Review: Sweetshop of Dreams by Jenny Colgan



Title: Sweetshop of Dreams

Author: Jenny Colgan

Published: Sourcebooks Casablanca August 2014

Read an Excerpt

Status: Read from August 08 to 09, 2014 — I own a copy   {Courtesy the publisher/Netgalley}

My Thoughts:

From Jenny Colgan comes another delicious tale of family, love and romance in her newest release, Sweetshop of Dreams.

If pressed, Rosie Hopkins will admit that she is in a bit of a rut, her career has stalled, and so it seems, has her relationship of seven years, but she can’t imagine how spending six weeks in rural Derbyshire will help matters any. However her elderly Great Aunt Lilian needs help and Rosie, an auxiliary nurse, is best placed to do so. Reluctantly Rosie travels to the small village of Lipton, determined to sort out her aunts affairs and return to London, and Gerard, as quickly as possible, but as she experiences the charms of country life, changeable weather and grumpy dentists notwithstanding, Rosie slowly discovers just how sweet life could be.

On her first day in Lipton, Rosie gets lost in the country side during a rainstorm, on her second she discovers her aunts sweetshop, which needs to be sold as a going concern to fund Lilian’s move into a nursing home, has been abandoned, and on her third she careens out of control on Lilian’s old bicycle, destroying a farmer’s vegetable patch and humiliating herself in front of a hunky farmhand and the handsome local doctor. Country life, Rosie is convinced, is not for her but as she begins to restore the sweetshop to its former glory and make friends with the locals, she begins to consider the choices she has made and reevaluate what would make her happy.

Entwined with Rosie’s adventures in Lipton are glimpses into Lillian’s past as a young woman and the regrets, disappointments and tragedies that shaped her life. This goes a long way to explaining Lilian’s sharp tongue, and gives the story a little more depth, emphasising the novel’s major theme of regret over the risks not taken.

Most readers of a certain age will fondly remember the sweets of their youth, my preference was for cobbers (caramel squares covered in milk chocolate) and lurid pink musk sticks, so Rosie’s refurbishment of Lilian’s sweetshop holds a great deal of nostalgic appeal. Colgan’s recipe additions for treats such as Coconut Ice, Peanut Brittle and Tablet (aka Scottish Fudge- which Jenny Colgan kindly shared with Book’d Out readers) are a welcome inclusion, and perfect to enjoy along with the book.

An engaging and charming story with few sour notes, Sweetshop of Dreams is an enjoyable novel and a sweet treat to savour.

Sweetshop of Dreams is available to purchase from

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Click on the image for Jenny Colgan’s recipe for Tablet (aka Scottish Fudge)

Tablet The Fudge House

Weekend Cooking: Sweetshop of Dreams by Jenny Colgan



Sweetshop of Dreams by Jenny Colgan

Rosie Hopkins’s life is…comfortable. She has a steady nursing job, a nice apartment, and Gerard, her loyal (if a bit boring) boyfriend. And even though she might like to pursue a more rewarding career, and Gerard doesn’t seem to have any plans to propose, Rosie’s not complaining. Things could be worse. Right?

Life gets a bit more interesting when Rosie’s mother sends her out to the country to care for her ailing great aunt Lilian, who owns an old-fashioned sweetshop. But as Rosie gets Lilian back on her feet, breathes a new life into the candy shop, and gets to know the mysterious and solitary Stephen—whose family seems to own the entire town—she starts to think that settling for what’s comfortable might not be so great after all.

Recipe for Tablet (Scottish Fudge) from Jenny Colgan

Tablet The Fudge House


1 stick butter
4 cups white sugar
1 small tin condensed milk
I cup milk.


• Melt butter slowly. Stir sugar in slowly, if it burns it’s done for.
• When melted in, add milk & condensed milk. Bring to boil, then back to a simmer, and keep stirring for about 45 minutes!!!
• When it goes brown, drop a bit off a metal spoon into a cup of cold water- it should form into a soft ball. Then it’s ready.
• Take off heat, scrape sugar off sides, STIR VIGOROUSLY for a few minutes until you feel the mixture start to thicken and granulate a bit.
• Pour into buttered tins. Will set like concrete in about 3 hours.
• Don’t then do what I did last night and eat so much you think you’re going to spew 🙂 . You can add vanilla flavoring, or nuts and things, but I like it the traditional way.



