Marshmallows (with no sugar thermometer)

So I'm writing this while waiting to run up and down a hill. It's The Thew's fault as he signed up for a race up and down three hills (hilariously called The 3 Molehills) and of course his family followed suit. My sister-in-law asked if I'd do one of the stages, so she could do only two, and for some reason I said yes.

Outside its pouring with rain and fairly cold. I'm surrounded by people waiting for their stage who seem genuinely excited about running and it's not helping my mood. I don't enjoy running and somehow I seem to do so much of it. I suppose it keeps me fit and gives me a focus for the monotony of the gym but it's annoying I don't enjoy it. Seriously it would make my life easier if I was super thrilled to run around all day, get muddy and sweat in public.

However the place where I'm waiting has a little Christmas shop so it's better than a tent in a field. It's getting all festive and before Christmas hits we have Thanksgiving to do first. If you know Americans, or anyone who has lived there for a while, try and celebrate it with them. There is all the good food and marshmallows play a large part. I mean they put them on top of sweet potatoes!!!! However, these ones are destined to be put on top of a chocolate pie. I thought I should try making them and sugar thermometer be damned. These are sufficiently good and I did it based on time rather than temperature. You can flavour and colour them however you like but I kept these white and vanilla to complement the dark richness of chocolate.

Ingredients
175ml water
300g granulated sugar
100ml golden syrup
5 sheets (about 9g) gelatine sheets
1/2tsp vanilla extract
Optional food colouring
Icing sugar
Oil
Cornflour

1. Put the water, sugar and syrup in a pan. Dissolve everything together on a medium heat and them put on medium/high. Once boiling set your timer for 9 minutes.
2. Put the gelatine sheets in a bowl of cold water. Once soft transfer to a large bowl and add the vanilla.
3. Get a loaf tin and lightly grease with vegetable oil. Then coat with cornflour. This is going to help you get the marshmallow out. It will be a pain still but at least you're ahead of the game.
4. Once the timer goes off slowly pour the sugar syrup into the bowl while whisking. I did it with hand held but a free standing with balloon whisk would be easier. Once all the syrup is in mix for 10 minutes. Yep - 10 minutes. This will transform the golden liquid into white fluffy sticky mallow.
5. Pour into tin and let set for a few hours.
6. To get it out I recommend having a pile of icing sugar on hand. Cover your fingers in it and gently prise one end away from the shortest side with the tin as upside down as you can. Then keep re-covering your fingers in icing sugar and slowly ease it from the tin onto a surface covered in icing sugar.
7. Cut with a sharp knife dipped in icing sugar and seal any sticky edges with some. There done!



Honeycomb (or Cinder Toffee)

 

I’m incredibly busy at the moment with various birthdays, events, baking requirements, not to mention work, so this is a brilliant and superfast way of making something that looks fairly epic. It’s also tons of fun – well for the few seconds where it foams up with the addition of bicarb. 

Ideally you’d make this with a sugar thermometer but I don’t have one so this method assumes that you don’t. It’s not that hard and there is a degree of error that the final product allows so that’s ok.  

Ingredients

165g caster sugar

165g Demerara sugar

60g golden syrup

15g butter (plus extra for greasing)

60ml (4 tbsp) water

Pinch of salt

1 tbsp bicarb of soda (have close by with a spoon in it ready to go) 

1.   Put everything, apart from the bicarb, in a saucepan and gently heat until everything is melted together.

2.   Then turn the heat up to keep it on a boil. It shouldn’t be escaping the pan but all you should see are bubbles. Put a timer on for 10 minutes.

3.   While that is going on grease the living hell out of a tray (20 x 20 square is a good size but it can be bigger – just not too big as the honeycomb will get too thin) with a decent side on it. When I say grease the hell I mean it. You want to see some actual butter left on the tray and not a thin film of grease. (Or use a silicon tray and ignore having to grease it).

4.   Once the 10 minutes are up put a teaspoon in the mixture, let excess drip off and put it in a cup of cold water. Leave for about 20-30 seconds. If, when you take the spoon out, the sugar mixture is hard to touch then it’s done. If it has some give then it needs a bit more time. It shouldn’t need more than 15 minutes so check every minute or so. (Who needs a sugar thermometer?)

5.   When the sugar is hard on the spoon put the bicarb in and mix thoroughly with a wooden spoon. At this stage the mixture with bubble up and looks fairly brilliant. Don’t mix too long and then pour it all into the tray.

