1 x 125ml carton of yoghurt (and then use the carton to measure) 1 carton of corn oil 2 cartons of caster sugar 3 cartons of self-raising flour 3 eggs Use the yoghurt carton to measure the ingredients (no weighing scales required), then bung everything into a large mixing bowl and mix using a hand mixer for three minutes until the batter is well combined.
120g unsalted butter, softened 60g soft light brown sugar Grated zest of 1 large orange 250g good quality dark chocolate, about 70 percent cocoa solids 3 tbsp coarse cut Seville orange marmalade 180g self–raising flour, plus extra to dust 1 tbsp cocoa powder Method Heat the oven to 180’C/gas mark 4.
Add the marmalade, roughly chopped chocolate, flour and cocoa mixture to the bowl along with the orange zest and stir everything together until well combined.
For the bread dough: 50g wholemeal dark rye flour 450g strong white bread flour 375g water at 30°c 10 g fine salt 100g leaven Make the leaven 24 hours beforehand by mixing together the mother, flour, and warm water in a clean jam jar.
Now add the flour and with a scraper mix together taking care to scrape down the sides of the bowl at regular intervals until you get a smooth dough with no lumps.