get cracking with some recipes....

WHAT YOU'LL NEED

• 1 tbsp white wine vinegar
• 4 of the freshest eggs
• 25g butter, for frying and spreading
• 2 muffin splits (each split in half)
• 4 long slices of smoked salmon
• For the hollandaise sauce:
• 2 egg yolks
• 140g butter, melted
• Juice ½ lemon
• Pinch cayenne pepper

LET'S DO IT!

To make the hollandaise sauce, sit a large bowl over a pan of hot water and whisk the egg yolks with 2 tbsp hot water. Gradually add the melted butter (without adding the milky liquid at the bottom) until it is all incorporated. Whisk in the lemon juice and season with salt and cayenne pepper to taste, then set aside.

Heat a shallow pan of water with the vinegar (no salt) until gently boiling, and then poach the eggs for 2 minutes. Remove with a slotted spoon and drain off excess water.

To serve, top a toasted muffin with a ruffle of smoked salmon and a poached egg. Spoon the sauce evenly over each egg and serve immediately.

WHAT YOU'LL NEED

• 4 eggs
• 4 tbsp milk
• pinch of cinnamon
• ½ tbsp butter
• 6-8 slices toast bread
• Maple syrup
• Fresh fruit to serve blueberries, banana, apricots
• Icing sugar

LET'S DO IT!

Whisk eggs and milk in a bowl with a pinch of cinnamon. Mix well and put aside.

Cut bread into halves or triangles. Heat a nob of butter in a non-stick fry pan over a medium heat.

Dip bread one piece at a time into the egg and milk mixture. Coat both sides well.

Put coated bread into fry pan and cook for 2 to 3 minutes on each side - or until golden.

You should be able to cook 2 to 4 pieces at a time depending on the size of your pan.

Repeat with remaining slices of bread (add a little more butter if needed between batches).

Serve warm with fresh fruit and maple syrup. Dust with icing sugar.

TIP

• Replace toast bread with roughly cut croissants. They may need soaking in the egg mixture a little longer because of their density.

WHAT YOU'LL NEED

• 1 can baked beans
• 4 rashers streaky bacon, chopped
• 1 onion, chopped
• 1 green capsicum, chopped
• 6 large eggs - beaten with 2 tablespoons milk
• ½ cup grated cheese
• 6 tortilla wraps

LET'S DO IT!

Heat baked beans in a saucepan or in the microwave. Spray a non-stick fry pan with a little oil and heat over a medium heat. Cook bacon, onion and capsicum for a few minutes until golden.

Add the beaten eggs, stirring occasionally until they are just cooked and still quite soft.

Warm tortillas, following the instructions on the packet.

Divide egg mixture into 6 parts and spoon one part onto each warmed tortilla.

Top with baked beans. Sprinkle with a little grated cheese and some black pepper. Fold in the ends of the tortillas and roll to form your breakfast burrito. Crisp it up in a sandwich press for a toasted finish.

Serve with salsa or tomato relish.

TIP

• For a bit of spice replace the baked beans with mild chilli beans

WHAT YOU'LL NEED

• 2 slices deli ham or 2 rashers of bacon
• 2 eggs
• 2 tbsp grated Cheddar cheese or use Gruyere for a slightly salty taste and nutty flavour
• 1 spring onion, chopped
• Sea salt
• Freshly cracked pepper
• 2 tsp fresh parsley, chopped

LET'S DO IT!

To make in the microwave:

Spray a 330ml microwave –safe ramekin or mug with cooking spray. Place ham slice or bacon in the ramekin. Sprinkle spring onion and half the cheese over the top. Whisk eggs, salt and pepper in a small bowl and pour into the ramekin. Sprinkle the remaining cheese and parsley over the top. Cover loosely with plastic wrap, turning it back slightly to vent.

Microwave on medium-high for 2 ½ to 3 minutes or until just cooked. Let it stand, covered for 1 minute.

