Beef and tomato casserole

Ingredients:

• 115g (4oz) softened butter or margarine
• 115g (4oz) caster sugar
• 2 eggs, lightly beaten
• 85g (3oz) self-raising flour
• 25g (1oz) cocoa powder (optional - for chocolate cupcakes)
• 85g (3oz) softened butter
• 175g (6oz) icing sugar
• 1 tablespoon milk
• 3 drops vanilla extract
• 2 packets mini eggs
• Butter or oil for frying
• 1 medium onion, sliced
• 450g (1 lb) stewing beef, cut into small pieces
• 1 tablespoon flour
• 1 pinch mixed herbs
• 150-300ml stock
• 225g tomatoes
• 1 dessertspoon chutney
• 1 teaspoon Worcestershire sauce

Preparation:

• Preheat the oven to 180 C / Gas 4. Line 12 paper cases on a tray.
• Place the 115g butter in a mixing bowl with caster sugar and beat till fluffy and light. Then gradually beat in the eggs.
• Sift the flour and cocoa powder (if using) and fold into the mixture. Spoon the mixture into the paper cases.
• Bake in the eaten oven until well risen and firm to touch, 15 to 20 minutes. Transfer to a wire rack to cool.
• To make the buttercream topping, place the 85g butter in a bowl and beat until fluffy.
• Sift in the icing sugar and beat together until well mixed, add the milk and vanilla extract.
• (OPTIONAL) When the cupcakes are cold, place the icing in a piping bag, fitted with a star nozzle and pipe a circle around the edge of each cupcake to form a nest.
• Place chocolate eggs in the center of each nest to decorate.
• Preheat oven to 150 C / Gas 2.
• Heat the oil or butter in a large frying pan. Add the sliced onions and cook gently.
• Add the beef to the and cook until brown. Add seasoned flour mixed with herbs and then stock; bring to the boil. Add peeled and chopped tomatoes, chutney and Worcester sauce.
• Turn into a casserole dish, cover and cook about 2½ hours.