A former columnist for The Guardian, Jenny Colgan contributes regularly to national BBC radio and is the author of more than eleven bestselling novels, including her recent international bestsellers The Loveliest Chocolate Shop in Paris published in 2014 and Welcome To Rosie Hopkins’ Sweetshop of Dreams, which won the 2013 Romantic Novel of the Year award from the Romantic Novelists Association. She is married with three children and lives in London and France.


Read my review of Sweetshop of Dreams by clicking HERE


Sweetshop of Dreams is available to purchase from

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Weekend Cooking: Chinese Cooking for Diamond Thieves by Dave Lowry


I’ve decided to make the Weekend Cooking meme, hosted by Beth Fish Reads  a regular monthly post at Book’d Out. Cooking is something I enjoy and I have been making more of an effort again lately, so I am looking forward to sharing some of my culinary adventures.


Title: Chinese Cooking For Diamond Thieves

Author: Dave Lowry

Published:  Mariner Books: Haughton Mifflin Harcourt July 2014

Status: Read from July 09 to 10, 2014 — I own a copy   {Courtesy the publisher/netgalley}

My Thoughts:

I’m not sure exactly why I decided to take a chance on this novel but I am so glad I did. Funny, clever and fresh, Chinese Cooking for Diamond Thieves by Dave Lowry is a fabulously entertaining blend of mystery, action, a touch of awkward romance, and Chinese cooking.

Having been kicked out of college just before graduation, Tucker is heading home to Missouri in his aging Toyota when he crosses paths with the attractive and enigmatic Corrine Chang, making her way from Canada to Buffalo, NY, at a deserted rest stop. In the absence of any real goal, Tucker offers Corrine a ride, surprising her with his ability to speak Mandarin, and being surprised in turn when he intercepts a threatening phone call. Corrine, it seems, is on the run from a Chinese gang convinced she has $15 million dollars worth of diamonds missing from her employer’s store. Despite her protestations of innocence, the gang follows them all the way to St Louis, as intent on capturing Corinne, as Tucker, with a little help from the FBI, is at stopping them.

Chinese Cooking for Diamond Thieves is fast paced with plenty of action and intrigue, and just enough exaggeration to entertain. Snappy dialogue, liberally laced with sarcasm, is delivered with expert timing.

Lowry’s protagonist is an unusual guy. The son of white upper middle class parents (his father a retired agent of some description), Tucker practices xing-i, speaks Mandarin (and a little Cantonese) and cooks Chinese food, real Chinese food, with the skill of a native. He is simultaneously a tough guy capable of crippling an enemy with an economy of movement, and achingly vulnerable and self deprecating. The contradiction works perfectly to create a charming, quirky hero, who is supported by an equally appealing cast.

For foodies, there are plenty of tips for cooking authentic Chinese food, and a glimpse into the inner workings of a Chinese restaurant kitchen.

Chinese Cooking for Diamond Thieves is probably best described as a crime caper given the elements of humour, adventure and the offbeat characters. I thought it was witty, clever and interesting and recommend it without hesitation.

Chinese Cooking for Diamond Thieves is available to purchase from

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via Booko


The few Chinese dishes I cook are unapologetically westernised versions and fairly simple ones at that. Today I thought I’d share one of my favourites, with apologies to Tucker, and Dave Lowry.

Oven Baked Chicken Spring Rolls



1 kg barbecued or roast chicken, finely shredded
1 large can of corn kernels
4 green onions, thinly sliced
2 tsp finely grated ginger
2 tsp sesame oil
5 tbs soy sauce
1 pkt frozen spring roll wrappers
1/4 cup (60ml) peanut oil


Preheat oven to 200°C.

In a bowl combine shredded chicken, corn kernels, onions, ginger, sesame oil and soy sauce

Lay out a spring roll wrapper with a point facing towards you. Place 2 tablespoonfuls of chicken mixture on pastry then fold pastry over filling once. Fold in side corners. Brush far corner with water then roll up tightly. Repeat with remaining filling and pastry.

Place spring rolls on an oven tray. Brush with peanut oil then bake for 20-25 minutes or until crisp and golden.

