No 13 - Citrus Muffins

Citrus Muffins

Mum sent this recipe over a couple of years ago.  I’ve no idea where she got it from but it amused me because her enthusiasm for it indicates she must have finally got herself a food processor.

She apparently makes lemon ones.  I haven’t tried lemon yet but the orange, tangerine or mandarin ones are fabulous – fabulously easy, fabulously moist and tasty.  Rare for a muffin recipe, these are still moist and palatable on the second day after they were made, but there are seldom any left at the end of day one.

200g citrus (skin and all)

1 c sugar

 Blend these together in the food processor.

Add

1 large egg

½ cup of milk and blend thoroughly.

Sift together 1½ cups flour

1 tsp baking powder

1 tsp baking soda and gently pulse these dry ingredients into the wet mix until just mixed.

Lastly mix in 100g melted butter

Bake in well greased muffin pans (12 standard size) or cupcake papers,  20 minutes at 170 -180C.

Citrus Muffins

No 12 - Carrot Cake

Carrot Cake

Carrot Cake – it’s a coffee shop staple isn’t it?  I can remember carrot cake appearing on the radar in my early teens.  Carrots?!  In a cake?! That’s mad!  Looking back, what was in fact mad was that as soaked in butter as we were we’d had no experiences of cooking with oil (for anything).  The choice of oil wasn’t great and I suspect we used some really ropey ones.  I do recall those early carrot cakes being greasy;  moist, but oozing oil, - and greasy.

And cream cheese icing – what a revelation that was.  Carrot cake was possible an epiphany in my life, the point that sparked my interest in a world of food and cooking.

I think this particular carrot cake recipe came form one of those websites that advocates and provides suggestions for using up left-overs.  The idea is admirable and I subscribe to it whole-heartedly but am I alone in finding the suggestions regularly verge on daft?  Who has left-over cooked carrots?  We all know how much the family will eat, especially of such standard everyday vegetables as carrots.

Having said that it is easy to cook extra with a carrot cake in mind (but that isn’t using up left-overs is it?).  What is genuinely crazy is the notion that there’s a stray pineapple just lurking around because no one knows what to do with it.  Eat it.  Eat the thing.  Pineapple isn’t that common that we’d kick one aside in favour of a plate of kale, or a cheese sandwich.

My paternal grandfather was a grocer during WWII.  My father and his two brothers were young lads.  One of the advantages of living at the grocer’s shop was that you stood a better chance than most of getting your hands on something exotic and/or rationed from time to time.  For the boys, when asked what they wanted for a birthday the answer was simple – a pineapple.  They knew they’d have to share it with absolutely everyone if said pineapple could be sourced, and it meant forgoing any other gift, but that was it, the pinnacle of having it all; a single pineapple.

On top of that there are absolutely no criteria by which this cake might be regarded as a frugal on ingredients.  It is however a really great cake so gather up your left-over cooked carrots and that spare pineapple which just happens to have over-lingered in your fruit bowl and make this cake.

Carrot Cake

225g self-raising flour

½ tsp cinnamon

½ tsp baking soda

4 eggs

225g soft brown sugar

½ tsp vanilla essence

100g cooked mashed carrot

75g over-ripe pineapple (puréed)

75g chopped walnuts

75g desiccated coconut

125ml sunflower oil

Beat eggs and sugar together until fluffy, add oil, carrots, pineapple, essences, walnuts and coconut. Pour the wet ingredients into the sifted dry ingredients and mix.  Pour into greased, lined 8” spring-form tin.  Bake 45 -50 minutes in moderate oven (170C to 180C)

Cool in the tin and ice with

75g cream cheese

175g icing sugar

Vanilla or lemon essence.

That photo in the “Mr B’s cake decorating class” (below) is a double recipe made in a big gugelhuf mould; the hole is stuffed full of chocolate brazil nuts and the décor is exactly what it appears to be.  He made it for his daughter – and it definitely wouldn’t pass the motorbike ride test.

No 17 - Ginger Cake

Ginger Cake

Sunday this week was spent in a classroom.  I’d planned this some weeks ago so I knew that I had to do my baking on Saturday night if I was doing any this week.  It also meant the poor cake was going to be dragged about in a box in my backpack on Sunday which potentially was not going to do it any favours.  It was going to have to be a fairly solid cake and I decided on a Ginger cake.  This recipe came off the internet a few years back after a colleague had complained that my cakes inevitably had either fruit or chocolate – neither of which she was prepared to eat – and why didn’t I make a nice ginger cake instead.

