custard
• butter, for greasing
• 5-7 tbsp caster sugar

Directions

1. Heat oven to 140C/fan 120C/gas 1. Stir the custard together with the milk. Trim the crusts from the bread, cut into triangles, then place in a large bowl with the raisins or dried cherries. Pour over the custard mixture, then carefully stir everything together so all the pieces of bread are coated. Lightly grease a small ovenproof dish with butter, then spoon in the mixture.
2. Cook for 30-35 mins until there is just a slight wobble in the centre of the custard. Sprinkle over the sugar to cover the surface, then pop under a hot grill for 1-2 mins until the sugar starts to melt and caramelise.

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Quick Sticky Toffee Puddings

Discover a shameless shortcut to this family favourite pud

• Cooking Time Prep 5 mins
  Cook 10 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  555

• Protein

  5g

• Carbs

  59g

• Fat

  35g

• Saturates

  20g

• Fibre

  1g

• Sugar

  42g

• Salt

  0.66g

Ingredients

• 4 large chocolate muffins, crumbled
• 50g large sultanas
• small knob of butter, for greasing
• For the sauce
• 50g light muscovado sugar
• 50g butter
• 75ml double cream
• vanilla ice cream, to serve

Directions

1. Heat oven to 200C/180C fan/gas 6. Mix the muffins with the sultanas. Divide between 4 buttered ramekins or one baking dish. Cover with foil and bake for 8 mins until just warmed through.
2. Meanwhile, place the sugar, butter and cream in a small pan and gently heat together, stirring until the sugar dissolves. Pour the sauce over the muffin mixture and serve warm with ice cream.

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Hearty Pasta Soup

Do something different with a pack of tortellini. This filling soup is full of fibre, low fat and full of veg. The perfect lunch or supper

• Cooking Time Prep 5 mins
  Cook 25 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  286

• Protein

  11g

• Carbs

  44g

• Fat

  9g

• Saturates

  3g

• Fibre

  6g

• Sugar

  11g

• Salt

  0.88g

Ingredients

• 1 tbsp olive oil
• 2 carrots, chopped
• 1 large onion, finely chopped
• 1l vegetable stock
• 400g can chopped tomatoes
• 200g frozen mixed peas and beans
• 250g pack fresh filled tortellini (we used spinach and ricotta)
• handful of basil leaves (optional)
• grated parmesan (or vegetarian alternative), to serve

Directions

1. Heat oil in a pan. Fry the carrots and onion for 5 mins until starting to soften. Add the stock and tomatoes, then simmer for 10 mins. Add the peas and beans with 5 mins to go.
2. Once veg is tender, stir in the pasta. Return to the boil and simmer for 2 mins until the pasta is just cooked. Stir in the basil, if using. Season, then serve in bowls topped with a sprinkling of Parmesan and slices of garlic bread.

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Oven-Baked Risotto

Cook this simple storecupboard risotto in the oven while you get on with something else - the result is still wonderfully creamy

• Cooking Time Prep 5 mins - 10 mins
  Cook 25 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  517

• Protein

  22g

• Carbs

  63g

• Fat

  20g

• Saturates

  10g

• Fibre

  2g

• Sugar

  0g

• Salt

  3.38g

Ingredients

• 250g pack smoked bacon, chopped into small pieces
• 1 onion, chopped
• 25g butter
• 300g risotto rice
• half a glass of white wine (optional)
• 150g pack cherry tomatoes, halved
• 700ml hot chicken stock (from a cube is fine)
• 50g parmesan, grated

Directions

1. Heat oven to 200C/fan 180C/gas 6. Fry the bacon pieces in an ovenproof pan or casserole dish for 3-5 mins until golden and crisp. Stir in the onion and butter and cook for 3-4 mins until soft. Tip in the rice and mix well until coated. Pour over the wine if using and cook for 2 mins until absorbed.
2. Add the cherry tomatoes and the hot stock, then give the rice a quick stir. Cover with a tightly fitting lid and bake for 18 mins until just cooked. Stir through most of the Parmesan and serve sprinkled with the remainder.

