We'll even give you song suggestions with our recipes!
If you want to join our group of merry bakers, email Sam at greeneggsandham76@gmail.com.
…is what I call my latest creation, a bakewell tart/upside-down cake hybrid involving strawberries and raspberries!
What does one listen to whilst making it, I hear you ask? Well, gentle readers, my personal choice was Ryan Adams’ 29. Lovely!
Now that that important issue has been resolved, I will continue with the recipe. The ingredients you will need are as follows:
-Set the oven to 200 degrees Centigrade and grease a baking tin with butter. Set aside.
-Chop 1/3 of the fruit and mix in a bowl with 50g of the sugar. Refridgerate until the rest is ready. (It should make a syrupy/jammy substance.)
-Prepare the sponge using the rubbing-in method. Mix until pale.
-Line the greased tin with the remaining fruit and evenly pour on the rest of the fruit substance. Pour the cake mixture on top and cook for approximately 25 minutes, or until the sponge is lightly browned and springy on the top.
Nom.
—sinkships
