The Sunday Roast

Hi. It's totally me again.

Thought you'd got rid of me for another week? Well yah. You did.
I bet it was stupidly lonely and laugh-less though...
Am I right, or am I right?

1) Hug me. It's Monday tomorrow.

2) I've been muchin' on these. All week. Revision makes me so huuuungreh.

3) In case you were wondering, (which I know you always do) exams are actually going kinda well right now. It's completely my excuse for not baking a whole lot this week... but hey, what's a gurl to do? Gotta get ma grades. Then I can make all the friggin' delicious browniez I like.

And for all of you out there taking exams at the moment, you're going to relate to this.
I really do apologise for bringing up all the pain/hand cramps/oh-my-god-I'm-a-failure-crying-fits, but here is my week in photos.
Hey, don't look like that... you never know, it might cheer you up. Might.

4) Understatement of the year, I feel.

5) I am super proud of my colourful French tense revision. Took ages. Bloody ages.
So worth it.

6) "I am malicious because I am miserable." -   Huh. I feel ya there, buddy.

7) SO MUCH COLOUR. CAN'T. HANDLE. IT.

8) A sharpie jug will save your life. I'm not even kidding - the blue one's my fave.

9) Staedtler coloured fineliners. Makin' revision bearable since 1835.

(yeah, I Wikipedia'd Staedtler's founding date. Don't judge. I've memorised a stooooopid amount of Frankenstein quotes this week.)

10) I just love random acts of kindness. Yeah, yeah, yeah, totally cliché, but it's true. And look what turned up out of the blue the other day...

Isn't it gorgeous! And inside? A beautiful pair of pearl earrings - a good luck present from a family friend.
It took me completely by surprise, and actually really moved me... just shows, it's worth the effort to make someone smile.

11) Look at this, what do you see? (Other than those damned revision plans):

I totally know what you're thinking...
"Is that Eurovision I see printed in beautiful handwriting and in an exclamatory form - therefore signalling it's importance?"
Well, yes. Yes, you do.

For me, Eurovision takes pride of place on my timetable, because it's the highlight of my year. Serious.
I made these to take to Harry's. We watch it every year. It's a tradish.
Don't believe the hype? Don't know what Eurovision is? Firstly : What is wrong with you. Secondly : Google it. You will not be disappointed.
Here is the winner from this year's competition! I bet on her to win. Harry lost. He predicted Germany. Pfft. Eurovision amateur right there.  

12) I made smoothie!! It was pretty scrum. Though, kinda needs an iddy biddy bit a'tweakin'.
Jus'saying. They're a great revision snack. In between the crying fits.

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The Sunday Roast

Bonsoir everyone! (yeah, I'm getting ready for my French speaking exam. Which, ahem, is on Tuesday. Oh my,my,my,my,my,my,my,my,my...)

Brace yourselves. I'm going to do something different right now.

I know, I know... what's going on? I'm mixing it up. Big style.

So here it is guys. My new initiative! It's a little bit more personal than just a recipe, and I've taken inspiration from other blogs who do similar things to this.
I'm pretty excited about it! It just means you kinda, get to know me more and hopefully, I might get to know you more.
Plus, I'll be keeping up my 'one-post-every-week' mantra. Which, I understand has been a bit, well, rubbish recently.
Stoooopid exams. Stoooopid revision. Stoooopid everything.

And the title? Well, I think 'The Sunday Roast' is quite an apt name
Roasting the previous week and whatnot. Always with lashings of gravy. Always.

So, lets get this show on the road, shall we?

This could either prove, or spectacularly shatter any illusions that I'm a really boring person.

Let's do this.

1) Oh. HELLO. What are those two beautiful photos up deeeerrr? Well, they're my Granfy's birthday cakes! Yeah.. he's easily pleased.

"How about a Frangipane tart Granfy?"
"Coffee and walnut?"
"No thanks Jess. I just like a good ol'cupcake."
Literally. What? He's like, the easiest customer. Ever. Every family needs a Granfy.

And I KNOW, it seems like I'm stuck ridin' on the Birthday Bake Bus. It's a rut. But I'll totally get off. Soon. Spontaneously. Probably in Scotland.

Anyway, I think Granfy enjoyed the cakes. Bless.

2) Ahem. Uh. On the subject of Birthdays... uh. well. uhm. This is a little awkward but, uh...

