Marcia Hot Cross Buns

Baking, Bread, Side, Snack, Sweets

With Easter just around the corner, I started thinking about all the wonderful back-from-the-dead – or brink of – performances to ever grace the small screen and it reminded me how long it had been since I caught up with my dear friend Marcia Cross.

While much has been made about it in the media, I was not not the inspiration for the role of Kimberly Shaw in Melrose Place. I was just brought in to coach Marcia to peak craziness. We worked together day and night for months, and that close working relationship quickly developed into a deep and beautiful friendship that no questionable casting choices – I see you Quantico – will ever destroy.

Marcia and I are such wonderful friends, but since we’re both so successful and busy it makes it hard to maintain the day-to-day aspects of friendship, so it was such a treat to make the time to hang out and toast to the future.

Despite the fact she only has Quantico keeping her busy compared to the multiple pies I have my hands in. Not that I’m bitter.

Anyway, easter is the time for miracles etc. so Marsh and I made it work, plotted a return to the A-list – for both of us – and devoured in a shit tonne of Marcia Hot Cross Buns, as is the style of the season.

 

 

Spicy, soft and packing a punch – not to measure a shit tonne of delicious fruits – these make the perfection that is Hot Cross Buns even better.

Not convinced? Make them for yourself … and enjoy!

 

 

Marcia Hot Cross Buns
Serves: 4.

Ingredients
14g dried yeast
1 ¼ cups milk, warmed
¼ cup muscovado sugar
4 cups flour, plus ¼ cup for crossin’
1 ½ tsp cinnamon
1 tsp mixed spice
¼ tsp nutmeg
pinch of salt
¼ cup butter
½ cup sultanas
½ cup raisins
1 cup craisins
2 eggs
½ tsp baking powder

Method
Combine the yeast, milk and muscovado sugar in a jug and set aside in a warm, dry place until it is foamy and glorious.

Meanwhile combine the flour, spices and salt in the bowl of a stand mixer and rub through the butter with your fingertips until it resembles dirty sand. Add the fruits, eggs and foamy yeast mixture, and knead in a stand mixer for five to ten minutes, or until smooth and elastic. Place in a greased bowl, cover and allow to prove for an hour or so, or until double in size.

Preheat oven to 200°C.

Knock the dough back, shape into 12 balls and place on a lined baking sheet, leaving 5cm apart. Cover with some cling and allow to prove for another half an hour.

Combine the extra flour with the baking powder and ¼ cup of water. Spoon crosses over the buns and transfer to the oven to bake for ten minutes. Reduce heat to 150°C, rotate the pan and bake for a further 15 minutes.

Remove from the oven and allow to rest for five minutes before serving, slathered in a shit tonne of butter.

 

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Engelbert Hummingbirdinck Cake

Baking, Cake, Dessert, Snack, Sweets

After the debacle of catching up with my frenemy, the worst winner of Drag Race and – my honest opinion only – all around garbage person Tyra Sanchez, it was so nice to spend time with my kind friend Engelbert Humperdinck.

Kind, warm, funny, charming and best of all, kind and open with his fans … friend.

Unlike Tyra.

Anyway, I first met the Dinck and his – well, you know – back in the ‘60s when he was still getting his career off the ground. My dear friend Tom Jones’ manager was his former roommate and one night while we were out partying, we decided his name was holding him back. Ten minutes later Engelbert was born and Arnold was no more.

With that, I earned his complete and unequivocal trust, shaping his career ever since. Well until yesterday, when he tragically declined my offer to coach him to another Eurovision berth. Which no doubt would have been more successful.

While I was upset he didn’t trust me, I respect his wishes like a friend – unlike say, Tyra would – and we instead focused on reconnecting and havin’ a laff. Though that is kind of the go to reaction to splitting an Engelbert Hummingbirdinck Cake between two best friends.

 

 

Moist, sweet and perfectly spiced, hummingbird cake is like a carrot cake on crack. In all the right ways. Add in some cream cheese icing and my shorts are creamed, culinarily speaking obvi.

Enjoy!

 

 

Engelbert Hummingbirdinck Cake
Serves: 12.