To make in the oven:

Use an oven-proof ramekin or a muffin tray. Place ham slice or bacon in the ramekin or tray. Sprinkle spring onion and half the cheese over the top. Crack the egg whole over the top of the onion and cheese mix. Season with salt and pepper and top with remaining cheese. Bake uncovered at 200˚C until puffed and golden, approximately 20 minutes. Sprinkle parsley on top to serve.

TIP

• These are great for lunchboxes or to feed a hungry crowd.

WHAT YOU'LL NEED

• 1 tbsp butter
• 4 fresh eggs
• Splash of cream or milk
• Sea salt
• Freshly cracked pepper
• 4 slices of toast

LET'S DO IT!

Whisk the eggs with the milk or cream in a mixing bowl. Whisk well until combined and season with salt and pepper.

Heat the butter in a frying pan on medium heat. When the butter is bubbling, reduce the heat to medium-low, and add the whisked eggs.

Using a rubber spatula, scrape the eggs from around the edge of the pan as they start to set. Continue folding the eggs in a downward motion and around the edge of the pan so the liquid keeps moving into the hot areas of the pan. Keep doing this as the eggs cook and stop when they are just set on top.

Serve on toast with a little bacon or fresh tomatoes.

TIP

• For microwaved scrambled eggs, use a microwave proof bowl or jug and cook on high in 30 second bursts. Mix in between and serve when almost set.

WHAT YOU'LL NEED

• 2 eggs - the freshest possible
• 2 tbsp white vinegar
• 2 slices of toast or an English muffin

LET'S DO IT!

Fill a large shallow frying pan with water 3-4 cm deep and heat to a rolling boil then add the vinegar.

Reduce water to a low heat. Break an egg into a small cup the gently pour into the water. Repeat with the next egg.

Cook gently for 3-5 minutes, until cooked to your liking or when the yolk is set and the white is almost firm.

Lift the eggs out using a slotted spoon and drain before serving on toast.

TIPS

• If you’re poaching another batch of eggs, replace the water with fresh water in the pan
• Poaching eggs for a crowd? Try using an electric frying pan and fit more eggs in at once.

WHAT YOU'LL NEED

• 3 medium potatoes
• 2 cooked sausages, chunky diced
• 8 cherry tomatoes, halved
• 2 rashers streaky bacon, chopped
• 6 eggs
• ½ cup cream
• Sea salt
• Cracked pepper
• 1 tsp wholegrain mustard

LET'S DO IT!

Pre-heat the oven to 180˚C and lightly spray a shallow 23cm pie dish or similar.

Peel and dice the potatoes then par boil them until just tender and drain.

Arrange the cooked potato, diced sausage, cherry tomatoes and bacon strips in the pie dish.

Whisk 3 of the eggs with the cream, add the mustard and season with salt and pepper. Pour over the potato mixture. Crack the remaining 3 eggs over the top keeping them whole.

Bake for 25-30 minutes until golden and set.

• Replace the sausages with chorizo for a bit of spice
• For a vegetarian option, omit the sausages or replace with tofu

WHAT YOU'LL NEED

• 2 cups plain flour
• 4 tsp baking powder
• ½ tsp baking soda
• 1 cup grated tasty cheese
• 1 red onion, finely diced
• 1 chorizo sausage, diced
• 8-10 sundried tomatoes, sliced
• 1 handful baby spinach leaves, sliced
• 3 eggs
• 1 ¼ cups milk
• 40g butter, melted
• ½ tsp smoked paprika
• Sea salt
• Cracked pepper

LET'S DO IT!

Pre-heat the oven to 190˚C. Line a 12-hole muffin tin with papers.

In a large bowl combine sifted flour, baking powder and baking soda. Stir in the cheese, onion and chorizo, sundried tomatoes and spinach. Toss to mix.

Whisk together the eggs, milk, butter, paprika, salt and pepper.

Fold the egg mixture into the dry ingredients until just combined. Spoon into prepared muffin cases. Bake for 15-20 minutes until golden and puffed.

