The Great British Bake Off Christmas- Jamaican Gingerbread Loaf.

4th December 2017.

Today being a Monday I really struggled to get out of bed this morning. I’d had a good night’s sleep until something woke me up at 4.30am. That was it, I was wide awake for an hour. The alarm was due to go off at 6am but of course I drifted back off to sleep just as I’d got back into the land of Nod! Then, could I get myself moving? Course I couldn’t. I’m not a morning person at the best of times. There’s only one type of work that would get me out of bed early and that’s when I’m baking! It doesn’t seem like work to me when you’re in the kitchen with music playing in the background.

But needs must. I love being a teacher though some mornings I wish I could be beamed direct from my house to the school I’m at, especially with the horrendous traffic congestion I have round near where I live. This morning was no exception. My journey to school should have taken me 35 minutes. It took me nearer 50.

Back home this afternoon I got out the mixing bowl and scales to test out another recipe from The Great British Bake Off Christmas. I love the spicy aroma of gingerbread at any time of the year but Christmas definitely lends itself to these flavours. I was really keen to try out the Jamaican Gingerbread loaf which was a perfect way of using up some treacle left over in a tin after baking some Parkin and also putting it in my Christmas cake. The loaf is an ideal bake to have as a standby, say if you have people popping over for a cuppa and it was really easy to make.

To begin with you melt butter in a saucepan with some dark brown muscovado sugar, some treacle and some golden syrup. When this has melted you take it off the heat and leave it to cool. In another bowl you weigh out some plain flour, bicarbonate of soda, ground ginger and some mixed spice. Add the melted mixture to it, along with a beaten egg and then fold in the flour mixture. Finally add in some chopped stem ginger pieces.

I always use pre made loaf tin liners which save me a lot of faffing about. The mixture was poured into the prepared loaf tin and put in the oven at about 160oC for about 45-50 minutes. Unfortunately I set the oven timer to 45 minutes but promptly forgot to switch it on. I suddenly remembered about the loaf when I could smell gingerbread coming from the kitchen. Luckily it came out of the oven just in time and although had sunk slightly in the middle, it looked wonderful.

After about an hour of cooling I cut the loaf up into 8 generous slices. It took all my willpower not to scoff a slice there and then. I boxed up the loaf and decided to take it with me to work tomorrow to leave in the staff room.

Happy Baking!

Love Sam xx

The Great British Bake Off Christmas- Mary Berry’s Classic Christmas Cake.

Sunday December 3rd, 2017.

Since I gave up baking professionally to concentrate on the day job full time, I’ve had less time to spend on baking things like Christmas cakes. Mr Smartcookiesam says to me every year that I should just go and buy a small one from Marks and Spencer but to me part of Christmas is baking and decorating a Christmas cake. Why should I go out and buy something I enjoy baking at home?

I’ve never been a massive fan of roll out icing and marzipan but I love fruit cakes. If I eat Christmas cake I always take the icing off and serve it with a slice of Wensleydale cheese as you do in my part of the world. I try to decorate my cake differently each year but if I’m short of time I always get out my The Snowman and the Snowdog decorations and cake ribbon. At the time of writing I’ve no idea how I’m going to decorate this year’s cake, please send some inspiration my way!

As for the previous couple of years I’ve used Mary Berry’s Classic Christmas Cake recipe for my family Christmas cake. The recipe features in both The Great British Bake Off Christmas book and Mary’s own Christmas Collection. Dried fruit (a mixture of currants, sultanas, raisins, mixed peel and halved glacé cherries) had been soaking in some brandy for a few days along with some orange zest.

This afternoon, albeit a few days after it should have been done but I thought I’d better get started on the cake. I knew I needed time where I’d be in all afternoon while it was baking. Sundays are not usually a day of rest in our house. I’m normally catching up on all the jobs I haven’t done from the previous week or trying to get ahead for the next week. No time like the present, as they always say.

In a large bowl I creamed together unsalted butter, light brown sugar, treacle and eggs. After these were mixed together, I added in some flour and some ground mixed spice along with some chopped blanched almonds. Then this was combined with the dried fruit mixture.

I had greased and carefully double lined a deep 9″ or 23cm diameter circular cake tin. Mary Berry says in her recipe intro that the cake isn’t a very deep one but it definitely makes a big enough cake for our Christmas celebrations. I found the cake mixture went just over halfway up the cake tin and was deep enough for me.

