ULSTER REFORM CLUB

Established 1885

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Friday 22nd October 2021

Starters

Tian of Ewings smoked Salmon & Tiger Prawns, Wheaten Bread, Marie Rose & Horseradish

Tomato, Bacon & smoked Cheese Tart, Homemade Piccalilli

Smoked Chicken Caesar Salad

Roast Tomato Soup, Fresh Bread



Main Courses

Pan-fried Sea Trout, Asparagus, Sugar Snaps, Baby boiled Potato, Shellfish Butter, toasted Almond Crumb(N)

Braised Daube of Shorthorn Beef, Root Vegetables, Savoy, Champ, Red Wine & Thyme

Chicken Breast wrapped in Bacon, roast Carrot, Tenderstem, Creamed Potato, Peppercorn & Brandy



Desserts & Cheese

Caramel Yoghurt Mousse, Coffee Syrup

Vanilla Pannacotta, Berry Compote, Shortbread

Chocolate Tart, Amaretto, Vanilla bean Ice Cream

Cheese Board
Cashel Blue, Brie, Smoked Gubeen, Apple & Pear Chutney

(v) Vegetarian (n) Contains Nuts

Please note: All our ingredients are not guaranteed allergen free.

If you have any allergies or food intolerances, please inform a member of our waiting staff who will be happy to assist.

Club Wines

View our wine list

Villarica Sauvignon Blanc (12.5%) £14.75
‘Kiwi style Sauvignon!’ Villarrica use the same clone as top New Zealand producers! Fresh & vibrant with prominent citrus, gooseberry & grapefruit flavours.

Pleno Viura Chardonnay (12.5%) £14.75
A dry, crisp and balanced white, with a refreshing lemon and apple character.

Pleno Tempranillo (13.5%) £14.75
Chosen as a Best Value Wine of the Month by Decanter Magazine. This is a lovely soft, easy drinking Tempranillo with bright cherry and strawberry fruit. Medium to full bodied.

Villarica Cabernet Sauvignon (13.5%) £14.75
A smooth, lush, easy-drinking red, with ripe berry and black bramble flavours. Soft tannins but enough body to handle full-flavoured dishes.

Club Claret & Rose

Chateau Vieux Barrail (13.5%) £20.25
Merlot, Cabernet Sauvignon and Cabernet Franc blend. This red shows luscious fruits with a touch of toasty oak, richness and complexity. It isn’t often a Bordeaux with this range of flavours and complexity comes along at this great price. Made by Bertrand Bourdil, former winemaker at Château Mouton Rothschild!!

Principe de Viana Garnacha Rosado (12.5%) £14.75
“86/100. With an electric pink colour & candied aromas of watermelon and cherry, this is a rose that's juicy, lively & pleasant. Flavours of raspberry & plum “ (Wine Enthusiast)

Half Bottles

Pasqua Soave (12%) £10.25
A lovely, delicate wine with aromas of lemon and citrus fruits. Very fresh with a typical almond flavour on the finish.

La Crochette Macon Villages (13%) £14.25
100% Chardonnay grown in a limestone-clay soil. Buttery, crisp Chardonnay with an attractive, lemon acidity.

Tindall Sauvignon Blanc (13%) £16.95
Textbook Marlborough Sauvignon Blanc with strong red capsicum character, fresh ‘zingy’ acidity and crispness.

Porta 6 Tinto (13.5%) £9.95
“GOLD MEDAL WINNER” (Los Angeles Intl. Wine Competition) “OUTSTANDING. ..the aroma shows intense, ripe summer pudding fruits with a spicy accent. Refreshing, modern style with linen-textured tannins & bright acidity, the fruit & oak are well-integrated. Long finish.” (International Wine & Spirit Competition) As seen on BBC’s Saturday Kitchen! James Martin’s favourite!

Principe de Viana Cabernet Crianza (14%) £10.25
Aged for 12 months in French Allierand French Allier oak. Fruit aromas of blackcurrant, cassis and strawberry are perfectly assembled with vanilla and cinnamon notes.

Masi Renzo Chianti (13%) £10.50
Excellent balance. Medium to full bodied red with intense red and black cherry tones. From the award winning and highly respected Paolo Masi.

Domaine de la Vieilles Eglise Julienas (13.5%) £14.50
Lesser known Beaujolais Cru but well worth seeking out. Made from the Gamay grape grown on granite soil. Medium bodied, soft fleshy red with up front raspberry fruit. A beautiful deep ruby colour with hints of violet. Well-balanced wine.