WHAT YOU'LL NEED

• 1 can sweetcorn kernels, drained
• 1 spring onion, finely sliced
• 3 eggs
• ½ cup self-raising flour
• 1 tsp celery salt
• 1 tbsp sesame seeds
• Oil and butter for frying
• Sour cream and sweet chilli sauce to serve

LET'S DO IT!

In a large bowl combine the corn, onion, eggs, flour, celery salt and sesame seeds, and mix well.

Heat a little oil and knob of butter in a large shallow frying pan. When it bubbles, add large tablespoons of mixture (about 4 to a large pan), and cook for 2-3 minutes or until bubbling at the edges. Flip over and cook a further 2-3 minutes until puffed and set. Continue with the rest of the fritter mixture adding more oil or butter if needed. Drain on paper towels and keep warm until ready to serve.

Serve with sour cream and sweet chilli sauce.

TIPS

• Add crispy bacon or smoked salmon on the side
• Add a handful of shredded spinach or kale to the egg mixture
• Sesame seeds add a bit of a nutty flavour but if you can’t eat them just leave them out

WHAT YOU'LL NEED

• For the pastry use a ready rolled savoury short crust pastry or make your own:
• 225g plain flour, plus extra for dusting
• 140g cold butter, diced
• 1 tsp icing sugar
• 1 egg yolk
• For the filling
• 6 large eggs, beaten
• 250ml thickened cream
• Salt and pepper
• 150g fresh spinach, shredded
• 6-8 rashers bacon, lightly cooked
• 150g tasty cheddar cheese

LET'S DO IT!

Sift the flour and a pinch of salt into a large bowl. Add the butter and rub in until it resembles breadcrumbs. Stir in the icing sugar, egg yolk and 3 tbsp cold water, then bring together quickly to form a firm dough. Wrap well in cling film and allow to rest for 20 minutes in the fridge.

Heat oven to 180˚C on fan-bake. Roll out the pastry on a lightly floured surface and line the pastry into a deep 23cm tart tin. Cover with baking parchment and fill with baking beans. Cook in the oven for 20 minutes, then remove the paper and the beans and cook for a further 5-10 minutes until the tart case is pale and sandy in texture.

Lower the oven to 140˚C on fan-bake. Combine the eggs, cream, salt and pepper in a food processor using the pulse mode. Layer the spinach, bacon and cheese in the bottom of the pastry then pour the egg mixture on top.

Bake for 35-45 minutes until the egg mixture is set. Remove, cool on a wire rack and serve.

WHAT YOU'LL NEED

• 300g basmati rice
• 50g butter
• 3 hard-boiled eggs, roughly chopped
• 2-3 hard-boiled eggs, shelled and quartered (for garnish)
• 200ml double cream
• 500g smoked fish, skin and bones removed
• 100ml white wine
• ½ tsp cayenne pepper
• Pinch saffron strands
• 1 tbsp mild curry powder
• Freshly grated nutmeg
• Small handful parsley or coriander, chopped
• 1 lemon, cut into wedges

LET'S DO IT!

Cook basmati rice and leave to cool. Heat the oven to 160˚C fan-bake. Grease a large oven-proof dish.

Lightly fry the onion and set aside.

Gently heat the cream in the same frying pan until just below boiling point, and add the fish. Cover and poach for 4 minutes.

Add the wine to another pan with the saffron and warm to infuse.

In a large bowl mix together the rice, onion, cayenne pepper, curry powder, nutmeg, chopped eggs, parsley or coriander and saffron-infused wine.

Lift the fish out of the cream and flake into the bowl. Pour in the cream and gently mix together once more with all ingredients.

Tip everything into the greased dish, and top with butter. Bake to heat through for 15 minutes, then serve scattered with parsley and quartered pieces of hard-boiled egg, with lemon wedges on the side.

TIP

• Replace the cream with coconut cream and add a squeeze of fresh lime juice.

