Made as Christmas cakes.

Chocolate sponges, with butter icing, and covered in fondant

Commissioned by a friend, chocolate sponge, chocolate butter icing and fondant.

Good fun to make!

I was given a creme brulee set (4 ramekins, a catering blowtorch and gas) as an early Christmas present and so this weekend I decided to play about with it.

There are many recipes around but I figured I’d start with a basic one as once you can do a basic one any others made will be better, not just an adding flavours to cover up the lack of flavour in the base mi.

I was happy with how it came out, nice and creamy, a hint of vanilla and wonderfully smooth and silky. The sugar made a wonderful crack as I tapped it with the spoon.

All in all a successful days cooking!

For 6 Ramekins -

Pour 500ml of double cream into a saucepan and heat gently

Meanwhile whisk 6 egg yolks and 4oz caster sugar until pale and creamy

Pour some of the cream over the eggs and whisk, slowly adding more. Once it has all been added pour back into the pan. Heat gently (Do Not Boil!) stirring constantly until it starts to thicken.

Strain and pour into the ramekins.

Heat the oven to 140C

Place the ramekins in a large roasting tray and pour in enough hot water to come halfway up their sides.

Place on the centre shelf and bake for about 30 minutes until the custards are just set, still a bit wobbly in the middle.

Take out the oven and leave to cool (in the water) . At this point they can be put in the fridge for up to 3 days.

When ready to serve sprinkle caster sugar over the top and caramelise with a blowtorch (or under a grill). Leave for a few minutes to harden, then serve.

- If you want a very thick layer of sugar you can caramelise it in a pan and pour over the custards.

Got summoned to make a sponge cake for 300 people for the President’s leaving ‘party’ at work.

In the end it was two separate cakes, make of two tiers sandwiched with jam and covered in fondant. Each layer consisted of over 2lbs of flour sugar and butter each! it took 5kg of icing to cover them.

I’m happy with how they came out, nice and moist and light and I managed to get the icing on all in one sheet with no holes or tears!

I made this as gluten free (exchanging the flour and baking powder), but it’s a gorgeous cake either way

Cream together 6oz butter and 6oz caster sugar

Beat in 3 eggs

Add 6oz flour and 1tsp baking powder, mix well

Add the juice and grated rind of one lemon.

Pour into a greased tin and cook at 180C for about 45 minutes

Mix together the juice of one lemon and 3oz caster sugar, drizzle over the cake as soon as it comes out the oven.

Leave to cool and then take out the tin and serve