Spicy breaded chicken goujons

125g breadcrumbs
1 tsp thyme
1 tsp paprika
1 tsp oregano
1 tsp garlic granules
1 tsp chilli cayenne pepper
1 tsp mustard powder
1 tsp salt
1 tsp black pepper

3 chicken breasts
2 eggs
50g plain flour

Mix up breadcrumb spice mix.
Dry the chicken.
Coat in flour.
Coat in egg.
Coat in spicy breadcrumb mix.
Place coated chicken in fridge for half an hour.
Shallow fry 8 mins.

Choc chip cake

250g Self raising flour
250g Butter
150g Caster Sugar
4 eggs
1 tbsp Vanilla essence
100g chocolate chips (I used 105g chopped dark chocolate)

1. In a mixer, mix the sugar and butter until smooth
   
   
   Whisk the eggs until it is frothy and gradually incorporated in to the butter and sugar mixture. you will need to repeat whisking the eggs and scoping the froth until all the egg has been used up.
2. Sieve the flour into the mixture and fold in with a metal serving spoon until smooth and add the vanilla extract and chocolate chips. Preheat oven to 200 degree centigrade
3. Spread a knob of butter in a baking tin and then dust with flour. Pour in the cake mixture and set temperature to 160c and bake for 30 mins or until a tooth pick inserted into the cake comes out clean and not sticky. 
   
   
   From BBC Good Food. Viewer recipe. 
   
   
   Cooked it for around 45 minutes. Centre was still moist after 30 even though skewer came up clean. Quite eggy and dense in texture but moist and sweet. Tom really liked it.