Salty-sweet, gooey … and ready in just two minutes
The microwave has always been an integral but under-appreciated part of my kitchen, until recent news about energy prices shone a spotlight on it, and named it the cheapest, most efficient way to cook. Now, once again, it is a rising star (hello again, the 1980s). I am still in the early stages of experimenting with it, but being able to make a cake in two minutes (yes, two minutes!) felt a natural place to start. This isn’t by any means high-end patisserie, but it is instant, achievable and magical baking – and, for me, the start of a new, exciting journey.
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