an instant cake mix
I know, I know, it’s shocking, but sometimes you just get carried away in the moment …
Regular readers will know that I’m a big fan of slow cookers, and own three of varying sizes. I belonged, briefly, to a slow cooker group on Facebook, but mostly the members used theirs to put in meat and a couple of jars of cooking sauce, and that isn’t really what I do. However, for some of them, slow cookers seemed almost a religion. They tried *everything* in them. One person - honestly - was cooking full English breakfasts overnight in theirs. It seemed somehow grounds for excommunication if you didn’t buy into this, and I left.
But I was intrigued by using a slow cooker to bake a cake. Apparently, it couldn’t be just any cake, it had to be a Wright’s cake mix. I have no idea why. Caught up in the religious zeal, I bought a ginger cake mix from Aldi - I think it was about £0.80 - but sanity prevailed and it stayed in the cupboard.
And then, the other day, the oven was on for something, and there was no cake in the cake box, and I thought “why not?”. So I mixed it up with the mandatory oil and water, and then chopped up some dates and added them, and then I baked it.
The first slice off was quite dry, but we didn’t worry - it could easily be turned into a sticky toffee pudding. But then, on the second day, it was really not bad. And by day #4, yesterday, it was actually nice. Not nearly as nice as I could make myself, but then a lot cheaper and easier. As I am shortly off to Aldi for some bits, I may invest in the other varieties.
But I’m not doing them in the slow cooker, because really …
Mirrored from Reactive Cooking.