Palacios Remondo la Montesa (14%) £16.75
“90/100”. (Penin Guide to Spanish Wine 2009) 45% Tempranillo, 40% Garnacha and 15% Graciano and Mazuelo. Aged in French oak for 14 months. A rich and generous palate, with notes of hedgerow, blackberries, vanilla and spice all evidenced. Excellent length and fine tannins.

Rioja Vega Crianza 50cl (14%) £13.75
"Lovely Rioja, very contemporary in style but hailing from an ancient estate near Haro and made using Tempranillo and Mazuelo. Aged in oak, but not overly so, it is bright and smooth with flavours of vanilla, spices and cherries. Excellent with game such as pheasant or partridge." (The Independent)

White Wines

Cosmina Pinot Grigio (12%) £15.25
Opulent aromas of grapefruit and peach follow through to the palate. Light in body, abundant melon, apple and a citrusy finish.

Domaine de la Rieste Blanc (11%) £16.25
From Producteurs Plaimont, winner of the most ‘BEST BUYS’ than any other South Western French winery. Outstanding blend of Sauvignon, Colombard & Gros Manseng. Intoxicating fragrance: a touch of lime, freshly sliced apple, juicy kiwi. Lively palate, with brilliant fruit.

Saladini Pilastri Falerio (13%) £18.50
Organic! Like a super charged Pinot Grigio. “88/100. (Trebbiano Toscano, Passerina & Pecorino): Broad & horizontal yet weightless, with flavors of aromatic herbs & stone fruits, this builds nicely on the back end, finishing with a subtle dusty saline character & hints of passion fruit & banana.“ (Ian D’Agata, Vinous)

Domaine des Lauriers Picpoul de Pinet (13%) £18.75
Fine notes of honey, citrus fruit, green lemon skin and asparagus which intensify in the mouth. Supported by a lively finish. A club favourite!

The Jumper Sauvignon Blanc (12.5%) £18.75
Tiny boutique production of 10,000 cases per year! From Hunter`s Winery, established by Belfast man Ernie Hunter. “4.5 STARS. Immediately appealing..up front & flavoursome & very tasty.” (Wine Orbit)

The Jumper Riesling (12%) £18.75
Classic Marlborough Riesling. Crisp, fresh and dry with zingy lemon, lime, grapefruit flavours with a hint of honey. Juicy with a long, fine finish.

MAN Family Chenin Blanc (12.5%) £19.75
Tropical fruit, guava and melon aromas, crisp and bold sweet citrus backed by refreshing acidity and minerality characteristic of coastal vineyards. A versatile food wine to go with most poultry, fish and salad dishes. Also fabulous as an aperitif.

Alba Vega Albariño (13%) £20.95
Peach, pear, almond and fresh herb flavours mingle in this round, sleek white. This 100% Albariño is perfect with fish and shellfish.

Ameztoi Txakoli (10.5%) £24.50
"92/100. Aromas of lime zest, jasmine, chalky minerals and green tea, with a hint of pear in the background. Fresh and sharply focused on the palate, offering bitter citrus pith and green apple flavors that spread out slowly on the back half. Shows excellent focus and lift on a long, incisive finish that emphatically echoes the lime and floral notes." (Josh Raynolds, Vinous)

Willm Gewurtztraminer (13%) £26.50
A unique grape variety that reaches its full potential in Alsace. It's often described as having a nose like rose petals and lychee, and this lush selection from Willm matches that description with a spicy note that's extremely refreshing.

Red Wines

Cosmina Pinot Noir (12.5%) £15.25
“soft-centred mulberry and cherry-filled modern red flecked with oak spice; eminently quaffable” (The Independent) “very good quality” (Tom Cannavan)

Albret Estate Cabernet Merlot Tempranillo (13.5%) £16.95
SILVER MEDAL : Challenge International du Vin. A full rich, spicy mix of currant, plum & strawberry fruits. Sumptuous toasted oak complexity. A must try!

Les Yeuses Merlot (13%) £16.95
“SILVER Medal” (Concours des Grands Vins du Languedoc Roussillon) Medium bodied, ripe red with damson and plum notes. In the style of quality St. Emilion/Pomerol Bordeaux. Balanced and great value.

