Monday, 21 May 2018

Tosca Cake - Nordic Almond Praline Cake.

I keep come across some great cakes and desserts as I search various websites.  One such is this Tosca Cake.  It is very popular in the Nordic countries such as Sweden and Finland.  In two layers, or totally difference textures and flavours it appeals greatly to me.  I have never seen or tasted Tosca Cake, but I love a basic cake, in my case flavoured with some vanilla, and I love almonds.  So to have a cake which is topped with a crunchy almond praline seemed perfect to try.

My recipe is quite simple, and I derived it, after looking at several different versions, from a Spanish website, recetasdemama, but I made a few small changes to suit my needs.

The cake turned out very well, nice and moist and then the lovely almond praline on the top gives a completely different taste and texture.  I can quite understand why it is so popular in those Nordic countries.  I enjoyed mine very much indeed.

It is also very simple to make.
Tosca Cake


Tosca Cake - Video

Ingredients:
for the sponge:
  • 150g(1 cup + 2 tbsp) plain flour
  • 150g(1 cup + 2 tbsp) icing sugar
  • 3 medium eggs(large in USA)
  • 75g unsalted butter, melted and cooled
  • 10g(2 1/2 tsp) baking powder
  • 1/2 tsp salt
  • 70ml(1/4 cup_2 tsp) milk
  • 1 tsp white vinegar(or lemon)
  • seeds from 1 vanilla pod(optional)
for the topping:
  • 150g(5 1/2 oz) flaked almonds(or whole almonds roughly chopped)
  • 125g(2/3 cup) soft light brown sugar
  • 100g(7 tbsp) unsalted butter
  • 50ml(3 tbsp+1 tsp) white vinegar, or lemon juice.
Method:
  1. Preheat the oven to 190C/170C Fan/365F.
  2. Grease a 9inch/23cm springform pan and line the bottom with baking parchment.
  3. Place the vinegar into the 70ml milk and stir to mix.
  4. Add in the seeds from the vanilla pod(if using).
  5. In a large bowl place the eggs and icing sugar, then whisk together until pale and frothy and thickened somewhat(I used a hand mixer and it took 5 minutes).
  6. Mix the flour, baking powder and salt together to combine.
  7. Gently fold 1/3 of the flour into the egg mixture, then fold in 1/2 the milk mixture.
  8. Fold in another 1/3 of the flour and then the remaining milk mixture.
  9. Fold in the remaining flour until all is combined.
  10. Add half the butter and fold that in.
  11. Add the remaining butter and fold that in too.
  12. Pour the batter into the prepared cake tin.
  13. Bake in the oven for 30 minutes.
  14. After 20 minutes have elapsed place the butter and brown sugar into a saucepan and start to melt.
  15. After 30 seconds add the milk and mix in.  
  16. Stir the mixture until all the ingredients have dissolved and the liquid starts to boil.
  17. Add the shaved almonds and stir in,
  18. Continue to stir, letting the mixture simmer until the 30 minutes for the cake to bake have elapsed.
  19. Removed the cake from the oven and pour over the almond praline mixture.
  20. Spread all over the cake, evenly.
  21. Return the cake to the oven and reduce the heat to 170C/150C Fan/325F and bake for 25 minutes.
  22. Remove from the oven and place the cake, still in the tin, on a wire rack to cool for at least ten minutes.
  23. Then run a thin knife, or spatula around the outer edge of the cake to ensure it is released from the sides of the tin.
  24. Allow to cool completely then remove the springform cake ring, carefully in case the cake sticks still.
  25. Remove the base and parchment paper and place the cake onto a plate for serving.


Wednesday, 16 May 2018

Kouign Amann

I love Kouign Amann, pronounce Queen Amann, which are a delicous French pastry.   Made with laminated dough, with yeast included for extra rise, the dough has sugar folded into it and on the outsides to create a lovely crunchy exterior and a light and puffy interior.

Traditionally Kouign Amann was made as a large round, in a cake ring.  But often these days smaller versions are made in small rings, muffin rings and also in muffin tins.  For mine I used a muffin tin.

I have made these before and the same recipe is used here, which is from Paul Hollywoord on the BBC Food website, but with a couple of minor changes to the amount of resting time. The reason for doing them today is that I haven't made a video of Kouign Amanna and they are so delicious that they deserve a wider audience. 

The process is quite long-winded as it requires time to prove and then several periods of chilling during the rolling out process.  But the end result is more than worth all the effort.