I'VE RECENTLY TURNED 17. OH MY GAAAAAAAAAAAAAAAH.
17 sounds so much older than 16 doesn't it?!
Don't worry. I totally understand that you didn't get me a card or anything.
I'm not bitter. Nope. Not me. At all.

3) Oh, my. Is that the rumbling of an engine I hear in the distance? The unmistakable rumbling of a blue 2005 Vauxhall Corsa to be precise. DATS RIGHT. I'M CRUISIN' FOR A BRUISIN'. YE-AH.

Oh look at us. I have been personally designated as Harry's chauffeur for the foreseeable future.

Of course, I'll have to learn to drive first... DETAILS, DETAILS.
I don't even care. I have a car. The 'L' plates are on. Let's tear up the tarmac.

4)  You know those things that just kinda.. make your tummy feel all warm and fuzzy inside? I get that a lot. Because a lot of things make me happy. But nothing really makes me happier than when someone puts the time aside to bake something special. Just for you. And this year, on my Birthday, I was lucky enough for people to do just that.

First off : Mumma Shiner. Y'know, if you saw us together you'd know instantly that we were mother and daughter. We look the same. Talk the same. Laugh at the same things. I think it freaks people out sometimes.

But, very much unlike me, Mumma very much dislikes baking. I know. Crazy. I guess the cakey gene skipped a generation.
But this year was different, AND LOOK AT WHAT SHE MADE. Teaming up with my Nana, the two of them made this beautiful thing for my Birthday! I saw it. I melted. I had 1... 2 pieces. Okay 3.
But oh sweet Mary Berry was it amazing. Looks like the cakey gene didn't skip a generation after all.

Ohmigod. Don't these look delish? It's cause they were. My wonderful friend Jamie (who makes the best Turkey burgers and wasabi sauce. Like, ever) very kindly thrust this exciting looking tin into my hands. Oh my word. I tell you. Brownie cupcakes? I was not disappointed. And nor were hungry lunch-timers. 

Okay, so. Hands up. Who loves mini things?

ME, ME, ME, ME, ME!
Literally, puppies. Sausage rolls. Frogs. Teeny weeny tiny cakes. LIKE THESE ONES.
Oh goodness. Don't they just make your heart melt?
And not only that...

They were jam-packed into a cake tin. All for me!!

Absolutely gorgeous. And truly delicious. I really envy the baking abilities of my friend Rosie.
She can just look at flour, sugar and eggs and it turns into something beautiful.

And here is the lovely lady herself! Thank you so much Rosie. You really do look dazzling in that tiara.

And last, but by absolutely no means least. These absolutely adorable butterfly cakes made by the gorgeous Jenny (the studious looking one in the red top). Not only were these superbly light, they even had a little glazing of jam underneath the butter cream! Jenny said she wanted to recreate my favourite cake (Victoria sponge) but in miniature! She knows me so, so well.

5) HOLD UP GUYS. The Great British Bake Off won a BAFTA tonight!! Mel and Sue never looked so happy. No sign of Benedict Cumberbatch though. Sad.

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Cookies and Cream Fudge Oreo Brownies. (aw, yeah.)

Oh my goodness, guys. Congratulations.

No. Seriously. If I could, I'd give you a massive bear hug right now.
You've made it through another week.
And even though you've probably suffered some bumps and bruises along the way (metaphorically of course. However, if it applies to you literally, I wanna know what happened. You obviously had a crazier week than me.) it's finally Friday evening. And you're alive.

Go and get yourself a cup of tea. You so deserve it.

The weeks seem to be whoosing past us at a pretty unnerving rate, right now, don't they?

In fact, their whooshing has been so fast, that I'm all disorientated. And I completely forget what time it is, what day it is, even what month it is.

Marty Mcfly. I know how you feel. I've got your back.

Unfortunately though, not everyone's problems can be solved with a flux capacitor.
Even if you have it on a t-shirt.
Though... I wouldn't mind a beat up DeLorean. That would be kinda cool.

And if you're at school/college right now, you'll know what I'm talking about when I say:
"okay, you lot. These next couple of months are the most important months of your lives..."

Let's face it. They say it every year. But I guess it still matters.

For those who haven't quite cottoned on yet?
It's code. It's school code. It's school code for "This shizz is serious. Get your game-face on. It's exam time."

And in amongst all the revision, staying late after school, doing homework, re-doing homework (worst. thing. ever.) it gets pretty darn difficult to find time for yourself, for your friends, for a book, for a bake.

