And of course, I am far from alone, as the success of Great British Bake Off testifies.
We are fortunate to know a host of superb bakers, including fifth generation baker, Robert Swift, Tom Herbert, one half of the Fabulous Baker Brothers, the adorable Luis Troyano, runner up in last year's GBBO and closer to home the lovely Janice, who runs fabulous bread making courses in her own home.
We are also honoured and excited that the Domestic Goddess herself, Nigella Lawson has been using our loaf tins for some of her latest recipes - including one for Breakfast banana Bread with cardamon and cocoa nibs, which will be in her latest book, Simply Nigella, to be published on 8th October 2015.
Only a week away, but if you can't wait - you can find it featured in the pre-publication special in the Mail on Sunday
My chocolate and peanut butter cake may not be in the same league, but I have to admit, it's not half bad and goes down well with a cup of tea.
120g butter
80g crunchy peanut butter
120g soft brown sugar
50g dark chocolate, at least 70% cocoa, melted and left to cool
3 eggs
120g self raising flour
Topping
30g dark chocolate, melted
1 rounded teaspoon butter
2 rounded teaspoons icing sugar
Pre-heat the oven to 170ºC
Grease a 1lb loaf tin or line with a liner, parchment paper or a butter wrapper.
Cream the butter, peanut butter and sugar until fluffy.
Beat in the eggs and chocolate.
Carefully fold in the flour and transfer the mix to the loaf tin
Bake for 40 - 50 minutes, until a skewer comes out clean with no sticky mixture on it.
Allow to cool in the tin for 15 minutes before turning out.
To make the optional topping, stir the butter and icing sugar into the melted chocolate and drizzle over the cooled cake.
Here's the finished cake sitting pretty on my favourite Shelley plate
© Netherton Foundry Shropshire 2015
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