6.   It will bubble away for a few minutes and after about 20-30 minutes will be cool enough to turn out and smash up.

N.B. Store somewhere dry. Damp kills it. Also don’t worry about it sticking together in a massive mass when you put it in a tin. It will be ok.

 

So much fun to smash up!

 

Dalek Cake

I’m not the biggest fan of moulds for cakes that are a weird shape as the cake never comes out evenly baked but this one called out to be made. It was an important birthday for someone at work and he is a Dr. Who fan. I accepted early on that this cake would be style over substance but who can resist something that requires painting in metallic edible paint!!! 

I decided to make a mainly red Dalek as it meant I could use red food colouring in the mix and have a good base of colour for the majority of the cake. I highly recommend this site (Cakes, Cookies and Crafts) for the paint. I used metallic red and gold paint with the silver being done with metallic powder. I also had gold metallic powder, because I bought everything (!) having not done this before, which worked very well but was messier than the paint so you had to be more careful. The powder has the bonus of being dry immediately but I’m not sure getting powder over everything was worth that.  

There weren’t instructions with it but on the Lakeland site, where I bought the mould, they recommended an eight egg cake mix. I did that but it wasn’t enough and I think that if you’re trying to fill every nook and cranny ram it with more cake mix than you need. It meant I missed out on some detail so below is the recipe I recommend using 10 eggs! (They also suggested putting a thin layer of frosting on the cake and covering with royal icing before painting. Seriously! What kind of sadists are they? Can you imagine everything that could go wrong?! If you’re brave do it that way but I’m happy with the painting on cake method). 

Ingredients

Lurpak Cooking Mist (seriously this is necessary and amazing)

500g butter, softened

500g sugar

10 large eggs

500g self-raising flour

40g red food colouring (bake safe)

1 x pot of metallic red edible food paint

1 x pot of metallic gold edible food paint

1 x tube of metallic silver edible food powder

1 x pack of Matchsticks (you only need 1 ½ but you can scoff the rest) 

1.    Preheat the oven to 180°C/GM4.

2.    Grease your mould well. This is key to using any mould as you need to get the sucker out afterwards. This cooking mist allows you to just spray every part. Make sure you don’t have too many puddles but the cake batter will mix with it and it should be fine.

3.    Cream the butter and sugar. Add 2 eggs, then 100g of flour mixing well. Repeat with the rest of the eggs and the flour. Then add the food colouring and mix really well.

4.    Put the mould on a baking tray to keep it steady and allow you to move it around. Pour the batter into the mould. It should fill it almost to the top. Then pick the tray up a few cm above the work surface and drop. The aim of this is to get the batter into every part of the mould so do it two or three times.

5.    Put the mould, on the baking tray, into the oven. Cook for about an hour and a half – the batter may spill over the top but it will only go on the tray. If the top is burnt it shouldn’t matter as you’ll be cutting it off once it’s out of the oven because it’s probably outside the top of the mould. You can check with a skewer if it’s cooked but it could need longer. Err on the side of caution and over cook if in doubt.

6.    Once cooked leave the cool in the mould. This is important as you’ll have more chance of getting it out in one piece (saying that I always get impatient and do it when it’s warm!)

7.    Before you turn out cut any cake that is over the top of the mould off so you have a smooth back to the cake.

8.    Turn out and paint! I started with red, and then did the gold detail, ending with the silver. Make sure each layer/colour if dry before putting more on top. I did two layers of each and that seemed to do the trick. Finish by shoving half lengths of Matchsticks in the three points where Dalek’s have sticky out things (or you can fashion them out of black icing but after all that painting who has time for that?) 

N.B. This cake is going to be a bit dry, as you’ve probably overcooked, so maybe have cream or frosting on the side for people to add.

 

Ok so the painting part was lots of fun

Rhubarb and Custard Macarons

I’m not going to put up the recipe for these as they didn’t work out perfectly. I was experimenting with powdered egg white (because I find it a pain to have to make something with left over yolks) but I don’t think it works on these as the consistency of the whisked egg is so important to the overall recipe. I’m going to see if I can find pasteurised egg whites in a supermarket as I’m sure they must exist.

