Creme Egg Bundt Cake

I've intended making this cake for the last couple of years, mainly because I was so bloody curious as to what would happen to a Creme Egg when baked in a bundt... Would it melt? Would it cause a big vacuous hole in the cake? Would it end up a big sloppy mess at the bottom of the tin? Would it kill me if I never tried it? You know I had to. 

So I watched it. Every fifteen minutes or so, that sly-girl look into the oven and a sigh of relief that it hadn't exploded, or erupted into a volcano of molten fondant. Then when it was out, I was fully expecting it to be adhered to the tin like superglue. None of these things happened. In fact, it released like a dream. But then I had to wait until the morning after to find out what was appertaining inside the cake. 

The result is very strange, yet oddly satisfying. The bundt mix actually protects the form of the egg, and does the baking equivalent of hard boiling it. You're left with random pockets of chewy Creme Egg filling, which has that unmistakable taste of Easter! It was a massive hit at work, and they are pretty partial to bundt... 

Ingredients:

• 225g butter
• 350g golden caster sugar
• 100g soft brown sugar
• 4 medium eggs
• 1 tsp vanilla extract
• 310g plain flour
• 40g good quality cocoa powder
• 1/2 tsp bicarbonate of soda
• 1/2 tsp salt
• 200ml vanilla yoghurt 
• 75ml chocolate milk
• 2 tablespoons of Cadbury's chocolate spread
• 6 mini Creme Eggs (1 bag)
• Jar of Cadbury's chocolate spread (minus 2 tablespoons!)
• Creme Eggs to decorate

Method:

1. Preheat the oven to gas 3/160 c
2. Prepare a regular sized bundt tin - 2.4l, 10 cup, 10 inch with Cake Release spray and dust with flour mixed with a little cocoa.
3. Cream the butter and sugar until pale and fluffy.
4. Add the eggs one at a time, beating well after each addition. 
5. Add the extract.
6. In a separate bowl, measure out the flour, cocoa, bicarbonate of soda and salt.
7. Pour the yoghurt and chocolate milk into a jug and stir in the chocolate spread.
8. Sift in a third of the flour mix followed by half the yoghurt mix. Repeat this until everything is combined.
9. Give everything a quick mix on a low speed for about 10 seconds.
10. Pour the mix into your prepared tin. 
11. Poke in the mini creme eggs, ensuring they are well covered. 
12. Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean. 
13. Leave the cake to cool for ten minutes before removing from the tin.
14. When the cake is fully cool, pop the Cadbury's chocolate spread into a jug and heat in the microwave for around 20 seconds to loosen it. Tip over your cake and decorate with Creme Eggs and a little Easter naffness (optional). 

Where to buy this stuff:
Cake Release
Nordic Ware Bavaria Bundt
Cadbury Creme Eggs Minis
Easter chicks

Bloggers: Please respect the fact I am sharing my own ideas and basic recipe. Blood, sweat and many tears have gone into getting this right, so you may enjoy a perfect bundt. If you wish to re-blog a recipe from these variations, please credit my blog and link to this original post rather than pasting the recipe on your own page.

Sunrise Senior Living Recipe Review

I get a lot of requests to review cookery books and to generally get involved with foodie related escapades. When I initially saw the email from Sunrise Senior Living, I initially thought it was jumping the gun a bit; I'm a tad young to be thinking of senior living! However, I took the time to have a look at the website, and loved what they were doing.

Sunrise Senior Living has launched their annual Taste of Sunrise to showcase the homemade meals served in their care homes every single day. They’ve launched a new recipe book with signature dishes designed by Michelin star chefs, which look pretty tasty whatever your age.

I knew the girl to put this through its paces; my very own Nigella, my buddy Lee. So off she trot with a shopping list and a twinkle in her eye...

I adore cooking, and have created a tradition of dedicating my Sunday afternoon to preparing a new recipe each week. When Rach asked me to have a look at the Taste of Sunrise recipes, I was intrigued. 

Sunrise Senior Living's annual Taste of Sunrise takes place 5th-13th March, giving an opportunity for the public to meet the staff, taste the lovely food, have a tour, and take a copy of the book home. With this in mind they have released some of their favourite recipes, designed by Michelin starred chefs. The meals are nutritionally balanced, created to maintain residents' interest in food, and ensure dietary requirements met. As well as doing all that, they have chosen some absolute crackers. After much deliberation, I had a plan.

I decided to treat my beloved to a Sunday tea of French Onion Soup followed by Salmon and Spinach Wellington. I prepared the soup earlier in the afternoon; the recipe was simple and clear, the result was a rich and velvety soup which went down a storm. Leftovers were just as good today.

I was very excited about the Wellington, as salmon features rather heavily in our diet, and I am always looking for new ways to prepare it. Again the recipe was easy to follow, and despite one small issue (me forgetting to put the spinach in, and having to open the pastry up again), the end result was fabulous.

I am now plotting the Winter Beef Stew and Bread and Butter pudding for next weekend. Thanks for sharing your delicious recipes Sunrise, your residents are very lucky indeed!

The nearest participating care home is in Bramhall, Stockport.

The Perky Peacock, York

It was the name, I'm a sucker for a good name. Back in January, we had a little trip to York for my homie's birthday. The best part of our food fuelled trips away is the prior investigation into ace little places, who are doing their city proud. I love the internet searches, reading reviews and ranting at that one bitter loon on Trip Advisor. Cue The Perky Peacock. 

We were already booked into The Star Inn the City for a late lunch, so the plan was a bright and early breakfast to keep us going until then. Sat in a Medieval stone tower on Lendal Bridge, The Perky Peacock boasts some of the beast views in the city, overlooking the picturesque River Ouse. Of course, it was lashing it down when we went, but this made the cosy little dining room even more inviting. 

The menu isn't massive, but covers some lovely little day starters and a wonderful array of hot drinks too. It has a nice vibe, and you get the impression that this is very much someone's labour of love. The site on Lendal Bridge (there's one on Gillygate too) is teeny tiny, with just a handful of tables. 

Cinnamon and raisin bagel: No hole, who cares? Even the onslaught of heinous throat ravaging tonsillitis didn't stop me devouring this gorgeous item. Cinnamon has healing qualities, right? 

Croque monsieur: Just behold; take a second. My mouth is watering like some kind of cheese pervert. Good choice Lee.

Poached egg and bacon on a cheesy muffin: The choice of the boys. Butter soaked, chunky cheese muffins, topped with bacon and egg, and a little black pepper. The perfect start to a cold day where your jeans will inevitably end up drenched.

Forgive me for being rubbish and forgetting to take pictures of the other drinks, but I was too busy necking painkillers at that point. The mention of a soothing hot chocolate with marshmallows did perk me up a little though.

Although The Perky Peacock appeared to do a roaring trade on take out breakfast items, I urge you to go and spend a little time in here if you can; read a paper, natter with your friends, or just sit and eat their lovely bread items all day long.