Serve with fried rice and/or a dipping sauce of your choice

spring rolls

Stuff On Sunday: Weekend Cooking – Cinnamon Swirl Cake


I’ve decided to make the Weekend Cooking meme, hosted by Beth Fish Reads  a regular monthly post at Book’d Out. Cooking is something I enjoy and I have been making more of an effort again lately, so I am looking forward to sharing some of my culinary adventures.


Winter is slowly creeping over the landscape in Australia, the wind is growing chill, the clouds are dark and the rain falls loudly on my tin roof. The cold leaves me craving sweet warm comfort foods like this delicious Cinnamon Swirl Cake. Quick and simple to put together using ingredients most people would already have on hand it didn’t last long in my house.

I ate it while reading The Storied Life of A.J Firky by Gabrielle Zevin


Cinnamon Swirl Cake

  • Cake

    • 3 c. flour
    • 1/4 tsp.salt
    • 1 c. sugar
    • 4 tsp. baking powder
    • 1 1/2 c. milk
    • 2 eggs
    • 2 tsp. vanilla
    • 1/2 c. (125g) butter, melted
  • topping

    •  1/2 c. (125g) butter, well softened
    •  1/2 c. brown sugar
    •  1 Tbsp. flour
    • 1 Tbsp. cinnamon
  • Glaze

    • 2 c. powdered (icing) sugar
    • 5 Tbsp. milk
    • 1 tsp. vanilla


  1. Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased and lined 9 x1 3 pan.
  2. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl through with a knife.
  3. Bake at 350 for 28-32 minutes.
  4. While warm drizzle the glaze over the cake.



Weekend Cooking: The Australian Blue Ribbon Cookbook by Liz Harfull


I’ve decided to make the Weekend Cooking meme, hosted by Beth Fish Reads  a regular monthly post at Book’d Out. Cooking is something I enjoy and I have been making more of an effort again lately, so I am looking forward to sharing some of my culinary adventures.


The Australian Blue Ribbon Cookbook  is much more than just a compilation of prize winning recipes and cooking tips, it is also a wonderful collection of heart-warming personal stories laced with Australian agricultural show nostalgia.

Agricultural shows have been a staple of Australian society for 200 years and around 580 are held across the country each year in cities, regional towns and small rural communities. While the noisy battle for first place in events like sheep shearing and wood chopping draws the crowds to the main show ring, an equally fierce but quieter competition is being fought in the grounds pavilions where cakes, biscuits, slices, pastries, jams and relishes are laid out on trestle tables being judged on strict criteria in relation to appearance, consistency in shape, size and colour, taste and smell.

Within the pages of The Australian Blue Ribbon Cookbook you can find award winning recipes for entries such as Eileen’s Apple Jelly, Charlie’s Rosella Cake and Rod’s Bloody Hot Tomato Sauce as well as classics like scones, pikelets and sausage rolls, teamed with the personal stories of their maker and the histories of the shows they compete in.

This recipe book is as much a pleasure to read as to cook from. The only disappointing element is the lack of photographs showing the winning recipes, though the pages are illustrated with reproductions of show ephemera, winners portraits and scenes from past and present shows.

I’m too slapdash a cook to ever enter in a show competition where the standards are close to perfection but I’m looking forward to trying several of the recipes in The Australian Blue Ribbon Cookbook.

One of the categories in show competition is ‘Slices’ so I thought I would share my favourite recipe.


Vanilla Slice

Photo Credit


  • 2 sheets puff pastry, thawed
  • 300ml milk
  • 600ml thickened cream
  • 2 packets vanilla instant pudding
  • 1/4 cup pure icing sugar, to sift over the pastry


Preheat oven to 210°C. Line a baking tray with baking paper.

Bake pastry sheets for 10-15 minutes or until puffed and just golden. When you remove them from the oven, place a tray on top of the sheets to make them flat and leave to cool.

Line a slice tin with baking paper and set aside.

In a bowl, using a mixer, add the milk, cream and pudding mix together and combine until thick.

Cut one pastry sheet to fit the base of the slice tin and place in the tin.

Pour the custard mixture into the slice tin and smooth out evenly.

Cut the second sheet of pastry and place on top.

