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Fresh and Different Recipes from
Castle MacLellan

Spiced Monkfish en Croute

Spring is just around the corner and Castle MacLellan has developed three tasty recipe ideas for picnic perfectionists, veggie-lovers and anyone wanting to try something deliciously different in 2017.

Food is even better when it is enjoyed surrounded by family and friends and these dishes are perfect for those occasions when you want to add a little something special – without having to abandon your guests to spend hours in the kitchen.

Castle MacLellan has been established for over 30 years and is renowned for its high quality range of pâtés, they really are the experts. Their attention to detail and sourcing of authentic ingredients enable them to create the finest recipes. We can’t guarantee what the weather will do this spring but we do know that, come rain or shine, these recipes will add a little sunshine to your table.

Castle MacLellan is owned by the Kavli Trust, with all profits going to charity meaning every time you buy their luxurious pâté you know you’re supporting good causes in the UK and abroad. Now that’s what we call soul food.

Throughout 2017 Castle MacLellan will be encouraging people to ‘Pâté Together’ by hosting their very own pâté party – whether its nibbles before a night out, snacks for a cosy night in front of the TV or rustling up a delicious meal for the whole family. Share your #PateParty moments on the Castle MacLellan
Facebook or Instagram  pages.

1. Something fishy is going on…

Spiced Monkfish en Croute

Deliciously meaty, monk fish is the perfect alternative to lamb or pork this spring and Castle MacLellan Salmon Pâté really adds flavour to this tasty, crispy dish.

One of the leanest fish around, monk fish is a great choice for a healthy meal.

Perfect for: A fish dish with a difference this Good Friday.


· 1 Tub of Castle MacLellan Salmon Pate
· 4 x 100g Monk fish tail (trimmed)
· 1 Packet of Ready Rolled Filo Pastry
· 1g Nutmeg
· 5ml Olive oil
· 5g Chopped Parsley
· Salt and Pepper to taste
· Melted Butter


1. Dust the monk fish fillet with the nutmeg and pan fry in olive oil for 1 minute on each side.

2. Remove from the pan and allow to cool.

3. Preheat oven to 200°C.

4. Pour any leftover juices from the pan into a bowl and add 1 Tub of Castle MacLellan Salmon Pate and the chopped parsley. Mix well to combine all the ingredients.

5. Lay one sheet of filo pastry on a lightly floured surface and brush with melted butter then lay a second sheet on top and brush with melted butter. You will need to do this for all four fillets but do one parcel at a time as the filo pastry will dry out if done in advance.

6. Spread a quarter of the pate along the centre of the sheets of pastry and place one of the monk fish fillets on top.

7. Fold all four sides in to the centre to form a tight parcel, trim of any excess pastry. Brush with melted butter and turn over and brush the top.

8. Place on a baking tray and repeat step 4-6 for the other 3 monk fish fillets.

9. Cook in centre of a preheated oven for 20 minutes. Should be cooked through and golden on top.

2. Perfect for a picnic

Ham & Duck Pie

Ham & Duck Pie

Nothing says spring like packing pies for a picnic and heading out into the fresh air. Not only are they delicious, they are simple and easy to make too! You can even cheat and use ready-made pasty – we won’t tell anyone…

For a more delicate flavour, try ham hock and Castle MacLellan Chicken Liver Pâté with a beetroot or caramelised onion chutney.

Perfect for: A picnic in the park over Spring Bank Holiday.


· 1 Tub of Castle MacLellan Duck Pâté
· 500g Packet of Short Crust Pastry
· 200g Packet of Ham Hock
· Chutney


1. Preheat the oven to 200°C. Roll out your short crust pastry so it is thinner than a pound coin. Cut out 8x9cm circles of pastry for the base of your pies. Then cut out 8x7cm discs for the tops. You may need to re-roll the pastry to do this.

2. Brush the tin moulds with a little oil before pushing the base circle into the muffin tray.

3. Put a table spoon of the ham hock into the base of each pie, you want it to be about ½ full.

4. On top of the ham hock add a layer of Castle MacLellan Duck Pâté, use about 1 tbsp on each pie. Then spoon the same amount of chutney onto the top. Ideal chutney to use in this pie would be an apple based one. We used apple and cider.

5. Brush the outer edge with milk/egg and add a pastry lid. Pinch the sides to seal and make a small hole in the top. Cook for 20-25 minutes or until the top is golden brown.

