We’ve teamed up with Andrew Sheridan, Great British Menu contender, Head Chef at Birmingham’s Craft Dining Rooms and co-owner of About 8, to bring you a sumptuous festive selection of seasonal recipes for you to enjoy making (and eating) at home.
To start here’s Andrews take on the classic Carrot Cake served with cream cheese and carrots puree.
- 600ML VEG
- 600GR PLAIN FLOUR
- 20GR BICARBONATE SODA
- 850GR SUGAR
- 4 EGGS
- 5GR SALT
- 16GR CINNAMON
- 750GR GRATED CARROT
- 200GR WALNUTS
Mix all of the dry ingredients in a mixing machine (or by hand) then add the eggs and oil and mix for 5 minutes.
Grate the carrots and chop the nuts, then add them to the mix.
Bake @ 160°c for 20mins. Check to see if the cake is cooked then remove from the oven and allow to cool for 10 minutes in the tin before removing and placing it on a cooling rack.
Set aside and make your cream cheese and carrot puree. This can also be done whilst your carrot cake is in the oven.
- 400GR CREAM CHEESE
- 100GR ICEING SUGAR
- ORANGE ZEST
To make the cream cheese, whisk your icing sugar together with the cream cheese in a bowl, add orange zest as you go and to your taste.
- 8 CARROTS SLICED
- 500ML CARROT JUICE
- 4 GRATED CARROTS
- 300GR / SUGAR (to taste)
- LEMON JUICE (to taste)
- 1 TABLESPOON PECTIN
Boil and simmer the sliced carrots until soft in your carrot juice and then blend into a puree using a hand blender.
Then add your grated carrots, sugar, lemon juice, pectin and salt into the puree and make sure all ingredients are mixed together.
- 150GR WALNUT
- 150GR SUGAR
- 150ML WATER
- 100ML SHERRY VINEGAR
Bring the water, sherry vinegar and sugar to the boil, add the walnuts and cook in the water and sugar until glazes. Strain the water and allow the walnuts to cool down. Deep fry at 160˚C until golden brown.
Serve your carrot cake at room temperature and cover with candied walnuts, carrot puree and cream cheese to be served on the side. Enjoy!