STORING THE CAKE: Store the cake,well wrapped in double-thickness greaseproof
paper and overwrapped in foil, in a cool, dry place - damp, warm conditions could turn it mouldy.
With the help of a willing assistant, encircle the foil and greaseproof
below the rim with string, and tie into a knot to secure it.
Peel the pears, and place them in the syrup, and cover with a disc of greaseproof
Put in a sealed container and cover the top of the sherbet with waxed or greaseproof
Take a long rectangular piece of greaseproof
paper and wrap it around the outside and top of a 1.
5cm square tin (oiled and lined with greaseproof
Butter the pudding basins well and cut small greaseproof
rounds to fit the bottom of the bowls.
Ingredients 3 small ripe bananas 200g soft brown sugar 1 tsp vanilla extract 75g walnuts, chopped 1 tsp bicarbonate of soda Half tsp salt 180g wholemeal spelt flour 75g soft unsalted butter 1 egg Method 1 Preheat the oven to 180C and line a small loaf tin with greaseproof
paper (or a small loaf liner).
and line a large baking tray with greaseproof
Before starting prepare moulds - either line with greaseproof
paper or use cling film.
Strawberry and balsamic jam Ingredients (makes about four jars) 750g strawberries de-stalked but kept whole 700g preserving sugar Juice of one lemon Teaspoon balsamic vinegar 1 sheet of greaseproof
paper De-sterilise the jars by pouring in boiling water and leave for a few minutes before emptying.
Stephen Jackson's Home-Made Cabana BarHome-Made Cabana Bars 300g desiccated coconut 300ml coconut milk 80g unrefined golden caster sugar 600g white chocolate 150g dried cherries 1kg dark or milk chocolate Pinch of Maldon salt Extras: A suitable tray for freezing, greaseproof
paper, a two-pronged skewer.
2 litre/2 pint pudding basins and line the bases with a circle of greaseproof
Pour into a bowl and place a circle of greaseproof
Cut out four squares of greaseproof
paper, 25cm x 25cm, and lay two slices of Parma ham on each piece of paper to overlap.