In a skillet, brown beef; drain. Stir in noodles with contents of accompanying seasoning packet, tomatoes and corn; mix well. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until the noodles are tender.
Preheat oven to 350°. Line the bottoms of two greased 8-in. round baking pans with parchment paper; grease paper.
In a large bowl, combine cake mix, gelatin, sugar and flour. Add water, oil and eggs; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in chopped strawberries. Transfer to prepared pans.
Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
For frosting, in a small bowl, beat butter until creamy. Beat in crushed strawberries. Gradually beat in enough confectioners’ sugar to reach desired consistency. Spread frosting between layers and over top and sides of cake.
250g softened unsalted butter, plus extra for greasing
200g soft dark brown sugar
100g good-quality dark chocolate, melted
2 large free-range eggs
275g self-raising flour
30g cocoa powder
1 tsp baking powder
1 tsp bicarbonate of soda
For the icing
200g tub cream cheese
75g icing sugar
1 tsp vanilla extract
4 tbsp soured cream
125g white chocolate, melted
Preheat the oven to 180°C/fan160°C/gas 4. Grease and line a 23cm loose-bottomed cake tin.
Beat the butter with the sugar until pale and fluffy – this may take around 5 minutes or so. Gradually beat in the melted chocolate until smooth, then beat in the eggs one at a time.
Gradually whisk in the Guinness. You will have a smooth batter at this point. Sift together the flour, cocoa powder, baking powder and bicarbonate of soda, then fold carefully into the chocolate mixture.
Pour into the tin and bake for 35-40 minutes until a skewer comes out clean. Leave to cool in the tin, then turn out onto a cake plate.
For the icing, beat the cream cheese, icing sugar and vanilla extract together until smooth, then mix in the soured cream and melted chocolate. Spread evenly over the cake and serve.
Finely grated zest of 3 clementines and peeled segments of 6 clementines
2 tbsp clear honey
8 slices of leftover bread
70g softened butter
5 medium free-range eggs
550ml semi-skimmed milk
100ml single cream
Pinch of grated nutmeg
2 tbsp honey
Natural yogurt or cream (to serve)
For the compote, put the finely grated zest of 3 clementines and peeled segments of 6 clementines in a small pan with a splash of water and the honey over a medium-high heat. Bring to the boil, crushing the clementine segments with a wooden spoon to release the juice. Turn down the heat and simmer for 10 minutes or until the segments have broken up, then whizz three quarters in a food processor. Return to the pan with the remaining mix.
Heat the oven to 170°C/150° C fan/gas 3½. Spread the bread slices withthe butter. Cut each slice into 4 triangles. Arrange half the triangles in a 2 litre ovenproof dish and spoon over half the compote.
Top with the remaining bread. Mix 3 medium free-range eggs and 2 yolks with the semi-skimmed milk and single cream in a jug with a pinch of grated nutmeg and the honey. Pour the egg mixture over the bread, cover and chill in the fridge for about an hour.
Drizzle a little honey on top, then bake for 40-45 minutes until golden and set. Serve with the remaining clementine compote and natural yogurt or cream.