My oven had been preheated to 140oC and I put the cake tin into the oven on the central shelf. By this time it was 2.30pm and time was cracking on. The cooking time was estimated between 4- 4 1/2 hours so I wanted the cake out by the time we were due to go out.

Jobs done and now it was time to chill. Every now and again throughout the 4 hours I kept popping backwards and forwards to the kitchen to check on the cake. I’m always worried about fruit cakes burning and to be honest I think I need to get my oven checked out. I don’t think the temperature is as accurate any more. Well my oven is 11 years old and it has had a lot of use over the past few years.

At 6.30pm the cake was ready to come out of the oven. The fruit looked a bit burnt on top to be honest and I should have covered the cake with some foil or baking parchment to stop it catching. You can never tell with my oven at the moment.

I’ll be wrapping the cake up in foil and feeding it with brandy every few days or so. In the week leading up to Christmas I will be marzipanning and icing the cake. Watch this space to see it finished!

Happy Baking!

Love Sam xx

Clandestine Cake Club “A Year Of Cake” December Bakealong- Nordic Spice Cake.

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I love being a member of the internationally renowned Clandestine Cake Club.  I’ve made lots of lovely friends through chatting over cake. I can honestly say that cake club has changed my life in lots of ways and I wouldn’t be without it.  I haven’t been able to get along to any events for a couple of months due to work commitments but I’m excited to be getting back to it in January!

For those who can’t always make the events and meet up with friends there are a couple of other options.  Members can join in a virtual cake event or a bakealong.  I have joined in with several of these in the past, including the CCCBook Club “A Year Of Cake” bakealong.  These events are monthly and by the end of that month those who want to take part choose to bake a cake which features in that particular chapter of the Year Of Cake book. You take photos and email this with a short description of the cake and why you baked it, etc for Lynn Hill founder of the Clandestine Cake Club to put into a write up or blog post of the event. Though sometimes I’ve forgotten to post the photos by the deadline and missed it a couple of times!

Anyway, being December it was the last of the Year Of Cake bakealongs.  There were twelve scrumptious recipes to choose from all of which I would love to have baked.  I had to go with something I know everyone would eat at home.  I decided on the Nordic Spice Cake.  It is a cake typical of the flavours in Scandinavian cooking which is shared at the time of St. Lucia’s Day (the Swedish festival of lights) Baked in a circular bundt pan it could be resplendent of an Advent wreath or a St Lucia crown.

I chose to bake my version in the Gingerbread House Bundt pan instead of a wreath shape.  This is because I’m absolutely rubbish at making gingerbread houses, they always collapse on me no matter how much icing I throw on them. So I could have a cakey version instead.  It was 8.30am on December 23rd and I had so much to do. The gingerbread house was only one of a few things I was going to bake.

First things first- to grease the gingerbread house pan.  This was a complex job as it had lots of nooks and crannies.  Lots of Cake Release needed here! Then I made sure the oven was on and preheating with the top shelf removed so I could get the tin in without knocking it.

Then for the cake itself. I creamed together butter and brown sugar until it became light and fluffy.  Next I beat eggs, natural yoghurt and the zest of a large orange together in another bowl.  Finally in another bowl I measured out sifted self raising flour and three teaspoonfuls of my friend Heidi’s special Christmas Spice.  Lynn Hill’s recipe also uses 35ml of mulled wine in the mix.  I didn’t have mulled wine so instead I added in the juice of the orange I had taken the zest off first. The aroma coming out of the kitchen smelled wonderful and I couldn’t wait to try it.  Nothing smells as nice to me as the smell of baking gingerbread.

With the gingerbread house bundt pan being an uneven shape I usually put it on a flat baking tray in the oven so it can bake flat. Nothing worse than the gingerbread house’s chimney sticking through the gap in the oven tray and the mixture all falling out on the bottom of the oven. Believe me, I’ve been there.

As luck would have it the cake baked perfectly and came out of the pan in one piece. I couldn’t decorate it straight away as I had other things to do. So the gingerbread house went into a corner of the kitchen for a few hours while I started on some fudge.