And, well, these brownies are a kinda great excuse for making up for lost time.
For having a break in between writing an essay on Frankenstein, and doing French grammar.
Or for inviting a friend over, having a baking afternoon. Feeling great 'cause you've already finished writing about  Shakespeare's Original Performance Conditions.

And c'mon. They have oreos in them.
Surely you're just sold on that, right? Yeah. I know you.

My situation was a little different, however. I've been making this recipe for god knows how long, and I've been desperately wanting to share it!
I baked this for a meeting at school. Cake was demanded. Brownies of epic proportions were delivered.

I don't think anyone complained.

Fudge-y. Goo-ey. Oreo-y. Nom. Nom. Nom.

Please, for me. If you do anything for yourself this weekend. Let it be setting the time aside to bake these little beauties. You owe it to yourself.
(and if you want my honest opinion, I'm sure ol'Billy Shakespeare will let you off.)

 P.S. just a big wave and hello to Jenni, Elizabeth, Jenny, Agnes, Katie, Harry, Tom and all the other wonderful people munching on these at the meeting this week. Your support is amazing and I have a feeling the next school year is going to be a good'un! :) mwah. x

P.P.S. if you're not following me on twitter yet. Where have you been? Haven't you heard? I'm technological now! x

Makes 19 bite size pieces. (means I'll be having 4, then.)
Ingredients
165g butter
200g dark chocolate, (about 70% cocoa solids works best) finely chopped
3 free-range eggs
2 free-range egg yolks
2tsp vanilla extract
165g soft, light brown sugar
2tbsp plain flour
1tbsp cocoa powder
pinch salt
154g pack of oreos, broken into quarters

Method
Preheat the oven to 180 degrees
Grease and line a 20cm/8in square baking/brownie tin
Melt the butter in a pan over a medium heat
When melted, remove from the heat and add the chocolate, leave to stand until the chocolate melts, then stir together
Whisk egg yolks, eggs and vanilla together in a large bowl until it gets light and fluffy
Add the sugar in two additions, whisking between each (when adding the sugar, make sure you pour it around the side of the egg mixture, so as not to knock the air out)
Keep whisking on a high speed until the mixture becomes thicker
Then, pour the chocolate into it, again around the sides
Add the cocoa powder, flour salt and 1/3 of the biscuits
Mix together until combined (you really start the smell the chocolate at this point. Deeeee-lish)
Spoon the mixture into your lined pan
Plop the remaining pieces of biscuit on the top of the mixture and press in slightly
Bake on the middle shelf of your oven for about 25-30 mins
The middle should be still goo-ey.
Leave to cool.

Salivating yet? You should be. x

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Marbled With Love.

I want to take this time to ask one simple question first.
Just to give me some peace of mind, and to reassure myself that I am not actually an alien, or a Geordie Shore cast member, or something...
Did anyone else realise that the clocks went forward today?

I didn't. And it was a shock to the system.
There I was, snuggled like a little caterpillar in my bed. No rush.
10:30am... yeah. I still got time.
'JESS. NANA AND GRANFY ARE HERE!'
What the.. ?!!?!?!?!

Turns out. I hadn't changed my clock the night before. It was actually 11:30. And my fam had arrived in all their Easter-Egg-bearing glory, and I was still in my jammies...
Daylight savings. You rascal.

Despite that one (rather embarrassing) occasion... I like to think I'm kinda good at remembering things.
Like an elephant.
They have good memories, right? Yeah. I'm an elephant.

So when it comes to birthdays, I reckon I'm pretty much on that.
Okay, so remembering your friends' birthdays is a given. Yeah?
Well no. It's not.
There are people who check their facebooks. Just in case.
I know who you are.
And in a lot of cases, birthdays just kind of... come and go. People don't really want a fuss.
But I like love making a fuss. People secretly love being fussed about. They do.
And when I say 'people', I mean my friends.
My wonderful, crazy, cake-eating, instagram-loving friends.
We make a fuss of each other, even when we say 'ooh noo, it's just another birthday. Don't do anything special! It's not worth it.' - when really, we know we're going to be absolutely BOMBARDED with cake.
Because that's what we do on a birthday.. We bake and bake and bake, until there's cake on the floor, cake in our hands, cake round our mouths, and at least 50 new photos on everyone's instagram accounts.
I love it so much!

