Lakeland Loose Based 20cm Square Baking Tin

70151
Lakeland's exceptionally non-stick, loose-based tin is just the thing for a 20cm square of sticky gingerbread or lovely light sponge. Quality - Made from 1mm thick carbon steel, thicker than many you can buy, Lakeland's exceptional quality tin will not warp, bend or twist plus its got two layers of Quantum 2 professional non-stick ...more
$24.95

Temporarily out of stock.

Key Features

Lakeland
  • Square Cake Tin

    Type
  • Blue

    Colour
  • 1mm Thick Carbon Steel; Two Layers of Quantum 2 Professional Non-Stick

    Material

Technical Specs +

Type:
Square Cake Tin
Size:
20cm
Colour:
Blue
Material:
1mm Thick Carbon Steel; Two Layers of Quantum 2 Professional Non-Stick
Dishwasher Safe:
Yes
Oven Safe:
Yes - up to 240C
Additional Features:
Loose-Based for Easy Release, Fill Line for a Perfect Rise, Sure-Grip Handles and Sizing Guide on Base
Width (mm):
265
Height (mm):
40
Depth (mm):
215

Loose Based 20cm Square Baking Tin reviews verified by reevooReevoo

Value for money
9.0
Overall rating
10.0
Scores 10.0 out of 10 based on 2 reviews
10 out of 10

PAM

Newcastle Retired
+
Non stick, loose bottom. Easy to wash.
Reviewer left no comment
Confirmed purchase: 27 July 2018
Published on: 06 August 2018

Buying Guide +

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Recipe: Vanilla, Rum & Raisin Fudge

Vanilla, Rum & Raisin Fudge

Ingredients

110g raisins, roughly chopped

2 tbsp dark rum

397g tin condensed milk

150ml full-fat milk

450g demerara sugar

115g butter

½ tsp vanilla extract

Method

1. Place the raisins into a small bowl, pour over the rum and leave to soak for 1 hour.

2. Line the tin with baking parchment.

3. Put the condensed milk, full-fat milk, sugar, butter and vanilla extract into a large, non-stick saucepan and place over a gentle heat.

4. Stir until the sugar has dissolved, bring to the boil then reduce the heat and simmer gently for 10-15 minutes. Continue to stir until a sugar thermometer measures 116°C/240°F.

5. Remove from the heat, add the soaked raisins and beat with a wooden spoon for about 10 minutes.

6. Transfer the mixture to the tin, leave until cold then cut into squares.

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