to the dough and mix through.
line a 1 pound tin with parchment paper and add the mixture. the dough will be very wet and fill the tin easily.
score the length of the dough with a knife to help even cooking.
cook at 230 c for 10 minutes then reduce the temperature to 190 c and cook for a further 55 minutes.
allow to cool, covered, on a wire rack. 