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One-Pot Chicken Chasseur

This French bistro classic is easy to make at home and fabulous with creamy mash or crusty bread

• Cooking Time Prep 20 mins
  Cook 1 hr, 30 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  439

• Protein

  35g

• Carbs

  7g

• Fat

  28g

• Saturates

  10g

• Fibre

  2g

• Sugar

  6g

• Salt

  1.11g

Ingredients

• 1 tsp olive oil
• 25g butter
• 4 chicken legs
• 1 onion, chopped
• 2 garlic cloves, crushed
• 200g pack small button or chestnut mushrooms
• 225ml red wine
• 2 tbsp tomato purée
• 2 thyme sprigs
• 500ml chicken stock

Directions

1. Heat the oil and half the butter in a large lidded casserole. Season the chicken, then fry for about 5 mins on each side until golden brown. Remove and set aside.
2. Melt the rest of the butter in the pan. Add the onion, then fry for about 5 mins until soft. Add garlic, cook for about 1 min, add the mushrooms, cook for 2 mins, then add the wine. Stir in the tomato purée, let the liquid bubble and reduce for about 5 mins, then stir in the thyme and pour over the stock. Slip the chicken back into the pan, then cover and simmer on a low heat for about 1 hr until the chicken is very tender.
3. Remove the chicken from the pan and keep warm. Rapidly boil down the sauce for 10 mins or so until it is syrupy and the flavour has concentrated. Put the chicken legs back into the sauce and serve.

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Spicy Root & Lentil Casserole

The potatoes in this recipe take on the spicy flavours beautifully - our idea of the perfect veggie supper

• Cooking Time Prep 10 mins
  Cook 35 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  378

• Protein

  14g

• Carbs

  64g

• Fat

  9g

• Saturates

  1g

• Fibre

  10g

• Sugar

  0g

• Salt

  1.24g

Ingredients

• 2 tbsp sunflower or vegetable oil
• 1 onion, chopped
• 2 garlic cloves, crushed
• 700g potatoes, peeled and cut into chunks
• 4 carrots, thickly sliced
• 2 parsnips, thickly sliced
• 2 tbsp curry paste or powder
• 1 litre/1¾ pints vegetable stock
• 100g red lentils
• a small bunch of fresh coriander, roughly chopped
• low-fat yogurt and naan bread, to serve

Directions

1. Heat the oil in a large pan and cook the onion and garlic over a medium heat for 3-4 minutes until softened, stirring occasionally. Tip in the potatoes, carrots and parsnips, turn up the heat and cook for 6-7 minutes, stirring, until the vegetables are golden.
2. Stir in the curry paste or powder, pour in the stock and then bring to the boil. Reduce the heat, add the lentils, cover and simmer for 15-20 minutes until the lentils and vegetables are tender and the sauce has thickened.
3. Stir in most of the coriander, season and heat for a minute or so.Top with yogurt and the rest of the coriander. Serve with naan bread.

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Fennel & Lemon Risotto

This new way with risotto makes an easy supper for two. For a non-veggie option, just add a few cooked, peeled prawns

• Cooking Time Prep 15 mins
  Cook 20 mins
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  477

• Protein

  13g

• Carbs

  69g

• Fat

  16g

• Saturates

  9g

• Fibre

  7g

• Sugar

  12g

• Salt

  1.12g

Ingredients

• 1 large fennel bulb, base trimmed
• 1 tbsp butter, plus a knob
• 1 onion, finely chopped
• 1 garlic clove, finely chopped
• 140g risotto rice
• 175ml white wine
• 550ml hot vegetable stock
• zest 1 lemon
• 25g parmesan or vegetarian alternative, grated
• Make it non-veggie
• small handful cooked, peeled prawns per portion

Directions

1. Chop any green leafy fennel fronds and set aside. Cut off the stalk-like fennel top, remove the outer layers and finely chop both. Heat 1 tbsp butter in a frying pan and cook the onion, garlic and chopped fennel until soft but not coloured.
2. Add the rice and stir for 1 min. Pour over most of the wine and simmer until evaporated. Add 500ml of the hot stock, a ladleful at a time, stirring between each addition until it is absorbed.
3. Meanwhile, slice remaining fennel and fry in knob of butter until browned. Add remaining stock and wine and cook until tender.
4. When the rice is cooked, stir in the zest, Parmesan and some seasoning. Take off the heat and set aside, covered, for 2 mins. Serve in bowls, topped with the fennel fronds and cooked fennel, stirring the prawns through if using.