Decorated with piped glace icing and some Wilton Gingerbread house sugar shapes as well as some M&Ms the cake looked really festive.  It made a beautiful centrepiece on Christmas Eve and also tasted fantastic.  Not everyone likes fruit cake or marzipan and this was a perfect alternative.

Happy Baking!

Love Sam xx

Pumpkin Bundt With Ginger Cream Filling.

A week last Sunday was Pudsey and West Leeds’ Clandestine Cake Club event. The theme was Harvest Time and it was a great opportunity to bake with fruits or vegetables which are abundant at this time of year.  I don’t have green fingers or the space to grow vegetables in my garden though it’s something I would love to be able to do if I had a bigger back garden.  Instead I used a tin of Libby’s Pureed Pumpkin which had been in my cupboard for a few months.  My friend Linda had bought me a couple of tins when she was out shopping in Waitrose for herself and I thought a Pumpkin Bundt cake would be perfect for cake club.

I keep telling myself I have enough Nordicware Bundt pans.  I’ve lost count of how many I have.  Then again, I see a new one or one I’ve coveted for a while and I think !I just have to have that! On my day off from work I went over to TKMaxx thinking I could do with a couple of nice cake boxes and ended up coming out with the cake boxes, a mini chopper, some Christmas cupcake cases and the Nordicware Kugelhopf pan.  Did I need it? Did I heck? But it’s a beautiful pan and will last forever.  Being as it’s a traditional design it will get used all year round, too!

My baking inspiration came from a Bundt recipe book bought a few months back. It’s a Nordicware publication entitled “Best Of The Bundt” and I was very impressed with the quality of the recipes.  Even though it’s an American publication with measurements in cups, etc. thankfully there are metric equivalents given as well.

Last Sunday morning I started on the Pumpkin Cake with a Ginger Cream Filling.  The bundt contains a filling of cream cheese, ginger, sugar and flour which is baked into the middle of the cake. The cake itself was a delicately spiced pumpkin bundt infused with cardamom and cinnamon and then flavoured with buttermilk. It sounded too mouthwatering for words and perfect for an Autumn cakey gathering.

I’d left it a bit late to start on the baking. Normally I bake my cake the day before but we were out and about, so I ran out of time.  So last Sunday morning it was. I greased and floured the Kugelhopf pan which is quite a narrow and tall tin.  I hoped this wouldn’t affect the bake.  I reckoned I would have to stick the tin onto a flat baking tray so it wouldn’t tip over in the oven.

First I opened up the tin of pumpkin puree and reserved 2 tablespoonfuls of the puree towards the frosting.  The rest was going into the cake itself.  In a large bowl I creamed together butter and sugar.  As I weighed out the sugar I couldn’t believe how much was going into the cake.  Then into the bowl went 4 large eggs, followed by the pumpkin puree.  This got mixed well together. In another bowl I sifted together some dry ingredients which included some plain flour, ground cardamom, cinnamon and baking powder.  Then, I measured out some buttermilk.  The dry ingredients and the buttermilk got folded into the creamed mixture bit by bit until I ended up with a delicious and aromatic mix.

Then it was time to make up the ginger cream filling.  I’d bought a large tub of full fat Philadelphia cheese especially for the cake.  I was really angry when I got the tub out of the fridge and found it had been opened! Mr SmartCookieSam must’ve nicked some to go on his crackers! It can’t have been my daughter, the other cheese lover in our house as she has been at uni for the past month!  About 2 tbsp had gone which wasn’t much but it meant I didn’t have enough for the frosting. I hoped it wouldn’t spoil it but I wasn’t going to make a fuss over 2 tbsp of cream cheese!

The cream cheese, ground ginger, light brown sugar and 2 tbsp of plain flour all got mixed together to make the ginger cream filling.  I then started to fill the cake tin, starting with 2/3 of the pumpkin mixture. I followed that with the ginger cream cheese mixture, taking care that it wouldn’t get mixed in with the pumpkin flavour or to touch the sides of the pan. Finally, I finished off the cake with the remaining pumpkin mixture.