Macarons are fundamentally easy to make but fiddly to make look flawless. I will say that the texture of these were brilliant and I got that little lip on them that is so vital. So while they weren’t as beautiful as shop bought ones the end result in the mouth was spot on. It just goes to show that baking doesn’t need to look perfect to taste good.

One thing that was a success was the flavourings. I picked up some concentrated rhubarb and custard food flavourings and they worked out really well in these. Subtle and very realistic – I’m going to try it out on cupcakes next. 

Chocolate Malt Biscuits

A couple of weekends ago some good friends of mine got married. The night before one of the Bride's friends, who I met on the hen, stayed over at mine as we were decorating a boat together on the wedding day (I know - random). Anyway she brought many lovely gifts with her, one of which being a jar of caramel biscuit spread (the others alcohol based) which we had discussed in length on the hen do. It’s basically the caramel biscuits you sometimes get with tea or coffee in the little wrapper mushed up to make a spread. I know!!! 

She proceeded to reveal a packet of malted milk biscuits from her bag as these are the structure she had found best to spread this on. It was immense.  

So that got me thinking about malt and biscuits. I’m a fan of malt. I’ll have a malt shake over a pure milkshake but I’ve never been a fan of malt loaf or malt drinks. However the malted milk biscuits were good and so I investigated. I found a recipe and they worked out very well. I made 2 ½ times this amount as my work eat biscuits like the world is ending and I needed lots! 

Ingredients

150g plain flour

½ tsp baking powder

Pinch of salt

100g butter (soft)

75g granular sugar

60g Ovaltine

2 large egg yolks (you can whisk up the whites, add 120g caster sugar to make 2 large meringues. Bake on the lowest heat you have for about 1 hour, turn off the oven and leave to cool in the oven).

1/2 tsp vanilla extract

1.    Preheat the oven to 180°C/GM4.

2.    Combine the flour, baking powder and salt in a bowl. Leave to one side for the moment.

3.    Cream the butter and sugar together until it’s got pale. Everyone goes for this fluffy thing but unless you have a free standing whisk thing then about3 or 4 minutes will do.

4.    Then add the Ovaltine, egg yolks and vanilla. Mix well.

5.    Add the flour mixture and you’re done. You may need to use your hands to bring the mixture together as it will just look like wet sand.

6.    Then divide into 16 balls.

7.    Space them out on a baking tray – no more than 8 on a large cookie sheet – and press them down until they are about 1cm thick. Bake for 11 minutes. No more, no less!

8.    Cool and eat with a glass of milk.

 

Look - spread on biscuits!!! Oh and wine.

 

Rocky Road Shambles

I was seeing some friends and wanted to bring them some goodies. I decided to make my Fruit and Nut bars as one of my friends is vegan and these don't contain any ingredients derived from an animal source. However Holland and Barrett were out of flame raisins so I got regular ones. BIG MISTAKE. The juiciness of flame raisins basically helps hold everything together.

So I found myself with fruit and nut rubble. It tasted great but it definitely wasn't a gift so I just left in the fridge and went with flowers and wine. After a lovely weekend I returned the rubble. I hate wasting food and was desperately trying to think what to do with it all. Then the eureka moment happened. What about just bunging it all in melted chocolate? I had some chocolate chips in the fridge and some golden syrup to bulk it out. Brilliant. But was chocolate going to be enough?

A quick trip to the local shop later gave me some marshmallows to complete the mixture. There isn't really a recipe here, just some lessons. If you make Fruit and Nut bars use flame raisins. Most things can be improved by chocolate and marshmallows.

Chocolate Cake in a Mug

This should have been a photo of the cake but it all went rather quickly at work

Yes you read that right. Cake you make in a mug. It’s not a new thing but I’ve finally tried it and it’s a success. The main thing is eating it when it’s warm as it doesn’t cool down well. You’ll also need a really big mug as it does rise up and can spill over or instead just divide the mixture between two mugs. 

This obviously isn’t going to be the best chocolate cake in the world but it isn’t half bad for something that comes out of the microwave.  You could also make it in a bowl and spoon it out to have with ice cream.

Ingredients

4 tbsp self-raising flour

4 tbsp sugar

3 tbsp cocoa powder

1 egg

3 tbsp vegetable oil

3 tbsp chocolate hazelnut spread (basically Nutella)

3 tbsp milk

Optional – squirty cream 

1.    Put all the ingredient in a mug and whisk together with a fork. Be sure the get everything mixed well.

2.    If making one mug put into the microwave on a plate and nuke for 2-3 minutes on your highest setting.

3.    If making two then pour half the mixture into another mug and nuke each one individually for 1 ½ - 2 minutes.

4.    Top with cream if you want.

Bacon and Chocolate Chip Cookies (Primal/Gluten Free/Dairy Free)

Primal – sounds fairly basic and maybe a little bit cool huh? It’s apparently a diet. Not a ‘less not eat anything until we need to pass out and then have a small piece of cheese’ diet but one that looks at what we evolved to eat. Or something like that. It’s probably like the Paleo diet and the Caveman diet and anything else that basically doesn’t let you eat anything fun or anything that was invented in France – French bread, pastries, macaroons, croissants (some of these things may not have been invented in France but I can’t be bothered to research in this for the sake of this). 

I’m slightly suspicious of these kinds of restrictions on what you eat, mainly because it stops me eating chocolate and bread. The Thew follows a Paleo-esque diet. He eats an incredibly healthy diet so he can drink lots of alcohol and maintain fitness. Currently he is spending most evenings upside down in a handstand position against one of our walls. Hey – whatever works for you! 

My good friend Claire shared this recipe with me and, while I’m not sure about trying to recreate recipes using paleo/primal ingredients in place of good old butter and sugar, it was intriguing enough for me to give them a try. The original method I read is a bit lacking on details and the one thing you need to do with these kind of recipes is a good methodology if you have any hope in hell of making something that looks like the ‘real’ thing. Many people at work liked these, and they are ok, but I’d just rather eat a chocolate chip cookie made with brown sugar and wheat flour. I’m not sure what the bacon adds, other than a bit of salty taste, but I guess it’s to add protein. Anyway, if this is your thing, go knock yourself out! 

Ingredients

5 rashers of streaky bacon (I used M&S)

60ml of maple syrup (plus 125ml – see below)

2 large eggs

1 tsp vanilla extract

125ml coconut oil (make sure it’s fairly well melted so room temp or melt it first)

125ml maple syrup

1 tsp bicarb of soda

1 tsp salt

300g ground almonds

200g dark chocolate chips 

1.    Preheat the oven the 190°C/GM 5.

2.    Dip the bacon in the maple syrup and bake for about 25 minutes. It may need longer. Put them on foil to save mess. Turn half way through and ignore how burnt the foil gets from the run off maple syrup. Cool, ideally on fresh foil or greaseproof paper. They are very sticky! Chop into bits.

3.    Whisk the eggs, vanilla, coconut oil and 125ml maple syrup together in a bowl. You want to goof frothy mixture as the eggs will add air to the mixture and help keep them light.

4.    In a large bowl mix the bicarb, salt and almonds. Add the egg mixture and whisk together.

5.    Add the chocolate chips and bacon bits stirring to incorporate.

6.    The put heaped teaspoons of mixture on a baking tray, leaving space between them. Flatten them out with the back of a spoon or spatula so they resemble a cookie shape.

7.    Bake for 11-12 minutes – you want them turning golden brown. Cool completely before serving.

Makes about 30.

N.B. I made these afterwards without the bacon and they worked well. The bacon definitely gives a good savoury/salty edge but it's not necessary.

 

Enthusiasm Flapjacks

Sometimes I need to clear out stuff from my baking shelves so flapjacks are an ideal way to use up ingredients. The quantities below are a guide so feel free to experiment. 

The name comes from the most wonderful Lorna who, when I lived with her, used to make Enthusiasm Soup. So called because you put everything you've got into it.   

Ingredients

250g butter

200g brown sugar (or any sugar)

Good dollop of golden syrup or honey

200-300g mixture of dried fruit, nuts, seeds
400-500g oats 

1.    Preheat the oven to 180°C/GM4.

2.    Melt the butter in a large saucepan. While melting add the sugar and syrup/honey. Mix it all together.

3.    Take off the heat and add the fruit/nut/seed mixture and stir well. Then add the oats, stirring again. You don't want a wet mixture at the end just enough to coat everything to create a sticky mess.

4.    Line a large tin and tip the mixture in, smoothing out before putting in the oven for 20 minutes.

5.    Cool and cut into desired sized pieces. Let it cool properly as the butter need to solidify a bit at bind it all together.

 

Rainbow Cake or Why Lorna Rocks

So a couple of weekends ago I walked 100km in just under 28 hours. The main reason for this is that my friend Lorna asked me to. I’ve explained before that she rallied a team together to collect money for Cancer Research after one of her friends at work was diagnosed with cancer. We have raised over £6,300 which is amazing and is testament to how kind hearted and supportive people can be of crazy physical challenges. It’s also testament to the fact that everyone needs Lorna as a friend. Or at least someone like her as she’s already a very busy lady and might break if she had to be friends with the world (she is already a friend of all animals which is fairly epic in itself). Who else would think of doing such a random thing and actually convince six more people to do it with her? Because of her Cancer Research has an extra 6k to get on with doing what they do best - pretty cool.

So this week I went a bit random. It’s not exactly a true rainbow cake, as I’m missing three colour layers (I need a bigger cake box to transport something taller), but this will give you a good enough guide. There is something satisfying about constructing a truly fun cake with no real purpose other to look pretty and get people hyper on the E numbers (someone in my office had to have a walk to get rid of the excess energy after her slice!)  

The sponge is really easy and robust as you don’t want to have to faff with lots of ingredients and breakages when doing multiple layers. Don’t worry though – it’s a nice sponge and tastes well. It also keeps so you can make the sponges a couple of days in advance. Maybe I should start getting sponsored for the tallest cake I can make?! 

Ingredients

Cake

Each layer uses the following (you can mix in big batches and divide into bowls to add the food colouring. Each layer will need 415g of batter).

100g softened butter

100g caster sugar

2 large eggs

100g self-raising flour

10ml or 10g of bake safe food colouring 

Icing

You can obviously just buy Betty Crocker ready mixed frosting or:

200g softened butter

900g icing sugar

400g full fat cream cheese

Decorations 

1.    Preheat the oven to 180°/GM4.

2.    Grease and line two sandwich tins. I did two sponges at a time as I only have two tins and my oven only fits two at a time!

3.    Cream the butter and sugar together, add the eggs one at a time and then mix in the flour. See – easy!

4.    If dividing the mixture do it now into about 415g a layer then add the food colouring and mix.

5.    Put into a tin and bake for 25 minutes. If you are cooking two at a time and have a gas oven then you’ll need to swap the shelf they are on half way through.

6.    Cool and turn out until ready to construct.

7.    If making frosting then then ideally use a food processor as icing sugar is messy! The quantities pack it to the max but you can of course use a hand held whisk or free standing . So put the butter in with the sugar and mix until combined through. Add the cream cheese and you're done.

8.    Then even out the top of the layers (you can always leave the top one domed if you like). Use the height of the sides as a guide and use a bread knife to saw through.

9.    Sandwich the layers with a thin layer of frosting and then finish off by covering the whole thing in it! I used hundreds and thousands on the top but you can use whatever you like. 

N.B. You can get some crumbs in the frosting when you do the whole cake. I’d advise to do a thin layer around the whole cake not worrying about crumbs running the lovely frosting. Pop into the fridge for 30 minutes and then finish off with a thicker layer that should stay lovely and clear of crumbs.

 

Olive Oil Bread

I’ve been a bit quiet recently on the blog. I have been baking but it all got a bit busy and emotional, so the writing got left behind. My Uncle died suddenly at the end of April and it’s been very difficult to drum up energy for anything outside of work and prior commitments.  

However the baking goes on and very excitingly I managed to arrange a ‘Sausage Roll Day’ at work where we had about eight people baking around 10 different types of sausage roll. It was epic! It’s exciting to see people get worked up about baking (or it is for me) and as someone who is seen to ‘know’ about baking I get lots of questions and enthusiasm from people when they see that it’s not actually that hard. 

My neighbour, knowing I bake, gave me some fresh yeast so I decided to make bread. I’ve never used fresh yeast before but I highly recommend it. Very easy to use and the bread was great. The method below looks a bit long winded, and it does have more steps, but you’ll spend less time fiddling with the dough. Rather than 2 x 5-7 minutes of kneading your total time is more like 2 minutes. I believe it’s the method Dan Lepard (?) uses, or my bastardised version, as I read it on a Guardian baking blog and thought it sounded interesting. It is and I recommend it whole heartedly. I hate kneading so this is bliss. 

Ingredients

500g strong white bread flour

15g fresh yeast (I have no idea where you get this unless you live near my neighbour who had some)

300ml warm water (100ml boiling to 200ml cold)

2 tbsp olive oil 

1.    Crumble the fresh yeast into the flour and use your finger tips to distribute it throughout the flour. Much like you would mix butter into the pastry.

2.    Add the oil to the water and pour into the centre of the flour mixture. Mix until it comes together as a dough.

3.    Then knead for 15 seconds vigorously in the bowl. Then cover with a tea towel and leave for 15 minutes. Then do another 15 seconds. Leave for 15 minutes and then a final 15 seconds of kneading before covering again and leaving for an hour or so somewhere warm.

4.    Once it’s puffed up and doubled in size turn it out onto a floured surface. Stretch the dough out into a big square (random I know but stick with me). It’s best if you start this from the middle underneath, stretching to the sides before pulling the sides out. It doesn’t need to be perfect as all you need to be able to do with it is this: fold the bottom third into the middle, then the top third over the bit you just folded. Then repeat long ways. Just watch the video below! (Sorry it's using a paper towel and not dough).

5.    Once this is done pop into the bowl, cover and leave for 20 minutes. After 20 minutes do the same again, leave for 20 minutes in a covered bowl and then do it again. After this final third folding shape and place on a baking tray. Cover the dough and leave in a warm place for an hour or so to double in size. Oiled cling film is best I find.

6.    Preheat the oven to 190°C/GM5. Once the dough has risen, uncover, slash some cuts in the top if you like and pop in the oven for about 30 minutes. You might need another 5 and if a gas oven then turn half way through to get an even colour on top.

7.    Eat warm, ideally, with lashings of butter. Or bring into work and see it demolished. Or make two smaller loaves, rather than one big one and give one to the neighbour who gave you the yeast.

 

 

Upside Down Nectarine Cake

I’m in great pain. My legs hurt but not as much as The Thew’s – probably because he runs faster than me and is officially the fastest Woodrow. I’m the slowest but it’s a role I fill bravely and with style! The Brentwood half marathon felt like a good idea at the time but I did have a couple of glasses of champagne inside me along with a glass of wine when I agreed to do it. Most things start to seem like a good idea at that point. The worrying thing is that I have a harder half marathon in less than two weeks when I go to Ireland to see my family. Once again it seemed like a good idea at the time to combine a boozy family trip to Connemara with a race. Thinking back I was probably drunk. 

However alcohol cannot explain why on Sunday evening, in pain from the half marathon I just ran, I signed up for a 100km walk. That’s explained by friendship which is a much better reason. My good friend Lorna has a friend who has cancer and she’s doing the walk to raise money for research into cancer. Lorna is one of those amazing people who will fight any battle to the maximum that she believes is worth fighting – she’s like a super hero on the side of all that is right and just. If she could shrink into a space ship, like Dennis Quaid in Innerspace, and fight cancer head on inside bodies she’d be doing it. Because she can’t, and because she’s one lady who won’t sit idly by, she’s going to walk 100km. Because she’s my friend, and it’s important to her, I’m walking it too.  

The above has very little to do with my baking this week apart from forgetting about baking because of the run, then realising I had some nectarines to use up and that I had the ingredients for a sponge. I’m awful at turning out upside down cakes so was happy this one worked! You can use any soft fruit here really but I think it’s worth the extra time to do a nice pattern in the top. 

Ingredients

Topping

50g butter

75g caster sugar

5 nectarines, chopped (I did slices – 6 per nectarine – but you could just half them if you prefer) 

Cake

150g butter

150g caster sugar

3 large eggs

60 ml milk

1 tsp vanilla

150g self-raising flour 

1.    Preheat an oven to 180°C/GM4.

2.    Use the 50g of butter to coat the bottom of a tin – I used 23” but you can use any size really. Make sure it’s kind of evenly spread and grease the sides lightly. Sprinkle the 75g of sugar over the butter. Then arrange your fruit on it.

3.    Cream the butter and sugar together, then add the eggs one at a time mixing well.

4.    Put in half the flour, mix, then mix in the milk and vanilla, then mix in the last of the flour.

5.    Cover the fruit with the batter and bake for about 35 minutes, testing to check it’s cooked. If you’ve used a smaller sized tin you may need another few minutes.

6.    You can serve this hot or cold so either cool completely, or if serving hot, leave for about 10 minutes before turning the tin upside down on a plate and hoping it comes out well!