Celebration Cake from Carnation

Carnation Celebration Cake

Celebrate all things British with this gorgeous berry-topped cake, filled with strawberry jam and spread with a rich butter cream icing. Perfect for picnics, street parties or to brighten up a rainy day!



Serves 12


Preparation time: 15 minutes


Cooking time: 25-30 minutes






200g (7oz) plain flour


405g can Carnation Condensed Milk Light


2 eggs


2tsp vanilla extract


150g (5∏oz) margarine or butter


3tsp baking powder




6tbsp strawberry conserve or jam




200g (7oz) icing sugar


100g (3∏oz) margarine or butter, softened


2tsp vanilla extract


200g (7oz) mixed summer berries, to decorate


You will also need:


2 x 18cm (7in) sandwich cake tins, base lined with parchment




1. Preheat the oven to 180°C (160°C for fan ovens), Gas Mark 4.


2. Place the flour, condensed milk, egg, vanilla extract, margarine and baking powder in a bowl and beat with an electric hand mixer for 2-3 minutes until pale and fluffy.


3. Spoon into the tins and bake for approximately 25-30 minutes until springy to the touch and golden brown. Cool slightly then transfer to a cooling rack to cool completely.


4. Place one half of the cake onto a serving plate and spread with the jam. Sandwich together with the other half.


5. Beat the icing sugar, butter and vanilla with a few drops of water to bring the mixture to a soft consistency. Spread onto the cake. Arrange the berries on top in a Union Jack shape if you like!




· Look out for natural vanilla extract – not essence. It is widely available in all good supermarkets and makes all the difference to baking homemade treats!


· Make a chocolate version of this cake – substitute 25g of the flour for the same amount of cocoa powder in the sponge. Substitute the same 25g of the icing sugar for the same of cocoa powder and top with white and dark chocolate curls, pink wafer biscuits or sugar sprinkles. Delicious!



Cafe Nueva – the first triple certified instant coffee

Cafe Nueva is the first triple certified instant coffee – it’s Fairtrade, Rainforest Alliance and Organic and it has just hit the supermarket shelves

Mum’s Arcade has tried Cafe Nueva and finds that its ethical base certainly does not compromise on the taste quality experience.

Cafe Nueva has a velvety, intense and strong taste that gives a wonderful coffee-drinking experience.

Why wouldn’t you drink a lovely coffee that also ensures that farmers and producers are rewarded fairly for their craft and skill?

Cafe Nueva – ethical, tasty and highly recommended.


Radish Butter on Rye Toast with Soft-Boiled Eggs

Radish Butter on Rye Toast with Soft-boiled Eggs

Serves 2


Preparation time: 10 minutes



You’ll need:


50g butter, softened

6 French breakfast radishes

4 slices rye bread

4 medium eggs (at room temperature)




What to do:


Grate the radishes on a fine grater and place in a bowl lined with kitchen roll (this will absorb any liquid that comes out of the radishes). Beat the butter with a fork until its very soft then add the radishes and combine well with a good twist of black pepper and a generous pinch of sea salt.


Bring a pan of water to a simmer, add the eggs and simmer for 3 mins then put the lid on and turn off the heat, leave to stand for 2 mins.


In the meantime toast the bread and whilst still warm spread generously with the radish butter. Cut the slices into soldiers and serve with the soft-boiled egg.



Makes a delicious lunch, supper or breakfast.

If you make the butter in advance keep it in the fridge then bring back to room temperature and beat again before spreading.



Please take a look at http://www.loveradish.co.uk























• A real treat for a special occasion although using a butter substitute such as reduced or low fat spread will help to cut back on the calories, fat and saturated fat
























The Recipe for Brainy Kids

The Top 100 Recipes for Brainy Kids


Christine Bailey


We all want our children to realise their full potential at school, and beyond. Nutritional research has proved that diet plays a key role in supporting a child’s mental and emotional well-being. But how do you ensure you give your kids the right foods to keep them alert, focused and happy, while steering them away from foods that can impair their concentration and cause mood-swings and disruptive behaviour?


Expert help is now at hand from Christine Bailey – a leading nutritionist and a mother of young children. She offers a wealth of delicious, easy-to-prepare recipes, rich in brain-boosting ingredients, which will appeal to even the pickiest eaters.


Mum’s Arcade loved this cookbook.  It is a compact size with a bright and attractive cover that tempts you in to investigate further.  Contents are divided in a colour-coded way into simple headings as follows ….



Teas and Snacks



There is clear information on the stuff mums need to know such as …

How many the recipe will feed

Preparation and Cooking Time

Storage guidelines

Serving suggestions

Health benefits

There is a great introduction offering advice on healthy eating for children.

The book will also meet the needs of families where children need a specific diet such as dairy-free, nut free or gluten free.

Mum’s Arcade highly recommends this recipe book.  There is  real diversity of recipe ideas which will inspire any mum.



4 Ingredients Cookbooks for busy mums

4 Ingredients Cookbooks – ideal for busy mums

Mum’s Arcade recently received copies of the cook books 4 Ingredients byKim McCosker and Rachael Bermingham. The authors are two ordinary Australian mums whose easy, healthy recipes all using 4 ingredients or less have made them a worldwide cooking phenomenon.

