Love a Happy Ending Lifestyle Magazine August 2013 | Page 32

CAKE IN A CAN
I’m sneaking off for an exotic break this summer and was asked to come up with a pudding
concept for a ‘booze, beats & burgers’ bar…Use baked bean tins to present! This sits well on
a barbeque and the flavour combinations are endless…

Ingredients
8oz SR flour
8oz caster sugar
8oz butter
4 medium eggs
Makes 16 cakes
Toppings
Sliced banana & dark rum with a sprinkling
of Demerara sugar
Strawberries and clotted cream
Chocolate sauce and ice-cream
Tins
Take a small baked bean tin and remove
top with opener. Remove contents and
label and wash tin. Dry thoroughly and
grease tin well (a little oil brushed round the
tin is ideal)
Method
? Cream the butter and sugar
? Whisk eggs until light and fluffy and beat into butter mix
? Sift flour and fold into mix
? Drop a small amount of mix into each tin – to just under half the depth
? Place on barbeque (on white coals – no flame) and place barbeque lid over cakes
? Check after 12 mins or so – cake will be springy to touch, or, if you pierce with a
skewer the skewer will come out dry when the cake is cooked. Add the topping of
your choice!

TIP
Dribble a little dark rum over the warm sponge
and top with sliced bananas and Demerara sugar
and return to the barbecue for a couple of
minutes – delicious!
The sponge in the picture has grated carrots in
the mix, which made a heavenly sweet pudding.
Experiment with your own variations!