So I did, and I used this recipe, and it was voted a great cake and it was only in sharing the recipe that I realized that I’d left out the leavening.  I never have self-raising flour about as very few of my recipes require it so I just make up my own.  On that occasion I’d forgotten to add leavening and only realized when I was copying the recipe out.  Oops!  Still no one noticed and the cake was voted pretty damned good actually.

Ginger Cake

225g (8 oz)self-raising flour

175g (6 oz) butter

175g (6 oz) caster sugar

4-6 pieces preserved stem ginger in syrup, chopped

3 large eggs

2 TB ginger syrup (from the jar)

2 Tb milk

1 TB black syrup (treacle)

1 Tb ground almonds

1 tsp ground ginger

1 tsp grated fresh ginger

Pre-heat oven to 170C.

Grease and line a 15 x 25 cm tin (6" x 10")

Cream butter and sugar, add beaten eggs with a little flour.  Fold in the ginger syrup and black syrup.  Gradually add sifted flour and ground ginger.

Fold in the almonds, milk, and grated and chopped ginger.

Bake 40-45 mins.

Suggestion - iced with lemon icing.

Saturday’s ginger cake was a complete disappointment.  I remembered the leavening........ and it came out of the oven collapsed in the middle.  That never happens to me.  Ok it has happened to me once before and it was, now let me see, oh yes it was a ginger cake!  (Different recipe.)  In a phone call home I mentioned to my Mum how disappointed I was with this cake and she remarked that she never makes ginger cake because they always collapsed in the middle.  Now that is strange – either we have a genetic predisposition to messing up ginger cake, or ginger has a weird effect on cake.   I’ve got the answer of course – use a baking tin with a hole in the middle.

Here is another ginger cake recipe I have used.  Apart from the middle being slightly lower than the edges (my first ginger cake ‘disaster’)  it was exactly as described, crisp on top, beautifully light, moist and delicately gingery.

http://www.guardian.co.uk/lifeandstyle/2003/nov/23/foodanddrink.shopping

No 10 - Ngaire Clarke's Easy Fruit Cake

Ngaire Clarke’s Easy Fruit Cake

Ngaire (or her husband) was some distant cousin of my maternal grandmother.  When I left home aged 16 and started work in the NZ Forest Service, Ngaire and Roy were people I could call on in the nearest town to our forestry camp.  Roy regaled me with takes of his days as an engineer working on hydro-electric dam construction and Ngaire fed me tea and cake.

This one is a beauty, best eaten really fresh.  Loved, it was recently adopted by one of my French colleagues who tells me that the  French don’t have a tradition of heavy fruit cakes, but that she would tell her family this was an English Xmas cake and they’d love it too.

‘Shame to mislead them like that but if an essentially English style cake makes a hit in France, then “good ol’ Ngaire” I say.

Easy Fruit Cake

1 lb (450-500 gms) mixed dried fruit
8 oz (225 gms)butter
3 eggs
1.5 cups sugar
2 cups flour
2 tsp baking powder
1 tsp each of mixed spicve and cinnamon

Prepare a 9 inch (23cm) cake baking tin.

Boil 1 lb of mixed dried fruit in enough water to cover for 15 minutes.

Drain and chop in 8 oz butter

Beat together 3 eggs and 1 1/2 cups  sugar until fluffy.

Add the egg mix to the fruit with 2 cups flour,  2 tsp Baking Powder, 1 tsp ground mixed spice and 1 tsp cinnamon.

Bake at 170C (160C fan oven) for 1.25 to 1.5 hours  (9" tin)

Toasted Mueslei

Tigger asked that I post more recipes that use honey.  His bees have started whizzing about the place again and in a couple of months he will be contacting all his friends and customers (or posting on his blog) to try and sell the next batch of honey.

Toasted Mueslei

5 cups of rolled oats (I use the jumbo rolled oats)

1 cup desiccated coconut

1 cup wheat germ  (wheat germ isn’t always available in my local shops so I substitute a cup of hulled sunflower seeds)

1 cup skimmed milk powder

1 cup of chopped nuts

½ cup honey

½ cup good cooking oil

Mix all the dry ingredients together in a large flat roasting pan.  Heat the honey and oil gently, pour it over the dry ingredients and mix it all really (REALLY) well.  Toast it at about 125C until it is golden.  You will need to stir around two or three times during the toasting process. 