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Juicy Lucy Pudding

Look no further for a fruity, guilt-free dessert that's both delicious and nourishing

• Cooking Time Prep 15 mins - 20 mins
  Cook 35 mins
• Skill Level Easy
• Servings Serves 4 - 6

Nutrition per serving

• Kcalories

  276

• Protein

  3g

• Carbs

  56g

• Fat

  6g

• Saturates

  3g

• Fibre

  7g

• Sugar

  16g

• Salt

  0.14g

Ingredients

• 350g packet frozen fruits of the forest, defrosted
• 3 tbsp light muscovado sugar
• 4 tbsp no-added-sugar wild blueberries jam (we used St Dalfour, from larger supermarket branches)
• 6 medium-sized ripe pears, peeled, quartered and cored
• 50g fresh white breadcrumbs
• 25g butter, melted

Directions

1. Preheat the oven to 190C/gas 5/ fan 170C. Mix the fruits of the forest in a large bowl with the sugar and jam, then add the pears and toss to mix. Tip into a deep baking dish measuring about 18x28cm, cover with foil and roast in the oven for 20 minutes. Pierce a pear or two to see if they are really tender; if not, return dish to the oven for another 5 minutes or until they feel soft.
2. Mix breadcrumbs with the butter and scatter over the fruit. Bake uncovered in the oven for 10-15 minutes or until golden and crispy. Serve hot.

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Easy Baked Pears With Amaretti

A warming autumnal pud that's low fat, speedy and satisfying

• Cooking Time Prep 5 mins
  Cook 20 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  198

• Protein

  4g

• Carbs

  39g

• Fat

  4g

• Saturates

  2g

• Fibre

  4g

• Sugar

  32g

• Salt

  0.23g

Ingredients

• 4 ripe pears
• 100g ricotta
• ½ tsp cinnamon
• 4 tbsp clear honey, plus extra to serve
• 8 crisp amaretti biscuits

Directions

1. Cut each pear in half, then place on a large baking tray. Use a teaspoon to scoop out the cores and make a dip in the centre of each pear. If your pears are firm, you may need to use a sharp knife to do this. Dollop about 1 heaped tsp ricotta into each dip, then sprinkle over the cinnamon and drizzle with a little honey.
2. Heat oven to 190C/fan 170C/gas 5, then roast the pears for 10 mins. Tip the biscuits into a food bag and use a rolling pin to lightly crush them. Remove the pears from the oven, then scatter the crumbs over each pear. Return to the oven for another 10 mins or until the pears are soft and the biscuit golden brown. Serve drizzled with honey.

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Tomato & Thyme Cod

Ready in 20 minutes and low fat, this fish dish is great for a Monday night when you'd rather be on the sofa than in the kitchen

• Cooking Time Prep 5 mins
  Cook 15 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  172

• Protein

  27g

• Carbs

  7g

• Fat

  4g

• Saturates

  1g

• Fibre

  1g

• Sugar

  6g

• Salt

  1.11g

Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 400g can chopped tomatoes
• 1 heaped tsp light, soft brown sugar
• few sprigs thyme, leaves stripped
• 1 tbsp soy sauce
• 4 cod, fillets (we like No Catch) or another white flaky fish, such as pollack

Directions

1. Heat the oil in a frying pan, add the onion, then fry for 5-8 mins until lightly browned. Stir in the tomatoes, sugar, thyme and soy, then bring to the boil.
2. Simmer 5 mins, then slip the cod into the sauce. Cover and gently cook for 8-10 mins until the cod flakes easily. Serve with baked or steamed potatoes.

