Wrights cake mixes and the Shuttle Chef

Last weekend I did some experiments with Wrights cake and bread mixes using the Shuttle Chef. As you can see the cakes turned out very well.


Method:


All you need to do is to add water and vegetable oil to the dry mix, put it in a cake tin, cover the tin with foil or the lid (if using a Mr D's cookware cake tin). Then fill the shuttle chef inner pot (in which you have put a trivet or a Mr D's cookware pot cradle) with enough water to come ¾ way up the side of the cake tin and bring it to the boil. Don't put the cake tin in while you are bringing the water to the boil.

Once the water is boiling carefully put the cake tin in the inner pot and bring back to the boil. Once boiling turn down to a simmer and leave for 40 minutes with the lid on. After 40 minutes turn off the heat and put the inner pot into the outer insulated outer pot and leave to cook for a minimum of 4 hours.

When using the Shuttle Chef for baking bread or cakes, the cooking time is often longer than using an oven but remember, the amount of fuel used by Shuttle Chef cooking is a lot less than that used by an oven (which must be good for your pocket and the environment) and if you are camping, caravaning or on your boat you may not have an oven but still would like a nice freshly cooked cake.

Wrights do a selection of cake mixes and we have so far tried the Madeira and Ginger cakes. Both of these were great. If you are using the Mr D's cookware bread tin I would suggest ¾ of the packet mix is used.


I will do some tests on the bread mixes and report on those.

For more information on Wrights go to Wrights Home Baking