WHAT YOU'LL NEED

• 8 eggs
• 4 tortillas
• 1 can tomato halves
• ½ cup finely chopped onion
• 2 cloves crushed garlic
• 1 fresh chilli, finely chopped or ½ tsp chilli powder
• 1 tbsp smoked paprika
• Salt to taste
• Fresh coriander to garnish
• Optional to serve: avocado, sour cream, refried beans or mild chilli beans

LET'S DO IT!

Preheat oven to 100˚C.

Fry onions, garlic, tomatoes, chilli, salt and smoked paprika for about 20 minutes or until the liquid has reduced.

Set aside and warm the tortillas in the oven or microwave. At the same time fry or poach the eggs then set aside.

Place a tortilla on each plate and top with the tomato salsa mixture then the eggs.

Garnish with avocado, herbs and sour cream. Serve with refried beans or chili beans if desired.

WHAT YOU'LL NEED

• 2 tbsp canola or rice bran oil
• 400g par-boiled potatoes, sliced
• 6 eggs, beaten
• 1 courgette, thinly sliced
• 1 small onion, finely sliced
• 40g tasty cheddar, grated
• Salt and pepper

LET'S DO IT!

Heat half the oil in a non-stick frying pan (that can also go under the grill) over a medium heat and cook the onion until soft. Set the onion aside and heat the rest of the oil. Add sliced potatoes, and fry until they begin to crisp, about 8 minutes.

In a bowl, whisk together the eggs and season with salt and pepper. Mix in the cooked onion and courgette. Tip the mixture into the frying pan on top of the potatoes, lower the heat then sprinkle with cheese.

After about 8 minutes, once the top is almost set, pop under the grill for 2-3 minutes or until firm and golden. Slide out of the pan. Eat straight away or chill ready for later.

TIP

• For oven bake, use an oven-proof dish and bake at 180˚C for 20-30 minutes until puffy and golden.

WHAT YOU'LL NEED

• 2 tomatoes, sliced
• 1 tsp olive oil
• Salt & pepper
• 8 leaves fresh basil
• 4 eggs
• 1 tbsp mayonnaise or aioli
• 4 slices bread, toasted or soft bread rolls
• 8 rashers streaky bacon
• Lettuce leaves

LET'S DO IT!

Preheat the oven to 180˚C fan-bake. Season the tomato slices with the olive oil and salt & pepper. Place basil leaves on top and bake on a lined tray for about 8-10 minutes.

Heat a large non-stick frying pan and cook the bacon until crispy. Set the bacon aside and wipe the pan off with a paper towel, there should be a little bacon fat left in the pan. Crack the eggs into the pan and cook for 3-4 minutes.

Spread the mayonnaise or aioli on each slice of toast or bread roll. Divide the bacon, lettuce and tomato between and top with the fried egg.

WHAT YOU'LL NEED

• 1 lemongrass, stalk only, outer layer removed and finely chopped
• 500g minced chicken
• 2 tsp finely chopped ginger
• 2 spring onions, trimmed and finely sliced
• 1 clove garlic, crushed
• 1 tbsp coriander, chopped
• ½ red chilli, deseeded and finely chopped
• 100g fresh breadcrumbs
• 1 egg
• 2 tbsp fish sauce
• Sweet chilli sauce to serve

LET'S DO IT!

Preheat the oven to 190˚C fan-bake and oil a baking tray with non-stick spray or a light coating of oil.

Place all the ingredients in a bowl, season with salt & pepper and mix to combine.

Wet your hands and shape the mixture into balls. Transfer to the prepared baking tray.

Place in the oven and cook for 10-12 minutes or until lightly browned and cooked through. Remove from the oven and serve with sweet chilli sauce.