Ingredients
1 ½ cups flour
1 tsp baking powder
½ tsp baking soda
2 tsp ground cinnamon
½ tsp ground ginger
pinch of nutmeg
1 cup, muscovado sugar
½ cup desiccated coconut
½ cup walnuts, roughly chopped, plus extra to garnish
2 ripe bananas, mashed
450g crushed pineapple (in juice), drained with juice reserved
2 eggs, lightly whisked
¾ cup sunflower oil, plus extra to grease
250g cream cheese, at room temperature
3 cups icing sugar mixture

Method
Preheat oven to 160°C and grease 2 x 25cm cake tins.

Sift together the flour, baking powder and soda, and spices in a large bowl. Fold through the muscovado sugar, coconut and walnuts. In another bowl, combine the banana, pineapple, eggs, oil and ⅓ of the pineapple juice. While stirring pour the wet ingredients into the dry, and continue to fold until just combined.

Divide the mixture between the lined tins, transfer to the oven and bake for 40 minutes, checking after half an hour. You want it golden brown on the outside and an inserted skewer to just come out clean. Allow to cool for five minutes before transferring to a wire rack to cool completely.

While the cakes are cooling, beat the cream cheese and icing sugar until it is light, fluffy and just combined. Don’t overbeat as the icing will become too soft.

To assemble, smear a third of the icing on top of one of the cakes. Top with the second cake, and smear the rest of the icing on top and around the edges. Press the remaining walnuts into the icing and transfer to the fridge to set for an hour or so, removing ten minutes before serving … and devouring.

 

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Apple Libertea Cake Netuschil

America's Next Top Model, America's Next Top Model 24, Dessert, Snack, Sweets, TV Recap

Previously on America’s Next Top Model, the models made viral videos before turning all deli-like and serving up beauty sandwiches. Yes, beautiful sandwiches aka three heads smooshed together, where Rio shone as her attitude got dark about wicked Sandra being beautiful, Christina’s attitude stayed the same and Coura continued to coast … floating right out of the competition.

On the way home from panel, Shanice and Brendi K threw some shade at Christina, asking whether Coura should have stayed over her … and if being rude to the judges is what she is going for. Allegedly she isn’t rude and, I guess in her defense, she didn’t fight back when Brendi K continued to decimate her verbally, so she can hold it back occasionally.

Back at the house Rio continued to rub me the wrong way, using her best photo to slam the ‘pretty girl’ and vowed not to compare herself to others, while comparing herself to others.

That confusion was interrupted by Tyra-mail where she announced it was Pride Week, filling Kyla with joy at the prospect of doing drag. On the flipside, Liberty was scared since she hasn’t met any game people. Brendi K then came out as bi, yet Shanice still won the scene proclaiming her love of cock. I mean, we have so much in common, how can I not love her?

The models then rolled into WeHo where Erin taught the children some acronyms, Liberty was still not sure what to expect given her town views homosexuality as an ailment and my basement started flooding from some questionably pantied dancers. They rolled into Mickey’s to meet Drew, Law and Stacey for a pop-up runway, doing everything themselves – selecting outfits, hair, makeup … models better work. The winner automatically wins a place in Christian Cowan’s show at NYFW, so it was worth it.

After some more gratuitous nudity, the models took to the runway where Jeana killed and Liberty looked like she doesn’t understand what homosexuality is given how she tried to work the crowd. Brendi K bombed despite it being her community, Rio owned the stage, Khrystyana was serving Katya’s-mother-to-Katya-realness and will be robbed if she loses, Christina did ok, Shanice killed it giving pimp-realness and then Erin slayed while serving her cakes. After poor Brendi K broke down over letting the community down, Jeana, Erin and Khrystyana were praised as the best performers … before the latter rightfully won her place at NYFW.

Tyra-mail arrived announcing a royal photoshoot which got everyone pumped for drag queens, before Liberty fully lost me with her anti-feminist ways. I mean, seriously? Christina decided to try and work through some of her issues with the girls, joining the models in the spa to share some of herself and apologise to Brendi K. She then corrected Brendi K’s misuse of a word – which I was totally doing myself – before the conversation abruptly ended. That night, Erin went into full mum mode, going to Christina and given full-blown I’m not mad, I’m disappointed realness.