Refrigerate until chilled through (about 3 hours) and sprinkle with sifted icing sugar before serving. Remove from tin and slice into squares or rectangles using a serated knife.


The Australian Blue Ribbon Cookbook by Liz Harfull is available to purchase from:



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  via Booko







Weekend Cooking: Cooking in a Madhouse


I have four children who are 8, 9, 11 and 17 years old. One will eat almost anything, or at least give it a try. One won’t eat red meat, two won’t eat fish, another two start gagging when forced to eat pasta, one refuses chicken and getting them all to knowingly eat vegetables is an endless war with every single one of them (my husband included).

As such, planning dinner seven nights a week is a bit of a nightmare, and not made any easier as I also have to take into account after school/evening schedules which include gymnastics classes, basketball and football training, scouts and cub meetings, etc, etc. Monday and Thursday nights in particular are mayhem and the only way to make sure everyone eats is to prepare meals in advance, either on the weekend or the morning of, or stick with something simple like omelettes that can be prepped, cooked and eaten in a half hour. Most often I make pasta bakes – beef or chicken – which 4 out of the 6 of us are happy to eat and can be served and reheated easily in single serves through the evening as needed. I’ll also make a huge batch of my Faux Fried Rice recipe once a month which can then be served with whatever protein is handy, such as cooked and sliced sausages, cooked chicken pieces picked up from the local deli or stir fried beef tossed in a honey soy sauce, over a couple of nights on a week when I know we are going to be especially busy .

I’m always looking for new ideas though and when I spotted Jo Pratt’s Madhouse Cookbook I was hoping to find new recipes to add to my collection. The prep and cooking time for the recipes Pratt lists in the Monday-Friday Survival/The Need for Speed section are great – generally less than 30 minutes each. I’m already familiar with the simpler recipes such as Chicken, Cheese and Corn Quesa-d-easies, Crumbed Chicken Breasts and Fish Stick Tortillas. Unfortunately few of the other recipes would suit my fussy children, there is little hope of them even sampling Lemon Linguine with Walnuts, Spinach and Blue Cheese and it’s even less likely they would try a Pepper and Feta Fritatta. Several of the recipes require quite strong tasting ingredients like chilli, olives and marscapone cheese which also wouldn’t appeal to my children’s unsophisticated palette and there are half a dozen recipes or so based on salmon, which at $28/kg is not in my grocery budget.

I did pick up a few tips though. I really like the idea of making up a Savoury Crumb mix that can be stored in the freezer and used as needed for coating fish or chicken, or to add to meatballs, for example. I usually make a standard mix of breadcrumbs, Parmesan cheese and mixed dried Italian herbs as needed, and though its simple to do, having some ready at all times would be convenient.

Similarly Pratt suggests making a Vegetable Starter mix, called soffrito. Essentially, use a food processor to finely chop a mix of vegetables such as onions, carrot, capsicum (bell peppers), celery, garlic and mushrooms. Fry gently in a bit of oil til soft. Cool, divide and then store for up to 3 days in the fridge or 3 months in the freezer. You can then toss the mix into soups, pasta sauces, casseroles etc as needed.

There are quite a few delicious sweet recipes included, such as Sticky Toffee and Banana Pudding, though I rarely serve dessert at home.  But I do really like Pratt’s Mix and Match Fruit Crumble recipes which can be sprinkled over icecream, yoghurt, custard or stewed fruits. The Madhouse Cookbook also includes a selection of recipes for entertaining at home that are quick to prepare including appetisers, mains, desserts and drinks.

If your child  is an adventurous eater and you are a busy mother looking for some interesting recipes to try without spending hours slaving over the stove, then the Madhouse Cookbook may well be the perfect resource for you, but really I think most of the recipes would be more useful for a busy single person wanting to throw together a simple but elegant meal for one, or maybe two, after a hard days work.

This afternoon though I’ll be making up a batch of my Faux Fried Rice since we have various things scheduled over the next few nights and I’m happy to share it with you today. It’s a large family friendly batch, so you might want to reduce the amounts – this isn’t a sensitive recipe so just half the rice and the ingredients to taste. And if you were wondering, I call it Faux Fried Rice because the rice isn’t fried at all.

