I grewupintheEightiesandmymumwouldbakeeveryMonday
tosetthefamilyupfortheweek.Buns,aswecalledthemthen,were
freshlybakedandstashedintins.Somewouldhavethescentof
freshlyzestedorangeandadrizzleoficing,somewouldbeflavoured
with mixed spice, lemon and currants, others were left plain for us to
decorate according to our whim.
Onememorythathasstayedwithme
even more strongly than the taste of those fluffy bakes is
thesharing-outofthebatter.Therewerethreeofus,soI
gotthebowl(eldest),mysister(Kathrynwitha‘K’)gotthe
Kenwood‘K’beater,andmybrotherPetergotaspecially
‘dirtied’woodenspatula.Irememberstandingon
adiningchairtoreachthekitchenworksurface
in our kitchen feeling so happy with my lot. The
cakes were good, too, but it was all about that
bowl. To echo that sense of sharing I’ve
created a pan cookie recipe that doesn’t
hang around long. Have spoons (and ice
cream) at the ready, then dive in.deliciousmagazine.co.uk 43inspiration.
Jen’s giant pan cookie
SERVES 6-8. HANDS-ON TIME 15 MIN, OVEN
TIME 25-30 MIN•175gunsaltedbutter,softened
•200glightbrownsoftsugar
•1largefree-rangeegg,beaten
•1tspvanillaextract- 250g plain flour
•1tspbakingpowder - ½tspfinesalt
•200gchocolatechips(we
used Guittard Maxi Milk
Chocolate Baking Chips, from
lakeland.co.uk or amazon.co.uk) - Vanilla ice cream to serve
YOU’LL ALSO NEED...- 23cm cast-iron frying pan
or 23cm sandwich tin
1 Heattheovento190°C/170°Cfan/
gas5.Inastandmixerwiththe
paddle attachment or ‘K beater’ (or
in large mixing bowl using an
electric hand mixer), cream the
butter and sugar together until pale
andfluffy.Addtheeggand
vanilla, then beat until
wellcombined.
2 Sift over the flour,
baking powder and salt,
then beat again briefly
to combine. Stir in
the chocolate
chips using a
wooden spoon or
spatula (for Peter),
thenspoonthedoughinto
the frying pan/cake tin
and press down gently
to flatten and spread
evenly to the edges.
Bakefor 25-30
minutesuntilrisenand
golden. Top with
scoops of ice cream,
then dig straight in
with your spoons!
PER SERVING (FOR 8)
519kcals, 27g fat (16.4g
saturated),6.2gprotein,- 8 g c ar b s (3 7. 8 g su gar s),
0.6g salt, 0.3g fibre
FOODEDITOR JEN BEDLOE“Irememberstandingonachairto
reachthekitchenworksurfaceinour
kitchen, feeling so happy with my lot”
Jen (centre) with
Kathryn and PeterMONSTER COOKIE
Jen’s taste of
childhood
NEXT MONTH
A springtime feast
to pack and go