This latest Birthday Gift Extravaganza was for my really close friend, Sunny.
Let's talk about Sunny.
She's the kind of girl who can just do everything,
she can cook, bake, take a good photo, do maths...
And thanks to her, I've now found somewhere to buy pumpkin pie filling!
(Tesco have this new American grocery section which makes me so happy)

So what do you give a girl who does all that, for her birthday?

Well, you make a heart shaped marble cake,
put it on a miniature cake plate,
and wrap it in spotty cellophane with beautiful pink ribbon.
Duh!

Making a fuss is totally worth it. Especially when you get a smile at the end. :)
Oh.. and an instagram picture on Sunny's account.
If that's not appreciation. I don't know what is.


N.B - I'm just going to give you the recipe for a whole cake. Is that okay?
Cause of course, my heart-shaped tin was really small so I made cupcakes with the rest of my mixture.
Experiment with it!
Makes 1 Batch of Chocolate Chip and Vanilla Marble Cake Mixture
Ingredients
225g soft margarine
225g caster sugar
275g self-raising flour
2tsp baking powder
4eggs
2tbsp milk
1/2 tsp vanilla essence
1 1/2 tbsp cocoa
2tbsp of hot water
50g plain chocolate chips

Method
Preheat the oven to 180 degress
Grease and line a 30x23cm cake tin
Measure the margarine, sugar, flour, baking powder, eggs, milk and vanilla essence into a large bowl and beat well until blended
Spoon half the mixture into the prepared tin, but blob the spoonfuls apart
In another bowl, blend the cocoa and hot water and add it to the remaining mixture with the chocolate chips
Spoon mixture in between the blobs of vanilla mixture to fill the gaps
Bake for about 35-40 minutes, or until a skewer comes out clean
leave to cool and enjoy!!

[recipe taken from Mary Berry's Ultimate Cake Book, cake tin from Kitchenmonger]

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Mini Chocolate Covered Doughnuts!

Okay, so as you've probably worked out so far... I am simple.

Wow. That was a rubbish start to a post.
I'm tired.

I'll start again...

AHEM.

Okay, so as you've probably worked out so far, I really like to appreciate the simple things. Or try to, at least. Like, the first sunny day of spring when you get that little bit of warmth on your back... or... oh! oh! When the leaves start to change colour in late September and there's the constant smell of bonfire in the air on a dry day... or - perhaps most importantly - when you get your monthly subscription of Cakes and Bakes in the post...
No? That just me?

Well, anyway, you get the picture. In my book, simplicity even beats honesty when it comes to the best policy. Hands down. No doubt about it.
Some may call it laziness. But I reckon that's pretty pessimistic. I like to think of it as my 'why-make-more-work-for-yourself-when-the-simple-things-make-you-just-as-happy' philosophy. Unless English Coursework Planning is involved. In which case...
Well, let's just say I'd make a whole other post for it. If I was that way inclined.

Anyway, I digress, (I'm being awfully waffle-y today, aren't I? It's in ma blooooood, I guess. I take English, remember? You were warned.    -  mmmmm... waffles.)

And as you've probably realised, dear readers, my baking is all about ease, rest, and relaxation.
Nothing fancy. Nothing frilly. No mindbogglingly fantastical piped décor or crazy ingredients that you'll use once and once only - Himalayan Pink Salt. Seriously?

For me (and hopefully for all of you too) baking is a leisure, not a chore. And after a slight disaster in the form of a way-too-gooey brownie bake yesterday - it just fell apart. Everywhere. - I decided to get back in the kitchen this evening, and ensure that I have something to take into school for my tribe of friends tomorrow.
That's another thing. Never give up on your baking abilities. Mistakes happen to everyone. Even to a wannabe Mary Berry like me!

SO, EVERYONE. May I present to you my 'Chocolate Covered Doughnuts'! One of the most simple things I have EVER made. IN MY LIFE.
You're gonna love it.

And just an N.B. for all you savvy bakeware shoppers out there who, like me, just want a tin for every cake/biscuit shape ever created in the history of time - don't fear my amigos! The dream isn't unreachable! For I have found something beautiful.
My mini doughnut tin! It's seriously my favourite piece of bakeware. Along with my baguette holder... and my battenberg tin... and that totally tiny, but totally cute heart shaped cake tin I bought at the weekend...

You can find it (and so many other lovely things) right here.