TIPS

• For a little extra heat, chop the seeds in the chilli or use a green chilli
• Use panko breadcrumbs for a different texture
• Try pan-frying instead of oven bake and toss through pasta noodles for an easy meal

WHAT YOU'LL NEED

• 4 eggs
• 2 tbsp mayonnaise
• 1 tsp curry powder
• 1 tsp celery salt
• 2 tbsp chopped chives
• 1 French baguette
• Cos or fancy green lettuce
• Salami or other deli meat
• Selection of pickles

LET'S DO IT!

Bring a pot of water to the boil and add the eggs. Let them simmer for about 5-6 minutes then drain and refresh under cold water.

Peel the eggs and mash with the mayo, curry powder, celery salt and chives.

Cut the baguette along the side and fill with greens and deli meat. Top with the curried egg mixture. Wrap in baking paper to serve.

WHAT YOU'LL NEED

• 750g lean beef mince
• 500g sausage meat
• 1 packet onion soup mix
• ½ tsp curry powder
• 1 tsp mixed herbs
• 1 egg
• 2 tbsp BBQ sauce, plus extra for glazing
• 3 boiled eggs, peeled
• Sea salt
• Cracked pepper

LET'S DO IT!

Preheat the oven to 180˚C. Lightly spray a medium loaf tin with cooking spray.

In a large bowl, combine the mince, sausage meat, soup mix, curry powder, mixed herbs, egg, sauce and seasoning. Mix well until smooth.

Place two thirds of the meat mixture in the base of the loaf pan and flatten down with damp hands. Place the boiled eggs in a row and cover with the remaining meat, pressing down firmly.

Cover with foil and bake for 1 hour. Remove the foil and brush with the extra BBQ sauce. Bake uncovered for a further 5-10 minutes until glazed and the juices run clear.

Rest for 15 minutes before slicing.

Serve with mashed potato and salad.

WHAT YOU'LL NEED

• 4 eggs
• 4 baby beets, tinned or boiled from fresh
• 100g green leaves – cos, rocket
• Handful of green beans, blanched
• 1 small red onion, sliced
• 200g smoked chicken, sliced
• Cheddar cheese, chunked
• Aioli
• Wholegrain mustard
• Lemon juice from 1-2 lemons

LET'S DO IT!

Poach the eggs for 4-6 minutes or to your liking and set aside on a plate.

Arrange the greens, beets, beans, red onion and chicken slices on a large platter. Spread the cheese chunks and place the eggs along the centre.

Combine the aioli and mustard, thinning down to a pouring consistency using the lemon juice.

Drizzle dressing over the salad just before serving.

WHAT YOU'LL NEED

• 4 eggs, separated
• ½ cup caster sugar
• ¾ cup Marsala wine
• 400g mascarpone
• ¾ cup strong black coffee
• 250g sponge fingers
• Cocoa for dusting
• 1 punnet mixed strawberries, raspberries and blueberries

LET'S DO IT!

Place saucepan half filled with water onto the stove and bring to a simmer.

Combine egg yolks and sugar in a heatproof bowl, sit the bowl on top of the saucepan and whisk until fluffy.

Add half the Marsala wine and continue to whisk until the mixture forms a ribbon, about 10 minutes.

Remove the bowl and set aside to cool.

Gently fold in the mascarpone into the cooled egg mixture.

In a separate bowl, whisk the egg whites into soft peaks and gently fold through the egg and mascarpone mixture.

Place the coffee and remaining Marsala into a bowl. Dip the biscuits into the coffee mixture and lay them into a trifle dish or individual dessert dishes followed with a layer of the mascarpone mix. Top with another layer of soaked biscuit and repeat finishing with a layer of mascarpone mix.

Refrigerate for at least 2 hours or overnight.

Before serving, dust with cocoa and garnish with fresh berries.

NOTE:

This recipe contains uncooked egg and the Marsala is an alcohol, so while the dish tastes delicious we don’t recommend it if you should not be consuming either of these ingredients!

WHAT YOU'LL NEED

• 4 large egg whites
• 1 cup caster sugar
• 1 tbsp cornflour
• 2 tsp white vinegar
• Seasonal fruit
• Lemon curd
• 350ml cream

LET'S DO IT!

