Heat the oven to 180C/160C fan/gas 4. Oil a 20 x 30cm traybake tin and line with baking parchment. Whisk the oil, sugar, eggs and milk together in a large bowl. Sieve over the flour, cocoa, malted milk powder and bicarbonate of soda, then fold the dry ingredients into the wet until well-combined. Pour the batter into the prepared tin and bake for 30-35 mins until the sponge has risen and springs back when gently pressed – a skewer inserted into the middle should come out clean. Set the tin on a wire rack and leave to cool completely.
step 2
While the sponge cools, make the buttercream. Beat the butter, icing sugar, malted milk powder, vanilla and 1 tbsp boiling water from the kettle together using an electric whisk until pale and fluffy. Spoon the buttercream over the cooled cake and gently spread to the edges using a spatula or palette knife. Scatter over the bashed chocolate balls, then decorate with the chocolate bunnies and halved chocolate eggs before serving. Will keep in an airtight container for up to three days.
Man's best friend has been in Britain for more than 14,300 years, according to a new study – and was a loyal companion to Ice Age hunters.
Experts have uncovered the remnants of a jaw bone in a cave in Somerset and used DNA analysis to determine its origin.
They discovered the fossil belonged to a dog, not a wolf, and dated it to 14,300 years ago during the Late Upper Palaeolithic.
This makes it the earliest evidence of dog domestication in the UK, they said, pushing previous estimates back by thousands of years.
And it provides unprecedented insight into the origins of the human–dog bond, showing just how long they have been man's best friend.
These dogs would have closely resembled wolves, the authors said, but there is evidence they were treated 'like people'.
'These dogs were nothing like our modern day Chihuahua, but the close relationship we have with our dogs today almost certainly extended back 15,000 years ago,' Dr William Marsh, co–lead author from the Natural History Museum, told the Daily Mail.
'The cost of feeding these dogs would have been high, so the fact they persisted alongside humans means they were likely of great importance – whether that be as guards, hunting animals, or like today, as companions.'
The piece of jaw bone that was uncovered in Gough's Cave, makring the earliest instance of dog domestication in the UK
An artist's reconstruction of the relationship between human and dog thousands of years ago, showing them living, eating and sleeping amongst one another
For the study, published in the journal Nature, researchers from 17 institutions analysed archaeological specimens older than 10,000 years that had been excavated from sites including Gough's Cave in Somerset and Pınarbaşı in Turkey.
They then compared the DNA with more than 1,000 modern and ancient dogs and wolves from across the world.
Results of the analysis confirmed that these bones belonged to dogs, pushing back the earliest direct evidence for dogs by more than 5,000 years.
'The first clue that the Gough's Cave bones belonged to dogs came from their unusually small size – particularly striking compared with the exceptionally large wolves of the time,' author Simon Parfitt, from the UCL Institute of Archaeology, said.
'DNA now confirms they were ancient domestic dogs, loyal companions to Ice Age hunters at the northern edge of the inhabited world.
'Notably, some bones show deliberate human modification, suggesting these dogs held symbolic significance after death as well as companionship during life.'
The team explained that the dog would have looked much more like a wolf than the dogs we know and love today.
'It certainly wouldn't have had any of the features we often associate with modern breeds, such as curly fur or floppy ears,' co–first author Dr Lachie Scarsbrook, from LMU Munich, said.
This map shows the locations and ages of dog samples, showing the 14,300–year–old specimen at Gough's Cave in Somerset
The jaw bone was uncovered in Gough's Cave in Somerset, where ancient human remains have also been found
While researchers can only speculate about the role these dogs played in hunter–gatherer communities, it's possible they may have helped during hunts or acted as an early warning system.
'They may have alerted people to nearby predators or other human groups,' Dr Scarsbrook explained.
'The fact that dogs spread quickly among different hunter–gatherer groups suggests they must have been extremely valuable.'
This period of history was thousands of years before the widespread use of agriculture.
At this time, humans were hunter–gatherers who roamed the landscape to find food and shelter.
'At Gough's Cave, we find dogs alongside humans from the Magdalenian culture, who hunted large terrestrial prey and were well suited to cold environments in Northern Europe,' Dr Marsh said.
'At Pınarbaşı in Turkey, the humans are Anatolian Hunter–Gatherers, who utilised a far broader range of prey – fish, small mammals, birds.
'What is fascinating is that these dogs seem to have a similarly close relationship with humans, regardless of how these humans behaved and interacted with the landscape.'
The researchers also discovered thatthese dogs and humans were eating the same thing and appeared to have been treated in the same way after death.
'This suggests that by 15,000 years ago, hunter–gatherers were already treating their dogs like people, which really highlights just how long they've held their place as 'man's best friend',' Dr Scarsbrook added.
