You will also need 2 x 12 hole patty tins/bun pans filled with 15 cupcake baking cases. Also a large piping bag fitted with a medium sized nozzle.
Preheat the oven to 180°C (350°F) (gas4).
In a large mixing bowl, using an electric hand mixer, whisk the butter, zest, and sugar together until light and fluffy. Next stir in the carrot, eggs, milk, and sultanas. Then mix in the flour, cinnamon, and baking powder.
Now equally fill the cases using an ice cream scoop.
Bake for 25 minutes until the tops are firm to the touch when lightly pressed with the tip of a finger.
Leave to cool in the tins/pans for a couple of minutes and then transfer to a wire cooling rack. While the cupcakes are cooling, beat the cream cheese in a bowl until soft. Then sift in the icing/powdered sugar and beat until thoroughly combined.
Spoon into the piping bag and, once the cupcakes are cool, use to make a swirl on top of each cupcake.
Pork cooked in a creamy soup and complemented by a selection of broccoli and cauliflower florets, with carrots for added colour. Using a soup is a great way to add flavour to a dish when you want a speedy supper.
450g (1 lb) pork fillet/tenderloin divided into 4 portions (slice across horizontally and then halve each piece)
1 tbsp olive oil
½ onion, sliced
10 fl oz can creamy vegetable condensed soup (asparagus or broccoli work well)
150g (5 fl oz) water (⅔ cup)
2 carrots, sliced
½ small cauliflower
½ small broccoli crown
You will also need a large frying pan/skillet
Heat the oil in the pan. Add the pork and onion, and sauté for 10 minutes over a medium-low heat, turning the pork half way through and turning the onions occasionally, until both are nicely browned. Remove from the pan and keep warm. Drain off any fat.
Add the soup and water to the pan and stir until combined, scraping off any crusty bits that have stuck to the bottom of the pan as you stir. Bring to just under the boil and then return the pork to the pan. Reduce the heat to low, cover, and cook for 15 minutes until the meat is cooked through, stirring the soup occasionally.
Meanwhile, break the cauliflower and broccoli into small florets and steam along with the carrots for 7–10 minutes, until just tender.
Top the pork with the onion slices and serve along with the vegetables.
This is a thick tomato soup made with plum tomatoes and chopped basil leaves to give it an Italian flavour. The bowls of soup are sprinkled with mozzarella cheese and garnished with extra basil leaves. Just serve with lovely, fresh crusty bread.