. A classic…with a twist

Castle MacLellan Mushroom Pâté and Vegetable Lasagne

Castle MacLellan Mushroom Pâté and Vegetable Lasagne

Comfort food doesn’t get much better than this. Adding Castle MacLellan’s rich and creamy Mushroom Pâté gives a depth of flavour to this classic meal.

Hearty and wholesome, this dish will make sure that the whole family is warmed up on a drizzly spring evening.

Perfect for: Treating your mum this Mother’s Day.


· 2 x 113g packs of Castle MacLellan Mushroom Pâté
· 4 Fresh Pasta Sheets - from a 250g Packet
· 6 x Spring Onions - Discard outer leaves, wash and finely chop.
· 1 x medium Courgette - approx 8 oz/250g - washed and chopped into 1/4” dice
· 300g mushrooms - finely chopped
· 1 x small clove garlic - finely crushed
· 1 x Tablespoon Tomato Puree
· Half Vegetable cube - mixed with 8 fluid oz of hot water
· 1 x Tablespoon Plain Flour
· 1 x Tablespoon fresh Italian herbs - finely chopped (Basil, Marjoram, Oregano etc)
· 6 fl oz fresh milk
· Salt and freshly ground Black Pepper
· 50g Parmesan cheese - grated
· 1 Tablespoon vegetable oil


1. In a medium bowl mix the two packs of Castle MacLellan Mushroom Pate with the fresh milk, leave aside.

2. Put the oil into a medium sized saucepan on the heat and sauté the spring onions and garlic until softened. Add the chopped courgette and mushrooms. Add the plain flour, stirring well and cook one minute, add the tomato puree and gradually add the vegetable stock stirring well.

3. Add the fresh chopped herbs and season well. Bring to the boil, turn down the heat and simmer 10/12 minutes until the sauce has reduced slightly, thickened and the vegetables are cooked.

4. Place Lasagne sheets in a large shallow dish. Pour over enough boiling water to cover the pasta. Cover with foil and leave for 2 minutes until pliable.

5. Take out, drain and lay each sheet out on a clean tea towel.

6. Lay one sheet of pasta in the base of a square lasagne dish covering the whole of the base.

7. Layer 2 - Vegetable mixture.

8. Layer 3 - Pasta sheet.

9. Layer - 4 Mushroom pate/milk mixture.

10. Repeat - the 4 layers and top with the grated Parmesan cheese.

11. Cook in a preheated oven for approximately 30 minutes until golden brown.

For more information on Castle MacLellan please visit


Sparkling Rosé, Elderflower and Fruit Jellies

Sparkling Rosé, Elderflower and Fruit Jellies

These beautiful jellies are the perfect treat for Valentine's Day or a show stopper for a dinner party.

This impressive dessert is light and delicate, the sparking wine tingles on your tongue when you eat it.

Use your favourite combination of fruit, but avoid pineapple and kiwi fruit as these prevent the jelly from setting. You can enjoy the rest of the bottle while you’re waiting for the jellies to set!

This recipe has been created by Eisberg.


· 300ml Eisberg Alcohol-Free Sparkling Rosé Wine
· 250g fruit (such as summer berries or nectarines/peaches and raspberries)
· 3 leaves of gelatine
75ml elderflower cordial
· 1 tbs caster sugar
· A few sprigs of fresh mint, extra berries and single cream to serve


1. Ensure the Eisberg Alcohol-Free Sparkling Rosé Wine is well chilled. Divide the fruit between four glasses and chill on a freezer-proof tray or plate.

2. In a medium heatproof bowl soak the gelatine in a little cold water for a few minutes, then drain and discard the water. Place the gelatine back in the bowl and pour over the elderflower cordial.

3. Suspend the bowl over a pan of hot water on a very low heat and stir gently until the gelatine is completely dissolved. Make sure you don’t overheat it and keep stirring all the time.

4. Once dissolved, stir in the sugar to dissolve and set aside for 10 minutes to cool. Slowly pour the wine into the cordial mixture then pour over the fruit in the glasses. Ideally place into the freezer for half an hour then transfer to the fridge to finish setting for another hour. If you can’t freeze it, just place in the fridge but you may not retain as many bubbles in the jelly.

5. When completely set, dip the jelly moulds into a bowl of hot water for a few seconds ensuring that the water doesn’t flow over the top of the moulds. Turn onto a plate and give a little shake to release. Garnish the plate with a few berries and some mint, and enjoy straight away.

