Caramel Goldie

Caramel Goldie

by | Jan 3, 2026 | SOMETHING SWEET

RECIPES

CARAMEL GOLDIE
with muscavado mascarpone and smashed cinder toffee

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about this recipe

The Caramel Goldie is my take on a proper indulgent blondie — rich, buttery and loaded with deep caramel notes rather than outright sweetness. Using light brown sugar and muscovado gives the sponge that toffee-like depth, while keeping the centre soft and just set. It’s the kind of bake that feels familiar but still a little bit special.

SERVES

16

PREP TIME

20

minutes

COOK
30-40

minutes


Ingredients

340g unsalted butter
375g light soft brown sugar
150g caster sugar
4½ large eggs
(use 4 eggs + 1 extra yolk)
3 tsp vanilla extract
450g plain flour
1½ tsp baking powder
¾ tsp fine sea salt
300g white chocolate chips or chunks


Equipment

Measuring jug
Small pan
10′ x 10′ square baking tin
Parchment paper
Large mixing bowl
Whisk
Spatula
alt="chef mike Whitehurst"


method

Prep the tin

Line a 10 × 10 inch square tin with baking parchment, leaving a little overhang for easy lifting later.

Preheat the oven to 170°C fan / 180°C conventional.

Melt & mix

Melt the butter and both sugars gently in a saucepan, take off the heat, allow to cool for a few minutes then add the chocolate chips stirring until melted.

Add eggs
Whisk in the eggs one at a time. The mix should look thick, pale, and slightly airy.

Fold in dry ingredients
Sift in the flour, baking powder, and salt. Fold gently until just combined — don’t overwork it.

Bake
Spread evenly into the tin and level the top.
Bake for 30–40 minutes, until the top is lightly golden
the centre and still has a slight wobble

Cool completely
This is important. Blondies firm up as they cool. Leave in the tin for at least an hour before lifting out and slicing.

Lasagne

Lasagne

by | Jan 4, 2025 | LUNCH

RECIPES

LASAGNE
with PANCETTA AND ITALIAN SAUSAGE.

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SERVES

8

PREP TIME

30 minutes

COOKING TIME
3.5 hours

OVEN TEMP
180 °c


Ingredients

500g of 5% mince beef
500g good quality pork sausage
200g of pancetta
25g of beef dripping
1 pack of shop bought fresh pasta sheets
100g Bovril
1 garlic bulb
75g leek
75g carrot
75g celery
75g onion
800g of chopped tinned tomatoes
100g of semi dried tomatoes ( roughly chopped)
2tsp of fennel seeds
A few sprigs of fresh thyme
1 lge bunch of basil
A few sprigs of Italian parsley

500g of ricotta cheese
3 egg yolks
125ml of full fat milk
100g of grated parmesan cheese


Equipment

Deep roasting tin 32cm x 26cm
Casserole dish
Thick wooden chopping board
Sharp cooks knife
Spatula
Scales
Measuring jug
Mixing bowl
Food processor with blade


method

Peel the celery, carrots and onion. Cut into chunks with the leek and place in the food processor and pulse into to small chunks. (sofritto)

Cut the pancetta up into smallish chunks and fry in the casserole dish until the fat has rendered down and the meat is crispy and well browned. Remove the pancetta with a slotted spoon and set aside. Add the beef dripping and the sofritto mix (celery, carrot, onion + added leek). Sweat the vegetables off until the onions are translucent then remove with the slotted spoon and add to the pancetta. Roughly chop the garlic and fry gently in the dripping then add to the pancetta and veg.

Fry off the minced beef breaking up with the spatula as it cooks to ensure you don’t get large lumps, once browning add in the sausage meat and break this up also to get an even distribution.

Once the meat has browned add the pancetta and vegetables back in with the tomatoes, fennel seeds and thyme. Simmer for 2.5 hours with the lid slightly off to allow some steam to escape. Stir occasionally. When the sauce is ready add in the fresh parsley, basil and bovril and stir in.

Whilst the sauce is cooking mix the ricotta, egg, milk and parmesan and mix well.

Once you have all the elements ready layer the roasting tin in order of beef sauce, pasta sheet, ricotta, beef sauce, pasta sheet finishing with the ricotta sauce on top then grate parmesan and nutmeg over the top.

Cook the lasagne for 45 minutes at 200oC (variable depending on your oven)

Allow to cool for 20 minutes which allows it to set making it easier to portion.

Whilst it is resting on the side put pre-made chips in the oven. Serve with a crispy side salad dressed with vinaigrette and garlic ciabatta.

see my other pages for sides