Lakeland Loose Based 25cm Round PushPan Cake Tin



Priced to clear!

Imagine a loose-based cake pan that is completely watertight and leak-proof and requires absolutely no lining... We thought our eyes were deceiving us when this baking innovation arrived in the Lakeland sample room until we tried PushPans for ourselves. An exciting world first, each Pushpan has a uniquely integrated silicone seal ...more
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Loose Based 25cm Round PushPan Cake Tin reviews verified by reevooReevoo

Value for money
Overall rating
Scores 8.7 out of 10 based on 3 reviews
9 out of 10


A good solid pan, nice and tall for high cakes.
Make sure you put the base the right way around or you can't get your cake off it!
Confirmed purchase: 26 September 2018
Published on: 10 October 2018
10 out of 10


Works well- non stick- no leak- easy mechanism.
Confirmed purchase: 03 July 2018
Published on: 13 July 2018

Buying Guide +

Recipe: New York Cheesecake

New York Cheesecake



125g digestive biscuits

50g unsalted butter

600g cream cheese

3 large eggs

300ml soured cream

175g caster sugar

1 tbsp cornflour

1 tsp vanilla extract

Grated zest and juice of 1 unwaxed lemon

100g Greek-style yoghurt


250g fresh, seasonal berries

1 tbsp icing sugar


1. Preheat the oven to 170°C/300°F/Gas mark 3.

2. Crush the digestives, either in a food processor or by placing in a freezer bag and crushing with a rolling pin, then tip into a bowl.

3. Melt the butter and mix into the digestive crumbs. Tip into a 20cm PushPan and press into an even layer over the base. Bake on the middle shelf of the oven for 5 minutes.

4. Combine the cream cheese, eggs, half of the soured cream, 125g of the caster sugar and the cornflour in the clean bowl of a food processor. Whiz until smooth, scrape down the sides of the bowl, then add the vanilla extract, lemon zest and juice and whiz again.

5. Pour the mixture into the PushPan, place on a solid baking sheet and bake on the middle shelf of your preheated oven for 30-35 minutes or until just set.

6. Remove from the oven and leave the cheesecake to rest for 10 minutes, leaving the oven on.

7. Meanwhile, beat together the remaining soured cream, yoghurt and remaining 50g of caster sugar. Carefully spoon this mixture on top of the cheesecake and return to the oven for a further 10-15 minutes until set but not coloured.

8. Remove the cheesecake from the oven and leave to cool completely, then chill.

9. Serve the cheesecake topped with the fresh seasonal berries and a light dusting of icing sugar.

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