Preheat oven to 150˚C bake. Line 2 baking trays with baking paper and draw two 20cm diameter circles on each piece of baking paper. Set aside.

Place egg whites into the bowl of an electric mixer and beat on medium high speed until stiff peaks form. Gradually add one tablespoon of sugar at a time until dissolved and the mixture is thick and glossy. Reduce to a low speed and mix in the cornflour and white vinegar.

Divide mixture evenly between trays and spread with the back of a spoon until an even thickness.

Bake in the oven for 40 minutes, swapping trays half way, and baked until crisp and dry. Turn off the heat and leave in the oven with the door ajar for about an hour or until completely cooled.

Using an electric beater, whip the cream until it has firm peaks. Place one of the meringue discs onto a serving plate and spread with lemon curd and half the cream. Place remaining meringue on top and smother with the rest of the cream. Pile on seasonal fruit like berries and kiwifruit.

Garnish with mint leaves and serve immediately

TIP

• Make lemon curd with 100g cubed butter, 3 juiced lemons and zest, 180g caster sugar and 3 eggs plus an extra yolk. Stir in a bowl over a pot of simmering water until sugar and butter is dissolved. Keep stirring occasionally until the sauce is thickened – about 20 minutes.

WHAT YOU'LL NEED

• 4 eggs, separated
• ½ cup caster sugar
• 300ml cream

LET'S DO IT!

Beat the egg whites until stiff, add one quarter cup of caster sugar and beat again.

In another bowl whisk together the egg yolks and the remaining caster sugar until slightly frothy.

In a third bowl, beat the cream until thick.

Fold all the ingredients together in one bowl until combined then transfer to a metal container suitable for freezing.

For flavour options, swirl through chocolate or caramel sauce, berries or flavoured essences.

Freeze for at least 6 hours.

TIPS

• Before you start line up 3 bowls with the ingredients as specified.
• Start with the egg whites first then you don’t need to rinse the beater for the other two bowls.

WHAT YOU'LL NEED

• 200g dark chocolate
• 200g butter
• 400g soft brown sugar
• 4 large eggs
• 140g plain flour
• 50g cocoa powder
• 150g raspberries
• Icing sugar for dusting

LET'S DO IT!

Preheat oven to 160˚C fan-bake. Grease and line a 20x30cm baking tin.

Put the chocolate, butter and sugar in a pan and gently melt, stirring occasionally with a wooden spoon.Remove from the heat and let it cool for 5 minutes.

Stir the eggs into the melted chocolate mixture one at a time. Sieve the flour and cocoa into the chocolate mixture and stir in. Add half the raspberries and pour into the baking tin. Scatter over the remaining raspberries.

Bake on the middle shelf for 25-30 minutes. Cool before slicing into squares. Store in an airtight container for up to 3 days if it lasts that long!

TIPS

• To test if the brownie is ready, insert a skewer and the mixture that comes out should be able to be rolled into a ball using your fingertips.
• For a more cakey texture, cook the brownie a little longer, or if you prefer it a bit sticky, cook it a little less.

WHAT YOU'LL NEED

• 6 eggs plus 2 egg yolks
• 3 tsp vanilla essence
• 900ml cream
• 120g caster sugar
• 2 strips orange peel
• Nutmeg and grated chocloate to dust

LET'S DO IT!

Preheat oven to 150˚C fan-bake.

Beat the eggs and extra yolks together with the vanilla essence until just combined.

Put cream in a pan with the sugar and the orange peel. Stir until almost boiling and the sugar is dissolved.

Remove from the heat and add a little of the hot cream to the egg mixture, about 100mls at a time, whisking continuously.

Once all the cream and egg are combined pour the mixture into 8 small ramekins or a baking dish.

Sprinkle nutmeg on top and stand in a roasting pan half filled with hot water. Bake for approximately 40 minutes.

