BBC Good Food

13 April 2009

Tested

13 April 2009

Tested

12 April 2009

Tested

"Don't use a springform tin when making this cake as the raw mixture is alot runnier than the average cake mix. I stood my springform tin on a baking tray just incase it leaked (& it did, but only a little). I had to cook it for slightly longer than the hour, about 10 mins extra.The outside of the cake was crunchy but once the icing was put on this softened up. I made the mistake of using Philly Light for the icing. It covered the cake nicely but was a little bit runny. Tasted scrummy though. This is a lovely dense, moist cake - I was a bit worried on cutting the cake as it looked slightly uncooked in the centre but it was fine. I was a bit concerned after reading the other comments while I was in the process of making this but on the whole I was very happy with the result. "

02 April 2009

Tested

"I used 3 stale hot cross buns, split, buttered & then cut in 2 diagonally & 370ml of full fat milk as I had no cream. I used golden caster sugar instead of plain & it was lovely. Infact it was even tastier the second day. Highly recommend this recipe. Might use marmalade on the hot cross buns next time."

25 October 2008

Tested

"I made this for my son's 10th birthday & it went down really well. I bought, out of habit, Greek 0% fat Natural yogurt & thought the raw cake mixture was a bit thick & stiff but it turned out fine. The cake was soft & moist. I'll use normal natural yogurt next time to see if it makes a difference. I would probably only make 2/3rds of the icing for the top next time but the kids loved it & said it needed more icing. I decorated with Smarties, but it needed more, according to my son. I found a lasagne tin in Tesco which was 21 x 28 cms (£1.75 - bargin) & it was the perfect size."