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Sticky Cinnamon Figs

A simple and stylish nutty fig pudding ready in just 10 minutes

• Cooking Time Prep 5 mins
  Cook 5 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  162

• Protein

  3g

• Carbs

  23g

• Fat

  7g

• Saturates

  2g

• Fibre

  2g

• Sugar

  11.5g

• Salt

  0.06g

Ingredients

• 8 ripe figs
• large knob of butter
• 4 tbsp clear honey
• handful shelled pistachio nuts or almonds
• 1 tsp ground cinnamon or mixed spice
• mascarpone or Greek yogurt, to serve

Directions

1. Heat grill to medium high. Cut a deep cross in the top of each fig then ease the top apart like a flower. Sit the figs in a baking dish and drop a small piece of the butter into the centre of each fruit. Drizzle the honey over the figs, then sprinkle with the nuts and spice.
2. Grill for 5 mins until figs are softened and the honey and butter make a sticky sauce in the bottom of the dish. Serve warm, with dollops of mascarpone or yogurt.

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Flat Apple & Vanilla Tart

A gorgeous looking tart that is fantastic for any occasion - from morning tea to decadent dessert

• Cooking Time Prep 10 mins
  Cook 20 mins
• Skill Level Easy
• Servings Serves 6 - 8

Nutrition per serving

• Kcalories

  356

• Protein

  4g

• Carbs

  47g

• Fat

  18g

• Saturates

  8g

• Fibre

  2g

• Sugar

  10.7g

• Salt

  0.58g

Ingredients

• 375g pack puff pastry, preferably all-butter
• 5 large eating apples - Cox's, russets or Elstar
• juice of 1 lemon
• 25g butter, cut into small pieces
• 3 tsp vanilla sugar or 1 tsp vanilla extract
• 1 tbsp caster sugar
• 3 rounded tbsp apricot conserve

Directions

1. Heat oven to 220C/fan 200C/gas 7. Roll out the pastry and trim to a round about 35cm across. Transfer to a baking sheet lined with parchment paper.
2. Peel, core and thinly slice the apples and toss in the lemon juice. Spread over the pastry to within 2cm of the edges. Curl up the edges slightly to stop the juices running off.
3. Dot the top with the butter and sprinkle with vanilla and caster sugar. Bake for 15-20 mins until the apples are tender and the pastry crisp.
4. Warm the conserve and brush over the apples and pastry edge. Serve hot with vanilla ice cream or crème fraîche.

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Passion Fruit Cream

These rich, silky creams can be made well in advance - for lots of tasty leftovers just double the amount

• Cooking Time Prep 35 mins
  
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  501

• Protein

  4g

• Carbs

  20g

• Fat

  44g

• Saturates

  24g

• Fibre

  1g

• Sugar

  20g

• Salt

  0.07g

Ingredients

• 1 egg yolk
• 2 tbsp caster sugar
• 1 tbsp Cointreau or triple sec, plus some to serve
• squeeze lemon juice
• 3 passion fruits
• 150ml double cream

Directions

1. Whisk the yolk and sugar until light and fluffy and doubled in size, about 3 mins. Beat in the Cointreau, lemon and the flesh of 2 passion fruits. Softly whip the cream until it just holds some shape (it stiffens quickly towards the end so whip slowly as it gets thicker). Chill 2 dessert glasses.
2. To assemble, gently fold the egg mix into the double cream, having first given the eggs another brisk whisk. Spoon the cream into little glasses and top them with the seeds from the remaining passion fruit and a drizzle of Cointreau.

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Crisp Prosciutto Pea & Mozzarella Salad With Mint Vinaigrette

Fresh Italian flavours make a perfect complement to the warmer weather

• Cooking Time Prep 15 mins
  Cook 10 mins
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  372

• Protein

  25g

• Carbs

  11g

• Fat

  26g

• Saturates

  12g

• Fibre

  5g

• Sugar

  4g

• Salt

  2.23g

Ingredients

• 4 slices prosciutto
• 100g peas, fresh or frozen
• 1 ball buffalo mozzarella (approx 125g), torn into large pieces
• For the vinaigrette
• juice ½ orange
• 1 tbsp olive oil
• small handful mint, leaves finely chopped, plus extra small leaves to serve

