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Seven ways to do dumplings

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Nougat, salted peanut caramel and milk chocolate tart

What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.

Fruity carrot cakes with orange icing


You'll need

5 eggs 300 gm light muscovado sugar 375 gm self-raising flour 410 gm carrot (about 3 large), grated 180 gm golden raisins 125 gm butter, melted 125 ml (½ cup) vegetable oil 60 gm currants 1 tsp vanilla extract   Orange icing 320 gm (2 cups) pure icing sugar 60 ml (¼ cup) strained fresh orange juice 2 tsp finely grated orange rind

Method

  • 01
  • Preheat oven to 175C. Whisk eggs and sugar in an electric mixer until pale and fluffy. Fold in flour, then remaining ingredients. Divide mixture among eight 125ml metal dariole moulds on an oven tray and bake until cakes are puffed, golden and spring back when lightly touched (30-40 minutes). Cool slightly in moulds (5 minutes), then turn out onto a wire rack to cool completely.
  • 02
  • Meanwhile, for orange icing, whisk ingredients in a bowl until smooth. Drizzle icing over cool cakes, then leave to set (1 hour). Cakes will keep stored in an airtight container in a cool, dry, dark place for 3-4 days.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Dec 2013

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