Caramel Orange Sponge with Chocolate Ice Cream

Method

Step 1

On a mandolin thinly slice 10 pieces of the butternut squash and place onto a silicone mat, rub each disk with a small amount of table salt and bake in the oven at 170o C,325°F, gas mark 5 for 15-20 minutes checking after 10 minutes. The crisps should be golden in colour and completely crispy.

Step 2

Once baked take them out and let them fully cool.

Step 3

With the remaining squash small dice and boil in a pan until soft, drain well and puree. Add in the zest of 2 oranges.

Step 4

In a small bowl add the strawberries, 25g of sugar and some water, and using a hand blender, blitz until smooth. Pass through a sieve and leave to one side.

Step 5

In a bowl mix together the semi skimmed milk, Angel Delight Chocolate Flavour Dessert Mix, natural yoghurt and the zest of 2 oranges and whisk up to combine the ingredients. Turn on the ice cream machine and pour the mix into the machine. Churn the ice cream until thick, about 10/15 minutes, then place in the freezer until ready to serve.

Step 6

Make up the McDougalls Flapjack Mix, bake in the oven for 10 minutes. Remove, cool and whizz in a food processer until fine.

Step 7

Next prepare the cake mould.

Step 8

Juice the 2 oranges into a measuring jug and top up to the correct liquid measurement in the recipe (210ml of orange juice)

Step 9

In a mixing bowl place, the McDougalls Plain Sponge Mix, mixed spice, baking powder and the squash puree, mix together, then add in the orange juice and beat well until smooth.

Step 10

Place into the lined moulds and bake in the oven at 180°C, 350°F gas mark 5 for 15 minutes. Insert a skewer if clean leave to cool.

Step 11

Segment the remaining oranges.

Step 12

Place the orange segments onto a tray and dust with a small amount of sugar and using a blow torch, caramelise the oranges.

Step 13

Make a small amount of caramel sauce using the remaining sugar and margarine. Squeeze in any remaining orange juice.

Step 14

To Serve place the segments of orange onto the top of each cake slice and add to the plate.

Step 15

Add a small amount of flapjack to the plate. Ball the ice-cream and place on top of the flapjack.

Step 16

With the strawberry coulis in a squeezy bottle, dot some of the coulis around the plate.

Step 17

Spoon some of the caramel sauce over the top of the oranges and finish by adding the butternut squash crisp to the top of the ice-cream.