My Faux Fried Rice

Ready in about 20 minutes


  • 3-4 cups cooked long grain rice (I prefer white but you can use brown)
  • 300g diced or shredded bacon or ham
  • 1 diced onion
  • 1 – 2 diced spring onion/scallion
  • 2 tsp minced garlic
  • 2 cups mixed frozen vegetables (I use a Golden Mix that includes peas, carrot, corn, celery and capsicum (bell pepper) – you can add whatever you like)
  • 2 eggs, lightly beaten
  • 1-2 cups of good quality soy sauce
  • Pepper to taste


  • Cook rice by preferred method (I use the absorption method in a microwave rice cooker – takes about 20 minutes)
  • While rice is cooking, in a large saucepan, fry bacon/ham til cooked through,  add garlic and then onion. Fry til onion is translucent
  • Push bacon mixture to the side of the saucepan and add beaten eggs, allow to set and then break up into strips.
  • Add mixed vegetables and stir into egg and bacon mixture til they begin to soften (about 5 minutes).
  • Add 1/2 to 1 cup soy sauce
  • Stir to coat, season to taste
  • Allow to simmer for 5 minutes on low heat.
  • Place cooked rice in a large container with a lid, slowly pour in soy sauce and mix well with fork to coat rice. Don’t drown it!
  • Add bacon mixture to rice and mix through.
  • Serve hot, warm or cold with a protein of you choice – try leftover sliced beef or chicken sausages, cooked chicken pieces, or stir fried meat. It even makes a pretty good meal or afternoon snack on its own.
  • Store in an airtight container in the fridge for up to 3 days.


Weekend Cooking: I’d Eat That by Callum Hann


I’ve decided to make the Weekend Cooking meme, hosted by Beth Fish Reads  a regular monthly post at Book’d Out. Cooking is something I enjoy and I have been making more of an effort again lately, so I am looking forward to sharing some of my culinary adventures.



Callum Hann is another product of the MasterChef phenomenon, he was just 19 when he placed as the  runner up in the 2010 Australian television series. Since then he has spent his time working and learning in some of Australia’s best kitchens, including The Press Club, Maha, Hellenic Republic, and PM24, toured Australian universities teaching students how to cook and eat well, and recently launched his own cooking school in Adelaide, Sprout Cooking. His first recipe book was entitled The Starter Kitchen: Learn how to love to cook, and following on from this theme is his newest cookbook, I’d Eat That! Simple ways to be a better cook.

I was attracted to this cookbook by it’s tag line, I am all for simple! Presented in hardcover with a convenient elasticised bookmark, in addition to over 90 recipes there is  information on cooking fundamentals, a guide to flavour combinations and seasonal produce, tips for entertaining at home and more. I particularly liked the useful ideas about developing and writing your own recipes – a bonus for foodie bloggers.

Recipes are sorted under headings like Morning Glory, Weeknight Dinners, Things you can Eat with your Hands and Anti-garden Salads. The recipes are influenced by a mix of cultures with a focus on fresh, simple and quick. Examples include Zucchini and Prawn Quesadillas, Braised Chicken and Green Mango Salad, Chimichurri Steak Sandwich and Smoked Salmon, Asparagus and Ricotta Frittatas. There are several options for vegetarians including deserts like the 5-Minute Mango and Coconut Icecream and Instant Rasberry and Cranberry Sorbet.

I have to take a salad to a BBQ tomorrow and I’ve decided to try Hann’s Sweetcorn, Red Onion and Smoked Almond Salad. It seems simple but delicious. Meanwhile my oldest daughter is desperate to try the Microwaved Chocolate and Peanut Butter Mug Pudding for one.

Here is a peek at one of the recipes in I’d Eat That.


WIN – The ultimate foodie crash course with Callum Hann!
Murdoch Books Australia and Callum Hann are giving one lucky recipe-book-buyer the chance to be guided around Adelaide Markets to learn what he buys, when and why. We’ll fly you and a friend from your nearest capital city and put you both up in Adelaide for two nights! All you need to do is purchase a copy of I’d Eat That (it’s in stores today!) and retain your receipt as POP. Then answer our competition question, cross fingers and wait for the fantastic news! ENTER HERE: Full competition terms and conditions are listed on the competition page.

