These are the acceptable face of culinary cute: their intensity guarantees the triumph of chic over prettiness. And, what's more, they're easy to make. You can make the mixture up a few hours in advance and put it ready and waiting in the prepared tins in the fridge until you want to cook them, which must be at the moment you're ready to eat them. You might think that preparing the tins sounds fiddly, but in fact the job is just demanding enough to make one feel uncharacteristically competent in a Blue Peter kind of a way, but not so much that any actual dexterity is required.
Photo by Petrina Tinslay.
Recipe posted by Nigella