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Eyes on the pies

Use our foolproof baking tips for the perfect pudding every time

Those who haven’t spent much time in the kitchen may think it’s easy to bake a cake or puff up a pastry. But the pros know that baking is a bit like a science experiment, and there are basic rules you should follow to make sure all the right chemical reactions take place inside the oven at the proper time. Here’s a short summary:

1. Always read the recipe through carefully twice before you start.
2. Use all the ingredients you’re told to, and measure them all up before you begin.
3. Take your time to preheat the oven properly.
4. Use an oven thermometer – they’re readily available in cookshops and some large supermarkets. Ovens can vary drastically, so this is a good way of double-checking that yours is accurate.
5. Don’t overbeat your cake mixture as this may cause the air to come out and the cake may not rise. Remember, a gentle touch is best.
6. Use metal nonstick baking pans, not thin disposable aluminum ones because they’ll burn easily. Glass pyrex pans are best for pie baking.
7. For cake recipes that require unmoulding, place the pan on a wire cake rack and let it stand for 10 minutes. Then turn it out.
8. Store products in the way it advises on the package and use the highest quality and freshest ingredients available.

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