The next day, the girls were joined by Manila Luzon, Katya and Valentina, who would be the queens to their princesses. Can they join the competition permanently, please? Rio got paired with Valentina – who let’s be honest, was looking all Princess Disastah – and gave an ok performance … before the queens descended on Liberty. After being threatened to be burnt and rolled down a hill, she tried not to let Katya destroy her … but she was. Khrystyana slayed while working with Katya, who could be her sister. Kyla was way too excited to be paired with Manila, bumbling her way through the shoot. Shanice murdered Valentina, I wish Erin and Manila could adopt me, Jeana also killed Valentina, as did Sandra. Are you sensing a pattern? Manila then worked to stir the pot, with Christina still unable to see that she was the most consistent aspect of each feud. Tragically Christina got Katya, who would have chemistry with a steaming turd, while Brendi struggled to get a shot with Manila.

Brendi K and Kyla were questioning their performances as the models arrived at panel. Christina’s picture channeled her grumpiness in a good way, Shanice dominated Valentina, Khrystyana was gorgeous, Brendi was boring in beige, Jeana was brought down by Valentina, Erin slayed, Sandra was pretty, Liberty was awkward, Rio schooled Valentina in a Mills & Boon-esque shot and Kyla was a hot mess.

At the risk of sounding like a broken record, Khrystyana rightfully snatched the best-photo-crown, before Liberty landed herself in the bottom with Kyla before exiting the competition, I assume, to make America great again. While I appreciate the irony of her getting the boot during Pride Week, Liberty has been nailing the competition so it was a shock to see her going home. Thankfully Apple Libertea Cake Netuschil is hella delicious, so it dulled the pain of any feelings of wrongful bootage.

 

 

Like this quote-unquote all American girl, this tea cake feels as wholesome and delicious as apple pie. Through thankfully the verjuice and cinnamon provides a kick, like a fire crotch that runs into Libs in the street and takes issue to the term fire crotch.

Enjoy!

 

 

Apple Libertea Cake Netuschil
Serves: 6-8 people thinking they’re making America great again because they own a cap that says so.

Ingredients
5 Granny Smith apples, peeled and sliced
⅓ cup Verjuice
¾ cup muscovado sugar
¾ cup unsalted butter, softened
1 tbsp vanilla extract
2 eggs
2 ½ cups flour
1 ½ tbsp baking powder
2 tsp ground cinnamon
¾ cup milk
icing sugar, to serve
ice cream, to serve

Method
Grease a 20cm springform cake pan and preheat the oven to 160°C.

Place the apples and verjuice in a medium saucepan and cook with a pinch of muscovado sugar and cinnamon for about half an hour, or until just soft and smelling deliciously caramelly and spiced. Remove from the heat and allow to cool.

Meanwhile, cream the butter, sugar and vanilla in the bowl of an electric mixer on medium, or until so fluffy it looks to be pulsating. Add the eggs, one at a time, beating well after each addition. Remove from the mixer and fold through the flour, cinnamon and milk until just combined. Cakes and pastry are all about the just, ok?

Spoon half the mix into the greased pan, top with flagrantly caramel apples, and spoon over the remaining batter to enclose. Transfer to the oven and bake for an hour or so, or until golden on top and cooked through. Transfer to a cooling rack to cool.

Serve with a sprinkle of icing sugar and a huge-ass dollop of ice cream. Because, obviously.

 

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Lisa Wilkinscone

Baking, Dessert, Snack

Where do I start with my dear friend Lisa Wilkinson? I mean, while her defection from the Today show came as a massive shock to you, the general public, it is a decision that we had been methodically planning for months. Nay, years! Well at least for me.

You see, while I am a close friend of the Today show given my friendships with Karl and Sylv, I felt that Lisa was being underutilised and slow opened her eyes to this fact. Then contract negotiations kicked off, then failed and a couple of phones calls later, she was heading to primetime on Ten … and we’d be working together in no time after she secures me a spot on one of their reality shows.

That, for both of us, is the end goal – headlining a show together. And wouldn’t it be stunning.

Lis and I first connected in the ‘80s whilst working under the same glossy umbrella before she ultimately succeeded me as the editor of Cleo when I sensationally quit to start a male version He-ho, which was going to be comprised solely of centrefolds. While it tragically never took off, Lisa admired my spirit and we became the fastest of friends.

