The Crazy Kitchen: September 2012

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Sunday, 30 September 2012

Chocolate Profiteroles

In another BritMums challenge, this time in conjunction with Anchor, I have been asked to cook a family recipe that includes butter or cream. I've decided to make a family favourite, Chocolate Profiteroles, that my Mum usually makes when we all get together as it's my brother's all-time favourite dessert. The chocolate sauce recipe is one that my Mum has been making for years, taken from a very old M&S freezer cook book. It makes a good quantity of sauce but if there's too much it can be kept in the fridge and eaten with ice cream, or frozen for use at a later date.

Profiteroles are something that look pretty impressive but are actually a lot easier to make than they look. Choux pastry is possibly one of the easiest pastries to make and it can be used to make profiteroles or choux buns / eclairs.


Chocolate Profiteroles

140g Butter
300ml Water
200g Plain Flour
4 Eggs

600ml Double Cream
3 tsp Cocoa Powder (optional)

Chocolate Sauce
100g Caster Sugar
100g Soft Brown Sugar
75g Cocoa Powder
1 tsp Vanilla Extract
2 tsp Cornflour
300ml Milk
50g Dark Chocolate
25g Butter

  • Preheat the oven to 200 degrees (C)
  • Place the butter and water into a saucepan and heat gently until the butter has melted, bring to the boil.
  • Photobucket

  • Remove from heat and stir the flour quickly in and beat well until the mixture leaves the sides of the saucepan and forms a ball
  • Leave to cool slightly then gradually beat in the eggs
  • Spoon into a piping bad with a plain nozzle and pipe balls onto a greased baking sheet, spaced well apart
  • Bake for 20 minutes until crisp & golden
  • Make a slit in the side of each, and pop back in the oven for 2-3 minutes
  • Remove from oven & cool on a wire rack
  • Whip the cream with the cocoa powder (optional) until thick
  • Pipe or spoon the cream into the cooled choux buns
  • Add the caster sugar, soft brown sugar, cocoa powder & vanilla to a pan
  • Mix the cornflour to a paste with a little of the milk and add to the pan with the remaining milk
  • Heat gently and bring to the boil, strirring well
  • Increase the heat and boil briskly with no stirring for 2 minutes
  • Remove from the heat and stir in the butter and chocolate - allow to cool slightly before pouring over the cream filled buns
the proof, they say, is in the pudding ...and finally I think we've found a dessert that this little one approves of..


Friday, 28 September 2012

Foodie Foto Friday - Week 5

It's that time again. If you don't know what Foodie Foto Friday is about read and grab the badge code here. It's easy, really it is.

My photo this week is of dinner I cooked in a hurry last night after returning from the swimming run via the hospital to see my friend and her poorly baby. Husband was going out in 30 minutes so it needed to be quick and I'd seen on Instagram that morning a lovely looking photo of Feisty Tapas Noodle Salad with Pork that I fancied giving a go, especially as I'd taken pork loin steaks out of the freezer first thing.

This was my version, minus the peanuts & chilli - with frozen coriander instead of fresh, and a few stir fry veggies thrown in for good measure.

It's not a great photo but it was taken quickly under artificial light with a table full of hungry faces looking at me! It was really tasty and I'll definitely be doing it again as it was so quick.

The Crazy Kitchen

Thursday, 27 September 2012

Chocolate Crunchy Honeycomb

In the second part of my Whitworths Baking Challenge I have picked one of Whitworths own recipes to try out for myself. I've never made honeycomb before so I thought I would give it a go with the intention of making more towards Christmas to give to friends and family as gifts, if it turned out ok.


Crunchy Honeycomb

200g Whitworths For Baking Fine Caster Sugar
4 tbsp Golden Syrup
1 tsp white wine vinegar
1 tsp vanilla extract
2 tsp bicarbonate of soda

  • Generously oil a 30cm x 10cm baking tray
  • Gently heat the Caster Sugar, syrup, vinegar and vanilla in a saucepan, stirring to combine
  • Allow to dissolve completely and simmer for approx 3 minutes, until it's the colour of Maple Syrup*
  • Add the bicarbonate of soda and carefully whisk (it will be very very hot) until fully combined
  • Carefully pour the bubbling mixture into the prepared tin
  • Leave to set
  • When cool, break into pieces and serve
  • The honeycomb can be stored for a couple of days in an airtight container
*Note: this was my second attempt, the first turned out like toffee as I was rushing and didn't dissolve the sugar fully before simmering.