Oh my word, I'm in heaven. Would you just look at the sheen on those!?
Total Monday-night perfection.

What did I tell you? Simplicity is great.
No. It's better than great.
It's one thought, one conception and one purpose.

Mission accomplished? I think so.

Thank you all for dropping by to take a look into the ramblings of my food-filled brain!
I'm so, so grateful.
Always am, always will be. x

Makes 24 Boootiful Doughnuts
Ingredients - no crazy-bean salt. Pinky promise.
225g plain flour
1tsp vanilla extract
175g caster sugar
1tbsp butter, melted
2tsp baking powder
175ml milk (whole milk is best, none of that skimmed nonsense)
2 large eggs, beaten
1/2tsp salt
100g plain chocolate

Method
Preheat the oven to 160 degrees
Grease the tine slightly
Put all the ingredients and mix together thoroughly until well combined
Pour the mixture into your tin, about 3/4 full
Bake in the centre of your oven for about 15 minutes, or until a skewer inserted comes out clean
Leave to cool, then melt the chocolate in a bowl over a pan of hot water.
Dunk your doughnuts head first into the chocolate to coat the top, then leave to set

Hope you enjoy!
It's definitely the little things that count.

P.S. The link to the tin product is non-sponsored. I just love it so much. xx

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The Perfect Gift : Sugary Christmas Biscuits and Snowflake Decoration!

Mum was being sneaky with the camera..
Moi, in my element.

And so, little sugar lumps, for my second act tonight I bring to you a gift idea! My first, actually. And I'm so proud of these little beauties. :D
As a close group of people, my friends and I absolutely love Christmas! We buy gifts, bake cake and generally have a really good time! Anything to make school less of a drag. :)
But as we've got older, buying a gift for every single person in the group became difficult and money became pretty tight for a lot of us... *sigh*.
So this year, we decided to bite the bullet and try secret Santa. Buying only one gift?! It seemed ridiculous!
But actually, it worked so well! And my secret Santa (who actually turned out to be my good friend Sophie) got me the most beautiful bracelets, nail varnish and chocolate! She knows me so well. :)
In fact, this Secret Santa was such a success that I found the time to bake for everyone instead!
Using a really great biscuit recipe from The Primrose Bakery book, my new snowflake icing plunger from The Happy Cupcake Company, some Thorntons chocolates, lots of cellophane and metres of gold ribbon I managed to make gifts for everyone! Reeeeeeeeeesult!
Not being the most creative person ever, I was sooooooooo unbelievably proud of these and I hope it's not too late to inspire some of you lot either! :D

It's beginning to look a lot like Christmas..

The Result!

Makes approx. 30 biscuits depending on size of cutter.

Ingredients
85g unsalted butter
100g golden caster sugar
1 large egg
200g plain flour, sifted, plus more for rolling
1/2tsp baking powder
1/4tsp salt

Method
Preheat the oven to 180 degrees/Gas mark 4. Line 1 or 2 baking trays with baking paper.
Cream the butter and sugar together in a bowl.
Add the egg and mix well.
Gradually add the flour, salt, baking powder and mix.
Flour a work surface, roll the dough to a thickness of 5mm.
Cut out biscuits in your desired shape and place them well spaced out on your baking tray(s).
 Bake for 10-12 mins or until they turn a light golden brown.
N.B. Remember to keep a really close eye on the time, these cook really quickly and actually do continue to cook once out of the oven!
Leave to cool on a wired rack.
Decorate as desired! If you can, these plungers are a must have baking purchase!

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Christmas Bake : Peanut Butter Fudge Style.

Bonsoir everyone! Are you all feeling festive my lovely candy canes!? I hope you all are, seeing as it's only 2 SLEEPS UNTIL CHRISTMAS! In fact, I think I can feel the elves getting frantic. It's in the air...
And so, with not long now until the big day, it's been pretty crazy and hectic in the Shiner household, hence my silence. :)
However, baking has been one of my main priorities over the past weeks. I've been commandeering the kitchen for hours crafting gifts to hopefully make people as excited as I am about Christmas this year!
This evening I'm going to post my past activity, so stay tuned for a couple of posts winging your way!
My first post for this evening is a Peanut Butter Fudge recipe from this years Christmas ASDA Magazine. It's a small, modest recipe that's a complete piece of cake but tastes absolutely delicious!
I stumbled across it when I needed to whip up something quick and easy for a charity fair at school, and I have to say, I thought ASDA were trying to deceive me. So many of my friends have tried and failed to make the perfect fudgey pieces, but ooooooohhhh nooo, not me! This recipe is foolproof, and when placed in a pretty jam jar with ribbon, it makes the perfect tasty gift!
Go on, give it a try. Next time, I might substitute the peanut butter for Nutella... now there's an idea. ;)

