our top tips for perfect puds
folding egg whites
When folding in egg whites, try spinning the bowl at the same time. This allows you to fold gently while ensuring every part of the mixture is reached.
make your own caster sugar
To make caster sugar grind granulated for a few seconds in a (clean) spice grinder.
When blind baking pastry, put a tray in the oven whilst the oven warms up and then place your pastry in it's tin onto the preheated tray - preventing a soggy bottom.
fool proof sponge
For a fail-safe sponge recipe simply weigh 3 eggs (in their shells) then use the same amount of butter, flour and sugar. Simple!
If cupboard space is tight you can make self raising flour by adding 1tsp of baking powder to 110g (4oz) plain flour.
Dust dried fruit with flour before stirring in to cake mix to stop the fruit sinking while baking.
For extra flavour in a recipe that uses melted butter, cook the butter a little longer than usual until the milk solids caramelize and it is browned and nutty.
When lining a cake tin with baking parchment, first rinse it under water and squeeze out the excess. It will more easily take on the shape of your cake tin.
Add melted chocolate to soft cheese, to use as frosting for cakes, filling for cheesecakes or just spread on a digestive biscuit.