My version of the classic ‘bun in the oven’ recipe

This is one of my favourite recipes and one I have been fortunate enough to make successfully in recent years. It can take time (and a lot of luck!) to get it right so please don’t be disheartened if it takes you multiple attempts. If your preferred eggs or seeds are not available do consider purchasing alternatives; you might be pleasantly surprised by the results.

Ingredients

- Dozen eggs (one is fine if it’s all you have)

- 500g seeds

- Dash of cautious optimism or low expectations (this is really down to personal preference)

- A dollop of hormones (optional)

- Chocolate

- A good book

- Handful of close friends/family

- Milk

Equipment

- 12 small dishes

- Large oven

- Fridge

- Freezer (optional)

Step 1: Extract the eggs; make sure these are fresh. Combine one egg with one seed in a dish and place the mixture in the fridge. If the temperature and consistency is just right the mixture will rise and expand. There is nothing you can do to guarantee this so please don’t waste your time trying. (Also please don’t worry if none rise on your first attempt – it can take time and luck to perfect!)

Step 2: After five days, study each of the dishes in turn and select the one that has expanded the most. It’s vital that the chosen dish is placed extremely carefully in your oven to bake. If you like you can always choose two or three to bake (but I’ve always stuck to one!) If any others have expanded I would recommend freezing the extras for another day.

Step 3: This is the time to add a dash of cautious optimism or low expectations; choose the option that resonates with you the most. Neither will impact the outcome so don’t worry which one you opt for.

Step 4: You will now have to wait fourteen days before checking if the dish is increasing in size; the wait can be difficult. It is at this point I recommend using the following ingredients to make this time easier for you - chocolate, or another favourite food of your choice, a good book and close friends/family. It is best to try and distract yourself during this period and surround yourself by your favourite things (although please go easy on the wine and coffee!)

Step 5: After fourteen days check your dish. If it has expanded to three times its original size you can be assured it is cooking as it should. If your dish has not grown unfortunately the bake has not been successful. (I would recommend waiting a month or two before attempting the dish again. This will give your oven time to rest and allow you to gather all your ingredients again. I would also utilise chocolate and friends/family again to support you during this period).

Step 6: It is essential that a professional baker monitors the progress of your dish. You can choose whichever professional you so wish but ideally someone who is not located too far away from your oven.

Step 7: When your dish is about the size of a watermelon, and appears too big for your oven, it is fully baked and ready to come out. The timing of this can vary with each bake so do keep a close eye on this. I always recommend having someone there to help with this part. You may have decided that you want to do the heavy lifting by yourself but it is best to have an extra pair of hands in case it is required. You really can’t predict how large the bake will be and extra utensils may be needed to remove it from the oven.

Step 8: Keep your baked good close to you immediately. In the next hour or so make sure you top it up with milk. Please choose whichever variety you prefer and don’t listen to those who have a strong opinion on this. You are the baker after all!

Step 9: Serve and enjoy! It’s best to share with close family and friends, especially when it’s first cooked. You can’t beat its fresh smell and squidgy consistency.

Step 10: You can always choose to repeat the process again or you might be satisfied with one. I would recommend waiting a full year before attempting this recipe again.

Chef’s notes:

My preferred supplier of seeds was out of stock. I simmered with rage and nearly reaching boiling point. I could not face the reality that I would have to change one of the key ingredients in my recipe. This was the dish I wanted to bake the most; it was a core part of my menu. I could not envision my future without it.

I carefully sieved out these painful feelings and considered my options. Should I give up baking this dish altogether? Should I ask if someone else could bake this for me in their oven? I sought help from others in the baking community who had experienced such difficulties. After much deliberation and many discussions I made the decision to use an alternative seed. I questioned whether it was the right choice multiple times. Which type should I choose? A local seller or something more exotic? Were younger seeds best or a more aged variety? Would the results be bitter or sweet? Or bittersweet…

The results were more delicious than I could have imagined.

Many prefer not to share this recipe with others and it is, of course, a profoundly personal choice. It can be even harder if you made the decision to use alternative eggs or seeds. My recommendation is to share with friends and family. You should be proud of your creation. Being open and honest can help others learn how to master this dish. It can also provide support for those in particular who need to use alternative ingredients or extra utensils themselves. I would never have been brave enough to attempt this bake without them and for that I will be forever grateful. Give it a try!