Watch Ian make the cupcakes here, full recipe & method is below too.
Ian Gough is a passionate and dedicated Chef Manager at Elm Grove, one of two BUPA care homes in Cirencester. With over 25 years of experience as a chef, including seven years at Elm Grove, Ian leads his team in creating texture-modified meals, snacks, and desserts that cater to each resident’s individual dietary needs while maintaining visual appeal and taste.
Guided by IDDSI guidelines and his mantra, “Regardless of the texture requirements of the resident, the meal they have chosen will look as close to the original as possible, allowing all residents to enjoy a visually appealing and tasty meal,” Ian strives to bring creativity and care to every plate.
Method [Grab your reader’s attention with a great quote from the document or use this space to emphasize a key point. To place this text box anywhere on the page, just drag it.]
1. Preheat the Oven
- Turn the oven on to 160°C
2. Prepare the Sultanas
- Soak the sultanas in boiling water for 20 minutes.
- Drain and dry with blue paper (or kitchen towel), then coat them in the plain flour.
3. Cream Butter and Sugar
- Cream the butter and sugar together. Gradually add a little beaten egg at a time, alternating with a spoon of self-raising flour.
4. Add Remaining Flour
- Fold in the rest of the self-raising flour gently.
5. Prepare the Cherries
- Wash the cherries in warm water to remove the syrup. Coat them in the remaining plain flour.
6. Combine Ingredients
- Fold the cherries and sultanas into the cake mix. If the mixture is too dry, add 1–2 tbsp of milk.
7. Fill Cake Cases
- Spoon or pipe the mixture into cake cases. Top each with flaked almonds.
8. Bake
- Bake for approximately 20 minutes or until a knife or skewer comes out clean.