The new DNA data also revealed that the dogs were more closely related to the ancestors of present–day European and Middle Eastern breeds, such as boxers and salukis, than to Arctic breeds like Siberian huskies.
This indicates that today's major dog genetic lineages must have been established by the Upper Palaeolithic, the researchers said.
'By comparing the DNA from these ancient dogs with other ancient and modern populations, we were surprised to see just how closely related the earliest dogs were despite living more than 4,000km apart,' Professor Greger Larson, from the University of Oxford, said.
'This suggests that the first dogs were a game changer and spread rapidly across Europe.'
A genetic analysis of the world's oldest known dog remains revealed that dogs were domesticated in a single event by humans living in Eurasia, around 20,000 to 40,000 years ago.
Dr Krishna Veeramah, an assistant professorin evolution at Stony Brook University, told the Daily Mail: 'The process of dog domestication would have been a very complex process, involving a number of generations where signature dog traits evolved gradually.
'The current hypothesis is that the domestication of dogs likely arose passively, with a population of wolves somewhere in the world living on the outskirts of hunter-gatherer camps feeding off refuse created by the humans.
'Those wolves that were tamer and less aggressive would have been more successful at this, and while the humans did not initially gain any kind of benefit from this process, over timethey would have developed some kind of symbiotic [mutually beneficial] relationship with these animals, eventually evolving into the dogs we see today.'
"All the books in the world will not bring you happiness, but they will lead you quietly back into your own being. There, you will find everything you need—the sun, the stars, the moon—for the light you seek resides within you. The wisdom you have sought for so long in books will emerge, resplendent, from every page; for by then, that wisdom will have become your own."
No one quite knows who invented hummus. From Lebanon to Egypt, Syria to Turkey, much of the Middle East has laid claim to the dish, with references to it dating back to the 13th century.
Some 800 years later, the creamy, nutty staple has become one of the most popular items in Britain's shopping trolleys and fridges – so ubiquitous that its price has even been used as a barometer of inflation.
Made from chickpeas, tahini, lemon juice, garlic and olive oil, hummus is remarkably versatile. It can be used as a dip for carrots and cucumbers, spread on sandwiches and wraps, or dolloped alongside salads and grilled meats.
Yet, despite its wholesome reputation, it is sometimes avoided by dieters who see it as too high in calories and fat.
So just how healthy is hummus?
'Generally speaking, I would say that it is a healthy food,' Jenna Hope, a nutritionist and author, told the Daily Mail. 'It's a very good source of things like protein, fibre and iron specifically from the tahini.'
'The healthy fats in there helps to keep you fuller for longer, and the fibre is important for gut health which is a big conversation at the moment,' she added.
So what exactly does hummus deliver nutritionally, where does it fall short – and how should we eat it if we want it to work harder for our health?
Hummus is one of the most popular items in shopping trolleys and fridges across Britain today.
What is in hummus?
At its very essence there are just five main ingredients in hummus: chickpeas, garlic, lemon, tahini – a paste made of finely ground sesame seeds – and olive oil.
A basic 100g serving of the dish contains around 170 calories, consisting of 8-10g of fat, 11-14g of carbohydrates, 6g of fibre and between 6-8g of protein.
Less than 2g of saturated fats – the type if eaten to excess that are linked to poor heart health – are typically found in a 100g serving.
With the NHS recommending that a woman eats no more than 70g of fat per day and that a man eats no more than 95g, a 100g serving of hummus fits the bill for a standard diet.
'The fats are healthier fats, more monounsaturated, polyunsaturated fats and generally they're associated with better heart health and can help to support cognitive function as well,' Ms Hope says.
Is hummus healthy?
Each ingredient in a standard recipe of hummus brings its own nutritional benefits.
Chickpeas are packed full of plant proteins, tahini is rich in antioxidants – linked to reducing illnesses such as cancer and Alzheimer's – and garlic has been associated with lowering blood pressure and cholesterol.
Lemon is rich in Vitamin C, which has long been associated with maintaining healthy skin, while olive oil – a key part of the Mediterranean diet – has been linked with better heart health.
The Vitamin C in the lemon juice also enhances the body's ability to absorb the iron from the tahini.
Ms Hope did note, however, that people should be aware of the preservatives and artificial additives found in supermarket offerings of the dish.
She said: 'I appreciate we're living in times where cost of living and price of food is challenging, but I would say if possible it's best to reach for those ones which don't have a whole list of additives and really stick to the basics – chickpeas, garlic, lemon juice, oil, tahini and salt.'
Each ingredient in a normal recipe of hummus (above, centre) brings many nutritional benefits
Is hummus high in protein?
While hummus may not be the most protein-dense option available, it remains a valuable source of plant-based protein.