Ingredients
125g butter
500g soft brown sugar
120ml milk
250g crunchy peanut butter
1/2tsp vanilla extract
300g icing sugar

Method
Grease a 20cm x 20cm shallow cake tin and line it with baking paper.
Melt the butter in a large pan.
Add the brown sugar and milk and stir over a really low heat until the sugar dissolves - do not let it boil.
Scrape down any mixture that has splashed up onto the sides an boil for 2-3 minutes - do not stir.
Remove this from the heat and stir in the peanut butter and vanilla.
Put the icing sugar in a large bowl and pour the hot mixture on top - beat until smooth.
Spoon the mixture into a tin and leave to cool.
Cut into squares, these yummy bites can be stored in the fridge for up to a week!

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The Drizzliest Lemon Loaf.

Happy Birthday Fabian!

Have no fear my lovely cinnamon swirls, Jess is here! Ah, ah, ah! Okay, so, I promise that I have a good excuse for being so silent recently. I know it's unacceptable. Look at me, wanting to start a blog, reaching someone in Spain, posting a recipe, being all 'blogworthy' and then just... mute. I apologise, I really do. However this latest instalment I'm sure will go down well with you all.
Yes. Indeed. Make way everyone. The Lemon Drizzle Cake recipe has arrived.
Original right? No, I didn't think so either.
I know it's generic, but I really do believe that no baking archive (blog/book/scroll/bible) is complete without this gorgeously simple bake. There's just something so fresh about the zing of lemon and sugar coinciding with a crumbly cake that makes my mouth water.
So what's caused Jess to share with us her lemony adventures? I hear you ask.
Well of course, being the storyteller and general chatterbox that I am... I will tell you.
Actually, it's not greatly exciting (I live in a village remember, not a lot goes on. In fact, getting caught up in a cow crossing is pretty much the highlight of any day) however, this particular cake was requested of me a while ago from a friend who managed to get me a ticket to Glastonbury Festival next year! I was so unbelievably happy that without thinking I exclaimed 'Fabian, oh my gosh! Thank you so much!!! I'll bake you anything you want. You name it, I'll bake it.'
I instantly realised that right there, he had the perfect opportunity to conjure up any crazy concoction in his head and I would be faced with the challenge of baking it... I felt weirdly nervous as he thought of what he fancied.
And then, with a smile spreading across his face he said 'Y'know what? Lemon Drizzle is my absolute favourite...'
Unfortunately, it all got forgotten about with the whirlwind of work/revision etc. until now.
Today was Fabian's 17th birthday and I decided not to back out on a promise. So he finally got his lemon drizzle. I think he enjoyed it. ;)
And so, my little sugar plums, my Lemon Drizzle Loaf! (Taken from The Primrose Bakery Book - These recipes are wonderful!)

Ingredients
155g self-raising flour, sifted
1tsp baking powder
155g golden caster sugar
20g cornflour
155g unsalted butter, at room temperature
3 large eggs
Grated zest and juice of 1 lemon

For the Drizzle
160g granulated sugar
juice of 2 lemons

Method
Preheat the oven to 180 degrees/gas mark 4. Grease 1 x 900g loaf tin and line with baking paper or a loaf tin liner
Sift the flour, baking powder, sugar and cornflour into the bowl or a food processor. Pulse the mixture for 4 seconds, or mix with a wooden spoon until evenly mixed.
Add the butter, eggs and lemon zest and juice. Process briefly until evenly blended, or beat with an electric hand whisk until evenly blended.
Pour the mixture into the loaf tin and level the top with a spatula.
Bake in the centre of the oven for 35-40 minutes until golden brown, or when a skewer inserted into the centre of the cake comes out clean.
Leave the loaf to cool.

The Drizzle
Stir the sugar and the lemon juice in a jug.
Prick the loaf all over with a fork, pour the drizzle over the loaf and allow it to set.

(apologies for the pictures not being so great, the artificial lighting in the common room was terrible!)

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