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Mix gently but thoroughly and tip into a buttered, loose based cake tin (24cm/9½ in diameter).
Pre-heat your oven to 338 degrees F, 170 degrees C, or on gas mark 3. Place wax paper or lining paper around your springform or loose based cake tin.
You will need one 24cm-diameter, loose-bottomed cake tin.
Grease a 23cm-diameter loose-bottomed cake tin, line with baking parchment and butter the parchment.
Lightly grease a 23cm loose-bottomed cake tin and press the buttered crumbs into the base.
You will need a non-stick, loose-bottomed cake tin about 20cm in diameter.
Line a 20cm round springform or loose-bottomed cake tin with this circle, pressing neatly into the corners.
Press into the base and 3 4cm up the sides of a 20cm-round loose-bottomed cake tin.
Generously butter and breadcrumb-dust a loose-bottomed cake tin (spring-form is best), about 18-20cm wide and 5cm deep.
Heat the oven to 180C/350F/gas mark 4. Line a 21cm-round spring-form (or other loose-bottomed) cake tin with baking paper and brush the paper with oil.
Line a 20cm diameter, loose-bottomed cake tin (or quiche/flan tin) with the pastry, taking care not to stretch it, but gently pressing it into the corners.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com