Given she has been busy relaxing before kicking off her new job, we haven’t seen each other in the last few months. It was truly wonderful to take some time out together to reconnect, decompress and plot the quickest way she can get me from an island to co-hosting something with her.

I feel like I’m going to say too much, so let’s just say my Lisa Wilkinscone are the perfect cure to starvation.

 

 

Are they fancy? No. Are they difficult? Again, no. Are they delicious? Fuck yes. Slather them in butter and some Strawberry Plaza Jam … or Jams Mansfield, and you’re in heaven.

Enjoy!

 

 

Lisa Wilkinscone
Serves: 6.

Ingredients
3 cups flour
2 tbsp baking powder
pinch of salt
80g unsalted butter, cubed
1 ¼ cups milk
Strawberry Plaza Jam or Jams Mansfield and whipped cream, to serve

Method
Preheat oven to 180°C.

Sift the flour, baking powder and salt into a large bowl. Add the butter and rub together with your fingertips until it resembles wet sand.

Make a well in the centre, pour in the milk and using a butter knife, cut across the bowl until just combined. Turn onto a floured surface and knead until smooth, making sure not to over-work the dough.

Flatten the dough until it is roughly 2cm thick and cut into small, cookie-sized discs. Transfer to a lined baking sheet and bake for twenty minutes, or until golden and puffed. Transfer to a cooling rack for ten minutes before devouring slathered in butter, jam and cream.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest and Tumblr.

Jerry Festillervus Cake

12 days of Festivus for the rest of us, Dessert, Snack, Sweets

We nearing the end of our 12 days of Festivus celebrations – after, wait for it, catching up with Jase, Heid, Barn, Liz, Wayne, Mike, Pat, John, J-Lou and Estelle – and as such, it is time to unleash the one-two Jerry punch. Since Seiny is obvi atop the Festivus pole, that means today is all about the king and creator of Festivus, my dear friend Jerry Stiller.

I’ve known Jez the longest of the Seinfeld bunch, having met in the early ‘50s.

You see I was working in a bridal shop in flushing … sorry, wrong show. I was working at a diner in Midtown and Jez came in with a nice young lady for a cup of coffee after he agent was rude to her. The young lady, his beautiful future wife Anne Meara  and it goes without saying that my service played a huge role in their eventual relationship.

I was the Best Man of Honour at their wedding in ‘54, am godfather to little Ben – who was named after, obviously – and was integral in getting the role of Frank recast because I knew that it truly was the role Jez was born to play.

I am ashamed to admit it, but I haven’t seen much of Jez since Anne passed away in 2015, so it was so wonderful to see him doing so, so well. There was a lot of laughter, plenty of tears and even a few grievances aired – his, most notably, was how little we see of each other – as we sat down to devour a traditional, hallowed Jerry Festillervus Cake.

 

 

While the TV Festivus dinner never featured the Festivus cake, this delight is a tradition of the real celebration. A light, moist chocolate cake, slathered in sweet chocolate buttercream and dotted with M&M’s? Sign me up … and yourselves.

Enjoy!

 

 

Jerry Festillervus Cake
Serves: 8-12.

Ingredients
200g raw caster sugar
250g unsalted butter, softened
3 tsp vanilla extract
200g plain flour
1 tsp baking powder
½ tsp bicarbonate of soda
¼ cup cocoa powder
2 eggs
275ml sour cream
200g dark chocolate, chopped
300g icing sugar
1 tbsp golden syrup
M&M’s

Method
Preheat oven to 180°C.

Cream the caster sugar with 175g of unsalted butter and 2 tsp of the vanilla until light and fluffy. In another bowl, combine the flour, baking powder, bicarb and cocoa. And then … in a third bowl, whisk the eggs and 150ml of the sour cream. Add the second and third bowls, alternating in thirds, until it is all combined.

Pour the batter into a 30 x 30cm cake tin and bake for 30 minutes, or until an inserted skewer comes out clean. Remove from the oven and allow to cool completely on a cooling rack.

To make this icing, melt the remaining butter and chocolate in a medium bowl in a microwave until just melted and easily combined. Sieve in the icing sugar and stir through the golden syrup and remaining sour cream and vanilla until just combined. Ice the cake immediately, smoothing the edges half-assedly as you go.

Spell ‘Happy Festivus’ with M&M’s as best as your skills will take you … before carving up and devouring. Like a monster.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest and Tumblr.