Available to Purchase From

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Weekend Cooking: Monkeying Around


I’ve decided to make the Weekend Cooking meme, hosted by Beth Fish Reads  a regular monthly post at Book’d Out. Cooking is something I enjoy and I have been making more of an effort again lately, so I am looking forward to sharing some of my culinary adventures.


I’d never heard of Monkey Bread until I was browsing for ideas for using my bread machine and stumbled upon a recipe for  Cinnamon Monkey Bread. While I am not particularly a fan of sweet treats like icecream, chocolate and cake, I do love fresh, hot cinnamon donuts – though indulge only rarely given not only the price ( $8.50 for a dozen at Donut King) but also the deep fry calorie load. Anyway I bookmarked the recipe, and looked forward to attempting it.

In the manner of convenient coincidence I received Monkey Business by Kathryn Ledson for review just before the end of the year and decided to pair the two. I had all the ingredients on hand and prep was simple. While I waited for the dough to knead and rise I read, enlisted the help of one of my daughters to dunk the bread and then got back to my book while it baked in the oven. The idea was to have a piece or two for afternoon tea but it was irresistible and the six of us devoured it quickly. Dinner was served late that night!

The recipe comes from a blog called  Vanderbilt Wife

Cinnamon Monkey Bread

1 c. warm milk (I microwave for about 45 seconds)
1/3 c. warm water
2 T butter
1/4 c. sugar
3 1/4 c. all-purpose flour
1 tsp. salt
2 1/4 tsp. (1 package) instant or bread machine yeast

4 T butter, melted monkeybread
1 to 1 1/2 c. brown sugar
2 T cinnamon
In order listed (or according to bread machine instructions), place dough ingredients in bread machine. Set to “dough” setting and let it go!
Generously grease a Bundt pan and set aside.When dough is done, turn it out onto a floured surface.
Roll into an 8×8″ square. With a pizza cutter or knife, cut into about 64 pieces.
With a fork, mix together brown sugar and cinnamon. In another bowl, melt butter. Dip dough pieces into the butter, then coat with the sugar/cinnamon. Arrange in Bundt pan, staggering seams as you layer the pieces
When you’re done, cover the pan with plastic wrap and let rise for another hour or so, until the dough is 1-2 inches from the top of the pan.
Heat oven to 350F/170C. Bake for 30-35 minutes. Let sit for 5 minutes, then turn upside-down onto a platter.
Eat and enjoy!

After my success with the Cinnamon Monkey Bread I was eager to try the savoury Garlic version and last night served it with lasagne – delicious though very buttery! I combined two recipes I found for this (the dough from Recipe Jazz and the coating from, adding my own small adjustments.

Garlic Monkey Bread

1 cup warm water (80-100 degrees)
1/2 cup butter, softened
2 large eggs
1/4 cup sugar
1 1/2 teaspoons salt
4 cups bread flour
1 yeast package or 2 1/4 teaspoons of yeast


1 tablespoon finely chopped green onions
1 tablespoon mixed Italian herbs
2 tablespoons minced garlic
1/4 teaspoon salt
4 tablespoons butter, melted
2 beaten eggs
1/2 cup Parmesan cheese



In bread machine, place ingredients in the order listed, unless instructed to do it differently by the manufacturer. Use the dough setting and set it to start making the dough.
When the dough is ready, turn bread out onto a lightly floured surface,
Roll dough into an 8×8″ square. With a pizza cutter or knife, cut into about 64 pieces. Meanwhile, preheat oven to 400F/190C.

Grease your bundt pan and make coating by melting the butter and adding the ingredients in a medium bowl. Mix well.
Dunk the balls in the coating and place in the bundt pan. Once there is a layer of balls covering the bottom of the pan, sprinkle with Parmesan cheese. Repeat, sprinkling each layer with cheese until everything is in the pan.
Cover the pan loosely, turn off the oven and place the pan inside. Allow to rise for around 30 minutes or until doubled in size (the dough will not rise well without this step).
Remove the pan from from oven, keep covered, and reheat the oven to 350F/175C
Bake the monkey bread for around 20-25 mins
Baste with any left over butter mixture and bake a further 10 mins or until nicely browned
Rest five minutes and then turn out onto a plate.
Serve warm.

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