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Place the moulds in a medium-sized, deep roasting tin, and carefully pour in boiling water to come halfway up the sides of the moulds. Cover the tin tightly with tinfoil, then gently transfer to the oven and cook for 25–30 minutes.
Fill each dariole mould halfway with the batter, place a square of chocolate in the middle, then carry on filling the moulds. Preheat the oven to 180°C fan/200°C/ gas 6. Cut deep cross-hatches into each aubergine half, then transfer to a roasting tin along with the tofu. With flexibility and creativity in mind, Rukmini takes care to include an extensive list of possible variations for each of her recipes. Each chapter begins by outlining the basic formula behind each of the different bakes and offers a customisable base recipe to follow to come up with your own flavour combos. The possibilities are endless.For gluten-free: substitute the flour with 75g ground almonds and 75g gluten-free flour (I like the brand Freee, from Doves Farm). The result is a really unique and moist ginger cake, which isn’t too sweet and keeps really well. If you have a sweeter tooth, I recommend icing it with Rukmini’s orange icing, which is also in the book. Preheat the oven to 160°C fan/180°C/gas 4, and butter 6 dariole moulds. Set half the chopped stem ginger to one side, and divide the rest equally between the moulds. Whisk the butter and sugar together until smooth, then beat in the eggs one at a time, along with the clementine zest and juice and the rest of the chopped stem ginger. Meanwhile, mix together the yogurt, chopped coriander, lime zest and juice and a pinch of sea salt, and set aside. THE LATEST BOOK IN THE MILLION-COPY SELLING ROASTING TIN SERIES** WINNER OF THE 'BEST BAKING & DECORATIVE BOOK OF THE YEAR AWARD**
Serve warm or at room temperature, drizzled with the remaining rhubarb juice before serving. Store any leftovers in the fridge. Perfect for: Loyal fans of Rukmini already familiar with her uncomplicated, one-tin cooking style. Amateur and experienced bakers on the search for a fresh set of recipes.
Beat the egg yolks with the condensed milk, then drop tablespoons of the mixture into the blondie batter in the tin. Use the handle of a teaspoon to draw the condensed milk custard gently through, then arrange the roasted rhubarb on top, reserving the juice in the tin. Scatter over the hazelnuts. Meanwhile, mix the chilli, ginger, garlic, lime zest and juice, soy sauce, sesame oil and spring onions together. Tip this dressing over the aubergine and tofu as soon as it comes out of the oven, then scatter with the sesame seeds. Serve hot with rice alongside. From easy bakes to showstopping sensations, this book is for anyone who wants to bake using everyday ingredients and store cupboard staples. Brighten up your summer with these beautiful bakes. Mix the miso paste with the sesame oil, ginger and garlic, then rub this into everything in the roasting tin. Transfer to the oven and roast for 25 minutes. Then, rub the spring greens with 1 tablespoon of sesame oil, add them to the tin and cook for a further 20 minutes. There's a reason why Rukmini Iyer's 'Roasting Tin' series has sold over one million copies to date: it's because they deliver on their promise to deliver easy, delicious, achievable family food cooked in one tray. Nic Miller
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