We’ve had an email from Suzanne, asking:

What do you do with dry cake that you can’t stand to throw out? Trifle? Or rebake by slicing in pan and covering with a lemon something or other?

My first thought was “old cake? there is no such thing! there is cake and eaten cake!” but as much of a cake-fiend as I am, there are times when I’m in the same situation as Suzanne – banana bread when it’s past its best or the remains of a giant panettone that will not disappear (I swear those things regrow in the tin).

So suggestions?

In the past, I’ve microwaved old but not very dry cake (or muffin) and covered it in a healthy portion of custard for a speedy pudding. But I also like a biscuit-y idea – re-baking it in slices, maybe with a sprinkling of icing sugar on the top when it’s done – but am not sure it would work for (originally) really moist cakes. Anyone out there a cake expert?

(Photo by marsy)

Oh, I hate trying to photograph transparent things but oh how I love muffins. Sweet, sweet muffins with your sugar and your chocolate and your ability to crumble all over my clean white t-shirts (thanks muffin, thaaaaanks).

How I love the way you’re there for me in the morning when I want a snack and how well you coordinate with both tea and orange juice (although not both beverages at the same time, bleugh).

But how I hate your packaging: its formed plastic and its inability to photograph well. Boo! Boo!

If only there were some other uses for your packaging so I could enjoy your goodness without feeling green guilty at the same time…

(Today’s post brought to you c/o a muffin-induced sugar rush)