1. Non-exploding Icing Sugar.
2. The Ultimate Kitchen Timer. This timer will not only beep-beep but very handily make useful announcements in the voice of Mary Berry, such as: 'Take this cake out now! I know it looks like it could do with a minute or two more, but it will burn! BURN I TELL YOU!'
3. Everlasting cake. The clue is in the title really but think Willy Wonka's Everlasting Gobstopper
4. Calorie-free, dentist-friendly cake (equals guilt free seconds!)
5. A dishwasher emptier, alongside ...
6. ... the self-cleaning kitchen. 'nuff said
7. A bottomless storage cupboard. For those of us with
8. A perfect, works-every-time macaroon recipe
9. A free Baking Delivery Service available 24 hours a day. Perfect for those late night cupcake baking sessions when you realise half way through that you've run out of butter....and baking powder.... and flour...
10. A camelbak style hydration system for when bakes go really, really wrong and you need access to a litre of cooled wine fast
For the cakes:
150ml natural yogurt3 beaten eggs
1 tsp almond extract
150g caster sugar
140g self- raising flour
1 tsp baking powder
100g ground almonds
175g unsalted butter, melted
For the decoration:
90g cherry jam
250g icing sugar
3-4 tbsp water
A handful of blanched almonds
1. Line a twelve hole muffin tin with paper cases and preheat the oven to 190C/Fan 170C/Gas Mark 5
2. In a bowl mix together the yogurt, beaten eggs and the almond extract
3. Pop the sugar, flour, baking powder and ground almonds into a large bowl, mix well with a wooden spoon and make a well in the centre. Add the yogurty mix and nicely melted butter and fold together
4. Spoon the mixture, which will be quite liquidy, into the paper cases approximately 3/4 full and bake for 18-20 minutes until risen and golden in colour
5. Cool on a wire rack
6. To make the icing: mix the icing sugar and water together until smooth
7. Spoon a tsp of cherry jam, followed by the icing on top of each cake and decorate with the cherries and almonds
- This recipe was originally inspired by last year's Great British Bake Off when it was baked by contestant Holly Bell
- I can't quite remember the judge's comments but I imagine Mary Berry smiled kindly and said something nice and Mel-n-Sue hoovered up the crumbs