At the end add  1 cup raisins / sultanas / currants.  Store in an airtight jar.

The original recipe had a cup of oil and a cup of honey.  I found this to be overpowering but you might like your mueslei really sweet and stuck together like clusters, so vary that according to your own taste.

You can also add things like linseed, sesame seed, chopped dried fruit etc according to your taste.

No 11 - Mum's Christmas Cake

Xmas Cake

Christmas cake always gets made in August or September and put away to mature for Christmas.  When I left home I got 2 recipes off my mother and will reproduce both here.  I prefer the Easy Xmas Cake recipe, but this year, for the first time, I made the Pineapple one.  I may have undercooked it slightly but it had passed the skewer test.  On cutting it at Christmas it seemed a bit more moist than I’d want a Xmas fruit cake to be.  That would be the pineapple.  It didn’t last long at work so clearly they didn’t mind moist.

I bake in a fan oven, bought new when we moved in here a couple of years ago.  However despite the expense of a top name and an A+ energy rating etc., the annoying thing doesn’t cook evenly; it burns one side and a back corner.  So I decided that no fan was going to dry my Xmas Cake out and went for top and bottom elements for an hour then bottom only for the rest of the cooking.  That might be the cause of the undercooking, but as I say, if you like your cakes moist……

Pineapple Xmas Cake

8 oz butter
8 ox brown sugar
6 eggs
12 oz flour
1 tsp mixed spice
1/2 tsp grated nutmeg
1 dsp glycerine
3 lb mixed fruit
1 small tin of crushed pineapple (440 grams), drained
Essences as desired

Boil the fruit and pineapple in water to cover for 10 minutes, drain, add glycerine and cool.

Prepare a 9" deep baking tin - we traditionally line the bottom and sides with heavy brown paper and make sure the paper comes well above the sides of the tin.

Cream butter and sugar, add eggs one at a time, add dry ingredients and fruit.

Level it out in the baking tin and bake for 3-3.5 hours at 165C for the first hour and then at 130C for the rest.


Easy Christmas Cake

Put 3 lb mixed dried fruit in a pot with
8 oz brown sugar,
8 oz butter,
1 Tb glycerine and
1 cup water. 
Boil 10 minutes and leave to cool.

Separate 4 eggs and beat the white and yolk separately.  Add the beaten egg components time about with

1 lb flour
1 tsp Baking Soda
2 tsp pMixed Spice

Bake in a lined 9" deep tin in a slow oven (about 130C) for 3.5 hours

No 9 - Louise Cake

Something of a misnomer as it’s more a square than cake, but the base is a ‘short-cake’ consistency and the topping easy to assemble.  Known as ‘lousy-cake’ by my family, the sweet meringue and coconut topping sets it apart from other hard-iced squares.  Now that I work with Louise I have dropped the ‘lousy’ and the cake didn’t last long at work.  Back home, the shearers never sent any back from morning and afternoon teas either.  I believe it came out of a Journal of Agriculture cookbook (NZ) in the 1960’s.

Louise Cake

5 oz butter

2 oz sugar

2 egg yolks

10 oz flour

1 tsp Baking Powder

Cream butter and sugar, beat in egg yolks, add sifted flour and leavening.  Roll the paste out 1/3" thick on a teflon baking sheet, top with raspberry jam and cover with meringue and bake on a moderate oven for 20-25 minutes.  Cut into squares.

Meringue

2 egg whites

4 oz sugar

2 oz desicated coconut.

Whip egg whites until stiff, then fold in coconut and sugar.

No 8 - Ginger Crunch

Ginger Crunch

I’ve always associated this square with my father.  I seem to recall that when I was child he called it his favourite.  (He did like ginger and I’ve certainly inherited that from him.)  It might just have been the encouragement a father gives to a child proudly presenting their newly baked offering.  And certainly this is easy enough for a child to make.  I love the contrast of the hard crunchy base and the smooth sweet gingery top.

Have the topping ready for when the base comes of out of the oven and cut it while it’s still warm.  Cold, it will shatter and fall to pieces under knife.  (it definitely passes the motorbike test.)

