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Chocolate Fudge Cake Mix

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Available in Asda, Booths, Morrison's, larger Sainsbury's & Wright's on line - this mix requires only the addition of oil and water. The mix works brilliantly with bread making machines as well as in a 2lb loaf tin in your domestic oven at home or create 12 muffins, 24 cupcakes, bake in an 8" round tin or as a tray bake.

Pizza Costa Nota Lotta

Deb's Tips

Serve warm, in cubes for cocktail parties or in quarters for deep pan style pizza. This recipe was featured in the Daily Mail 6.11.1997

customer comments

“Thanks so much for letting us know the ins and outs of making Ciabatta bread in such helpful detail. John and I are going to experiment with bread, cakes etc whilst looking at your little booklet. ” Mr. & Mrs. Moir

Ingredients

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Classic Ciabatta Bread Mix
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  • Wright's Ciabatta Bread Mix 500g
    3 Tablespoons of Olive Oil or 4 Tablespoons of Pesto.
    310ml Warm Water
    Slices of Tomato, Onion,Mushroom, Olives or any left-overs.
    Grated Cheese i.e. Parmesan/Cheddar

 

MAKING BY HAND

  1. Mix the dough as directed on the pack reducing the water to 310ml and adding either the extra oil or Pesto.
  2. Add olives and/or herbs into the dough or substitute Pesto for olive oil if desired.
  3. Line an 8" - 9" (20 - 23 cm) cake tin with a little oil and add the tomato slices, olives, onion, mushroom or left overs from the fridge making a symmetrical pattern then pop the dough on the top.
  4. Cover with an oiled plastic sheet or damp tea towel and place in warm place for 25 - 30 minutes or until doubled in size.
  5. Bake in a pre-heated oven at 230°c (450°f) gas mark 8 on a lower shelf for 15 - 20 minutes or until golden brown.
  6. Tip out the loaf and put it back in the tin - upside down/tomato side up then return to the oven for a further 10 - 15 minutes approx. until the dough around the tomato is completely baked.