Welcome to the reporting thread for May–August 2023 BCOTM, ONE TIN BAKES, by Edd Kimber. Please use this thread to discuss this book and tell us about your experiences baking from the book.
To report on a recipe, put the name of the recipe in ALL CAPS and include the page number, if it’s available to you. If you are the first to post about a recipe, please reply to this post. If someone has already posted about the recipe, reply to their post so all the posts about each recipe are linked for easy reference.
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I really liked the plum roll cake though I’m pretty sure I used a sheet pan rather than 2 9x13 pans.
I didn’t love the raspberry and rose cream cheese buns but I can’t remember why. Recipe looks nice when I look at it again. I definitely would have omitted all the rose components.
Just a heads up for those who prefer American-style volume measurements for baking, when the Food52 BCOTM group on Facebook did OTB, I see that a couple of members noticed that some volume conversions were clearly off/erroneous. So even if you don’t plan on baking by the metric weights, you might want to double check online to see that the volumes line up okay.
I made a half recipe of these in an 8-inch square pan with blueberries in place of raspberries, along with a few other little tweaks detailed below, and it’s a good thing: it would be easy to eat way too many if I made the full recipe, because they are FANTASTIC!
My first deviation (other than using blueberries) was to brown the butter, because why would you not? I also reduced the sugar by 25% in both the streusel and cheesecake filling (which is perfect to my taste, but I don’t care for things super sweet) and increased the berries by 25%. After I made the streusel mixture and separated a third for the topping (but before I added the rolled oats to the topping portion) I decided that using only two-thirds for the base might render it a little thin, so I used it all on the bottom and made another third amount (or so) for the topping. I don’t know whether I’d have found the base too thin as written, but I don’t regret increasing it at all; it’s crisp, shortbread-y goodness. I don’t have blueberry jam, so I used Ginger People ginger spread because it was open in my fridge. I don’t think the jam choice is a big deal given it’s a pretty small amount and the flavor doesn’t come through much in the scheme of things.
If you’re a fan of cheesecake and berries, you should make these! And regardless of whether you pay attention to my other tweaks, I’d encourage you to brown the butter. I’m sure these would be plenty nice with raspberries, but I happen to find blueberries really shine in this application. I think blackberries would also be wonderful, as would sour cherries, for those of you who are lucky enough to live in sour cherry territory.
When my copy arrived (several months ago) I flicked through it and missed that Ed Kimber had provided a recipe for eccles cake as a tray bake. Only known and enjoyed them as individual “cakes” so it will be interesting to find out what different taste/textural sensations his method produces.