MAN Family Shiraz (14%) £19.75
Distinctive aromas of ripe plum and pepper spices, mouth-filling sweet red-berry flavours and gentle tannins characterize this wine. A touch of Viognier was co-fermented with the Shiraz for the aromatic lift it gives to the wine.

Lapaccio Primitivo (13.5%) £18.50
The climatic conditions in Salento are well-suited to strapping offerings such as this. Maraschino cherries and black-blooded plums flood the perfume and the palate, with the latter showing great depth and focus.

La Linda Malbec (13.5%) £20.50
"90/100. Polished, crunchy, ripe strawberry and cherry. Complex and robust, the intense palate smooths out to an elegant finish. Great value" (Decanter World Wine Awards)

Loron "Jean" Gamay Noir (13%) £20.95
"GOLD MEDAL" (Gilbert & Gaillard) The Loron family feel the Gamay grape has never received the attention it deserved. This brilliant re-imagining will amend that. Aromas of ripe blackberry & blackberry, liquorice, spice & minerality. Round palate with juicy flavours, great balance, freshness and elegance. Light to medium bodied.

Domaine des Anges Côtes du Ventoux (14.5%) £21.50
Owned by Gabriel McGuinness of Limerick. Made by Ciaran Rooney of Dublin. Rich raspberry flavours with touches of liquorice and chocolate on the nose. Subtle woodland fruits on the palate, followed by silky tannins leading to a full, rich finish. Only organic methods of agriculture are practiced at the Domaine.

Spring Creek Pinot Noir (12.5%) £21.50
Medium bodied with juicy and engaging ripe cranberry and strawberry notes with well integrated vanilla/toasty notes and balanced acidity. Excellent varietal character and very more-ish.

Masi Renzo Chianti Riserva (13.5%) £22.25
Excellent balance. Medium to full bodied red with intense red and black cherry tones. From the award winning and highly respected Paolo Masi.

Palacios Remondo la Vendimia (14%) £23.50
From Alvaro Palacios, Decanter Man of the Year 2015! "89/100. Aromas of savoury cedar & fleshy purple & black plums. Full-bodied & smooth" (Natalie MacLean)

Saladini Pilastri Rosso Piceno (13%) £18.95
ORGANIC! “88/100... 70% Sangiovese and 30% Montepulciano..good length & lovely balance, with pretty floral notes that linger. Saladini Pilastri is an excellent source for tasty, value-priced wines.” (Robert Parker`s Wine Advocate)

Fine Wines

Little Beauty Sauvignon Blanc (13%) £28.25
A fine example of an aromatic, intense and mouth-watering single vineyard Marlborough Sauvignon Blanc. GOLD Medal Winner: Mundus Vini International WIne Awards. Made by Eveline Fraser, formerly head winemaker at Cloudy Bay.

Cecelia Beretta Soave (13.5%) £22.75
“3 rosettes!” (Vinetia 2017) Not only is this Soave a ‘Classico’ (from the best part of Soave) but is a single vineyard wine. From the wonderful Garganega grape. Floral, golden apple & apricot notes with a hint of almond. Elegant & textured. A must try!

Lamblin Chablis (12.5%) £34.95
”88/100..matured in stainless steel for eight months..crisp, marine-influence bouquet ..green apple & freshly sliced pear coming through with time. ..well balanced, with a fine line of acidity, good body & a quite caressing mouthfeel, although there is the tension to keep this on its toes, and I appreciate the saline, sappy finish.” (Parker`s Wine Advocate)

Auvigue Pouilly Fuisse Les Crays (13%) £44.95
A superstar Chardonnay which can proudly boast the highest quality, vibrant juiciest fruits. From a traditional, low yield winery which concentrates on ‘quality not quantity’, has emerged this deliciously ripe and spicy white wine with a spectacular minerality. The winemaking here is traditional using wooden cask ageing and minimum treatment.

Château Labattut (14%) £28.50
“GOLD MEDAL” (Concours des Grands Vins de France, Mâcon) From one of the leading satellite areas of Saint Emilion. Merlot dominated. Aged in French oak. Made by Bertrand Bourdil, former winemaker at Château Mouton Rothschild.

Creu Celta (15.5%) £36.95
From the McAlindon family of Direct Wine Shipments, Belfast. "Pronounced, youthful nose, blackberry, vanilla, black cherry, dark chocolate, sweet spice. Firm acidity allied to high but fine dusty tannins, baked dark fruit, plum jam, lovely balance of structure and fruit, oak beautifully integrated...very serious wine" (Michael Palij M.W.)

