Creamy Sweet Corn Soup

WHAT YOU WILL NEED:
2 tbsp olive oil
50g/1¾oz unsalted butter
1 garlic clove, finely chopped
1 onion, finely sliced
150g/5½oz potato, cut into small cubes
200g/7oz sweetcorn
600ml/20fl oz hot vegetable stock
50ml/2fl oz double cream
salt and freshly ground black pepper
1 tsp fresh chives, finely chopped

HERE'S HOW:

• Heat the olive oil with the butter in a frying pan over a medium heat. Once the butter has melted add the garlic, onion and potato and sauté for five minutes, until softened.
• Add the sweetcorn and continue to cook for two more minutes.
• Add the stock, bring to the boil, then reduce the heat to simmer for five minutes, until the potato has cooked through.
• Stir in the cream and season, to taste, with salt and freshly ground black pepper, then pour into a food processor and blend until smooth.
• To serve, pour into a warm bowl and garnish a sprinkle of chives.

Milo Ice Cream Cake

Milo Ice Cream Cake | The Sugar Hit: "

Ingredients:
For the Chocolate Malt Cake:
1 + ¼ cups (190g) plain flour
1 + ½ cups (335g) caster sugar
½ cup (50g) malt powder (Horlicks, Ovaltine)
¼ cup (30g) cocoa
1 tsp baking soda
1 + ½ cups (375ml) boiling water
2 eggs
½ cup (125ml) canola oil

For the Milo Crumbs:
⅓ cup (50g) flour
⅓ cup (40g) milk powder
⅓ cup (40g) Milo
⅓ cup (40g) cocoa
1 tsp salt
1 tsp cornflour (cornstarch)
6 tbsp (85g) butter
1 L Vanilla Ice Cream (homemade or storebought)

For the Malted Hot Fudge:
⅓ cup (85ml) cream
¼ cup (60ml) water
¼ cup (25g) malt powder (Horlicks, Ovaltine, Milo)
6 oz (150g) dark chocolate
1 tbsp glucose or light corn syrup

Instructions:

1. First, make the cake.
2. Preheat the oven to 180C/375F, and grease and line a 8 inch/18cm cake tin.
3. Place all the dry ingredients in a large bowl, and add the hot water, ½ a cup at a time, mixing well after each addition.
4. Add in the eggs, mixing well after each addition, and finally the canola oil. Pour the batter into the tin and bake for 50-55 minutes, until a skewer inserted comes out clean.
5. Next make the crumbs.
6. Place all the dry ingredients in a bowl and mix to combine.
7. Slowly stream in the butter, beating all the while, until the mixture is totally homogenised and can be squeezed together into clumps.
8. Spread the mixture onto a lined baking tray and place in the oven (with the cake) for 10 minutes. Watch it carefully, as it burns easily.
9. Once the crumbs are done (firm and slightly crisp), and the cake is baked, let them cool completely.
10. To make the hot fudge, place all the ingredients in a small saucepan over a low heat until the mixture is melted and shiny.
11. To assemble the ice cream cake, line an 18cm/8inch cake tin with plastic wrap.
12. Slice the chocolate cake into two even layers and place one of them in the base of the tin.
13. Fold ⅔ of the milo crumbles through the vanilla ice cream, and layer that onto the cake base.
14. Top with remaining cake layer, wrap in cling film and freeze for at least 2 hours, or for up to 1 month.
15. To serve the cake, let it rest out of the freezer for 10-15 minutes, then pour over the hot fudge, top with the remaining Milo crumbs, and eat!"

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