Ginger Crunch

4 oz butter

4 oz sugar

7 oz flour

1 tsp Baking Powder

1 tsp Ginger

(2 oz chopped preserved ginger)

‘Mix in the usual way’ -  Cream butter and sugar, add the preserved ginger (if using) sift in dry ingredients.  Press the mix into a sponge roll tin, bake at 180^o C for 20-25 minutes.

Topping: Melt together  2 tablespoons of butter, 4 tablespoons icing sugar, 2 tablespoons of golden syrup,  1 tsp ground ginger.

Pour this over the warm base.  Cut while warm.

No 4

Chocolate Cherry Cake

I have to be prepared to publish my disasters - don't I?

We moved house nearly 3 years ago right on top of my partner’s birthday.  Lots of housewarming morning teas coincided with a need for  birthday cake.  So I made a chocolate cherry brownie.  It was dark, moist, heavy, rich, smooth on the palate with beautiful glacé cherries throughout.

Do you think I can find that recipe?  I cannot.  I even tidied up my recipe folder, filed things, stuck slips of paper and recipes scribbled on cardboard packaging etc into the correct categories, but no chocolate cherry brownie.  I vaguely recalled condensed milk.....

I pulled a chocolate/cherry brownie recipe off he internet.  It described itself as brownie.  It was cake.  Cake pure and simple.  (Brownie fans will know what I mean.)  It was light, relatively dry, disappointing; so disappointing I have scrapped all record of it – sent it packing to look for the real thing....’and don’t come back until you’re bringing it with you!...’ and won’t be reproducing it here.

Chocolate cake recipes abound and virtually all have more to recommend them (even as cake) than that one.

No 5 - Lemon Biscuits

Lemon Biscuits

Drawing up my list of things to bake, I realized that I had nothing flavoured lemon; quite remarkable really as despite an extensive veg garden when growing up, we grew no fruit except a lemon tree.  There was an ancient pear tree in the orchard of the ‘old house’ on our farm (the house by then a grain store and tractor shed), whose pears were sparse and hard, but no apples, no plums, none of the fruit trees which could easily have graced our growing space. 

I suspect the lemon tree was more a gardening challenge than an enjoyment or culinary necessity.  We must have been beyond the southern limit of where they happily thrive and I don’t recall its lemons making it into anything other than the ginger beer.

So my recipe book had nothing lemon, but I was sure there must be such things a lemon biscuits; so I resorted to the internet.

I chose this one: http://www.bbcgoodfood.com/recipes/267608/lemon-biscuits

It seemed a bit odd that it had no leavening and only 2 egg yolks.  The biscuits were a bit ‘lemon shortbread-ish’ but of all the things I’ve produced for work (I’m up to 17 in this challenge but have been baking for these cake-testers for years), this is the one that has had the most repeat requests.

I’ve also subsequently tried it with 1 egg instead of 2 yolks; it doesn’t work well so find another use for the whites and stick to 2 yolks.

No 3 - Sultana Biscuits

Sultana Biscuits

Newly married, my mother acquired this recipe from one of those books compiled by the ladies on the church committee, or the school committee, or some local sport or community club, and sold as a fund raiser (embellished with ads from local businesses).  It’s origin is lost in the mists of time; it has become a family recipe and is now made in quadruple (yes 4x) batches with the baked biscuits being stored in the freezer in 2 litre ice-cream tubs.

They seem to be the most popular things she bakes and are eaten straight from the freezer with morning and afternoon teas; and sometimes by the handful by opportunistic grandsons.  One such, calling by one day and finding no one in the house, but the door open, left a note and decided before departing to conduct a raid on the freezer.  He was caught at the door leaving with both hands and his mouth full of Sultana Biscuits.

Sultana Biscuits

4 oz butter

4 oz sugar

1tablespoon golden syrup

1 dessertspoon milk

1 tsp vanilla essence

1 tsp Bicarb Soda

Handful of sultanas

8 oz flour.

Melt together butter, sugar, syrup, milk and vanilla.  Get it hot but not boiling.  Ad the soda.  Let it cool and add the flour and sultanas.  Roll into balls and put on a baking sheet, press them down a bit (just remember they will spread out a bit more).  Bake in a moderate oven 15-20 minutes.

