BAK­ING QUICK TRICKS

The Jewish Chronicle - - JC SPECIAL - BY VIC­TO­RIA PREVER

RIGHT ABOUT this time of year, many of us are try­ing to empty our cup­boards of chametz. Suzy Pelta’s gor­geous de­but book, Mug Cakes and Other Cheat’s Bakes, landed on my desk in the nick of time. I love the in­stant grat­i­fi­ca­tion of a cake that takes longer to cool than it does to as­sem­ble and bake. Plus, you can bake one for your­self — no need to share the love.

Here are two of the quick and easy flour- and ce­real-packed ideas from the book. SUZY PELTA’S Break­fast ce­real bars

By adding but­ter, white choco­late and marsh­mal­lows to your favourite break­fast ce­re­als, you can have “break­fast” all day long. These are best eaten on the day they are made but can be stored for up to five days in an air­tight con­tainer at room tem­per­a­ture.

Makes: 32 Prepa­ra­tion: 15 min­utes Cool­ing: At least an hour

IN­GRE­DI­ENTS

40g un­salted but­ter

200g white choco­late

200g mini white marsh­mal­lows

250g break­fast ce­re­als (a com­bi­na­tion of three or four dif­fer­ent kinds works best. I like Lucky Charms, Chee­rios, Corn­flakes and Rice Krispies) 30g sprin­kles

METHOD

Grease a 33cm x 23cm x 5cm cake tin. Melt the but­ter in a very large saucepan over a medium heat.

Chop the choco­late into small pieces and, once the but­ter has melted, add the choco­late to the saucepan, still on the heat.

When the choco­late has melted, add the marsh­mal­lows. At first, the choco­late will form a paste around the marsh­mal­lows but, as the marsh­mal­lows melt, the whole mix­ture will come to­gether into a pale yel­low, thick marsh­mal­lowy glue.

Once this stage has been reached, take the pan off the heat and pour in the break­fast ce­re­als. Work quickly to en­sure all the ce­real is coated.

Trans­fer the ce­real mix­ture to the cake tin and use the back of a spoon to push the mix­ture into the cor­ners and edges.

You can also use a sheet of bak­ing parch­ment to press down on the mix­ture, to make sure the top is flat.

Scat­ter the top of the ce­real mix with sprin­kles and push them into the ce­real us­ing the bak­ing parch­ment.

Cover the pan with cling film and leave to set at room tem­per­a­ture for at least an hour be­fore slic­ing.

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