Mine turned out very well and they taste wonderful, with the sweet exterior, which is nice and crunchy and the soft and fluffy interior.  Not over sweet  as there is only 100g grams of sugar, they are very buttery too. These are a very special treat.
Kouign Amann

                                        Kouign Amann - Video
Ingredients:
  • 300g/10½oz strong plain flour, plus extra for dusting
  • 5g fast-action yeast
  • 1 tsp salt
  • 200ml/7fl oz warm water
  • 25g/1oz unsalted butter, melted
  • 250g/9oz cold unsalted butter, in a block
  • 100g/3½oz caster sugar, plus extra for sprinkling
Method:
  1. Put the flour into the bowl of a freestanding mixer fitted with a dough hook. Add the yeast to one side of the bowl and the salt to the other. Add the water and melted butter and mix on a slow speed for two minutes, then on a medium speed for six minutes.
  2. Tip the dough onto a lightly floured work surface and shape into a ball. Put into a lightly oiled bowl. Cover with cling film and leave to rise for one hour.
  3. Sandwich the butter between two sheets of greaseproof paper and bash with a rolling pin, then roll out to a 14cm/5½in square. Place in the fridge to keep chilled.
  4. On a lightly floured surface, roll out the dough to a 20cm/8in square. Place the butter in the centre of the dough diagonally, so that each side of butter faces a corner of the dough. Fold the corners of the dough over the butter to enclose like an envelope.
  5. Roll the dough into a 45x15cm/18x6in rectangle. Fold the bottom third of dough up over the middle, then fold the top third of the dough over. You will now have a sandwich of three layers of butter and three layers of dough. Wrap in cling film and place in the fridge for one hour. This completes one turn.
  6. Repeat this process twice more, so you have completed a total of three turns, chilling the dough for 30 minutes between turns.
  7. When the dough has rested after the third trun roll it into a rectangle as before,. Sprinkle the dough with some of the caster sugar and fold into thirds again. This completes a fourth turn, but with sugar incorporated.
  8.  Working quickly, sprinkle caster sugar on the work surface androll the dough into a large 40x30cm/16x12in rectangle. Sprinkle the dough with the remaing caster sugar.
  9. Trim the edges to make them straight and cut the dough into 12 squares, so the short side is cut into 3 lengths and the longer side is cut into four to make the squares.
  10. Grease a 12-cup muffin tin well with oil. Gather the dough squares up by their four corners and place in the muffin tins, pulling the four corners towards the centre of the muffin tin, so that it gathers up like a four-leaf clover. Sprinkle with a little extra caster sugar and leave to rise, covered with a clean tea towel, for 30 minutes until slightly puffed up.
  11. Preheat oven to 220C/200C(fan)/425F/Gas 7. Bake the pastries for 30-40 minutes, or until golden-brown. Cover with foil halfway through if beginning to brown too much. Remove from the oven and leave to cool for a couple of minutes before turning out onto a wire rack. Be careful not to burn yourself on the caramelised sugar, but don’t leave them to cool for too long, or the caramelised sugar will harden and they will be stuck in the tin.

Sunday, 13 May 2018

Shepherd's Pie

As promised, today I have a recipe for Shepherd's Pie.  This is as a result of a request I had on my Youtube channel to make it.  As there is some confusion between Shepherd's Pie and Cottage Pie I decided to make both.  So my last post was for the Cottage Pie and now I have the Shepherd's Pie.

Mine is made with minced lamb, though it could also be made with chunks of lamb.  It is thought that Shepherd's Pie was originally made with the leftover meat from Sunday's roast lamb, and eaten on Monday.  That is highly likely and would certainly taste good.  I have even seen some recipes where famous chefs roast some lamb just to have it available for making the pie. 

Of course the meat would then have to be topped with mashed potato.  These days many people grate some cheese over the top prior to cooking in the oven.  I don't do that, but only because I don't like cooked cheese.

As well as lamb the pie would usually have carrots and onions, and probably any other vegetable that people may have had available. For mine I used carrots, onions and peas, as well as some thyme and rosemary to add extra flavour.

The recipe is easy to make, though it takes a little while, with several steps.  But it is certainly very worthwhile, as the pie tastes fantastic.  Since I was doing Cottage Pie and Shepherd's Pie I made enough mashed potato to do both, so in the video for this recipe the mashed potato is already made.

For this recipe I used individual aluminium pie dishes, to make small pies.  But the same recipe would be great in a roasting dish, maybe 8x12 inches/ 20x30cm.  You would just bake for 35 to 40 minutes rather than the 25 minutes I specify below.
Shepherd's Pie
Shepherd's Pie - Video
Ingredients:
  • 750g/ 1lb 10oz minced beef
  • 2 onions(about 350g/12 oz) finely chopped
  • 2 carrots(about 200g/7 oz) finely diced
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp powdered garlic(optional) (or fresh garlic 2 cloves, chopped)
  • 350ml beef stock
  • 1 tbsp flour
  • 2 tbsp tomato paste
  • 2 tbsp worcestershire sauce
  • 900g/2lb potatoes(I used Maris Piper), peeled and chopped into equal sized pieces.
  • 75g butter
  • 150g/1 cup frozen peas, thawed.
  • Salt and Pepper to taste
  • 900g/2lb potatoes, peeled and chopped into even sized pieces.
  • 75g butter
  • Knob of butter for frying. 
Method:
  1. In a large frying pan, on medium/high heat, fry the meat with a knob of butter, in about 4 batches, to brown it. Remove any excess fat that is released from the meat. Drain the meat and put it into a bowl.
  2. Reduce the heat and gently fry the onions and carrots until they start to soften.  Do not allow the onions to brown.
  3. When the onions and carrots have softened a little add the rosemary, thyme, garlic and flour and mix it all around.
  4. Add the Worcestershire sauce and tomato paster and mix that around too.
  5. Put the lamb mince into the pan and mix everything together.
  6. Add the stock and increase the heat until it starts to simmer.
  7. When it starts to simmer reduce the heat until the simmer is just maintained.
  8. Season to taste, with salt and pepper.
  9. Cover with a lid and simmer for 45 minutes,  checking that it doesn't dry out, add some water if necessary.
  10. While the meat is cooking boil the potatoes until they are fully cooked.
  11. Take the potatoes off the heat and drain the water from them.  
  12. Leave the lid off to allow any steam to be released.
  13. Add the butter, in chunks, into the potatoes and mash until all is nice and smooth(I did this with the masher attachment of my immersion blender).
  14. Add salt and pepper to the mashed potatoes, to suit your taste.
  15. When the meat has simmered for 45 minutes remove from the heat.
  16. If serving immediately preheat the oven to 180C/160C Fan/350F
  17. Divide the meat mixture equally between individual pies tins and level it off.
  18. Top the meat with mashed potatoes, usually an equal amount for each tin, and then spread to level off.
  19. Use the tines of a fork to draw lines into the potato.
  20. When you are ready to eat the pies place them on a baking tray and put them into the preheated oven and cook for 25 minutes.  They will turn a nice golden colour.  Some juice may leak up the sides of the potato, that is fine.
  21. Remove from the oven and serve.

Note:  These can be frozen, if wrapped correctly in plastic wrap, or in ziplock bags.  But they will need to be cooked for longer when needed, unless thawed completely first.

Saturday, 12 May 2018

Cottage Pie

I recently had a request on my Youtube channel to make Shepherd's Pie. Often these days, if you check recipes for this ,you will find minced beef used instead of the more traditional minced lamb.  But minced beef in those circumstances is actually Cottage Pie.  So, although it is not really baking in the true sense, what I decided to do was to make two versions.  One is Cottage Pie with minced beef and the other will be Shepherd's Pie with minced lamb.

The recipe, apart from the meat, is basically very similar for both.  So I decided to make them both on the same day, but post the videos  and blog entries separately. I also decided that for one, this Cottage Pie, I would make a large single pie. For the other, the Shepherd's Pie I will make small individual ones that can be frozen and eaten later.

This recipe is quite straightforward, even though it has many steps, and results in a very tasty meat base topped with mashed potato.  Ideal to serve as dinner with more vegetables.

Mine was well received and was devoured in quick time, with leeks, broccoli and runner beans as the additional vegetables.


