This is response to a number of requests from people who love the characteristics and performance of the tins, but who wanted the shape to be more like a sandwich loaf.
So we obliged. In every respect, other than the squarer shape, these are just the same as the old ones. So, the same made to last appeal, natural non stick properties, heavy black iron material for great cooking characteristics and wonderful crusts; just as useful, equally beautiful.
And to prove the point, here is a recipe cooked in the new 1lb loaf tin
120g butter
50g sugar
50g lime marmalade*
2 eggs
50g dried cranberries
120g self raising flour.
80g icing sugar
Juice of half a lemon
* I used home made lime marmalade, which is what you would describe as "soft set". If you use a well known brand such as Roses, which has a much firmer set, then I would advise adding the juice of a lime or a couple of tablespoons of milk to the mix to loosen it a little.
Pre-heat the oven to 170ºC and lightly grease your loaf tin. This would also work in our cake tin, but you may need to reduce the cooking time.
Cream the butter, sugar and marmalade together until well blended and light in colour. Beat in the eggs.
Fold in the flour and the cranberries and spoon the mixture into the greased loaf tin.
Bake for 30 minutes and check that it passes the skewer test. If the top is browning too quickly, cover lightly with foil or a used butter wrapper.
Leave in the tin for around 10 minutes and then turn out on to a cooling rack.
Put the icing sugar into a bowl and gradually add the lemon juice until you have a thick icing. Drizzle artistically over the top of the cake.
Pop the kettle on and make a cup of tea, to be enjoyed with a thick slice of cake.
Netherton Foundry Shropshire 2020 ©
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