martha collison

A sweet and moist ginger cake with gooey cream cheese and ginger-flavoured icing.

Martha Collison's sticky gingerbread cake with cream cheese & ginger frosting

butter

sugar

g black treacle

ginger

cinnamon

ml milk

British Blacktail Medium Free Range Eggs

Cooks’ Ingredients Stem Ginger In Syrup, finely chopped

250 g self-raising flour

tsp bicarbonate of soda

Cooks’ Ingredients Crystallised Ginger, to decorate

Step 1

Preheat the oven to 180ºC, gas mark 4 and grease and line a 20 x 30cm traybake tin with baking parchment. Heat the butter, sugar, treacle and spices in a large saucepan, stirring until the butter is melted and the sugar has dissolved.

Step 2

Remove the pan from the heat and whisk in the milk, until combined. This should cool the mixture down enough to beat in the eggs without them scrambling, so beat in the eggs, then stir in the chopped stem ginger.

Step 3

Sift in the flour and bicarbonate of soda and beat until well combined and smooth. The mixture will begin to froth, so immediately pour the batter into the lined tin, then bake for 30-35 minutes, or until risen and a skewer inserted comes out clean.

Step 4

Allow the cake to cool completely in the tin, then wrap in baking parchment and tin foil and store in a cool, dark place. Ideally, store the cake for at least 3 days before icing so it matures and becomes stickier and even more flavoursome.

Step 5

When you are ready to ice the cake, beat together the soft butter and cream cheese using an electric whisk. Once well blended, sieve in the icing sugar and ginger syrup and beat again until the icing is light and fluffy.

Step 6

Smother the top of the cake with the cream cheese icing using a palette knife, then sprinkle the top with finely chopped crystallised ginger. This cake will keep for 2-3 days.

Martha Collison's dish takes the sweet nuttiness of butternut squash and elevates a simple risotto to a beautiful orange bowl of autumn comfort. Angela Hartnett serves this recipe with aubergine caponata with cannellini beans on bruschetta for Nick Grimshaw and guest Damian Lewis on episode 5, season 6 of Dish, the Waitrose podcast. To drink, there’s an old fashioned cocktail and Gabriel Meffre Organic Côtes du Rhône. Discover all recipes prepared by Angela Hartnett on the Dish podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.

The best butternut squash risotto

butternut squash squash

olive oil

onion, finely chopped

celery, finely chopped

300 g arborio risotto rice

dry white wine

L 800 milliliters-1L vegetable stock

Parmigiano

Preheat the oven to 200ºC, gas mark 6.
Cut the butternut squash in ½ and remove
the seeds (reserve these for the topping). Slice
into 2cm half moons, leaving the skin on, and
place onto a baking tray. Rub with 1 tbsp olive
oil, season, then roast for 35-40 minutes until
tender and caramelised.

Meanwhile, heat the remaining oil and
25g butter in a large saucepan. Add the
onion and celery and cook on a low heat
for 10-15 minutes, until soft and translucent.
Stir in the rice, then add the wine and
simmer until absorbed. Pour the stock into
a medium saucepan next to your cooking
pan and keep warm.

Keeping the rice pan on a low heat, add
the stock a ladleful at a time, stirring until each
has been absorbed before adding the next
ladle. Repeat the process for 25-30 minutes,
until the rice softens and is almost cooked
through. You might need to add a little
boiling water if the stock is fully absorbed
but the rice isn’t quite soft. 

Once the squash is cooked, use a spoon to
tease the flesh away from the skin and add
straight into the risotto. Discard the skin. Stir
the roasted squash into the risotto – it should
turn it a rich orange colour. Take the pan from
the heat, add the parmesan and remaining
butter, stir briefly, then cover and allow to rest
for 5 minutes.

For the topping, clean any residual squash
from the seeds and scatter onto the tray you
roasted the squash on. Toss with 1 tsp olive oil
and roast for 5 minutes. Add the kale to the
tray and toss everything together to coat, then
sprinkle over the 50g parmesan and toss again.
Return to the oven for 5 minutes more, or
until the kale is crisp.

Divide the risotto between bowls and
sprinkle with the crispy kale and extra
parmesan, if liked.

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Martha Collison's sticky gingerbrea...

The best butternut squash risotto

Top 2 martha collison recipes from across the web

The most viewed martha collison recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Martha Collison's sticky gingerbrea...

The best butternut squash risotto

The most viewed martha collison recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine