All posts tagged: bicarb of soda

Sticky Lemon Pudding, 30p

I couldn’t decide between making myself a sticky toffee pudding, classic in its stodgy saccharine comfort blanket, or a lemon drizzle, zesty and bright with its promise of sunny afternoons…so I took to the trusty barometer of reason, Twitter, to ask for help. The poll came back as a 52/48 split, and we all know how contentious those are, so in order to try to satisfy both sides of the pudding referendum, I mashed the two options together. The sticky warm component structure of toffee pudding, with the flavour profile of a rich lemon drizzle cake. I wasn’t sure it would work (but was willing to give it as many goes as was necessary for the name of, uh, research), but to my delight, it came out perfectly first time. [I made mine in a 135mm wide x 55mm deep x 165mm long mess tin, as after six cookbooks and eight years my solitary loaf tin has finally given up on me, and the mess tin holds a third less than a standard loaf tin …

Tinned Pear Cake, 36p [Tin Can Cook]

This soft, sweet, rich and heavy cake was written for Tin Can Cook, as I sat surveying tins of fruit and wondering how to plump up my pudding chapter. My eyes roved greedily over the tinned peaches, pears and cherries, looking for inspiration, and there it was. Fat, fulsome pears swimming sodden in their own slippery, succulent syrup – what a treat! I could barely wait as I sat typing up the recipe, my home rich with the scent of freshly baked goods, impatiently picking at the slice I promised myself as a reward for committing it to paper. I love this, and it’s all the better for using tinned pears; I hope you love it too. If you do happen to have ripe pears needing using up, first quarter them and carefully scoop out the seeds with the point of a small sharp knife. Cut away the very tip of the stalk and the woody star shape at the base, taking care to remove as little of the flesh as possible in the process. …