No 7 - Narna's Shortbread

Narna’s Shortbread.

Narna, my paternal grandmother, made shortbread that set the standard by which I’ve judged shortbread ever since.  The secret ingredient is the condensed milk.  OK it is no secret now but in NZ we use ‘Highlander’ sweetened condensed milk.  Its addition seems to have the effect of adding crispness to the end result.  (Mum puts it in the chocolate chippy biscuits for the same reason.)

This recipe is meant to be shaped into a log, chilled, then sliced and pricked with a fork before baking.  Narna shortcut that by simply rolling it out, cutting it into squares and personalized it by stabbing each piece 2 or 3 times with the end of a spoon, making characteristic curved marks on each one.

Grandad, always the joker and storyteller, had it that these weren’t spoon marks at all but in fact the nail on her big toe.  The kids didn’t mind and the family shortbread has enjoyed curved decoration ever since.

Narna’s Shortbread

8 oz butter

5 oz castor sugar

1 tablespoon of (sweetened) condensed milk

12-14 oz flour

1 tsp baking powder

Pinch salt.

(Narna’s notes then  simply say ‘Mix as usual’.)  So cream the butter and sugar, add the condensed milk then all the dry ingredients.   Mould the dough into a sausage.  At this point I wrap it in cling film and chill it for a few hours.  Then slice it and cook it at about 130 ^o C for 15-20 minutes.  It shouldn’t change colour.

No 6 - Grandma's Ginger Biscuits

My Grandmothers Ginger Biscuits

For reasons I will never completely understand because I was born after it was all over, NZ had rationing during and after WWII.  They must have had butter and eggs coming out their ears but their recipes reflect a period of austerity, ingredient substitution and ‘make-do’.  (Maybe it was the sugar they lacked.)

We loved these ginger biscuits and no one could make them like Grandma.  My mother, her own daughter, reneged on making them, claiming the ‘never come out like Mum’s’.  Grandma’s were always baked in an old coal range that virtually never went out and kept Grandma’s farmhouse kitchen a stifling place in the height of summer, but cosy and welcoming in Winter.

For birthdays, Grandma would send each of us a Golden Syrup tin (the biggest ones are/were the same size as the big ones here now – so not an enormous portion) full of her ginger biscuits, and we were ‘made up’ as the saying has it.  Today our quantity expectations seem to be so much bigger.  I hesitate to give friends just a Golden Syrup tin full, and Mum bakes for her grandchildren in multiples of 2 litre ice-cream packs.

Ginger Biscuits

1 cup butter

1 cup sugar

1 cup golden syrup

3 big cups of flour

1 tsp soda

1 tsp ginger

Melt the butter, syrup and sugar.  Sift in the dry ingredients.  Roll into balls and put on a greased baking tray, and bake in a moderate oven for 15-20 minutes.  Good made with lard and butter and a tablespoon of vinegar. 

No 2 - Sarah's Flapjacks

Flapjacks

This recipe came from Sarah G.

What little yacht racing I still participate in these days is usually on a yacht called ‘Scarlet Jester’ as she campaigns Hamble or Warsash Winter and Spring series regattas on the Solent.  Enthusiastic crew are sometimes in short supply but we are never short of sustaining sandwiches and one of Sarah’s comforting cakes.  (The skipper knows where his best interests are.)  Sarah is a superb baker and a confirmed advocate of the Aga.  Her kitchen is always a welcoming place full of colour, warmth and excellent food.  She is generous with her recipes but I have never produced anything as good as what she pulls out of that Aga.  Maybe it’s the circumstances in which it is consumed but these are the best flapjacks I’ve ever eaten.

Flapjacks

8 oz butter

8 generous tablespoons of golden syrup

6 oz sugar  (make a couple of those ounces light muscavado or golden sugar)

16 oz rolled oats

4 oz mixed nuts

4 oz sultanas

½ level tsp salt

Set the oven at 175 ^o C (that might be a bit less for the fan oven people).  Grease a 7 ½"  x 15" tin or used a Teflon sheet (don’t use ordinary grease-proof paper).

In a large saucepan on low heat melt the butter and syrup.  Remove from heat and add sugar, oats, nuts and sultanas, and salt.

Turn it all into the tin, and cook for 30-40 minutes until golden brown. 

