our top tips for perfect puds
baking is chemistry
Measure everything accurately. Baking is chemistry and measurements really do matter.
stick to the recipe
With cakes you always need stick closely to the recipe, get creative with the icing and cream toppings but stick with the recipe and you can't fail!
You can use banana to replace egg in a lot of recipes - around 1/4 cup banana puree per egg
Never twist your scone cutter as you cut scones out, it stops them from rising, just push down in one smooth action.
Always use the freshest possible eggs at room temperature
Well risen cakes
Baking powder goes off, if your cakes are lacking oomph and your baking power has been open some months then try with a new pot.
For a fudgier brownie, replace up to half the flour with ground almonds
Struggle making the perfect chocolate fondant? Cheat! make a simple chocolate sponge and push a lindor in the top before putting in the oven, melting middles everytime.
If eggshell falls into your dish you should fish it out is with another larger piece.