Cottage Pie

                                        Cottage Pie - Video
Ingredients:
  • 750g/ 1lb 10oz minced beef
  • 2 onions(about 350g) finely chopped
  • 2 carrots(about 200g) finely diced
  • 1 tsp dried thyme
  • 350ml beef stock
  • 1 tbsp flour
  • 1 tbsp tomato paste
  • 2 tbsp worcestershire sauce(to taste you may not want to use it all)
  • 900g/2lb potatoes(I used Maris Piper), peeled and chopped into equal sized pieces.
  • 75g butter
  • 150g/1 cup frozen peas, thawed.
  • 1 tbsp milk, if needed.
  • Salt and Pepper to taste
  • Knob of butter for sauteing.
Method:
  1. In a  frying pan or casserole dish heat the knob of butter and place the onions and carrots to gently saute until they soften a litte.  Don't allow the onions to brown.
  2. When the onions and carrots have softened a little add the minced beef and brown it.
  3. Start to cook the potatoes, adding salt if desired.
  4. Sprinkle the thyme into the meat and mix to combine.
  5. Add the tomato paste and 1 tbsp of worcestershire sauce(you can add more later if you wish, after tasting(
  6. Mix everything to combine.
  7. Add half the stock, and mix in, turning the heat up to get it simmering.
  8. Add the flour into the remaining stock and stir to dissolve.
  9. Add that remaining half of stock into the meat and stir to mix in.
  10. Add salt and pepper to taste. 
  11. Taste the sauce to see if it is seasoned ok, and add more worcestershire sauce, salt and pepper if required.
  12. Simmer the meat for 15 minutes to cook it and for the liquid to thicken and reduce. Add more water if you think it is reducing too quickly.
  13. Preheat the oven to 180C/160C Fan/350F.
  14. When the meat is cooked mix in the peas and  tip it all into a large roasting dish, about 8x12 inches(20x30cm) and level all over.  Then set aside.
  15. When the potatoes are cooked drain the water from them and leave them uncovered in the pan for the steam to release.
  16. Mash the potatoes with the butter until nice and smooth.
  17. Spoon the potatoes onto the meat and spread all over, smoothing on the top.
  18. Use the tines of a fork to draw a series of long lines all over the top of the potatoes.
  19. Place a baking tray on the bottom shelf of the oven to catch any drips.
  20. Place the Cottage Pie into the oven and cook for 40 minutes, until the potatoes starts to brown all over.
  21. Remove from the oven and it is ready to serve.


Note:  Once the Cottage Pie is assembled it can be refrigerated, or even frozen and cooked later.

Tuesday, 8 May 2018

Limoncello Tiramisu

On a very warm spring day what could be nicer than a lovely, creamy, dessert flavoured with lemon?  Not being a lover of traditional Tiramisu, since I don't like coffee, I decided to make a lemon version.  As I had bought a bottle of Limocello, which is an Italian lemon liqueur, for a previous recipe I thought I would use that as the basis for my syrup.

The dessert is made with that lemon flavour, Italian style sponge fingers, more lemon flavour in the form of lemon curd and then with cream and mascarpone.  Having read up on tiramisu it seems that it is important, and I can see why, to use the Italian type of sponge fingers, that are hard and coated with sugar.  Using soft sponge fingers, which I saw in a couple of recipes, results in a very soggy sponge in the tiramisu.

Luckily the hard Italian type are readily available, so that wasn't a problem. The next decision was on lemon curd. I could easily make my own and have done several times.  But since I wanted this to be a quick and easy dessert I opted to use a shop bought curd.  I did, though, buy a good quality one.

The recipe is very simple and doesn't take long to make.  In fact it can all be done in less that 30 minutes.  Then it has to be refrigerated for between 4 to 8 hours.  I would recommend as long as possible, even overnight, to let everything firm up nicely before serving.

Serving is likely to be a little messy, but that is no great problem, just put a serving in a bowl and that will be fine.

Since the dessert looks quite plain it can be dressed on top anyway you wish. For mine I just opted for crushed sponge fingers mixed with some chopped roasted hazelnuts, which worked very well.

I really enjoyed how mine turned out, it tasted so good and I could easily have eaten much more.  Ideal for a hot day.

I actually used a few more of the sponge fingers than I expected to fit into my dish, so I have adjusted the recipe below to reflect that.

I may actually make another version, using an almond based sponge, just brushed with some syrup I think that would be quite good.




