Perhaps one of you readers out there will explain why some things cook better on gas than others. I made two cakes yesterday, one was ever so slightly underinflated and the other came out perfectly. Same recipe, same oven temp etc. The later one was the one that came out perfectly, the earlier one came out flatter and less inviting though I am sure it will go down just as well.
There isn't the luxury of telling me when the oven is up to temperature, do gas oven's have such a thing? Should I leave it on longer to warm up? Are there any tips you use to tell when your cooker is hot enough to cook a cake perfectly?
I need to cook some chocolate brownies, for my work buddies, who have been helping me with a huge mountain of work which is going to be resolved by a new colleague who starts work on Monday and with relief I will go back to just doing two jobs again.