5 tsp bicarbonate of soda 3 Earl Grey teabags 700ml boiling water 115g butter, room temperature 170g unrefined golden caster sugar 4 large fresh free-range eggs 450g plain flour 1 tsp baking powder 150g pecan nuts, finely chopped 150g stoned Medjool dates, diced For the topping: 240g unrefined light muscovado sugar 70ml double cream 150g unsalted butter 200g desiccated coconut The seeds of one vanilla pod Extras: 1 suitable baking tin (I used a loosebottomed square tin
about 26cm across) A little butter and flour for lining the tin Baking parchment Method: Put the dates in a bowl, sprinkle over the bicarbonate of soda, and add the teabags.
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3Stir 4 Transfer the mixture into a nine-inch square tin
and refrigerate for approximately one hour, or until set.
1 Grease a 20cm/8in square tin
and line with baking parchment or waxedpap paper.
Line an 8in square tin
with non-stick, greaseproof baking paper.
Roll into sausage tubes in cling film or leave in a square tin
Makes enough for an 8-inch square tin
INGREDIENTS 250g good-quality dark chocolate 250g salted butter 3 eggs, plus an extra yolk 300g caster sugar 60g plain flour (or gluten-free) 60g cocoa powder A handful of nuts, chocolate chips or berries 1.
Grease and line a 22cm square tin
with baking parchment.
She picked up a square tin
, narrowed her eyes to read the label.
I was irritated, too, that the wedges of bread were served stacked in a sort of square tin
so that much of the topping tumbled off.
The St Mark's Square tin
contains one litre of olive oil.
Line a 20cm square tin
with cling film, leaving bits overhanging the sides so you can lift the cake out easily.