This is a Margaret Fulton recipe, as was the fruit souffle tart – a tidbit of information I forgot to mention! Again, because it’s baking and that is a precise art, I faithfully followed her word and won’t repost the recipe, but if you feel inspired the link to the page is here.
Actually, wait, I did make some modifications. I didn’t keep the oven on 200 degrees for as long as she did and when I knocked the temperature back I did to about 165-170 degrees. Mine got very brown, very quick. I think this is because we have quite hot, fan forced oven. It turned out nicely and made two loaves. I think I’ll be doing this again!
This is week sixteen of the 1 recipe a week for a year ‘living list’ challenge. (16/52)