We crumbled some of the honeycomb over ice cream


and then drizzled melted chocolate over the rest


You can find more of Whitworths delicious recipes here.

I'm working with Whitworths Sugar, whose site includes ideas and recipes for baking with sugar. Follow the conversation on Twitter with the #bakingSOS hashtag and @WhitworthsSugar

Wednesday, 26 September 2012

Christmas Pudding Cupcakes with Rum Butter Frosting

I've been sent a lovely bag full of Whitworths sugars to take part in their Baking Challenge. The new range of sugars consists of six high quality baking sugars - fine caster, superfine icing, fine demerara, crunchy demerara, light soft brown and dark soft brown sugar, all in sturdy re-sealable packs. There is also a Twist & Sprinkle icing sugar duster with built in sieve for adding the final touch.

The first part of my challenge is to bake a recipe of my own using sugar - considering most of my recipes are cakes and desserts I had quite a selection to choose from. I've decided to adapt a cupcake recipe that I recently used and make it a little more festive, what with that 'C' word just around the corner! It's a very moist cake, very much like a carrot cake....and full of juicy plump dried fruit.


Christmas Pudding Cupcakes with Rum Butter Frosting

1 large cooking apple, grated (approx 200g of grated apple)
3 tbsp Dark Rum
150g Whitworths dark soft brown sugar
150ml Sunflower oil
3 Eggs
grated zest of 1 orange
grated zest of 1 lemon
50g Dried cherries
50g Sultanas
50g Raisins
150g Self Raising Flour
50g Ground Almonds
1 tsp Bicarbonate of soda
1 tsp Mixed spice
1 tsp Cinnamon

130g Butter, softened
220g Whitworths superfine icing Sugar
3 tbsp Dark Rum
1 tsp Cinnamon
1 tsp Vanilla Extract
pinch of mixed spice

  • Preheat the oven to 180ยบ C
  • Line a 12 hole muffin pan with muffin cases
  • Mix the apple, rum, dark brown sugar, oil, eggs, zests, cherries, sultanas and raisins together until well combined.
  • Mix the flour, almonds, bicarbonate of soda, mixed spice and cinnamon together and stir into the wet ingredients, mix well.
  • Spoon into the muffin cases
  • Bake for approx 20 minutes, until spongy to touch
  • Turn out onto a wire rack and allow to cool
  • Beat the butter, half the icing sugar, rum, cinnamon, vanilla and mixed spice together until pale, smooth and creamy
  • Add the rest of the icing sugar and beat again until smooth
  • Pipe onto the cupcakes and finish off with a sprinkling of cinnamon

I'm working with Whitworths Sugar, whose site includes ideas and recipes for baking with sugar. Follow the conversation on Twitter with the #bakingSOS hashtag and @WhitworthsSugar

Tuesday, 25 September 2012

Show Me, Show Me - Favourite Recipe Books

Last week the lovely Carolin started up a new linky, Show Me, Show Me. I was unable to join in last week as the theme was 'slippers' and I don't have any, but this week it's favourite recipe books so I should find that easy right? see I don't actually think I have a favourite recipe book. I have loads of them and am always buying more, but I can't recall one book that I use over and over again, I use them more for inspiration rather than following a recipe.

I started my obsession with buying recipe books when I was working in a Travel Agency and the book club people used to drop off a selection of books and I would always buy the recipe book.


This book (dated 1988) was one of my first and has a massive range of recipes and meal ideas in, from Sherry Trifle to Liver Loaf and Cocktail Party ideas.


Without the Internet I think this book would have been the first place I would turn to find out quantities for shortcrust pastry for example, although the recipe for Chocolate Eclairs does involve buying a choux pastry mix!

There is one recipe in this book that I definitely made, and I think it was when I moved into my first house, and probably began my love of making cheesecakes - Chocolate Cheesecake.


To see more posts in the Show Me, Show Me linky pop over to Mummy Alarm.

Sunday, 23 September 2012

Chocolate Banoffee Pie

Foodies 100 have set a blogging challenge for us foodies to get baking with Fairtrade ingredients. 

Why bake with Fairtrade you may ask?

