cooklybookly
favorite
print
rate
Serves
US | Metric
Ingredients
  • 60 g Self Raising Flour
  • 60 g Caster Sugar
  • 1 Egg
  • 3 tbsps whole milk
  • 3 tbsps vegetable oil
  • 1 pinch of salt
  • 2 squares of milk chocolate
  • 30 g cream cheese
  • 1 tbsp passion fruit curd (or orange/lemon)
  • 20 g butter
  • 100 ml whipping cream
  • 50 g light brown sugar
  • pinch of sea salt
  • 20 g cocoa powder
  • dark chocolate to garnish
10 minute cake with passion fruit cream cheese 10 minute cake with passion fruit cream cheese
10 minute cake with passion fruit cream cheese
and salted caramel sauce

10 Minutes flat for a delicious dessert

Prep 10 minutes
Total 10 minutes
  1. to make the caramel sauce... add butter, cream, brown sugar and sea salt cook in saucepan for 5 mins until all melted together
  2. for the passion fruit cream cheese mix the curd with the cream cheese
  3. for the cake whisk together the milk, egg, oil, sugar and salt.. then fold in the flour and cocoa powder to form a batter
  4. Spray a mug or ramekin with spray oil, fill half way with the batter and push the chocolate squares into the centre
  5. Microwave for 1 min 30 min seconds before turning out onto a plate, drizzle with the sauce and serve the passion fruit cream cheese shavings of dark chocolate

Chef and Restauranteur Thom Bateman was born and raised in Staffordshire. After a couple of years living in North Yorkshire Thom is heading home with his young family to set up a brand new restaurant in Cheddleton.


Thom has classical training, but is largely self-taught. Thom says “through constant passion for cooking I have further broadened my understanding for all things food”. Thom’s new restaurant The Flintlock will be launched later this year and will be the biggest challenge to date, but with the support of his daughter, fiancé Salli and his family there are exciting times ahead. Thom launched his Instagram page “bbox food” in April of 2019.

10 minute cake with passion fruit cream cheese
and salted caramel sauce

10 Minutes flat for a delicious dessert

favorite
print
rate
Prep 10 minutes
Total 10 minutes
Serves
US | Metric
Ingredients
  • 60 g Self Raising Flour
  • 60 g Caster Sugar
  • 1 Egg
  • 3 tbsps whole milk
  • 3 tbsps vegetable oil
  • 1 pinch of salt
  • 2 squares of milk chocolate
  • 30 g cream cheese
  • 1 tbsp passion fruit curd (or orange/lemon)
  • 20 g butter
  • 100 ml whipping cream
  • 50 g light brown sugar
  • pinch of sea salt
  • 20 g cocoa powder
  • dark chocolate to garnish

  1. to make the caramel sauce... add butter, cream, brown sugar and sea salt cook in saucepan for 5 mins until all melted together
  2. for the passion fruit cream cheese mix the curd with the cream cheese
  3. for the cake whisk together the milk, egg, oil, sugar and salt.. then fold in the flour and cocoa powder to form a batter
  4. Spray a mug or ramekin with spray oil, fill half way with the batter and push the chocolate squares into the centre
  5. Microwave for 1 min 30 min seconds before turning out onto a plate, drizzle with the sauce and serve the passion fruit cream cheese shavings of dark chocolate

Chef and Restauranteur Thom Bateman was born and raised in Staffordshire. After a couple of years living in North Yorkshire Thom is heading home with his young family to set up a brand new restaurant in Cheddleton.


Thom has classical training, but is largely self-taught. Thom says “through constant passion for cooking I have further broadened my understanding for all things food”. Thom’s new restaurant The Flintlock will be launched later this year and will be the biggest challenge to date, but with the support of his daughter, fiancé Salli and his family there are exciting times ahead. Thom launched his Instagram page “bbox food” in April of 2019.

Our social features are coming soon