Here are some of the Tips that I initially wrote to go on the packaging of the mixes and equipment in my Home Bargains range, and I’m also answering your questions here as they come in. I’ll add more Tips as they occur to me - do let me know if you have any useful ones of your own that we can share here, and send me any comments and questions you have too.
Keep some of my Ground Almonds in the cupboard to add to curries or to coat fish before frying - and to use in gluten free cakes.
Although it’s not essential, I always line the bottom of the tin with baking paper - it makes it so easy to tip out and gives a very even surface which is ready to be marzipanned or iced once cold.
If you like your Brownies really gooey, take them out of the oven a little earlier than the recipe suggests.
To make a spiral pattern with the Chocolate Fudge Cake Mix icing: place the cake on its board onto a turntable. Starting in the centre, place the tip of a palette knife into the icing and, keeping it still, spin the turntable gently while moving the knife slowly outwards and working your way across the top and down the side of the cake. You can do this over and over until you’re happy with it!
If you want to bring my Luxury Christmas Pudding to the table in flames, in the traditional way, do remember to soak the holly sprig in water for a couple of minutes before pushing it in to the pudding to stop it burning. And warm whatever spirit you’re using - vodka, brandy, whisky or rum - a little in a small pan before pouring it over the pudding: it makes it much easier to light.