Limoncello Tiramisu
Limoncello Tiramisu - Video
Ingredients:
For the cream and sponge:
  • 320g/11 oz Italian Sponge Fingers(hard not soft)
  • 450g/16 oz mascarpone
  • zest from one lemon(optional)
  • 15ml/1 tbsp lemon juice(optional)
  • 65g/ 1/3 cup caster sugar
  • 225g/8 oz lemon curd
  • 360ml/1 1/2 cups double cream(heavy cream is ok)
For the syrup:
  • 240ml/1 cup limoncello(if you don't want the alcohol use lemon juice instead).
  • 300ml/ 1 1/4cups water
  • 150g/ 3/4 cup caster sugar(granulated is fine)
  • Zest from 1 lemon
  • 15ml/1 tbsp lemon juice
For the top, if you wish:
  • A few extra sponge fingers
  • 15g roasted chopped hazelnuts
Method:
  1. Place the water, limoncello, lemon zest, lemon juice and caster sugar into a saucepan and heat until the sugar has fully dissolved.
  2. Remove from the heat and pour into a small, shallow container to cool for a while.
  3. Place the cream into a bowl and whisk until it has thickened well.  Don't mix until it turns into a buttery consistency.
  4. In a large bowl place the mascarpone, lemon curd, sugar, lemon zest and lemon juice and whisk until all is well mixed together and quite airy.
  5. Gently fold the double cream into the mascarpone mixture and set aside. 
  6. Dip half the italian fingers, quickly for each one, into the syrup.  Don't leave the fingers in long enough to go soggy, just dip, turn and remove.
  7. Place the fingers into  a rectangular dish, about 8x12 inches(20x30cm), a little larger will be fine too. Create a single layer all over the base of the dish, breaking the sponge fingers to fit in necessary.
  8. Take half of the mascarpone mixture and spread evenly all over those sponge fingers.
  9. Dip the remaining sponge fingers, quickly as before, into the syrup and layer on top of the first layer of mascarpone.
  10. Cover with the remaining mascarpone and spread all over making it level and smooth on top.
  11. If using a topping place that on top.  For mine I crushed the sponge fingers in a ziplock bag, to almost crumbs and then mixed in the chopped hazelnut, and sprinkled all over the top.
  12. Carefully cover with plastic wrap and chill in the refrigerator until the filling has set well.  This will take at least 4 hours and may take up to 8 hours.
  13. Then you can remove and cut and serve. 

Sunday, 6 May 2018

Chocolate Tiffin - Chocolate Refrigerator Cake

Today's recipe is for a Chocolate Tiffin, which could also be called a Chocolate Refrigerator Cake. It is a very simple recipe and doesn't actually require any baking.  But it does need some ingredients to be melted.

Tiffin is actually a word that was coined in the days of the British Empire, when the British in India used to have a snack which they called Tiffin.  Indeed, in India the word Tiffin is still used to refer to lunch, though it is usually savoury.

For this recipe I have used digestive biscuits, though Graham crackers would be fine too, or even Rich Tea biscuits.  I have also included raisins, sultanas and roughly chopped hazelnuts which give additional flavours and different textures too.  The ingredients are all mixed together and pressed into a cake tin(or a baking sheet) and then topped with more melted chocolate.  It is refrigerated to let it set and is best kept in the fridge until required.

I lined my cake tin with plastic wrap, after greasing the tin, to make it easy to remove the tiffin, but I think parchment paper would have worked better, so for the recipe below I say parchment paper.

Very simple to make this is a lovely treat at any time. I could easily have eaten quite a lot, except that I am on a diet so only had a small taste for the purposes of the video.
Chocolate Tiffin/Chocolate Refrigerator Cake


            Chocolate Tiffin/Chocolate Refrigerator Cake - Video
Ingredients:
  • 250g/9 oz digestive biscuits(or graham crackers)
  • 150g/5 1/4 oz milk chocolate pieces
  • 150g/5 1/4 oz dark chocolate pieces
  • 125g/4 1/2 oz golden syrup(or corn syrup)
  • 100g/3 1/2 oz butter
  • 100g/3 1/2 oz sultana and raisins
  • 100g/3 1/2 oz roughly chopped hazelnuts
For the top:
  • 100g/3 1/2 oz milk chocolate
  • 100/3 1/2 oz dark chocolate
Method:
  1. Grease a 9 inch square cake tin(8 inch square would be fine).
  2. Line the tin with parchment paper
  3. Place the biscuits into a large ziplock back and close.
  4. Break the biscuits, in the bag, into small pieces, so there are crumbs and lots of small chunks.
  5. Place the butter, golden syrup, milk chocolate and dark chocolate into a saucepan and gently heat until melted, stirring occasionally to make sure it is all mixed together.
  6. Set aside to cool a little.
  7. Place the biscuits, sultanas, raisins and hazelnuts into a large bowl, and mix together.
  8. Pour the melted mixture over the top and mix together until all is combined.
  9. Pour the mixture into the cake tin and spread evenly across the base, pressing down to make it level.
  10. In a bain marie/double boiler place the milk chocoate and the dark chocolate side by side and allow the water in the pan to simmer until the chcolate is all melted(you can mix together but I left mine alone to get a marbled effect later).
  11. Spoon blobs of the melted dark chocolate onto the top of the tiffin, then spoon blobs of the melted milk chocolate in different places.
  12. Gently spread the chocolate all over the top to achieve a marbled effect.
  13. Chill in the fridge for at least an hour and for as long as it takes to let the tiffin set completely.
  14. Remove from the tin and cut into 16 pieces to serve.