Serves 4

For more information about Eisberg Alcohol Free Wine click on

Food & Drink

Silvana Franco Recipe

Silvana Franco
Crêpes Suzettes

This month, we have a special seasonal recipe from Silvana Franco, food ambassador for Waitrose. Silvana shows us how to make delicious Crêpes Suzettes a stunning pancake dessert, fit for a king, to help you celebrate Pancake Day on Shrove Tuesday, 28th February.

"I'm going to show you how to make a classic French Dessert which is Crêpes Suzette," says Silvana Franco. "First of all we're going to make the pancakes themselves, and we'll try and get eight pancakes out of the mixture. Then for the Crêpes Suzettes sauce we'll need a large pan and orange liqueur. I've used Cointreau, and for the final touch a little bit of brandy. Once the flames have subsided the Crêpes are ready to serve."

It is said that Cr
êpes Suzettes were originally created by mistake by a 14 year old assistant waiter, Henri Charpentier in 1895 at the Maitre at Monte Carlo's Café de Paris. He was preparing a dessert for the Prince of Wales, the future King Edward VII of the United Kingdom, whose guests included a beautiful French girl named Suzette.

The waiter made the dish using pancakes and a selection of cordials and liqueurs, but it unexpectedly caught fire. However, when he served the pancakes in the hot syrup they were delicious. The Prince asked the waiter for the name of the dessert and he told him Crêpes Princesse. The Prince realised the pancake controlled the gender of the name and this was aimed as a compliment for him, but protested with mock ferocity that there was a lady present.

The lady swiftly rose to her feet, made a curtsy with her full skirt, and asked if it could be changed to Crêpes Suzette. The waiter heartily agreed and the dessert was duly named. The next day Henri, the waiter received a present of a jewelled ring, a panama hat and a cane from the Prince. The flambéed dessert soon became popular in French restaurants and later on in the 1960s as a dinner party showpiece and in smart restaurants.

Crêpes Suzette are surprisingly easy to make and a stylish and sophisticated way to enjoy pancakes. Perfect for a romantic meal, Pancake Day or for a dinner party dessert to impress your guests.

Follow the recipe in the step-by-step instructions below and watch the video so you can enjoy these delicious showstopping pancakes at home.

  Silvana's Recipe for
    Crêpes Suzettes

Crêpes Suzettes

Ingredients for the Crêpes

· 100g plain flour
· 25g caster sugar
· Finely grated zest of 1 medium orange
· 1 large egg, beaten
· 300ml whole milk
· 25g butter, plus extra for frying

Ingredients for the Sauce

· Juice of 2 medium oranges, plus strips of orange zest, to garnish
· Juice and finely grated zest of 1 lemon
· 3 tbsp Cointreau or Grand Marnier
· 75g caster sugar
· 100g butter, cut into small cubes
· 2 tbsp brandy
· Icing sugar, to dust


1. First make the crêpes. Stir together the flour, sugar and orange zest in a mixing bowl. Make a well in the centre, add the egg and mix with a spoon, gradually adding half the milk and drawing the flour into the centre as you mix. Once all the flour has been incorporated, beat the mixture for 2 minutes until smooth.

2. Stir in the remaining milk and the melted butter to make a smooth, shiny batter that coats the back of a wooden spoon. Pour into a jug.

3. Heat a knob of butter in a 20cm heavy-based frying pan or deep pancake pan until foaming. Pour in a little batter, tilting the pan to coat the base as thinly as possible. When the batter turns slightly darker and feels firm, flip it over with a large palette knife to cook the other side. Transfer the crêpe to a warm plate, cover with cling film or a large saucepan lid and continue with the remaining batter to make 8 crêpes.

4. To make the sauce, mix together the orange and lemon juice, lemon zest and liqueur in a bowl. Place 2-3 tbsp of this mixture in the frying pan with the sugar. Heat gently over a low heat until the sugar has melted, then boil for 1-2 minutes until it turns a light toffee colour.

5. Add the cubed butter to the pan, swirling over a low heat until the butter has melted. Stir the remaining citrus mixture into the pan and allow to bubble for 2-3 minutes until smooth and shiny.

6. Fold each crêpe into quarters and slide them into the pan, basting with the sauce. Heat through for 1 minute. Take them to the table, quickly pour over the brandy and carefully ignite with a long taper or match. When the flames have died down, serve the warm crêpes and sauce garnished with strips of orange zest and dusted with icing sugar.

