Take store-bought cake to the next level with these easy recipes.
Orange syrup trifle
• 1 loaf Madeira cake, sliced into squares • 100g dark chocolate, melted • 2 oranges, peeled and sliced • 30ml Huletts Caramel Sugar • whipped cream or ice cream
• 125ml Huletts Caramel Sugar
• 125ml boiling water
• 1 cinnamon stick
• 1 strip of orange peel
1. Make the syrup Dissolve the caramel sugar in the water, add the cinnamon stick and orange peel and bring to the boil. Simmer for a couple of minutes until it has thickened slightly. Allow to cool to room temperature.
2. Drizzle the spiced syrup over the cake squares until soaked and decorate with the dark chocolate. Put in the fridge to set.
3. To serve, sprinkle the orange slices with the caramel sugar and brûleé with a blowtorch. Divide the cake squares, orange slices and cream into individual glasses and serve with any extra spiced syrup.
• 1 vanilla sponge loaf cake (about 300g)
• 250ml cream
• 250ml milk
• 5ml instant coffee
• 3 extra-large eggs
• 100ml Huletts Caramel Sugar
• ice cream to serve
Cut the cake into 1cm slices and arrange in a buttered ovenproof dish. Heat the cream, milk and coffee together over low heat. Whisk the eggs and 50ml caramel sugar together until light and fluffy. Whisk the warm cream mixture into the eggs and pour over the cake slices. Sprinkle the remaining caramel sugar over the top of the pudding and bake for 30 minutes in a preheated oven at 160°C or until just set. Serve with ice cream.
• 1 loaf Madeira cake (about 330g)
• 60g soft butter
• 45ml cream cheese
• 250ml Huletts Icing Sugar, sifted
• 15ml Huletts Golden Syrup
• white chocolate and sprinkles for dipping
1. Place the cake in a large mixing bowl and break the cake into fine crumbs using your fingertips. Make the frosting by whipping the butter, cream cheese, icing sugar and syrup together. Add the frosting to the cake crumbs, one heaped tablespoonful at a time. Use your hands to test the texture; the mixture should be malleable and not too wet.
2. Shape the mixture into bite-sized balls and refrigerate for 1 hour. Melt the chocolate then skewer the cake pops on lollipop sticks or cake forks and dip them in the chocolate. Decorate with sprinkles.