How you eat is how you live.
Let's eat well together.
Sign up for our useful and inspiring emails.
Get a $10 credit at Provisions,
our new kitchen and home shop, launching soon!
Well played.
You deserve a cookie.
We'll email you about claiming your credit and earning more by inviting friends.
Or Claim Your Credit Now
The sugar will burn. Pick your battle. Is the underdone bottom layer more off putting than a perhaps patchily burnt top. You could try removing any sugar syrup directly from the top layer with a wet towel which would lessen the possibility if burnt sugar and give a little protection against a dry top. Also is the bottom layer underdone or just dense and syrupy? If so, I say leave it.
I think it's undone, it wasn't golden like the top layer, but the pale whitish color it was before it baked. I think I'm going to put it back in for 5 minutes and then turn off the oven and let it sit in the hot oven for a few more minutes. This hasn't happened before, i think it is partially because I should have left it in longer, and partially because I have a tiny kitchen with a tiny oven and the tray I used for baking is bigger than the oven and the door is always open a crack as things cook.
If it's a metal pan. I'd fire up a burner on the stove and put the pan on that while moving constantly. So it heats only from the bottom..and keep paying attention to it.
interesting idea. it is a metal pan, lined it with parchment paper.