Baking with Fairtrade ingredients is an easy way for everyone to make a difference to millions of people who desperately need a better deal from trade. Without a fair price for the crops they grow many farmers struggle to support their families. Fairtrade offers farmers and workers the safety net of a fair price today and a little extra to invest in projects which benefit the whole community, such as clean water, education and health care.

You can join in with the Fairtrade 'Take a Step' campaign by registering your step, which can be anything from switching your regular teabags to Fairtrade or holding an event - you can find out more here.


You can also get involved in The Big Fair Bake from 24th September to 7th October and even be in with a chance of winning a Kitchen Aid, by buying and baking with Fairtrade ingredients and sharing who you're baking for.

I've being doing my bit by buying Fairtrade ingredients to make a family dessert that will probably last most of the week!


Chocolate Banoffee Pie
200g Digestive biscuits
20g Cadbury Fairtrade Bournville Cocoa
70g Butter, melted

397g Can of Condensed Milk
100g Billingtons Fairtrade Light Brown Sugar
100g Butter
150g Tesco Finest Fairtrade Organic Peruvian 70% Chocolate
2 Fairtrade Bananas
300ml Double Cream

To Decorate
Chocolate shavings or cocoa powder

  • Crush the biscuits finely and stir in the cocoa powder
  • Add the melted butter and mix together until combined
  • Press the mixture into the base and halfway up the sides of a loose bottomed flan tin
  • Refrigerate for an hour
  • Gently bring the condensed milk, sugar and butter to the boil in a pan, stirring all the time with a balloon whisk
  • Remove from the heat and add the chocolate and stir until melted
  • Pour over the base and spread evenly
  • Refrigerate until cool
  • Slice the bananas thinly and lay evenly over the chocolate layer
  • Whip the cream and spread over the bananas and decorate with chocolate shavings or dust with cocoa powder

Saturday, 22 September 2012

Banana Cupcakes with Cinnamon Cream Cheese Frosting

Everywhere I look this week there are cupcakes and cupcake recipes - something to do with it being National Cupcake Week no doubt. Well, without further ado, here is my contribution to the celebrations.


Banana Cupcakes with Cinnamon Cream Cheese Frosting

3 Small Bananas, mashed
150ml Vegetable Oil
3 Eggs
1 tsp Vanilla Extract
150g Caster Sugar
150g Self Raising Flour
1 tsp Bicarbonate of Soda
2 tsp Cinnamon
pinch of mixed spice
150g Juicy Raisins

For the Cream Cheese Frosting
60g Butter, softened
200g Cream Cheese
400g Icing Sugar
1-2 tsp Cinnamon

  • Line a 12 hole muffin pan with cases
  • Beat the mashed bananas, vegetable oil, eggs and vanilla together
  • Stir in the sugar until combined
  • Sift in the flour, bicarb. of soda and spices and mix well
  • Add the raisins and stir until combined
  • Divide mixture between the muffin cases - depending on the size of the bananas you may have too much mixture for the 12 cases - I made 13, which of course means one for the cook!
  • Bake in a preheated a 80 degree (C) oven for 20-25 minutes
  • Allow to cool on a wire rack
  • When cool make the icing
  • Beat the butter together with half of the icing sugar, add the cream cheese & beat well
  • Add the rest of the icing sugar and cinnamon and beat again until smooth
  • Decorate cakes as desired - this makes more than enough icing to decorate these cakes so you might have to make some more cakes!

These cakes were adapted from a recipe that I've previously posted for Butternut Squash cake and the icing came from the fabulous Pink Whisk.

Friday, 21 September 2012

Foodie Foto Friday - Week 4

It's that time of the week again to link up your droolicious photos of food - it can be any food, something you've made, something you've eaten in a restaurant or just something yummy that you've spotted in the cake shop window.

This week it would be rude of me to post anything but a cupcake as it's National Cupcake Week, so here is one of my Banana Cupcakes with Cinnamon Cream Cheese Frosting - and yes, they were as good as they look!


Now it's your turn, please share your photos here and make us all green with envy....

The Crazy Kitchen

Thursday, 20 September 2012

Cravendale Epic Straws

We've been sent some fab Cravendale Epic Straws to see what weird and wonderful milk sucking contraption we could come up with. First of all we followed the instructions in the packs and made 'The Bottle Burglar' and 'The Secret Slurper' and had some slurping fun racing each other to drink the chocolatey Cravendale milkshake.