Cooking Tip

The crêpes can be made to the end of step 3, several hours ahead of serving. Stack them on a plate and cover with cling film. They can also be wrapped in foil when cool and frozen for up to 3 months.

Simply continue from step 4 to serve. Don't worry if the caramel becomes solid in the pan when the citrus sauce is added, as it will soften and dissolve as it cooks.

Preparation time: 15 minutes

Cooking time: 20 minutes

Total time: 35 minutes 35 minutes

Serves: 4

    Now watch the video

     Click on arrow to watch

For more mouthwatering
Silvana Franco and Waitrose recipes click on


 Salmon Fillets in Eisberg Alcohol-Free Rosé and Lemon Marinade

Salmon Fillets in Eisberg Alcohol-Free Rosé and Lemon Marinade

This delicious salmon recipe with Eisberg Alcohol-Free Rosé and gorgeous olives and baby potatoes is perfect for a healthy Valentine's meal or dinner party.

This recipe has been created by Eisberg.


· 4 fresh salmon fillets
· 2 lemons
· 100ml Eisberg Alcohol-Free Rosé
· 50ml Extra Virgin Olive Oil
· ½ tsp crushed dried chillies
· Pinch of black pepper
· A few sprigs of fresh thyme
· 800g baby potatoes
· 2tbs fresh pesto
· 100g mixed lettuce leaves
· 2cm piece cucumber, sliced
· 25g olives
· 1 spring onion, sliced
· A few sprigs of fresh parsley, leaves picked


1. Preheat the oven to 180°C, fan 200°C or conventional Gas 6.

2. Zest the lemons and reserve a little for garnish, then place the rest into a small bowl or dish. Squeeze in the lemon juice. Whisk in the Eisberg Alcohol-Free Rosé, olive oil, crushed chillies and black pepper.

3. Place the salmon fillets in a dish or bowl and pour over two thirds of the marinade to coat. Cover and chill for at least half an hour.

4. Place a piece of foil onto a baking tray and oil lightly, then transfer the fillets to the foil. Roast for 20 minutes or until the salmon is just cooked.

5. Meanwhile, boil the potatoes in boiling water for about 15 minutes or until tender, then drain and stir in the pesto.

6. Make the salad with the leaves, cucumber, olives, spring onion and parsley.

7. Serve the salmon with the thyme sprigs and lemon zest sprinkled over - the potatoes and salad on the side. Pour the rest of the marinade into a jar to drizzle over.

Serves 4

For more information about Eisberg Alcohol Free Wine click on


Passion Fruit Meringue Tartlets

Passion Fruit Meringue Tartlets

The classic lemon meringue pie is the inspiration for these cute little tea-time treats. The sweet and sharp passion fruit gives them even more of a tang than you'll find in the originals.

Perfect for afternoon tea or a stylish dinner party dessert. This delicious recipe is created by Waitrose.

Ingredients for the Meringue

· 2 Medium egg whites
· 50g caster sugar

Ingredients for the Passion fruit curd

· 75g unsalted butter
· 8 passion fruit; 6 sieved for juice
· 2 large eggs
· 1 Large egg yolk
· 100g Caster sugar

Ingredients for the Pastry

· 125g plain flour, plus extra for rolling out
· 1 tbsp icing sugar
· 1 medium egg yolk
· 75g Unsalted butter, chilled and cubed


1. For the pastry, pulse the flour, butter, sugar and a pinch of salt in a blender. Add the egg yolk and 2 tbsp water and pulse. Knead lightly to bring together. Flatten, cover and chill for 30 minutes.

2. Divide evenly into 8. On a lightly floured surface, roll out a piece 3mm thick. Use a cutter or a saucer to make an 11cm disc; press into a muffin tin and prick the base. Repeat with the other pastry pieces and chill for 15 minutes.

3. Preheat oven to 180°C, gas mark 4. Line each pastry case with a square of foil and baking beans. Cook for 15–20 minutes. Once cool, remove from the tins and arrange on a baking sheet.

4. Meanwhile, make the curd. Place the sugar and butter in a saucepan over a very gentle heat. Whisk the seeds and pulp of 2 passion fruit, the sieved juice, the whole eggs and yolk into the pan. Stir constantly until the curd coats the back of a spoon. Cool. Pour into the pastry cases and chill for 20 minutes.