The bundt was meant to be baked for 65 to 70 minutes but after this time it still felt like the cake wasn’t cooked. I tested it with a skewer but there was still soggy mixture stuck to it in about three places.  After about 80 minutes the cake looked like it had cracked on the top and was ready to come out of the oven.  I had to give it about 10 minutes before I was able to turn it out onto a wire rack. I always panic at this point. This is when all your hard work can be undone in seconds if the cake won’t come out of the tin or it comes out in several pieces.  Thankfully the cake slid out in one piece which made me feel so relieved. Usually I find if the cake is meant for a special occasion or for cake club it turns into a disaster area!

While the cake was cooling down I had to make a glaze cum frosting for the top of the cake. I whipped cream, icing sugar and a little bit of milk together to form the frosting. To this I added finely chopped pecans.  The frosting was then piped onto the top of the bundt with my large star nozzle. To finish off I added whole pecans to decorate the top.

When I cut the cake at cake club later that afternoon I was bitterly disappointed. Despite the cake being in the oven longer than needed and presumably I did stick it in at the right temperature, it came out looking like the middle was uncooked.  I thought it looked disgusting inside but it still got eaten.

Would I bake the cake again? I’d like to try it out again but will have to watch the baking time and the oven temperature.

Happy Baking!

Love Sam xx

Banana Cake from the Nordic Bakery Cookbook.


Today was a day off from work. All very quiet on the supply teaching front when it’s SATs week so I took the chance to catch up with jobs at home and to relax a bit. 

When I was ironing this morning I looked across at my fruit bowl and spotted some bananas that were so ripe I’m surprised they didn’t grow wings and run away! My kids are going through a refusing to eat fruit phase and there’s no way I’d eat six bananas in one sitting. So there was one thing for it- bake a cake with them in!

A few weeks ago I found a lovely book in my local Waterstones called The Nordic Bakery Cookbook by Miisa Mink. I had never heard of The Nordic Bakery before but it is in London, Soho to be precise. I love Scandinavian baking and regularly sample the delights of a local Norwegian cafe in Harrogate called Baltzersens which makes the most gorgeous cinnamon buns. I’ve always wanted to have go at some Nordic baking myself, so I was pleased to find this book!

The recipe for Banana Cake on page 66 was a perfect way to use up my ripe bananas and also some ground cardamom I’d bought and needed to use before it went out of date. As the recipe introduction states: “Everyone loves banana bread or cake as we call it. Ours is packed with the spices that typify Nordic baking: ginger, cardamom and cinnamon. Throw in some ground cloves and really ripe bananas and you have a delicious and very easy cake for any time of day,”

Being a Bundt addict and an avid collector of Nordicware bundt pans, the accompanying picture showed the banana cake as a bundt ring cake. That’s what did it for me, I had to get out one of my pans and bake the banana cake there and then.  I chose my Heritage bundt pan which is a very pretty swirl design and makes an ordinary cake look special.  I love banana cake anyway and it would be perfect served plain with a cup of tea or as a dessert with a scoop of ice cream.

My favourite Nordicware Heritage Bundt pan was greased with some Wilton Cake Release.
Six small , ripe bananas were mashed with a fork.
Butter and sugar were creamed together in a mixing bowl.
To the creamed butter and sugar I added two beaten eggs.
All the dry ingredients were added to another bowl: plain flour, baking powder, cinnamon, ginger, ground cardamom and mixed spice.

All the dry ingredients were sifted together and added to the creamed mixture.

The flour mixture was folded in, then I added in the mashed banana.
The mixture was then spooned into the bundt pan and put in the oven.
The finished Banana Cake cooling down and smelling wonderful.
A piece of cake cut to try out.

I love the array of different spices used in Nordic baking and the aroma permeating around my kitchen smelled wonderful. I love the smell of ginger and cinnamon in baking but it was great to experiment with a spice I don’t know as much and that’s cardamom. It’s hugely popular and a staple of Scandinavian baking so when I found some ground cardamom in a local shop, I had to try it out. It saved me messing about crushing cardamom pods with a mortar and pestle! Another spice in the recipe called for using ground cloves. I didn’t have any so I substituted a teaspoonful of ground mixed spice instead.

When the cake was baking, the smell was so tempting. I’m trying so hard to keep off the sweet stuff at the moment but when you are faced with temptation all around you, it’s fatal. Luckily it was near dinner time and I had to make do with a plate of chilli and rice instead!  The cake got put into a box and is now hiding away from me. Though I know I might succumb to it tomorrow night after a long, busy day at work! I’ll let you know!