Directions

1. Heat a frying pan. Without adding any oil, fry the prosciutto slices until wrinkled and crisp. Place on a sheet of kitchen roll, leave to cool, break into large shards, then set aside.
2. Boil the peas in a pan of salted water for 2 mins until just tender. Meanwhile, mix all the vinaigrette ingredients together, season, then set aside. If making ahead, do not add the chopped mint until ready to serve, as it will discolour. When the peas are cooked, drain, then run them under cold water until completely cool. Pat dry with kitchen paper.
3. To serve, divide the mozzarella between 2 plates, scatter the peas over and sit the prosciutto shards on top. Drizzle the dressing over and around, and scatter with the mint leaves.

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No-Cook Chocolate Tart

You can make it up to two days ahead. Any leftovers will make a welcome treat with a cup of coffee the next day

• Cooking Time Prep 25 mins
  
• Skill Level Moderately easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  487

• Protein

  4g

• Carbs

  39g

• Fat

  36g

• Saturates

  22g

• Fibre

  2g

• Sugar

  27g

• Salt

  0.43g

Ingredients

• 200g pack all-butter biscuits
• 100g butter
• 1 tbsp golden syrup or honey
• 100g bar dark chocolate
• 100g bar milk chocolate
• 1 tsp vanilla extract
• 2 tbsp icing sugar, plus extra for dusting
• 200ml whipping cream
• 3 tbsp crème fraîche, to decorate
• 200g raspberries, to serve

Directions

1. Crush the biscuits by putting them in a large, strong, plastic food bag and bashing with a rolling pin. Melt the butter with the syrup or honey in the microwave, then stir in the biscuits. Press onto the base and up the sides of a 12 x 36cm rectangular tin (or 23-25cm round flan tin) and chill while you make the filling.
2. Break up the two chocolate bars and put in a large bowl. Melt in the microwave for 2-3 mins on Medium, stirring halfway through. Stir in the vanilla extract, then sift in the icing sugar. Whip the cream until it just holds its shape, then fold into the melted chocolate. Pour into the prepared tin and smooth the top. Chill for at least 2 hrs or for up to 2 days.
3. Just before serving, remove the tart from the tin and slide it onto a flat plate (loosen edges first with the tip of a small pointed knife). You will find it easier to remove the tart if you leave it at room temperature for 30 mins. Put a few tsps of crème fraîche along the centre of the tart (or around the edges if the tart is circular) and top each with a raspberry, then dust lightly with icing sugar. Cut into thin slices and serve with extra raspberries on the side.

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Sugared Scones

A simple and quick scone recipe that has a great sweet finish - the crunchy sugar top adds texture too

• Cooking Time Prep 20 mins
  Cook 12 mins
• Skill Level Easy
• Servings Makes about 8

Nutrition per serving

• Kcalories

  283

• Protein

  5g

• Carbs

  44g

• Fat

  10g

• Saturates

  6g

• Fibre

  1g

• Sugar

  14g

• Salt

  1.1g

Ingredients

• 85g diced butter
• 350g self-raising flour
• ¼ tsp salt
• 1½ tsp bicarbonate of soda
• 4 tbsp caster sugar
• 200ml milk, warmed to room temperature, plus a splash extra
• crushed sugar cubes, to decorate

Directions

1. Heat oven to 200C/180C fan/gas 6. Whizz butter into flour. Tip into a bowl and stir in salt with bicarbonate of soda and sugar. Using a cutlery knife, quickly stir in milk-don't over-mix.
2. Tip out onto a lightly floured surface and turn over a couple of times to very gently bring together with your hands. Gently pat to about 1in thick, then stamp out rounds with a floured cutter. Pat together trimmings to stamp out more. Brush the tops with a splash more milk, then scatter with crushed sugar cubes. Bake on a baking sheet for 10-12 mins until risen and golden.

