The Sweet Roasting Tin: One Tin Cakes, Cookies & Bakes – quick and easy recipes (Rukmini’s Roasting Tin)

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Perfect for: Loyal fans of Rukmini already familiar with her uncomplicated, one-tin cooking style. Amateur and experienced bakers on the search for a fresh set of recipes. The steps are very easy, mixing wet and dry ingredients separately and then together before dividing into muffin cases in the tin. After this, you pause to add a spoonful of caramel or dulce de leche into the centre, and then top with the rest of the mixture (which you will have enough of if you make an ordinary number of muffins). Cut the buttered bread into quarters and arrange one layer in a buttered 20cm x 26cm roasting tin. Spoon over enough orange custard to coat, squashing down the bread well with a spoon, then scatter over a layer of chocolate chunks. Repeat, layering up the bread, chocolate chunks and custard until you’ve used up all the bread. Pour the remaining custard over the top, add a final layer of chocolate chunks, and gently squash everything down again. Meanwhile, mix the chilli, ginger, garlic, lime zest and juice, soy sauce, sesame oil and spring onions together. Tip this dressing over the aubergine and tofu as soon as it comes out of the oven, then scatter with the sesame seeds. Serve hot with rice alongside.

Mix the garlic, ginger, yogurt, lemon zest, spices and salt together and gently turn the salmon fillets over in this mixture. (This can be marinated in the fridge if you are preparing this ahead.) Place the moulds in a medium-sized, deep roasting tin, and carefully pour in boiling water to come halfway up the sides of the moulds. Cover the tin tightly with tinfoil, then gently transfer to the oven and cook for 25–30 minutes.

From the book: The Quick Roasting Tin

Absolutely brilliant cookbook - great recipes and a real range of sweet bakes and savoury bakes too. Cannot recommend more!!!'

Fill each dariole mould halfway with the batter, place a square of chocolate in the middle, then carry on filling the moulds.Preheat the oven to 150°C fan/170°C/gas 3. Whisk the egg yolks with the caster sugar and orange zest, then slowly whisk in the single cream,milk and orange juice. Set aside. THE LATEST BOOK IN THE MILLION-COPY SELLING ROASTING TIN SERIES** WINNER OF THE 'BEST BAKING & DECORATIVE BOOK OF THE YEAR AWARD** From easy bakes to showstopping sensations, this book is for anyone who wants to bake using everyday ingredients and store cupboard staples. Brighten up your summer with these beautiful bakes. The Sweet Roasting Tin is an asset to any home cook's collection Waitrose Food, *Christmas Gift Guide 2021* Meanwhile, mix together the yogurt, chopped coriander, lime zest and juice and a pinch of sea salt, and set aside.