Golden syrup cupcakes with lemon icing

Golden syrup in the mix and drizzled over the baked cakes – gorgeous!

SERVES 24 PREP 20 MINS COOK 20 MINS

✱ 225g butter

✱ 200g light muscovado sugar

✱ 454g jar golden syrup, plus 130ml to drizzle

✱ 2 eggs

✱ 300ml whole milk

✱ 450g self-raising flour

FOR THE ICING:

✱ 600g full-fat soft cheese, such as Philadelphia

✱ Zest 2 lemons

✱ 300g icing sugar

YOU WILL NEED:

✱ 2 large 12-hole muffin trays lined

with paper cases

✱ A piping bag and star nozzle

1 Heat the oven to 170C/gas 3. To make the cupcakes, melt the butter, sugar and golden syrup gently until the sugar has completely dissolved. While it’s melting, beat the eggs with the milk until well incorporated.

2 When the butter mixture has melted, stir well then stir in the flour and a pinch of salt until smooth. Add the egg and milk mix, and stir again until smooth. We used an electric beater on the lowest setting – make sure you don’t overbeat the mix; stop as soon as it turns smooth. It will be quite runny.

3 Divide the batter between the cases using a ladle, then bake for 20 mins until risen, springy and golden. Remove from the oven and drizzle the remaining golden syrup over the top while warm.

4 To make the icing, beat all the ingredients together with an electric whisk until smooth. Transfer to the piping bag, and pipe swirls on top of each cake. Decorate with flags. The un-iced sponges freeze well and will become stickier and more delicious if left for a couple of days before icing. The iced cakes should be kept in the fridge and should be brought back to room temperature before serving.

Per serving: 366 cals, 14g fat (9g saturated), 55g carbohydrates

SERVES 12

PREP 40 MINS, PLUS SETTING AND CHILLING

✱ 185g trifle sponge fingers

✱ 3tbsp raspberry jam

✱ 3tbsp sweet sherry

✱ 300g raspberries FOR THE JELLY:

✱ 25g gelatine leaves

✱ 1 ltr cranberry juice FOR THE CUSTARD:

✱ 300ml double cream

✱ 3 egg yolks

✱ 25g caster sugar

✱ 1tsp cornflour

FOR THE TOPPING:

✱ 600ml double cream

✱ 3tbsp sweet sherry

✱ 3tbsp icing sugar, plus extra to dust

✱ Berries, to top

YOU WILL NEED:

✱ 4ltr trifle dish

1 To make the base, place the sponge fingers in the bottom of the trifle dish, mix the raspberry jam with the sherry, warm slightly in the microwave and pour over the fingers. Scatter some raspberries on top.

2 To make the jelly, soak the gelatine leaves in cold water for 5 mins. Gently warm the cranberry juice (don’t allow it to steam or bubble) and add the gelatine leaves to dissolve. Pour over the remaining raspberries. Place in the fridge to set.

3 To make the custard, heat the cream to steaming, then pour it over the egg yolks, sugar and cornflour, stir until smooth, then return to the heat and stir constantly until thick – it should be steaming, not bubbling. Allow to cool, then pour over the jelly.

4 To top, whip the cream with the sherry and icing sugar until you have soft peaks, then smooth over the top of the set custard. Add the berries and dust with icing sugar. It will sit undecorated in the fridge overnight, just add the berries and sugar before serving.

Per serving: 524 cals, 41g fat (25g saturated), 30g carbohydrates