Tania Kettle

You know, you would think that by 52 years old, I would know stuff.

Well, to be fair, I do.

I know lots of things which I find useful, like:

Energy is a living thing.

Horses make me breathe.

Sitting in Silence is not wasted time.

These things are helpful.

What would also have been helpful, was if I had known earlier that caster sugar is just regular sugar, but smaller.

What would have been super super useful, was if I had known icing sugar is (again) just regular sugar, blitzed.

I kidd you not.  

Do you know how many times I have had to do a run to the local dairy because I was out of icing sugar?

Too bloody many times to count.

Just this year alone, I have run out of it for butter icing, more butter icing (I haven't quite got the knack of it) and shortbread just to name a few.

Go on, ask me how I found out though?

I was making a pavlova, ran out of caster sugar, bloody Googled what I could use instead, blitzed regular sugar and Hello! that looks like icing sugar.

You know I really wish that they would teach important things like this at school. 

Anyway, now that you too know these important things, let me share Warren's (I have no idea who bloody Warren is) Never Fail Pavlova. 

Warren's Never Fail Pavlova

Ingredients

4 egg whites

1 1/2 cups of caster sugar

2 tablespoons of boiling water

1 teaspoon of MALT vinegar 

1 teaspoon of vanilla essence

Method

Put all ingredients into a bowl and beat with an electric mixer on high speed for 10 minutes. Heap onto a greased baking tray and bake at 140 degrees Celsius for 30 minutes. Reduce heat to 120 degrees for a further 30 minutes. Turn off oven and leave pavlova for 1 hour before taking it out. 

* DO NOT bang beater thingy on side of bowl to get the meringue off.

** DO NOT open oven door while pavlova is baking. 

Ever. 

For any reason.

I love Warren.

Wishing you much awesomeness.

T and Spirit

xx