In a standard supermarket tub, you can expect to find between 6g and 9g per 100g.
As a result, many vegans and vegetarians have made it a staple in their diets.
'It's not a very high protein food but it's a good way to get extra protein into the diet,' says Ms Hope.
'Particularly for people on a plant-based or vegetarian diet who generally might find it a little bit more challenging – it can be a good way to get extra protein.'
The NHS recommends that we eat 75g of protein per kilogram of body weight, which is around 45g–55g per day for an average adult.
Is hummus high in fat?
At around 20 per cent fat per supermarket tub, hummus can't be described as a low fat food.
'The calorie content and the fat content of different brands of hummus does vary significantly,' Ms Hope says.
'One thing to think about with hummus is that it does contain fat but generally it's the good type of fat and it can be slightly higher in calories.'
The fat in hummus comes from the olive oil and tahini, which are both rich in monounsaturated fat, which is linked to good heart health due to its cholesterol-lowering properties.
Olive oil also contains between 70 to 85 per cent oleic acid and antioxidants, while tahini is rich in Omega-6 and Omega-3 fatty acids, which are needed for good eyesight and healthy skin.
If you're following a low-fat or calorie controlled diet, Hope advises looking out for reduced fat options which often have replaced some of the oil with water.
Can hummus lower cholesterol?
Last summer, a study linked eating a 160g portion of cooked chickpeas a day with lower cholesterol levels.
The study - which is yet to be peer reviewed - was led by a team from the Illinois Institute of Technology who monitored 72 people who were prediabetic.
They found that eating a cup of chickpeas over the course of 12 weeks lowered their cholesterol, without affecting their blood sugar levels.
The British Heart Foundation also includes hummus among its list of foods that can help reduce reliance on products linked to high cholesterol.
Is hummus suitable for IBS sufferers?
Chickpeas are classed as a high FODMAP food which can trigger digestive issues or inflammatory bowel conditions such as IBS.
FODMAPs - fermentable oligosaccharides, disaccharides, monosaccharides and polyols - are types of carbohydrates found in certain foods that can cause digestive upsets including bloating, gas and diarrhoea.
'Generally speaking, a very small amount, sort of one to maybe two tablespoons is ok for IBS sufferers,' says Ms Hope.
'I would say if you fall into that category then you're much better off to make it at home and use things like steamed carrots alongside the chickpeas to bulk out the hummus, reducing the total FODMAP of your serving.'
She adds that the levels of garlic in hummus 'can also be challenging for some people with IBS' so to consider using garlic oil rather than whole cloves.
Hummus contains chickpeas (pictured) as well as tahini, lemon juice, garlic and olive oil
Is hummus gluten free?
In its simplest form, hummus is gluten free and suitable for people with coeliac disease.
However, it is always advisable to check the labels of hummus sold in supermarkets due to the risk of any additives containing gluten.
What are the healthiest ways to eat hummus?
From warm pitta bread to fries and even chicken strips, there is no shortage of foods that taste even more delicious after a dip in hummus.
But experts claim the healthiest options are fresh fruits and vegetables such as carrots, cucumbers, broccoli and sugar snap peas.
Peppers are also a great way of absorbing the iron in chickpeas due to its high vitamin C content.
Which high street brand of hummus healthiest?
A Daily Mail analysis of supermarket hummus this month found that the below Waitrose and Marks and Spencer offerings were the healthiest:
Waitrose No.1 Extra Virgin Olive Oil Hummus 170g - £2.95
INGREDIENTS: Cooked chickpeas (42 per cent) (water, chickpeas), extra virgin olive oil (24 per cent), water, tahini (13 per cent) (sesame seed paste), concentrated lemon juice, salt, garlic.
M&S Collection Extra Smooth Hummus 170g - £3.15
INGREDIENTS: Cooked chickpeas (46 per cent) (water, chickpeas), extra virgin olive oil, tahini (sesame seed paste) (11 per cent), water, concentrated lemon juice, garlic, salt.
According to nutritionist Alexa Mullane, this is because they 'both contain extra virgin olive but also contain 'no preservatives or acidity regulators'.
Many of the hummus brands found to be 'not the real deal' used cheaper ingredients such as rapeseed oil or sunflower oil rather than extra virgin olive oil.
Why not try this simple hummus recipe?
Ingredients:
One can of chickpeas (drained and rinsed)
Two tablespoons of tahini
Two tablespoons of lemon juice
One small garlic clove
Two-to-three tablespoons of olive oil
How to make:
Put everything into a blender and blend until thick
Add little drops of cold water and keep blending until smooth
Taste and add a little bit of salt or extra lemon if required
Serve:
Add a drizzle of olive oil or some paprika for some extra flavour
