Buffalo Cake and Indian Pudding (Penguin Great Food)

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Making the cakes was fairly straightforward, though there did seem to be a vast amount of batter, and I started to wonder at the suitability of my cake tins. Mistake number two. I realised later, when I was fighting my way through a slice of the densest cake I have ever created, that I needed much bigger tins for the quantity of mixture.


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Whilst the cakes baked OK, and went a nice colour, I had to cook them for longer than I usually would, and I ended up with quite a tough cake, far from the light and fluffy style that I was after. It was completely delicious, a thick, smooth, hot chocolate, and I had to refrain from just pouring it into a mug and forgetting about the tough cake awaiting its anointing on the side. I boiled it, cooled it, boiled it again in a bigger pan, put it in the fridge — all to no avail. I was left with a chocolate custard — delicious, yes, but no good for sandwiching between two cakes.

In the end, I gave up and decided I would soldier on with my cake regardless. So I spread some of my custard onto my cake, sandwiched the top on, and sprinkled it with icing sugar to make it look a bit presentable. Icing sugar in hand, contemplating the disaster in front of me, it suddenly struck me. Icing sugar would have made my custard stiffer and more spreadable. I went back to the book.

Lesson learned; always read the pre-amble! Bless her, she ate it. And gave me a far-too-kind score of 6. The sponge was too dense, and the icing, though delicious, was far too runny. I decided against my original plan — to rope in the new neighbours as taste testers so I could get an average score — for my sake and theirs. You are able to take advantage of many Bonnier products, services, and websites without providing any information that personally identifies you by name, address, or other personally-identifying information.

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Buffalo Cake and Indian Pudding (Penguin Great Food)

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Buffalo Cake and Indian Pudding

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