Pasqua Amarone della Valpolicella (15%) £48.95
Made from, Corvina 60%, Rondinella 25%, Oseleta 10% and Corvinone 5%. This is a rich and powerful Amarone, on the nose reveals notes of cherries, forest fruits, hints of dark chocolate and cedar. In the mouth it is intense and full bodied, with great concentration of fruit and spice. Fresh and balanced it has a polished texture thanks to velvety tannins that support the juicy, dense and rich palate.

Domaine de Cristia Châteauneuf du Pape (15%) £56.50
“92/100. Scents of ripe red berries, garrigue, woodsmoke & licorice, joined by a floral topnote that builds in the glass. Juicy & seamless...offering gently sweet raspberry & lavender pastille flavours that deepen on the back half. Smooth & floral on the long, gently tannic finish, which leaves a subtle white pepper note behind.” (Josh Raynolds, Vinous)

Champagne & Sparkling

Conde de Caralt Brut N.V. (12%) £18.25
“86/100 A bright bubbly, light and crisp, with hints of vanilla and nut accenting the modest apricot and Meyer lemon notes..” (Wine Spectator)

Pasqua Prosecco Spumante NV (11%) £23.50
Aromas of white peach & cherry blossom. Off-dry with enough white fruit flavours to balance a good level of acidity & the prevalent mousse. An accomplished & enjoyable Prosecco from the Pasqua family.

Conde de Caralt Rosado Brut NV (12%) £19.50
Made from mostly Trepat, unique to the Penedés region. Intense strawberry & raspberry aromas. These continue on the palate, with black cherry notes adding further complexity. The palate is soft but quite full with good structure & a bright acidity. Aged on the lees in bottle for a minimum of 9 months.

Louis Nouvelot Brut N.V. (12%) £45.25
From the family owned and award winning Baron Albert Champagne House. “An almost perfect wine” (French Television Program `Un dîner presque parfait`) “Combining two-thirds of red grapes (56% of Pinot Meunier) and one-third whites...offers fresh mixed fruit scents (exotic fruits, citrus) with similar characters on the palate, young and lively.” (Le Guide Hachette des Vins 2014)

Louis Nouvelot Brut N.V. 375ml (12%) £27.25

Dessert Wine

La Fleur d'Or (375ml) (13%) £23.50
Rich and complex on the palate with an array of honey and candied pineapple, crème brulee. Lovely acidity and sweet fruit lasting through the finish. Excellent.

Plaimont Maestria Pacherenc de Vic Bihl (50cl) (12% £18.95
Pacherenc is one of the little known gems of Gascony. As a lighter, fresher style of sweet wine, it makes a great match for fresh fruit puddings or even foie gras, a great speciality of the region.

Port

Graham's Fine Ruby (19%) £24.25
Graham's LBV 2015 (20%) £29.25

Ewing’s Seafoods

Belfast-based fishmongers, Ewing’s Seafoods supply fresh local fish and seafood to Northern Ireland’s top restaurants and hotels. Northern Ireland has some of the finest fish and seafood in the world, and no one provides better quality than Ewing’s, whose smoked fish is rated one of the best in Ireland.

Get Fresh

Get Fresh is a Food Service Distribution Company established October 2007 and is made up of industry specialists who between them have over 50 years of experience in the sector. The company offers a ‘complete foodservice solution’. Our products include: Fresh fruit and vegetables with an emphasis on local seasonal, superior products and regional products from around the world when local is not available; a full selection of prepared fruit and vegetables supplied by Willowbrook Farms and Wilsons Country Potatoes. Dairy products are sourced from our local milk supplier Farmview Dairies, local cheese such as Kearney Blue and bread from Irwins Bakery & Yellow Door Bakery.

Hannan Meats

Award winning meat at wholesale prices. Some of Northern Ireland’s top chefs shop right here, at The Meat Merchant in Moira. And it’s not just top restaurant chefs…here at The Meat Merchant, anyone who enjoys butcher quality local meat, at wholesale prices is welcome.