5. Make the meringue. Turn the oven up to 230°C, gas mark 8. Whisk the egg whites until they hold stiff peaks. Gradually add the sugar, beating well between each addition until stiff. Using a piping bag with a star-shaped nozzle, pipe a swirl of meringue over the curd. Cook on the middle shelf of the oven for 2–3 minutes until the meringue is tinged golden brown. Cool, then chill for 20 minutes to set the curd

Preparation time: 1 hour, plus 1 hour chilling

Cooking time: 35 minutes, plus 20 minutes chilling

Total time: 2 hours 55 minutes, including chilling

For more delicious Waitrose recipes click on

Valentines Bruschetta
 with Primula Cheese


Valentines Bruschetta with Primula Cheese

This romantic Bruschetta with delicious Primula Cheese is the perfect way to say, 'I Love You' on Valentine's Day.

Packed with lots of healthy ingredients, it will make a lovely treat for Valentine's lunch with a glass of champagne.


· Slices of thick white or brown bread
· 80g Primula Cheese with chives
· 1 garlic clove
· 300g fresh plum tomatoes
· 2 Spring onions – peeled and finely sliced
· 50g black olives - finely chopped
· 1 tablespoon fresh basil – finely chopped
· Salt & black pepper
· 1 Tablespoon extra-virgin olive oil
· Garnish: fresh basil leaves


1. Cut the bread into 12 heart-shaped slices

2. Brush one side of each heart with the olive oil and place oiled side up under a preheated hot grill until golden brown. Allow to cool

3. In the meantime, skin the plum tomatoes by cutting a small cross in the base of each tomato and place them into a bowl. Pour boiling water over the tomatoes to cover them and leave to blanch for 1 minute. Using a slotted spoon take the tomatoes out of the hot water, allow to cool. When cool enough to handle, gently peel off the tomato skins

4. Cut out the stem base and cut into quarters, squeeze out the juice and the seeds and chop the tomatoes into ¼” dice. Drain on kitchen paper

5. Place the chopped tomatoes, chopped olives, sliced spring onions and chopped Basil into a mixing bowl and season well

6. Cut the garlic clove in half and rub garlic on to each slice of toasted baguette, then pipe each slice with the cheese around the edge of the bread. Lay the slices on to a serving dish

7. Spoon the tomato mixture on to the slices and garnish with extra Basil leaves

Makes 12

For more information on Primula please visit 

Primula Cheese can be found on social channels using the following links:

     Beef in Stout with
Parsley & Horseradish

Beef in Stout with Parsley & Horseradish Dumplings

Treat your family to this fabulous winter warmer, the perfect way to revive from the cold weather.

This mouthwatering recipe has been created by Waitrose.

Ingredients for the Dumplings

· ½ onion, finely chopped
· 20g pack fresh parsley, finely chopped
· 80 g fresh white breadcrumbs
· 1 large egg, beaten
· 2 tsp creamed horseradish
· 15 g butter

Ingredients for the Beef

· 3 tbsp groundnut or sunflower oil
· 2 x 500g essential Waitrose British Beef Diced
· 2 x 400g packs ready-prepared Irish stew mix (from the chiller)
· 330ml bottle stout


1. Preheat the oven to 170°C, gas mark 3. Heat 2 tbsp of the oil in a heavy-bottomed casserole then brown the meat in batches. Remove with any juices and set aside. Add the remaining oil to the pan and fry the vegetables for 1–2 minutes until lightly coloured.

2. Pour in the stout and stir to scrape up all the flavour from the bottom of the pan. Add 750ml cold water, return the browned beef and season. Bring to the boil, then immediately turn down the heat. Cover and cook in the preheated oven for 2-2¼ hours. Check a couple of times during cooking to make sure the mixture hasn’t become too dry. Add more water if necessary.

3. Meanwhile, make the dumplings. Sauté the onion in the butter. Place in a bowl and add the rest of the ingredients. Bring the mixture together, using damp hands, and form into about 12 golf ball-sized dumplings. The mixture will be rather loose, but persevere. Take the beef out of the oven and place the dumplings on top 30 minutes before the end of cooking time. Return to the oven, uncovered, for the final 30 minutes.

Preparation time: 15 minutes

Cooking time: 2½ hours

Serves: 4 - 6

For more delicious Waitrose recipes click on

 Chocolate Orange

Chocolate Orange Cupcakes

These mouthwatering Chocolate Orange Cupcakes are perfect for afternoon tea. This recipe has been created by Duerr’s.