Happy Baking!

Love Sam xx

Lemonade and Ginger Beer Drizzle Loaf Cakes- Fentiman’s Drinks.

 

Lush! Who can’t resist a slice of lemon drizzle cake? This one is even more special as it contains Fentimans Victorian Lemonade.

  A couple of weeks ago I was so happy to win an Easter Hamper in a competition on Fentiman’s Facebook page.  I couldn’t believe it, I never win anything like that and there were loads of entries.  The hamper was a huge, gorgeous wicker basket filled with a massive selection of Fentiman’s popular Spring favourites.  Not only that, but there was an additional treat for us, Being Easter, the hamper also contained a giant Quality Street egg, a Harry Hopalot rabbit egg from Thorntons and some delicious dark chocolate mini eggs.  I was so excited when the courier delivered it a couple of days afterwards.

 My only grievance about the hamper was that one of the small bottles containing the Seville Orange and Mandarin drink was smashed to smithereens inside the hamper. The drink obviously had leaked out but I was more worried about reaching inside the hamper among the shredded tissue paper to see if I could retrieve the broken glass.  I was so lucky I didn’t cut my hand!

Now as you know, I always like to have any excuse to bake. So having a few bottles of my favourite soft drinks was no exception.  I’ve seen cakes being baked with Coca Cola with it and wondered if I could do the same with a couple of the drinks from the hamper. I love Lemon Drizzle Cake and thought maybe instead of lemon juice I could use the lemonade in it. Last Saturday I was at home for the afternoon, so I had time to play around and experiment.

LEMONADE DRIZZLE LOAF CAKE

Ingredients:

165g unsalted butter, softened

320g caster sugar

3 large eggs, preferably free range

200g plain flour

 Grated zest from 1 lemon

90ml Fentiman’s Victorian Lemonade

For the glaze:

160g caster sugar

60ml Fentiman’s Victorian Lemonade

There should be about 1/3 of the bottle of Lemonade left over, so pour it into a glass and enjoy drinking it while you’re baking!

How to make the Loaf cake:

  • Pre-heat the oven to 170oC/ 325oF or Gas Mark 3.  Line a 900g/ 2lb loaf tin with baking parchment or use a ready made loaf tin liner which can be bought from a good cookware shop.  I use the ones available in Lakeland and swear by them!
  • Cream the butter and sugar together with an electric mixer or whisk until light and fluffy.
  • Add the eggs, one at a time, mixing well after each addition.  If you need to, scrape the mixture down the sides of the bowl.
  • Mix in the flour and lemon zest until thoroughly mixed.  Then fold in the Victorian Lemonade.
  • Spoon the mixture into the prepared tin and level off the surface of the cake.  Bake for about 1 hour in the oven.  To test if the cake is done, insert a skewer into the cake. If the top bounces back when touched and the skewer comes out clean, then the cake is ready.
  • Keep the cake in the tin until it is completely cooled, although transfer the tin over to a wire rack.
  • While the cake is cooling, mix caster sugar and lemonade together in a bowl to make a syrup. When the cake is completely cool, use a skewer to prick holes in the top of the cake.  Pour the syrup over the top of the cake.  Allow it to set on the top before taking the cake out of the tin and the wrapper. This stops all the syrup completely soaking into the cake and gives the cake a contrasting, crunchy topping.
  • Cut into slices to serve. Any uneaten slices need to be kept in an airtight container and should keep for about 3 days.
Once the cake has cooled and the icing has set, then it was ready to come out of the tin and to be served.
Cut into 8-10 generous slices. I can’t cut thin slivers of cake!
My favourite piece is always the one at the end. Looks very rustic but that’s what appeals to me.

Lemon Drizzle cakes always go down well with my family and I cut the cake up to put in a tin for another day.  It was all too tempting for me to nibble some and I did take half of one piece to try out.  It’s quite a sweet cake as lemon drizzle cakes are so you won’t want a massive piece.  Then again, where cake is concerned I don’t do small!

 After the success of the Lemonade Drizzle Loaf Cake I was tempted to have another go but adapt the recipe for an alternative flavour.  My favourite Fentiman’s drink is their Ginger Beer and I always have it if I’m going out for dinner at a local pub when I’m driving.  Luckily for me, my kids don’t like Ginger Beer. so they hadn’t guzzled it all up.  Last Wednesday I found myself with a day off work so I chose to do a spot of baking once I’d done all my jobs.  I thought I’d try out some Ginger Beer Drizzle Loaf Cake and see if that worked.