Crossgar Pallas

Crossgar Pallas is one of the leading foodservice suppliers on the island of Ireland, providing the foodservice market with a “one stop shop”. The product range includes poultry, meat, chilled, frozen, grocery and non-food items, offering our customers access to over 10,000 products built around a core of locally produced products. We are unique in the foodservice market as we own and control the sourcing of our poultry, meat and sauce products.

Finnebrogue

Finnebrogue supplies the Club with estate venison and rare breed pork. Finnebrogue is based on a commitment to Animals, People and Crafting Artisan Food that makes a difference. This isn't business speak — it's where we put our time, money and energy. We craft Artisan food on behalf of retailers like M&S and chefs like Heston Blumenthal and Paul Rankin.

Choux Pastries

​150ml Water

150ml Milk

110gr Butter

Pinch of Caster Sugar

Pinch of Salt

150gr Sieved Plain Flour

5 Eggs

METHOD

Preheat oven to 160c and place a small tray of water on the bottom

Put the water, milk, butter, sugar & salt in a saucepan

Bring to the boil then reduce the heat by half

Add the flour, stirring vigorously for a few minutes bringing the mixture together

Transfer to a mixing bowl & using the paddle attachment on your mixer and mix on a low speed

Whisk the eggs in a separate bowl and add them slowly to the paste, making sure the mix is well amalgamated

Put the mix in a piping bag & pipe the relevant size required onto a buttered non stick tray

Brush the top of each one with a little of beaten egg

Baked the pastry until golden & light

Transfer to a wire rack to cool

Baked Lemon & Sultana Cheesecake

​275gm Caster Sugar

50gm Butter

50gm Self Raising Flour

1/2 Level Teaspoon Baking Powder

5 Large Eggs

450grm Cream Cheese

40gm Plain Flour

Grated ring of 1 lemon

2 Teaspoon Fresh Lemon Juice

150ml Creme Friache

75gm Sultanas

METHOD

Pre Heat the Oven to 160c Gas Mark 3,

Oil an 8inch Loose bottomed cake tin / cheesecake tin with non stick baking paper

Beat 50gm of the sugar & the butter together until light & creamy, then stir in the self raising flour, baking powder & 1 Egg

Mix lightly together until blended well, Spoon the mix into the prepared tin & spread over the base & set aside

Separate the 4 eggs and reserve

Blend the cheese in a food processor until soft, gradually add the egg yolks & sugar and blend until smooth, pour into a bowl & stir in the remaining flour, lemon Juice & rind

Mix Lightly before adding the creme fraiche & sultanas, stirring well

In a separate bowl whisk the egg whites until stiff, fold lightly into the cheese mixture & pour into the tin on top of the sponge mix

Tap lightly to remove any air bubbles.

Bake in the oven for about 1 hour or until golden & firm. (cover over if browning too quick)

Cool for 2 - 3 hours

Sticky Toffee Sauce

​250gr Butter

160gr Soft Brown Sugar

80gr Caster Sugar

400ml Double Cream

METHOD

1. Melt the butter in a heavy based pot

2. Add the sugars and stir well to dissolve

3. Add the cream and bring to a vigorous simmer, then bubble for 5 minutes

Pour sauce over the top of the pudding

Sticky Toffee Pudding - Makes 12 Large Portions

150gr Butter (Extra for greasing tin)

360gr Dates, Finely Chopped

150gr Caster Sugar

150gr Brown Sugar

4 Medium Eggs, Lightly Beaten

360gr Self Raising Flour

2 Teaspoon Bicarbonate Soda

2 Teaspoon Baking Powder

500ml of Hot Water

METHOD

1. Preheat Oven to 180

2. Grease dish & set to the side

3. Put the dates in a bowl and cover with 500ml oh hot water

4. Sprinkle in the bicarbonate & set aside for 10 minutes

5. Beat the butter & sugar together until light & fluffy

6. Gradually whisk in the eggs, beating well between each addition

7. Sieve over the flour & baking powder and fold in, then mix in the date mixture with the water

The mixture will be very wet, but this is normal

8. Pour into the greased dish and bake for approx 30 minutes until the sponge is just coming away from the sides of the dish

Spiced Parsnip Soup (V)