What we liked about the books was that they had a no-nonsense style both in terms of look and content. Yes, there are times when mums like their fancy cook-books but that does not get the tea made on a busy or cash-strapped day.

Not that the book covers just teatime as it also has ideas for just about any occasion including breakfasts, light lunches, sides, drinks and desserts. There are also lunchbox ideas and even treats for your pets!

We also liked the extras that come with this book that probably should feature in every cookery book but don’t. There is a guide to weights and measures based on using cups so no fancy weighing scales required. There is a conversion table for different types of oven temperatures. As we say, this is a practical, no-nonsense approach to cookery.

Valuable advice on healthy eating without being preachy and on what to stock in your cupboards all make life that much easier for busy mums.

The book also has ideas for involving the children in mealtime preparation.

Their first book has sold over three million copies worldwide and is the must-have cookery book for everyone from singletons through to young marrieds or busy mums with kids. It is also great for anyone who wants to learn to cook but does not want to be put off by daunting lists of ingredients and instructions.

With 4 Ingredients you get great healthy food on the table, fast, without compromising on taste and using ingredients you’ve probably already got in your cupboard and fridge. So the recipe ideas are perfect for anyone who wants quick, healthy and tasty food without spending a fortune.

They have a growing UK audience (www.4ingredients.co.uk) with two books out here and two more published this year – Gluten Free in May and Fast Fresh & Healthy in September.




Apple and Sausage Filo Rolls Recipe



Pink Lady® Apple and Sausage Filo Rolls


These are the ultimate picnic or lunchbox filler and are a great alternative to a sarnie. Light crispy pastry encases flavour-packed sausage and Pink Lady® apple.


Makes 6


Preparation time: 20 minutes

Cooking time: 25 minutes


You’ll need:

6 good quality Toulouse style sausages (approx. 400g)

1 Pink Lady® apple, cored and finely diced

50g dried breadcrumbs

1 tbsp chopped fresh sage

2 tsp wholegrain mustard

150g filo pastry (6 sheets measuring approx. 40 cm x 30 cm)

60g butter, melted



What to do:

Preheat the oven to Gas Mark 6/200°C/fan oven 180°C. Squeeze the meat out of the sausage skins and put into a bowl with the diced Pink Lady® apple, 25g breadcrumbs, sage, mustard and seasoning. Mix really well with your hands to combine.


Lay one sheet of pastry onto a clean board and brush with the melted butter. Top with a second sheet of pastry, brush with more butter and then top with a final sheet of pastry. Brush again with butter and then fold in half to make a long rectangle. Cut into three equal small rectangles. Repeat this process again with the remaining three sheets of filo pastry.


Shape the sausage mixture into six equal sausage shapes, just a bit shorter than the pastry rectangles. Take one pastry rectangle and sprinkle a little of the remaining breadcrumbs in the centre. Put a sausage on top of the breadcrumbs and brush all the exposed pastry with butter. Fold the pastry up and over the sausage, pressing down at the edges to enclose the sausages. Repeat with remaining filo and sausage mixture.


Place the filo rolls on the prepared baking tray, brush with the melted butter and then lightly score each roll three times on the top. Bake for 20-25 minutes until golden and cooked through.


Irish Recipe with Guinness from Antony Worrall Thompson

Celebrity chef Antony Worrall Thompson will be cooking up this classic treat on St Patrick’s Day



Grass-fed Beef and Guinness Pie (awtrestaurants.com and awtonline.co.uk)


(Serves 4-6)






1.5 kg chuck grass-fed steak, cut in 3-4cm pieces


40g/1 and half oz seasoned flour


55g /2oz dripping or lard


1 tablespoon black peppercorns


2 teaspoons sea salt


3 teaspoons dried oregano


1 teaspoon soft thyme leaves


7 cloves garlic, peeled


125/4 oz soft dark muscovado sugar


1 tablespoon good olive oil


25g/1oz unsalted butter


2 onions, peeled and roughly chopped


6 sage leaves, finely chopped


18 stoned prunes


1 x 440ml can Guinness


1 block shop bought puff pastry


2 egg yolks for glazing






· Brown the meat all over in hot dripping, remove and set aside to cool.


· In a food processor blend together the next six ingredients until you have a fine paste. If it appears too dry add a little water.


· Coat the beef all over with the paste, cover and refrigerate overnight, (ideally!) turning the meat from time to time.


· Preheat oven to 150C/Gas mark 2. In a heavy casserole dish heat the butter and oil until foaming, add the onions and fry them until they take on a little colour. Sprinkle with the flour and stir to combine.


· To the same casserole, add the beef and any marinade.


· Add the sage, prunes and Guinness, stir to combine bring to the boil, cover and place in the oven for 2 ½ -3 hours. Remove from the oven.


· Place the mixture in a pie dish then cover with puff pastry, egg glaze, decorate according to your liking, egg glaze again. Bake in a 180C/Gas mark 4 oven for 40-50 minutes until pastry is cooked and filling is hot.


· Serve with mash and your favourite green vegetab

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