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Banana & Pecan Loaf

This tea-time favourite is moist, sweet, nutty and comforting - it's bound to be a hit with friends and family

• Cooking Time Prep 25 mins
  Cook 50 mins
• Skill Level Easy
• Servings Cuts into 8-10 slices

Nutrition per serving

• Kcalories

  608

• Protein

  8g

• Carbs

  56g

• Fat

  41g

• Saturates

  19g

• Fibre

  2g

• Sugar

  42g

• Salt

  0.74g

Ingredients

• For the loaf cake base
• 175g softened butter, plus extra for greasing
• 175g golden caster sugar
• 3 eggs
• 140g self-raising flour
• 85g ground almonds
• ½ tsp baking powder
• 100ml milk
• 2 small, very ripe bananas
• 50g pecans, chopped, plus extra
• For the icing
• 85g softened butter
• 100g icing sugar, sifted
• 1 tsp vanilla extract

Directions

1. Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb/900g loaf tin with a long strip of baking parchment. To make the loaf cake batter, beat the butter and sugar with an electric whisk until light and fluffy. Add the bananas in a few chunks and beat in with the eggs, flour, almonds, baking powder and milk until smooth-the whisk will mash the bananas. Stir in the pecans, then scrape into the tin. Bake for 45-50 mins until golden, risen and a skewer poked in comes out clean. Cool in the tin, then lift out.
2. Beat the butter, icing sugar and vanilla. Spread on top of the cooled cake and scatter with more chopped pecans

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Sticky Toffee Banoffee Cake

Sticky toffee banoffee, a variation on the classic Victoria sponge theme, perfect for birthdays and special occasion cakes

• Cooking Time Ready in 30 mins, plus making filling
• Skill Level Easy
• Servings Cuts into 10 slices

Nutrition per serving

• Kcalories

  494

• Protein

  6g

• Carbs

  49g

• Fat

  32g

• Saturates

  18g

• Fibre

  0.9g

• Sugar

  25g

• Salt

  0.8g

Ingredients

• For the cake
• 200g caster sugar
• 200g softened butter
• 4 eggs, beaten
• 200g self-raising flour
• 1 tsp baking powder
• 2 tbsp milk
• 1 tsp vanilla extract
• 2 mashed, ripe bananas
• For the filling
• 284ml double cream
• 4 tbsp Banoffee toffee (Merchant Gourmet Banoffee Toffee, from major supermarkets is ideal)
• 1 banana, sliced

Directions

1. Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together including the vanilla extract and 2 mashed, ripe bananas, until you have a smooth, soft batter.
2. Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
3. For the filling, whip the double cream and fold through the Banoffee toffee. To serve, spread half of the cream over one of the cakes, then top with another sliced banana.
4. Sandwich together, then cover with more cream then decorate the cake with an elegant drizzle of Banoffee toffee. Keep in an airtight container and eat within 2 days.

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Granny's Victoria Sponge

The classic Victoria sandwich is always a teatime winner, every bite brings a taste of nostalgia

• Cooking Time Prep 20 mins
  Cook 20 mins
• Skill Level Easy
• Servings Cuts into 8-10 slices

Nutrition per serving

• Kcalories

  599

• Protein

  6g

• Carbs

  56g

• Fat

  40g

• Saturates

  23g

• Fibre

  1g

• Sugar

  38g

• Salt

  0.35g

Ingredients

• 200g unsalted butter, softened, plus extra for greasing
• 200g caster sugar
• 1 tsp vanilla extract
• 4 medium eggs
• 200g self-raising flour, plus extra for dusting
• about 6 tbsp raspberry jam
• 250ml double cream, whipped
• icing sugar, for dusting

Directions

1. Heat oven to 190C/170C fan/gas 5. Grease and flour 2 x 20cm sandwich tins. Place the butter, sugar and vanilla extract into a bowl and beat well to a creamy consistency. Slowly beat in the eggs, one by one, then fold in the flour and mix well.
2. Divide the mix between the cake tins, place into the oven and bake for about 20 mins until risen and golden brown. The cakes should spring back when gently pushed in the middle. When ready, remove from the oven and allow to cool for 5 mins in the tin, before turning out onto a wire rack and cooling completely.
3. Spread the jam onto one cake and top with the cream. Sandwich the cakes together and dust with icing sugar.

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