Wednesday, 2 May 2018

Garlic, Herb & Parmesan Tear Apart Bread

Today I decided to do a savoury recipe.  This one is for a bread that you can easily tear apart to enjoy with soup, pasta etc.  I wanted to have a herby taste and with garlic too, and then for additional flavour I decided to add some grated parmesan cheese.

The recipe for the dough is fairly basic, almost any bread recipe would suffice.  Then having proved the dough it is just a case of rolling out and covering with the garlic, herbs and cheese, cutting into squares and then placing the slices on edge in the loaf pan.  Some people cut into strips and pile the strips up and then cut square from that.  For me I decided to cut into squares and then create piles, with unequal edges, so that the top of the loaf would be rough and would hopefully show where to tear.

I really like how the loaf turned out.  It is so full of flavour and is ideal as an accompaniment to soup or any meal with lots of sauce for dipping.  I would be happy eating it just by itself too.
Garlic, Herb & Parmesan Tear Apart Bread

            Garlic, Herb & Parmesan Tear Apart Bread - Video
Ingredients:
For the dough:
  • 450g/3 1/2 cups strong white bread flour
  • 13/g/1 tbsp sugar
  • 1 tsp salt
  • 30ml/2 tbsp olive oil
  • 60 ml/ 1/4 cup milk,luke warm
  • 270ml/1cup+2tbsp water, lukewarm
  • 7g/1 packet dried active yeast
For the filling:
  • 1 tsp chopped thyme
  • 1 tbsp chopped rosemary
  • 1 tbsp chopped sage
  • 1 tbsp chopped basil
  • 8 cloves of garlic, finely chopped
  • 45ml/3 tbsp olive oil
  • 112g/1 1/2 cup shredded parmesan

Method:
  1. Add the milk and water together and add in one teaspoon of sugar and the 7g of yeast, mix together and set aside for 10 minutes to activate.  The yeast should become frothy.
  2. In the bowl of a stand mixer(you can do this by hand but it is more work) add the flour, salt and remaining sugar, then mix to combine.
  3. When the yeast has activated pour the oil and the yeast mixture into the flour and knead with the dough hook, starting on slow and then increasing the speed, for about 5 minutes, until the dough has come away from the bowl and is smooth and tacky.
  4. Tip the dough out onto a lightly floured work surface and knead a few times, forming into a ball.
  5. Place the dough into a lightly greased bowl and cover with plastic wrap, then allow to prove in a warm place for between 1 and 2 hours until it has doubled in size.
  6. Tip the dough out onto a floured work surface and knock the air out.
  7. Roll out into a 12x20inch(30x50 cm) rectangle.
  8. Mix the olive oil, herbs and garlic together and spread over the surface of the dough.
  9. Sprinkle the parmesan over the top.
  10. Cut the dough into 6 strips along the 12 inch length and then 6 strips along the 20 inch length.
  11. Create piles, not too neat at the edges, and place each pile long edge horizontal and short edge vertical on edge in the pan, butting each pile against the previous one.
  12. If you have space at one end of the tin you can pack that with some crunched up parchment paper.
  13. Cover loosely with plastic wrap, or a damp towel, and  allow to prove for another 30 minutes.
  14. Preheat the oven to 180C/160C Fan/350 while the dough is proving.
  15. Bake in the oven for 45 minutes, until the top is a nice golden colour.  To test if done tap the underneath of the dough and it should sound hollow. If it doesn't sound hollow then cook it for a little longer.
  16. Allow to cool a little on a wire rack before serving warm.
  17. This can be rewarmed in the oven if not eaten on the day it is baked.