We then cast aside the instructions and invented the 'Double Trouble'......

Uploaded from the Photobucket iPad App

You can find out more about Cravendale Epic Straws at from 24th September

We were sent 2 packs of Epic Straws and some milk vouchers for the purpose of this post

Slow Cooker Steamed Fig Pudding

As figs are in season and so cheap at the moment I decided to buy some more and try them in a cake, well a steamed pudding actually. I used the Summer Fruits pudding recipe I'd previously tried and adapted it slightly to produce this Autumn pudding that could also be a great alternative to a Christmas Pudding - yes I dared to mention the 'C' word!


Slow Cooker Steamed Fig Pudding

115g Stork Baking Liquid
115g Caster Sugar
2 Eggs
1 tsp Vanilla Extract
140g SR Flour
1/2 tsp Baking Powder
2 tsp Mixed Spice
30g Dark Brown Sugar
4 Figs, chopped
1/2 tsp Cinnamon

  • Beat the Stork, caster sugar,eggs & vanilla together
  • Stir in the flour, baking powder and 1tsp of the mixed spice, until smooth
  • Place the dark brown sugar, other tsp of mixed spice, chopped figs and cinnamon together
  • Tip the figs into a greased heatproof bowl (one that fits into your slow cooker and large enough for the ingredients with room for rising)
  • Pour the batter over the figs
  • Cover the bowl with foil and place into the slow cooker
  • Pour boiling water around the sides of the bowl until halfway up the sides of the bowl
  • Cook on high for 2-3 hours until the cake is cooked through
  • Turn out onto a plate and serve with ice cream, cream or custard


I'm linking this up to Working London Mummy's & How to Cook Good Food's One Ingredient Challenge, which for September is Figs.

and also Ren's Simple & in Season which is being hosted on Katie's blog

Wednesday, 19 September 2012

Chocolate Bread & Butter Pudding

As part of my Morrisons M Savers challenge I've come up with a recipe of my own using only products from the M Savers range. I like making puddings and decided upon a Bread & Butter pudding but to ensure it was liked by the children I made it into a chocolate one.

Chocolate Bread & Butter Pudding

10 Slices of M Savers white bread
50g M Savers Butter
200g M Savers Chocolate Spread
500ml M Savers Longlife Skimmed Milk
3 M Savers Eggs

  • Generously butter the bread and then spread with 140g of the Chocolate Spread
  • Cut each slice in half diagonally & lay the slices into a greased ovenproof bowl
  • Heat 125ml of the milk in the microwave for 30 seconds and beat in the remaining 60g of Chocolate spread
  • Add the rest of the milk and eggs and beat well.
  • Pour this over the bread and leave to stand for 10 minutes
  • Bake in a preheated 180 degree (C) oven for around 30 minutes until the chocolate custard has set


Serve with M Savers ready to serve tinned custard (17p) or M Savers vanilla ice cream (89p).

The cost of the ingredients used here was only £1.35 and would serve 6-8 people

It doesn't look that appealing but you can take the word of my husband and children that it definitely tasted good.


You can find out more about the M Savers range on the Morrisons website.

I was sent a voucher towards the cost of ingredients for my Challenge

Tuesday, 18 September 2012

Chocolate & Apricot Cornflake Clusters

I've been challenged by Morrisons to come up with a Frugal recipe using products from their M Savers range, but first myself and Jack rustled up some chocolatey treats using one of Morrisons own M Savers recipes.


Chocolate & Apricot Cornflake Clusters

50g M Savers Milk Chocolate
1 tbsp milk (room temp)
50g M Savers Cornflakes
70g M Savers Dried Apricots

  • In a heatproof bowl over boiling water, melt the chocolate
  • Add the milk once the chocolate has melted
  • Stir in the Cornflakes and Apricots - I cut the apricots into quarters 
  • Divide the mixture into 16 bite-sized clumps* onto a baking tray lined with greaseproof paper.
  • Refrigerate until set.

* We doubled the mixture and made larger ones in cupcake cases

If you follow the recipe and make 16 bite-size clusters they work out at just 3p each, with a total cost of just 51p - what a bargain! The chocolate tasted as good as other milk chocolate and the apricots were lovely & moist and not chewy and dry like I was expecting them to be.

Jack took a shine to the cornflakes and helped himself to a small snack whilst he waited for the cornflake cakes to set.



