Fishcakes

My sister and her boyfriend tried to make a chocolate cake for my Granny at the weekend. They mixed in the unsalted butter, dark chocolate, egg yolks, icing sugar and whisked peaks of egg to make a silky batter. So I heard. They then poured it into a greased tin (well two actually- one for Granny and a mini one for them to eat whilst they watched tv), put it into the oven for thirty minutes and waited until it was cooked. It's done when it's slightly cracked on the top and if you slide a knife in you can see it's a bit gooey in the middle.

Leaving Granny's to cool (on a rack? I doubt they have one), they scooped up the mini pud and two spoons to go and nestle down with their new favourite programme 'Misfits'. Ro recommends it to me as the best thing she's ever seen, but since she last said that about 'Kung Fu Panda' I'm not sure I trust her taste.*

Imagine their poor little screwed up faces of disgust when their beautiful chocolate cake tasted of FISH! They claim that the batter tasted a dream pre oven so they couldn't think what had gone wrong.

Only later did Bainsey recall that they had last used that particular cake tin for cooking fish and probably (definitely) hadn't washed it out.

Don't spend too much time reading that last sentence. It won't make sense to most cooks.

Seeing as I enjoyed that story so much Ro fed me another.. A few weekends previous they'd made apple pie together. And do you know, it tasted of cheese when there wasn't any cheese in the pastry. They couldn't figure that culinary mystery out but I think what had happened was that they'd killed all their tastebuds with bacardi breezers the night before.

* Actually I would like to see Misfits but I'm afraid my life is just too full of Six Feet Under right now to slide into something new.