I can see your faces now: your brows are furrowed in confusion, your eyes are narrowed, and you’re saying ‘whaaaaaat?’ I know, I know. I had the same reaction when Lord Eris poked me to give this a go. I can’t say I was overly enthusiastic, but he promised me it was nice, and I had a can of soup I wanted to use up, so I thought ‘what the hell’ and scoured the ‘net for a recipe. I finally found one here, after struggling to find one that was in grams rather than cups.
- 60g unsalted butter, softened
- 200g granulated sugar
- 1 large egg, well beaten
- 1 can condensed tomato soup
- 1 teaspoon bicarbonate of soda
- 200g self raising flour
- 1/2 teaspoon all spice
- 1 teaspoon cinnamon
- 75g raisins (optional)
- Preheat oven to 180°c. Line with a 8″ tin with parchment and grease.
- Cream butter and sugar in large bowl.
- Add egg and mix well.
- Combine baking soda with undiluted soup in can. Let foam for 1 minute. Pour soup mixture into butter/sugar/egg and blend well. Mixture will look slightly curdled. This is normal.
- In a small bowl combine flour and spices. Add to tomato soup mixture and mix well.
- Add raisins, if using and mix again.
- Pour into prepared pan and bake for 30-35 minutes.
I had a few issues with my attempt:
1, I had cream of tomato soup instead of condensed which made it a bit runnier than it should have been, and so it took 40 mins to cook, rather than 30.
2, I added the bicarbonate of soda to the flour right away, instead of to the soup.
While mixing it looked quite unappetizing, but on removing it from the oven, all it really smelt of was sugar and spice. I let it cool down for a bit before trying it, and it’s not that bad. It tastes, again, mostly of sugar and spice, with a hint of the tomato coming through in the after taste. While I woukdn’t make it again, it’s not too bad, and an interesting experiment.
If you have a suggestion of what I should make next, send an email to firstname.lastname@example.org, or leave a comment. Liked this post and want more? Check out all the Cooking With Dru posts, and be sure to keep an eye on our Youtube channel for the making-of videos.