CAKE IN A CAN I’m sneaking off for an exotic break this summer and was asked to come up with a pudding concept for a ‘booze, beats & burgers’ bar…Use baked bean tins to present! This sits well on a barbeque and the flavour combinations are endless…
Ingredients 8oz SR flour 8oz caster sugar 8oz butter 4 medium eggs Makes 16 cakes Toppings Sliced banana & dark rum with a sprinkling of Demerara sugar Strawberries and clotted cream Chocolate sauce and ice-cream Tins Take a small baked bean tin and remove top with opener. Remove contents and label and wash tin. Dry thoroughly and grease tin well (a little oil brushed round the tin is ideal) Method Cream the butter and sugar Whisk eggs until light and fluffy and beat into butter mix Sift flour and fold into mix Drop a small amount of mix into each tin – to just under half the depth Place on barbeque (on white coals – no flame) and place barbeque lid over cakes Check after 12 mins or so – cake will be springy to touch, or, if you pierce with a skewer the skewer will come out dry when the cake is cooked. Add the topping of your choice!
TIP Dribble a little dark rum over the warm sponge and top with sliced bananas and Demerara sugar and return to the barbecue for a couple of minutes – delicious! The sponge in the picture has grated carrots in the mix, which made a heavenly sweet pudding. Experiment with your own variations!