You can find out more about the M Savers range on the Morrisons website.

I was sent a voucher towards the cost of ingredients for my Challenge

Sunday, 16 September 2012

Triple Layer Chocolate Fudge Caramel Cake

I've made chocolate fudge cake a fair few times now but for Hanna's birthday I wanted to try something a little different with it and decided to give it an extra caramel layer. I made the chocolate layers on Friday night  just leaving me the caramel layer and the icing of the cake to do early on Saturday morning whilst the birthday girl was at swimming.

Unfortunately, although the sponge rose beautifully in the oven, when I went to take it out it had sunk. I didn't have time to make another and carried on regardless. I found out that it's not easy to cool a cake down on a hot day, even leaving it outside didn't seem to make it much cooler so, due to time constraints it was necessary to assemble the cake whilst the middle layer was still slightly warm, which I wouldn't recommend as it did slide around somewhat!

As someone who doesn't like to be defeated by a sunken cake I decide to fill the crater with some Rolo's and extra caramel sauce, making the middle really gooey - which definitely went down well with the kids. I also have no idea why the cake sank in the first place and wondered if it had anything to do with adding the caramel sauce to the batter, but after googling a few recipes it seems to be quite usual to add the sauce with the butter/sugar/egg mixture so it's either the recipe needing an extra egg , omitting the yoghurt or me just not feeling the 'love' with the cake & the poor cake feeling it, the conclusion that I came to after reading this. Whatever the reason it was it didn't matter in the end, and unless you're entering a a competition for 'best looking cake' or The Great British Bake Off don't let a sunken cake worry you too much, as long as it's cooked all the way through.

Triple Layer Chocolate Fudge Caramel Cake

Chocolate layers

175g butter
175g dark brown sugar
150g SR flour
25g cocoa powder
1tbsp baking powder
1/2 tsp bicarbonate of soda
3 medium eggs
100ml greek yoghurt

Caramel Layer

100g butter
100g Light Muscovado sugar
100g SR Flour
1/2 tbsp Baking Powder
1/4 tsp Bicarbonate of Sosa
1 Egg
50ml Greek Yoghurt
50ml Caramel Sauce taken from a can of Carnation Caramel


Remainder of the can of Carnation Caramel
6 Rolo's (if your cake develops a crater during baking)

Fudge Frosting

220g Dark Chocolate (70% Cocoa Solids)
160g Butter
5 tbsp Milk
250g Icing Sugar

  • Preheat the oven to 170 degrees C. Grease and line the bases of 3 8" sandwich tins with baking paper.
Chocolate Layers
  • Beat the butter & sugar until light & creamy
  • Sift the flour, cocoa powder, baking powder and bicarbonate of soda and beat into the mixture
  • Divide the mixture between 2 of the tins 
Caramel Layer
  • Beat the butter & sugar until light & creamy
  • Add the eggs & the yoghurt and beat well
  • Beat in the caramel until combined
  • Sift the flour, baking powder and bicarbonate of soda and beat into the mixture
  • Pour into the baking tin
  • Bake all 3 layers for 25-30 minutes. Leave to cool slightly before turning out onto a wire rack.
  • When the cakes have cooled spread half of the remaining caramel onto it and place the caramel cake on top.
  • Spread the remaining caramel onto this cake and place the second chocolate layer on top
To make the icing
  • Melt the chocolate and butter in a heatproof bowl over simmering water, or on short bursts in the microwave. Add the milk & stir to combine.
  • Sift the icing sugar into a bowl and pour over the melted chocolate. 
  • Beat together until smooth and formimg into soft peaks.
  • Spread the icing over the top and covering the sides. If the chocolate is too soft to gain a smooth finish refrigerate for 10 minutes before smoothing over with a flat metal spatula
  • Decorate with chosen toppings - I used 8 Cadbury's Caramels and 4 crushed Twirls.


Just for fun I roughly calculated the total calories in this cake - I'm not sure I should share this information and it's certainly made me feel a little queasy. The whole cake has  just under 10,000 Calories!! whoops! 


I'm linking this up to Mummy Mishaps 'I love Cake' which, for this month, is Celebration Cakes. 

Little Builders

I took these photos a couple of weeks ago with the intention of joining in with Emma's Little Builder's linky, but I forgot. Apparently this is a Hotel, a fun looking one at that.