GINGER BEER DRIZZLE LOAF CAKE

Ingredients are the same as for the Lemonade Drizzle Cake but with a couple of substitutions and additions:

  • Instead of the grated zest of a lemon, use 3 balls of stem ginger which have been rinsed, chopped into tiny pieces, rinsed and tossed in a tablespoonful of flour.
  • Instead of Fentiman’s Victorian Lemonade, use their Ginger Beer.
  • Optional: I also added a tsp of stem ginger extract available from Lakeland.
Not only did I have my Easter hamper prize but I ended up buying some more Ginger Beer and Rose Lemonade from the Good Food Show last weekend.
Who fancies a slice of Ginger Beer Drizzle Cake?
A very rustic looking cake. I didn’t let this cake cool down as much as it should have done so the top cracked as it cut!

The only problem I found with the Ginger Beer Drizzle Cake is that it didn’t have that punch of ginger I was expecting.  Next time I bake it, I will add a couple of teaspoonfuls of ground ginger to the mix along with the dry ingredients and see what happens.  Also, I found that despite rinsing and flouring the ginger pieces, they still sank to the bottom of the cake.  I ate a thin sliver off one of the pieces I’d cut and thought maybe the recipe needs tweaking a bit. Then again, if you don’t like a big ginger hit, then you don’t have to change anything.  The other treat was, to sit and drink the remainder of the 275ml bottle with your lunch.

At the time of writing there are two bottles left and my kids have been clamouring to drink them.  I have let them have a treat at the weekend but there’s no way I’m letting them near the large bottle of Rose Lemonade!  Hands off!

Happy Baking.

Love Sam xx

Sticky Gingerbread Traybake.

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Sticky Gingerbread Traybake- an absolutely delicious recipe from the latest Great British Bake Off Book –The Great British Bake Off Celebrations.

Happy New Year to anyone who might be reading this. I’m determined to get back into my neglected blog this year.  It’s been so long but you know what it’s like leading up to Christmas, things just go crazy. Here’s another recipe I had a go at a few weeks ago.  I just love anything with ginger in it and was keen to have a go at baking the Sticky Ginger Traybake from the latest Great British Bake Off cookbook. The recipe introduction made it sound even more mouthwatering: “..this dark, almost black, sticky toffee gingerbread with a crunchy topping.  Dark muscovado sugar and black treacle give it a rich bitter sweetness while stem ginger adds fire and heat,”

The traybake is a sticky gingerbread base with a crunchy topping and just speaks of Autumn and Bonfire Night to me. The base is baked separately from the topping.

First of all I put butter, treacle and dark muscovado sugar into a pan and heated it gently.  Then I chopped some stem ginger into large chunks and added it to the pan with some reserved syrup from the stem ginger jar.

As this was melting, I sifted plain flour, ground ginger, mixed spice and some bicarbonate of soda into a large mixing bowl.  Once this was done I then mixed in two medium eggs. The melted ginger mixture was also added to the bowl to make the gingerbread. This was then poured into my prepared traybake tin and baked in the oven for about 15 minutes.

While the gingerbread base was in the oven I made the topping which was made up of plain flour, ground ginger, light brown muscovado sugar, unsalted butter and stem ginger.  It was a rubbed in mixture.  When the gingerbread base came out of the oven I sprinkled the topping onto it and then put it back into the oven for another 25 minutes.  The aroma of spicy gingerbread was just gorgeous and I couldn’t wait to try a piece.

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The Sticky Gingerbread Traybake was cut up into sixteen generous sizes.
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One spare for me to taste, the rest went into work to share out!

I was really pleased with how the gingerbread traybake turned out and it will be something I’d love to bake more of in the future.  The flavour of the gingerbread was very spicy and intense so it might not appeal to those who love strong flavours.  It did to me though, in fact if I’d not stopped myself I would have eaten more slices.  I put them in a box and took them to the school I was teaching in the following day to share out in the staff room.  I’m not sure whether they went down well or not, I forgot to ask!

Happy Baking.

Love Sam xx