It is summer time and the living is easy so we decided to make a cake.
- Mars Bar (x2)
- White Chocolate (Milky Bar)
- 10 pieces of Tesco's pick and mix fudge
- Banana (x1)
- Caster Sugar (5 tablespoons)
- Self-Raising Flour (5 tablespoons)
- Butter (5oz)
- 2 Eggs
The Method Behind the Madness
1) Cut the butter into chunks and add the sugar. Pop in a mixing bowl.
3) Add the flour. Suggest you stir manually to start with so that it does not go all over the kitchen (that would be something of a disaster!). Add banana gradually.
This looks and sounds french and complicated, however, do not be put off - it is dead simple.
Get a saucepan on the heat, put some boiling water in it. Put a fork in it and pop a bowl with the chocolate on top.
5) You must remember to grease the baking tin otherwise it will stick and burn. Never good.
I would advise baking paper as this avoids the crater-esque look the cake resulted in. However, we did not have any so we used butter.
This is perhaps the most exciting part of the process since you have now got a cake mix (which you should obviously have tasted). Now all that remains is to cook it.
For this cake, the Student Mess Cake, we thought we would make it even more "gungy" (by which I mean moist) by adding a Mars Bar down the middle.
Cooking the cake
Put the cake in the oven at 150 degrees for about 45 minutes. Then for another 20 minutes at 180 degrees.
Put it in the middle of the oven as the cake is quite dense and will take time to cook through.
You MUST watch the cake to make sure it does not burn. If it looks like it is, put some tin foil over the top of the cake, or if you don't have any, use another baking tin. Essentially anything that can reflect the heat a bit.
Is it cooked?
To test whether the cake is cooked, poke a knife in and if it comes out clean, it is cooked. I would say that you do not want it totally clean because I am not a fan of dry cake. Also, consider that the cake will continue to cook if it is left in the tin - even if it is no longer in the oven.
Not using baking paper meant it all got a bit stuck (see the second photo below).
On the plus side, it tasted like toffee and we spooned it back onto the cake. So not all bad!