Ingredients for the Cake Mixture

· 100g butter
· 50g caster sugar
· 2 eggs (beaten)
· 125g Duerr’s Fine Cut Sunny Seville Orange Marmalade
· 100g self raising flour
· ½ tsp baking powder

Ingredients for the filling

· 100g Duerr’s Fine Cut Sunny Seville Orange Marmalade

Ingredients for the icing

· 100g Duerr’s Fine Cut Sunny Seville Orange Marmalade
· 50g butter
· 250g icing sugar (sifted)
· 30g cocoa powder (sifted)
· 2-3 tbsp milk


1. Pre-heat the oven to 170ºC fan/190ºC conventional/Gas 5.

2. Fill a muffin tray with paper cases.

3. Using an electric hand whisk, cream the butter and sugar until pale then add the egg, a little at a time, whisking in between each addition. After you have added about half of the egg, add a spoonful of the flour to stop the mixture from curdling. Once all the egg is incorporated, add the marmalade and stir with a metal spoon, then fold in the flour and baking powder.

4. Divide the mixture between the paper cases and bake for 10-15 minutes until golden.

5. Allow to cool then scoop out a piece from the top of each cake, place a teaspoonful of marmalade in the hollow and replace the tops.

6. To make the icing melt the butter and marmalade in a pan over low heat or in the microwave, then stir in the icing sugar and cocoa powder and mix well - adding the milk if the mixture is a little stiff. Smooth the icing over the top of the cakes using a butter knife or palette knife.

Makes 12

For more information about Duerr’s products visit

     Root Vegetable
  and Leek Lasagne

Root Vegetable and Leek Lasagne

Here's a veggie version of lasagne with a tomato-based sauce instead of the bechamel. You can omit the cheese and butter to reduce the calorie and fat contents further still.


Perfect as a vegetarian winter warmer. This recipe has been created by Waitrose


· 1 tsp olive oil
· 1 sweet potato, peeled and diced
· 1 onion, diced
· 2 sticks celery, peeled and diced
· 3 carrots, peeled and diced
· 2 parsnips, peeled and diced
· 3 fat cloves garlic, chopped
· 50ml white wine or vermouth
· 1 sprig of thyme, leaves pulled off
· 2 x 400g tins plum tomatoes, drained and chopped
· 4 sheets fresh egg lasagne
· 2 leeks, trimmed and thinly sliced
· 1 tsp butter (optional)
· 80g Gruyère, cubed (optional)


1. Preheat the oven to 200°C, gas mark 6.

2. Heat the olive oil in a saucepan over a medium heat. Add the vegetables and cook, covered, for 10 minutes, stirring occasionally. Add the garlic, wine, thyme, tomatoes and simmer for 15 minutes till thick. Season. Place the leeks in a pan with a splash of water, cover and cook for 5 minutes. Stir in the teaspoon of butter, if using. Place the lasagne in a dish, pour over boiling water and leave for 5 minutes.

3. To assemble, place half the veg sauce in an oven-proof dish (around 20cm x 30cm), then layer 2 sheets of lasagne on top. Add the rest of the sauce and another layer of lasagne. Top with the Gruyère (if using) and the leeks, along with any juices. Bake for 20 minutes, until the leeks are golden brown and the cheese bubbles. Serve immediately.

Serves: 4

For more delicious Waitrose recipes click on

 Chocolate Fondant
         Heart Cake

Chocolate Fondant Heart Cake

Show you really care this Valentine’s Day by making this deliciously oozy, heart-shaped chocolate pudding. Best of all, there’s more than enough to share. This recipe is by Waitrose.


· 1 tbsp cocoa
· 2 eggs
· 2 egg yolks
· 3 tbsp caster sugar
· 3 tbsp plain flour
· 100g dark chocolate
· 100g unsalted butter
· You will also need a 400ml silicone cake mould


1. Preheat the oven to 180 ̊C, gas mark 4. Put 1 tbsp cocoa, 2 eggs, 2 egg yolks, 3 tbsp caster sugar, 3 tbsp plain flour and a pinch of salt in a food processor with 100g each melted unsalted butter and dark chocolate; whizz until smooth. Tip into the mould, tap on a surface to even out and bake for 20-22 minutes, until risen.

2. Cool in the mould for 2 minutes, then turn out and serve with crème fraîche, if liked.

For more delicious Waitrose recipes click on