Leave it to cool in the tin for 5 minutes, then cut into squares.  (Cut them while they are in the tin and still warm or they will fall to bits.)  Put them on a wire rack to cool.


Flapjacks and photo by Maryan Schuringa

No 1 - Denise's Mueslei Biscuits

Mueslei Biscuits.

Rather unusually I started my Odyssey with a new/newish recipe gleaned from the internet.  The inspiration for the search had been agreeing to join a team of work colleagues taking on the 3 Peaks Challenge http://www.thethreepeakschallenge.co.uk/ to raise money for the Ronald McDonald House at Guy’s Hospital – right next door to where we worked.  I wanted a high energy, no-holds-barred biscuit such as might sustain and fortify flagging (city type) hill walkers.  Mueslei is full of sustaining stuff and I had a packet of some commercial brand languishing in the breakfast cupboard at home.  (I make and prefer my own concoction, so my partner’s attempts to cater for my breakfasts, although gratefully received, were going to be ‘re-assigned’.)

I have no idea now where the recipes came from and at any rate I cobbled 2 or 3 of them together by trial and error to produce the favoured end result.  So apologies to anyone who thinks they recognize their recipe behind this.

The really important part of cobbling up a mueslei biscuit is to know what is (or isn’t) in your mueslei mix, what you want out the other end of the process, and what suitable additions and substitutes inhabit your pantry. I had a basic mueslei, wanted lots of slow release carbs , a dangerous dose of fat and flavour, and had a cupboard full of dried and glacé fruit, nuts, seeds, and spices .  Make them to suit your own taste.  I happen to like adding preserved citrus peel and some crystallized ginger, lots of cinnamon, cloves and allspice, and raisins.

Basic Mueslei Biscuit:

2 cups of mueslei

1cup flour

I tsp cinnamon

cloves, mixed spice, allspice, or nutmeg to taste

¾ cup brown (or raw) sugar

2 tablespoons  golden syrup

125 grams melted butter

1tsp Bicarb Soda dissolved in 2 tablespoons of boiling water.

Variations:

½ cup desiccated coconut, handful raisins or other dried fruit, sunflower or pumpkin seeds, or flaked nuts, zest off two oranges (or some preserved citrus peel like you would put in Xmas cakes), chopped crystallized ginger.  Replace the golden syrup with honey, or use wholemeal flour ....... anything else you enjoy in your mueslei or your biscuits.

Put spoonfuls on a greased baking tray (or baking paper) and bakes at 180^o C
(160 ^o C if you have a fan oven) for about 15 minutes.

They survive hikes up mountains and commutes on motorbikes, but get consumed fairly quickly.

No 14 - Pumpkin Loaf with Honey Glaze

Honey Glazed Pumpkin Loaf

This one came off a calendar from approximately 35 years ago in New Zealand.  Maybe it was WI or something.  We eat a lot of pumpkin in NZ – roasted, steamed and mashed, as soup, grated in salad – and of course in cakes.  They are easy to grow and we always had them in the garden and crawling over the sprawled compost heap (where they had grown from the seeds of last year’s produce, cross-pollinated aliens of the cucurbit world.)  They keep well through the winter and featured regularly at our table.

Perhaps I should digress here to say that the things I call pumpkin include a wide range of types not seen in supermarkets here and probably only recognized by people who grow their own (check out this seed merchant under squash and pumpkin: www.organiccatalogue.com).  They are all sweeter and more palatable than the orange ones that appear for lantern carving just before Halloween. 

So I suggest for this you use for this recipe a butternut squash – those pear shaped ones with the pale golden skin.  You can peel them with a potato peeler.







Honey Glazed Pumpkin Loaf

Prepare enough mashed cooked pumpkin to make 3/4 cup

 

 

In a basin cream until fluffy 125 g butter & 1 cup sugar
One at a time, add 2 eggs beating each addition well
Sift together
1 3/4 cups self-raising flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/4 tsp ground cloves

and mix into creamed mixture alternately with mashed pumpkin.
Lastly stir in 1/2 cup chopped walnuts

Turn into greased and lined loaff tin and bake at 160C for approx. 1 hour

When cooked holes in the loaf with a skewer while still hot and pour over glaze made as follows: 1/4 cup honey warmed with 1/2 tsp cinnamon.

Leave in the tin until cold.