Double lining a tin

To protect the crust of fruitcakes with long cooking times from overcooking, use double lining.

Fold a piece of baking paper in half and wrap around the tin. Mark and cut the end 2 cm (¾ inch) longer than the circumference.

Cut two circles of baking paper to fit the base of the tin and place one on the bottom of the tin. Snip cuts along the folded edge of the baking paper.

Secure the snipped paper, cut-edge-down, inside the tin. Cover with the other circle. Crease the tin.

Fold a sheet of baking paper, brown paper or newspaper in half lengthways and wrap it around the outside of the tin. Secure with string or tape.