Estellemon Barris

12 days of Festivus for the rest of us, Baking, Dessert, Snack, Sweets

With our festivus meatloaf out of the way thanks to the divine Jules-Lou – who we yada yada yad Jase, Heids, Barns, Liz, Wayne, Michael, Pat and John – it is finally time to move on to the sweet part of festivus. The irony being the first sweet part comes in the form of my dear friend Estelle Harris.

I mean, Estelle Harris is an absolute delight … but there isn’t much delightful about Mrs. Costanza.

I didn’t meet Stelly until she joined the cast of Seinfeld, she pulled me in to her warm embrace instantly and became yet another Hollywood mother figure.

While she didn’t come to acting until quite late in life, I vowed to make her a star. First came Toy Story 2 and by the time she got the egregiously Emmy-snubbed The Suite Life with Zack and Cody, I believe she had made it.

Given how busy she has been recording Toy Story 4, we haven’t seen much of each other this year. It was such a treat to sit back, reconnect and celebrate the season with a big old batch of my Estellemon Barris.

 

 

Given how sour the Costanzas can be and how sweet Estelle is, I knew that this dish would be the perfect bridge for the two. Filled with enough lemon to turn your lips inside out, yet enough sugar to turn a toddler crazy. In a good way.

Enjoy!

 

 

Estellemon Barris
Serves: 8-12.

Ingredients
2 ⅓ cups plain flour
2 ½ cup raw caster sugar
¼ tsp salt
225g butter, cut into small cubes
½ tsp baking powder
juice and zest of 2 lemons
6 eggs
icing sugar, for dustin’

Method
Preheat oven to 180°C.

Combine 2 cups of flour, ½ cup of sugar and salt in a large bowl. Add the butter and press into the flour with your fingertips until it resembles wet send. Press into a lined baking dish and bake until set and just starting to brown, aka about 15-20 minutes. Remove from the oven and allow to cool slightly.

While the base is cooling, combine the remaining flour and sugar in a large bowl with the baking powder and lemon zest. Whisk in the eggs and juice and mix until just combined. Pour over the base and return to the oven and bake for 20 minutes.

Remove from the oven and allow to cool before transferring to the fridge to set for a couple of hours.

When you’re ready to serve – and who isn’t – dust with icing sugar and cut into squares. Which you’ll then devour.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest and Tumblr.

Caramel Popcorey Haim Cupcakes

Baking, Cake, Dessert, Snack, Sweets

Aaaaaahhhh, my heart! Spending the last few days with Corey Haim has got me feeling all sad and nostalgic.

Despite what Feldman would say, Haim and I were the absolute best of friends after meeting in the 80s and while we both struggled with addiction issues, were always trying to help the other back on to the wagon – on is non-alcoholic, yeah? – even while we were failing ourselves.

It truly was such a beautiful friendship.

While there have been a lot of stories coming out about what Corey experienced in the industry, I was tragically too drunk and out of it to ever see anything beyond myself and our friendship. And as a friend, he truly was the best. Warm, caring and generously, we always had fun together and brought light into each other’s life and for that I’ll be forever grateful.

Given we met during The Lost Boys, I set the time machine for filming and dropped back, roofied myself and headed into the kitchen with ‘80s Annelie to whip up a big ol batch of her famed Caramel Popcorey Haim Cupcakes.

 

 

Make no mistake, these are the best cupcakes you will ever taste. Even better, they are so super easy to make, that anyone struggling with their sobriety/the demands of Jami Gertz can make them. Sweet, fluffy and most importantly, moist, they are everything you need … outside of having your friends back in your life.

Enjoy!

 

 

Caramel Popcorey Haim Cupcakes
Serves: 12. But really, 3 of the best friends.

Ingredients
1 cup flour, sifted
2 tsp baking powder, sifted with the flour
1 ½ cup raw caster sugar, split in two
2 eggs
Roughly ¾ cup thickened cream
2 tsp vanilla
¼ vegetable oil
⅓ cup popping corn kernels
3 tbsp honey
250g butter, split in two
120g white chocolate, melted
2-3 cups pure icing sugar

Method
Preheat oven to 170°C.