Serve hot or cold with grated chocolate on top.

TIP

• Add an orange glaze when serving – combine in a pot ¼ cup squeezed orange juice, ¼ cup honey and the zest of one orange. Simmer until syrupy and serve.

WHAT YOU'LL NEED

• 180g butter
• ¾ caster sugar
• 1 lemon zest
• 3 eggs
• 1 ½ flour
• 1 baking powder
• Icing
• 1 ½ icing sugar
• 20g softened butter
• Squeeze lemon juice
• 1 hot water
• Extra lemon zest

LET'S DO IT!

Preheat oven to 170˚C fan-bake. Grease and line a medium size loaf pan with baking paper.

Using an electric beater, cream the butter and sugar until pale and fluffy. Add the lemon zest and one egg at a time, beating in between.

Sift over the flour and baking powder and gently fold until smooth. Spoon into the prepared tin and smooth the top. Bake for 45-50 minutes.

When cold, ice with combined icing sugar, butter and lemon juice and enough hot water to make a drizzling icing. Pour over the cake and sprinkle with a little lemon zest.

WHAT YOU'LL NEED

• 125g butter, softened
• 125g icing sugar
• 125g flour
• 1 egg
• 1 cup mixed berry jam or similar
• 2 egg whites
• ½ cup caster sugar
• ½ cup desiccated coconut

LET'S DO IT!

Preheat oven to 180˚C fan-bake. Line a slice tin with baking paper.

Blend the butter and icing sugar in a food processor then add the flour and egg. Blend until smooth. Spoon into the tin and smooth into the corners with a knife. Bake for about 10-12 minutes until pale golden and set. Let it cool then spread with jam.

Beat the egg whites until soft and white then gradually add the sugar beating until thick and glossy. Spoon over the jam making decorative swirls then sprinkle with coconut. Bake for 10 minutes until golden.

WHAT YOU'LL NEED

• 1 cup water
• 1 cup Milk
• ½ cup vegetable oil
• 3 eggs
• 1 ¾ cups sugar
• 1 ¾ cups flour
• 2 tsp baking soda
• 1 tsp baking powder
• ½ cup cocoa
• 2 tsp vanilla essence

LET'S DO IT!

Preheat oven to 180˚C fan-bake. Line the base of a 21cm spring form cake tin with baking paper.

Combine all the ingredients in the food processor and pulse to mix. Blend for one minute until smooth.

Pour into the lined tin and place on a baking tray to catch the drips and overflow.

Bake for 45-50 minutes. Once cool ice or smother in chocolate ganache.

Note: the cake will make a stunning lava display while cooking, leaving yummy chewy bits to munch on when you take the cake out of the oven.

TIP

• Make a chocolate ganache by melting 400g dark chocolate with 400ml cream and 50g butter in a bowl over a pot of simmering water. Stir until melted and well combined then leave to cool until it’s the consistency of icing.

WHAT YOU'LL NEED

• 5 eggs
• 1 ½ cups caster sugar
• 1 cup flour
• 1 tsp baking powder
• 1 tbsp cornflour
• 60g butter
• 2 tsp vanilla essence
• Whipped cream and jam to serve

LET'S DO IT!

Preheat oven to 160˚C fan-bake. Line the base of two matching 20cm cake tins with baking paper.

Using an electric beater, whip the eggs until thick, then slowly add the caster sugar beating constantly. Beat for about 4-6 minutes or until pale and thick.

Gently fold in the sifted flour, cornflour and butter then divide between the tins.

Bake for 15-20 minutes or until golden and just pulling away from the sides.

Cool completely then sandwich with plenty of whipped cream and jam.

TIP

• For an easy home-made jam, combine 1kg Chelsea jam setting sugar with 1kg fresh fruit in a heavy based 6 litre pot. Heat gently until the sugar is dissolved, then add a knob of butter and boil for 4 minutes. Remove from the heat, skim off the foam and test for set.