One Chicken 3 Ways

Last week I bought a couple of chickens, froze one and decided to use the other one to see how frugal I could be and see how far it would spread rather than just roasting it and sharing it out at one mealtime.

Firstly I slow cooked the chicken for around 3 hours with just a few herbs on it and a stuffed with a lemon. I then separated the meat into two - breast meat and dark meat. The carcass then went back into the slow cooker in the juices and some extra boiling water for another few hours to make some stock, which I then froze until I needed it.

I used the dark meat to make a Chicken Biryani which was served with a Butternut Squash and coconut curry and accompaniments, plenty enough for all 5 of us.


The breast meat was then sliced and layered with cumberland sausage to make a large Chicken & Sausage Pie, using the same pastry recipe as I used in my Turkey & Apple Picnic Pies, just increasing the quantities. It can be eaten hot with vegetables and gravy or (like I served it) with jacket potatoes and salad.



I forgot to add the second layer of chicken in the pie so I instead used it to make a couple of Waldorf Salads (Marco Pierre White style).

The third meal was a lovely Chicken and Mushroom Soup made from the stock. The stock was brought to the boil with mushrooms and an onion and then blended until smooth. A tablespoon of cornflour was added to thicken it up as no cream was used. This was then served with large chunks of tear and share bread, which this time I added rosemary to the dough.


It just shows how far you can stretch a chicken if you need to, and apart from the addition of the sausages most of the other ingredients used in these dishes are just from the store cupboard. Pastry is actually easier than you think to make, especially if you're lucky enough to own a food mixer or processor, and adding rosemary to the pastry makes it so much tastier.

I would also thoroughly recommend investing in a meat thermometer to enable you to check when your chicken is cooked, without overdoing it and running the risk of it drying out.

No Sew Fabric Heart Bunting

Adding the finishing touches to Hanna's bedroom seems to be a slow process. A while ago I wrote a post on making personalised wooden bunting and last weekend I finally got around to starting her fabric bunting too.

Her bedding is from M&S and I wanted to make some bunting using the same colours - pink, lilac and lime green but as I was looking around for suitable fabric I came up with the brilliant idea of using the same fabric as her bedding, which also gives the added advantage of already being heart shaped which could be cut out and used. I waited until M&S had one of their 20% off sales and pounced, picking the single duvet cover and pillowcase set up for £12. Even after making a few strings of bunting I will still have plenty of fabric left over to make some cushion covers.

You will need

Fabric ribbon
Pellon fusible web - other brand may be available & I think it's the same as Interfacing, however I had the Pellon which I'd bought in the US a few years ago
Sharp Scissors
Hole Punch


  • Roughly cut around each heart with approx 1-2cm around (or cut a piece slightly larger than the one you want to cut to size if not using a ready made shape)
  • Iron the fusible web onto the reverse side of the fabric, following directions
  • Cut the hearts out with very sharp scissors - the Pellon should avoid any fraying
  • Punch holes at the top of each heart and thread through the ribbon


Friday, 14 September 2012

Great British Bakeware - Review & Giveaway

I'm a sucker for Kitchen gadgets, utensils and bakeware and in my opinion you can never have enough baking tins - apart from the moment when you need the one at the bottom of the 'tin cupboard' and everything falls out with a huge crash and you yell 'why have I got so many tins'. One day I'll have one of these though....


 When the people from George Wilkinson contacted me to ask if I'd like to try out some items from their Great British Bakeware of course I jumped at the chance as, like I said, you can never have enough baking tins, especially muffin pans.


Manufactured in the UK the Great British Bakeware is the latest collection from George Wilkinson. There is a wide range of non-stick products - sandwich tins, pie plates, yorkshire pudding tins and much more. All the items in the range are coated with GlideX, and exclusive, innovative coating which makes cleaning a breeze. The coating is scratch and flake resistant and virtually indestructible and is bonded onto the bakeware to make sure it performs like new with each use. If that isn't enough, the pans are dishwasher safe and come with a 15 year guarantee.


I've put my pans through their paces recently making cheesecake and muffins, amongst other things.

Photobucket Photobucket

If you want to be in with a chance of winning your own set of pans - Springform Cake Pan, Loaf tin and Muffin pan, please complete the Rafflecopter form below.

a Rafflecopter giveaway

I was sent the pans for the purpose of this review


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