Pyrex Glass Bowl 3.0L, pack of 1

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They can be used for mixing, serving, storage, heating, freezing, eating, sharing, and we can even take them camping.

To make the buttercream, add the yolks, sugar and a tablespoon of water to the bowl of a stand mixer or heatproof bowl. Place the bowl over a pan of simmering water and heat the yolks, whisking constantly, until hot to the touch and silky – four to five minutes. Remove from the heat. Make the lemon-thyme syrup. While the sponge is baking, pour the lemon juice into a small pan, add the sugar and bring to the boil. Add the thyme, turn the heat down slightly and simmer for 10 minutes, until the liquid has reduced to a syrup consistency. Pass the syrup through a sieve into a bowl and leave it to cool. Discard the thyme. While you can use stainless steel bowls in traditional ovens, they are usually unsuitable for microwaves.If you want to use them in the oven, look for stainless steel bowls that will usually mention that they are oven safe up to 400 degrees F. Wouldn’t it be convenient to use the same bowl to mix the ingredients, cook in the oven, and serve the food on the table? Make the biscuit base. Heat the oven to 190°C/170°C fan/375°F/Gas 5. Tip the flour, salt, oats and caster sugar into a large bowl. Using your fingertips, rub 15g of the butter into the flour mixture until it resembles breadcrumbs. Stir in the honey, then sprinkle the crumb mixture evenly over the lined baking tray and bake for 8-10 minutes, until golden. Remove from the oven and leave the biscuit crumbs to cool on the tray. Turn the oven down to 170°C/150°C fan/335°F/Gas 3 Although you will not expose the bowl you use for double boiling to direct heat, it will still have to be heatproof. Assemble the custard creams. Turn 12 of the biscuits design-side down and pipe equal amounts of the crème au beurre around the edges and in the middle of each one. Sandwich with the remaining 12 biscuits, design-side out, on top, then chill the biscuits until the filling is firm. They will keep for up to 3 days in an airtight box.

Make the crème au beurre. Tip the sugar into a small pan, add 2 tablespoons of water and bring it to the boil. Boil the mixture until the temperature on the sugar thermometer reaches 115°C/239°F.

Scrabble Tools

Learn how to make custard with our video guide. This foolproof recipe for vanilla custard is the perfect accompaniment to crumbles, sponges and puddings. Assemble the caterpillar. Unroll the cooled Swiss roll and remove the baking paper. With one of the short sides facing you, make thirteen vertical cuts, 1.5cm apart and 15cm long into the sponge, so you now have fourteen strips of sponge that look like the keys on a piano. Cut the top of each alternate strip to remove seven sponge fingers (blitz or crumble these to make ‘soil’). Add the egg yolk, and whisk the mixture again to combine, before leaving the chocolate mixture to cool completely. For the frosting, beat together the icing sugar, butter and cocoa powder in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed. Pour equal amounts of the filling over each biscuit base and bake for 25-30 minutes, until the cheesecakes start to brown, but still have a slight wobble in the centre. Remove them from the oven, leave them to cool, then chill until firm.