classic – Baking Cupboard Journal

Citrus drizzle cake

This is an upgrade to the regular 4/4/4/2 cake ratio I normally do. I added soured milk to the batter to create a more tender texture, and I have to say that I achieved what I set out to do. The sourness also adds to the citrus flavour of the cake, so it’s a win-win!Continue reading “Citrus drizzle cake”

Cream of tomato soup

This soup is a staple. It’s simple, it’s classic, everyone likes it. I remember growing up eating the famous tinned version, but now I live abroad, I have to make it myself if I want it. And I have to say, this one tastes better than the Heinz version. Ingredients 200g vine cherry tomatoes 1Continue reading “Cream of tomato soup”

British Beer-Battered Fish & Chips

Fish and chips is a British classic. But it’s also really easy to make! Just make sure you use actual beer in your batter – that makes all the difference.