The Sweet Roasting Tin: One Tin Cakes, Cookies & Bakes – quick and easy recipes (Rukmini’s Roasting Tin)

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From easy bakes to showstopping sensations, this book is for anyone who wants to bake using everyday ingredients and store cupboard staples. From easy bakes to showstopping sensations, this book is for anyone who wants to bake using everyday ingredients and store cupboard staples. Brighten up your summer with these beautiful bakes. Fill each dariole mould halfway with the batter, place a square of chocolate in the middle, then carry on filling the moulds.

Recipes we love: Marzipan, Lemon and Cardamom Loaf, Rhubarb and Vanilla Tart, Spiced Focaccia with Roasted Butternut Squash, Orange Choc Chip Bread and Butter Pudding. There's a reason why Rukmini Iyer's 'Roasting Tin' series has sold over one million copies to date: it's because they deliver on their promise to deliver easy, delicious, achievable family food cooked in one tray. Nic Miller Meanwhile, mix together the yogurt, chopped coriander, lime zest and juice and a pinch of sea salt, and set aside. Mix the miso paste with the sesame oil, ginger and garlic, then rub this into everything in the roasting tin. Transfer to the oven and roast for 25 minutes. Then, rub the spring greens with 1 tablespoon of sesame oil, add them to the tin and cook for a further 20 minutes. Beat the egg yolks with the condensed milk, then drop tablespoons of the mixture into the blondie batter in the tin. Use the handle of a teaspoon to draw the condensed milk custard gently through, then arrange the roasted rhubarb on top, reserving the juice in the tin. Scatter over the hazelnuts.Perfect for: Loyal fans of Rukmini already familiar with her uncomplicated, one-tin cooking style. Amateur and experienced bakers on the search for a fresh set of recipes.

If you're not among the 1 million plus owners of a Roasting Tin cookbook, you've definitely been doing too much washing up. Authored by recipe writer and food stylist Rukmini Iyer, the series has become a legendary source of kitchen bibles nationwide. Stylist From moreish muffins to mouth-watering brownies, this recipe book is a great one for anyone with a sweet tooth Lizzie Thomson, Metro, *Christmas Gift Guide 2021* Preheat the oven to 170°C fan/190°C/gas 5. Cut the rhubarb into 2.5cm pieces, then mix with the caster sugar in a medium roasting tin. Transfer to the oven and roast for 20 minutes. With flexibility and creativity in mind, Rukmini takes care to include an extensive list of possible variations for each of her recipes. Each chapter begins by outlining the basic formula behind each of the different bakes and offers a customisable base recipe to follow to come up with your own flavour combos. The possibilities are endless.The fifth book in her [Iyer's] series is true to form; recipes - such as the chocolate salted caramel muffins - are delicious yet unfussy with minimal washing up Observer, *Books of the Year* The only thing I didn’t have in my mildly chaotic baking cupboard was the dulce de leche, or tinned caramel, which you may need to go to a larger supermarket for. I also inexplicably misread the recipe and made 18 muffins, rather than 12, (which is probably why I had a thinner top layer of cupcake mixture and a bit of caramel leakage). It resulted in more muffins though, so I wasn’t complaining. THE LATEST BOOK IN THE MILLION-COPY SELLING ROASTING TIN SERIES** WINNER OF THE 'BEST BAKING & DECORATIVE BOOK OF THE YEAR AWARD** The Sweet Roasting Tin is an asset to any home cook's collection Waitrose Food, *Christmas Gift Guide 2021* Absolutely brilliant cookbook - great recipes and a real range of sweet bakes and savoury bakes too. Cannot recommend more!!!'

Meanwhile, mix the chilli, ginger, garlic, lime zest and juice, soy sauce, sesame oil and spring onions together. Tip this dressing over the aubergine and tofu as soon as it comes out of the oven, then scatter with the sesame seeds. Serve hot with rice alongside. Cut the buttered bread into quarters and arrange one layer in a buttered 20cm x 26cm roasting tin. Spoon over enough orange custard to coat, squashing down the bread well with a spoon, then scatter over a layer of chocolate chunks. Repeat, layering up the bread, chocolate chunks and custard until you’ve used up all the bread. Pour the remaining custard over the top, add a final layer of chocolate chunks, and gently squash everything down again.The result is a really unique and moist ginger cake, which isn’t too sweet and keeps really well. If you have a sweeter tooth, I recommend icing it with Rukmini’s orange icing, which is also in the book. For gluten-free: substitute the flour with 75g ground almonds and 75g gluten-free flour (I like the brand Freee, from Doves Farm).

Serve warm or at room temperature, drizzled with the remaining rhubarb juice before serving. Store any leftovers in the fridge. Preheat the oven to 160°C fan/180°C/gas 4, and butter 6 dariole moulds. Set half the chopped stem ginger to one side, and divide the rest equally between the moulds. Whisk the butter and sugar together until smooth, then beat in the eggs one at a time, along with the clementine zest and juice and the rest of the chopped stem ginger. There is little doubt that Rukmini Iyer has completely revolutionised the way we all view a traybake meal. The author and food stylist has released six best-selling cookbooks, all of which champion a casually elegant style of cooking, designed to minimise fuss and maximise flavour. What I thought: For me, there is no greater culinary duo, no ingredient collaboration more irresistible, than cherry and almond. During the brief annual cherry season, if you come for dinner at mine you can pretty much guarantee dessert will involve cherry and almond in some format: clafoutis, frangipane tarts, crumble, you name it. I always find myself somewhat bereaved when the summer draws to a close, taking the last of the fresh cherries with it and I vow to cook with frozen or preserved varieties but invariably forget. So when, in the midst of my annual cherry mourning, I stumbled across this glacé cherry and almond traybake from The Sweet Roasting Tin, I knew it was the bake for me. I am pleased to report to any fellow cherry and almond fans out there, it does not disappoint. With a light, buttery crumb fragrant with almond and dotted with sweet cherries, it also couldn’t be easier to make. And no need to mourn this perennial bake either, so no doubt I’ll be returning to it to brighten my days in the depths of winter.Preheat the oven to 150°C fan/170°C/gas 3. Whisk the egg yolks with the caster sugar and orange zest, then slowly whisk in the single cream,milk and orange juice. Set aside. We only had muffin cases, so I changed the recipe slightly to make 10 larger cakes instead of 12 cupcakes, and they therefore needed 5 more minutes in the oven, but otherwise the instructions were easy to follow and it took no time at all to make the cakes. When they came out, you couldn’t even tell they were gluten-free, which is the best compliment I can give a cake!