Crack the eggs into a measuring jug and fill with the thickened cream up to the one-cup line and transfer to the bowl of a stand mixer. Beat for 3 minutes. Add half the caster sugar and vanilla in thirds, beating well after each addition. Remove from the mixer and fold through the flour and baking powder.

Divided the batter between 12 cupcake cases and bake for 13-15 minutes, or until golden and an inserted skewer comes out clean. Just.

With the cakes sorted, line a baking sheet with baking paper and heat the vegetable oil in a heavy based saucepan over a hot heat. When searing, add a kernel and if it starts to move, you’re ready to go – acting quickly, reduce heat to medium, add the remaining kernels, cover firmly with a lid and cook, shaking semi-frequently, until the popping starts to subside. Remove from the heat and discard any un-popped kernels.

Combine the remaining caster sugar, half the butter and honey in a small saucepan over low heat and cook, swirling, until mixture is boiling. Allow to boil, without stirring – which I know is super hard – until golden brown. Pour over the popcorn, quickly mix together and transfer to the lined baking sheet, pressing to form a single layer. Allow to cool.

Finally, beat the remaining butter in a stand mixer on medium until light and fluffy. Slowly add the icing sugar and white chocolate, continuously mixing, until a light buttercream that will hold it’s shape – just – is achieved.

Top each cupcake with a delicate dollop of icing and whack of caramel popcorn … before devouring, greedily.

 

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Prune Whitfield Tart

Ab Fab’s 25th Birthday, Baking, Dessert, Pie, Sweets

I am absolutely exhausted after realising that our date with Jules as part of our Ab Fab celebrations yesterday coincided with our 500TH FREAKING RECIPE (and Australia doing me proud and voting for love to win). I mean, 500 recipes and no one has offered me a cookbook deal yet?! In any event, the ravages of time are starting to hit me so I decided to get my ol’ girl Dame June Whitfield over for a calm, celebratory occasion.

Oh how I fucking – sorry, forking – love Juney Whits.

I’ve been friends with June for the longest time after quickly becoming best friends on the set of my show, The Benny Hill Show. Did I ever mention my full name is actually Benjamin James Woodley Judd Hill? No? Well soz.

In any event, June and I became the fastest of friends and I’ve supported her all our lives. I mean, from the questionable Carry On films, to the magic of Miss Marple on the gramophone, to the glorious episode of my hit show slash passion project Sooty and of course, Ab Fab, I’ve been by her side to guide and support her. No matter what.

Give the fact travelling is starting to impact as both due to our advanced years, June and I haven’t been able to see as much of each other as I’d like. Thankfully the extended absence we’ve shared has only made the date more meaningful. As did my bowel friendly Prune Whitfield Tart.

 

 

While prunes have some bad, elderly connotations … this tart is actually quite delicious. Super sweet, super rich AND it keeps you super regular. What more could you want?

Enjoy!

 

 

Prune Whitfield Tart
Serves: 12.

Ingredients
3 cups stoned prunes
250g unsalted butter, cubed
250g raw caster sugar
1 tsp vanilla extract
3 eggs
500g flour
½ tsp baking powder
juice of a lemon
2 tbsp muscovado sugar
1 tsp almond extract

Method
Place the prunes in a bowl and soak in water overnight.

Cut to the next day and combine the butter, sugar and vanilla in a food processor, and blitz until the butter is completely soaked. Add the flour and blitz until wet breadcrumbs are formed. Add the eggs and baking powder and blitz until just combined. Remove, shape into a disc, wrap in cling and place in the fridge for an hour.

Preheat the oven to 160°C.

While the dough is getting chill, place the prunes in a large saucepan with the muscovado sugar, lemon juice and almond essence and bring to the boil. Reduce to a simmer and cook for half an hour, or until the water is reduced. Blitz using a stick blender and leave to cool slightly.

Split the dough 2:1 and roll the 2 part out until 3mm thick and layer into a pie dish and transfer to the fridge to chill while you prep the lattice. Roll out the remaining dough and cut into 2cm thick strips.

Fill the dish with the prune filling before gently forming a lattice – use the Fiona Apple method – on the top of the pie. Crimp the edges to seal and transfer to the oven to bake for  1 hour and 20 minutes or until brown and crisp.

Allow to cool, dust with icing sugar and devour, greedily.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest and Tumblr.