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Yorkshire Recipes

Ingredients:
Carrot cake
3 teaspoons of cinnamon
1.5 teaspoons baking powder
1.5 teaspoons bicarbonate of soda
300g/11ozs grated carrot
430ml/0.75pints sunflower oil
Pinch of salt
8 eggs
600g/1.25lbs sugar
640g/-1.5lbs flour
Cinnamon sauce
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
300ml/0.5pint double cream
500ml/-1pint milk
8 egg yolks
150g/5ozs sugar
Mango sorbet
I litre/1.5pints of water
400g/14ozs caster sugar
500g/180zs mango puree

Method
1. Method for carrot cake: Whisk eggs and sugar together until white.
2. Mix all dry ingredients together, then add with carrot to the whisked eggs and mix slowly. Finally add the oil.
3. Line a baking tray approx. 25cms/10ins x 30cms/12ins x 5cms/2in with greaseproof paper or baking parchment.
4. Pour mixture into tray and cook at 170C/325F/Gas3 for about 30 minutes until golden. The sponge should spring back when touched.
5. Method for mango sorbet: Bring water and sugar to boil, add mango puree and chill.
6. Place mixture in an ice cream machine and churn until sorbet holds its shape.
7. Remove from machine and put in freezer.
8. It is possible to make sorbet without an ice cream machine by putting in a freezer and mixing every 30minutes until it holds its shape.
9. Method for cinnamon sauce: Whisk yolks and sugar together.
10. Bring milk, cream, vanilla and cinnamon to boil. Pour into whisked yolks and sugar, then return to stove and stir continuously until sauce thickens. Immediately remove from heat, strain sauce and chill.
11. Slice sponge cake into 8 portions. Place one portion in centre of a plate with a scoop of sorbet on the top. Drizzle sauce around the cake and serve immediately.

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