Her Orange and Passion FruitCupcakes have a lightfruity and refreshing taste to them, and the inspiration for the cakes came to her during a recent shopping trip to a local farm shop, when Angela spotted some home-made curds, and as soon as she saw the jar of passion fruit and orange, she knew I wanted to use in these little cakes
The first is light, the second is air. Pronounced ba-boor-tea, the national dish of South Africa is a delicious mixture of curried meat and fruit with a creamy golden topping, not dissimilar to moussaka but without the aubergine and obviously using different spices
It is cooked when the centre of the cake feels slightly springy to the touch. In another large mixing bowl, whisk the butter and sugar together until it’s light, pale and fluffy
It is light, and fluffy and not too sweet. To make the syrup glaze, whisk together the fruit juices and sugar in a small pan and place onto medium heat until it starts to boil and all sugar is dissolved
Add the sugar, eggs, treacle (warm it in a pan of gently bubbling water to make it easier to measure) and butter and beat with a whisk until everything is smooth, light and fluffy
Another technique I know that is suppose to keep fruit, chocolate chips or any 'added' ingredient comes from Ina Garten - she recommends coating whatever it is you are adding in some flour
It contains no flour, giving it a beautifully light texture. I filled between the sponge with this luxury mincemeat, laced with port and packed with fruit
I am making my Christmas puddings slightly later than usual this year, mainly because we have been so busy I haven't had a day to devote to steaming Christmas puds