2 tablespoon oil

3 cups finely diced parsnips

1 cup diced onion

8 cups vegetable stock

2 cups double cream

1/2 cup white wine

1 tablespoon curry powder

1/2 teaspoon cumin

1/2 teaspoon paprika

1/2 teaspoon turmeric

1/2 teaspoon chilli powder

METHOD

1. Heat the oil in a heavy based pan

2. Heat the onion and all spices in the oil for 5-7minutes

3. Add the parsnips and mix well with the spices

4. Add white wine and still

5. Add the stock and cook until the parsnips are soft and transparent

6. Move the liquid to a food processor or use a hand blender the blitz into a soup consistency

7. Add the cream, bring to a gentle simmer

8. Add salt & pepper to taste

Mushroom & Brandy Soup (V)

1 Tablespoon of Oil

3 Cups sliced mushrooms

1 Cup diced onions

6 Cups of vegetable stock

1/2 cup brandy

Teaspoon chopped thyme

Teaspoon chopped rosemary

Teaspoon truffle oil

2 cups of double cream

METHOD

1. Heat a heavy based pan with the oil

2. Add in the onions & mushrooms until soft

3. Add in the brandy - until it slightly reduces

4. Add in all the other ingredients & stock and bring to a gentle simmer

5. Move the liquid to a food processer or hand blend until smooth

6. Return to the heat & add the cream, bringing to the boil, simmer and add salt & pepper to taste

Cod with Borlotti Beans & Vanilla

​Ingredients:

4 Boneless Cod Steaks

2 Vanilla Pods

3 Garlic Cloves

6 Sprigs Thyme

500g Baby Onions

150g Smoked Bacon

1tsp Caster Sugar

100g Butter

100 ml Chicken Stock

1kg Fresh Borlotti Beans

1 Onion Peeled

1 Carrot Peeled

Method:

1. Shell the beans, cover with cold water in a large pan and bring to boil. Drain and cover again with fresh cold water.

2. Cut the Carrot and onion in half lengthways, add to the beans along with bacon, garlic and Thyme. Bring to the boil and simmer for 2 hours. When beans are cooked, season with salt and allow to cool.

3. Peel the baby onions, leaving root intact to stop onion falling apart, put in a pan with 25g of butter, a pinch of salt and the sugar. Cook until slightly caramelised, drain away butter, add 100ml chicken stock. Cover and cook for 15 minutes, set aside and keep warm.

4. Remove the vegetables, thyme and bacon from the beans; drain the beans keeping the liquid. Return the beans to the pan add 250ml of reserved cooking liquid, scrape in seeds from the Vanilla pods and reduce on a low heat until almost dry. Add 50g butter, stir gently with a wooden spoon to emulsify and add baby onions.

5. Season the Cod and place, skin down, in a hot, non-stick pan with a little olive oil. Continue to cook on a fairly high heat until skin is crispy (about 2 minutes), turn over and cook for a further 2-3 minutes, add the rest of the butter and baste for another minute.

6. Divide beans between 4 large bowls, place the cod on top skin side up and garnish with pea shoots, cress, rocket etc.

Escalope of Lambs Liver, Sherry and smoked Paprika

Ingredients:

4 x 150g slices lambs liver

1 large onion

25g butter

Splash of oil

4 tablespoons sherry

Splash of red wine vinegar

½ teaspoon smoked paprika

Method:

Peel the onion and slice as thinly as possible.

Heat the butter and fry the onions for 2-3 minutes.

Add a splash of oil and turn up the heat. Add the liver, and leave for 3 minutes without moving to caramelise.

Turn and fry for another 2 minutes.

Add the sherry, vinegar and paprika and stir for 30 seconds.

Chocolate Orange Brownie with Butterscotch Sauce

Brownie Ingredients:

225g Dark Chocolate225g Butter
1 Large Orange
3 Large Eggs
300g Caster Sugar
1tsp Vanilla Extract
100g Plain Flour
1tsp Baking Powder

1. Line a 22 x 30cm tray with parchment, preheat oven to 170 C

2. Melt 225g Dark Chocolate with butter and the zest of one orange. Cool slightly.

3. Whisk the juice from half of the orange with the eggs and caster sugar until pale & fluffy. Slowly whisk in chocolate mix, add 1tsp vanilla extract

4. Sieve together flour and baking powder, fold into egg mixture, pour into tray and bake for approx. 30mins. Leave to cool in tray

Butterscotch Sauce Ingredients:

90g Unsalted Butter

200 Muscovado Sugar

2tbsp Golden Syrup

90ml Double Cream

1. Gently heat, without boiling, butter, sugar and golden syrup

2. When smooth add double cream, cook for a few minutes taking care not to boil