It’s always felt like the heart of the comic to me, and if this arc is leading towards the conclusion of the series, I think it’s a great choice to come back to this idea. The complexity of sustaining a network made out of these types of people, and the unique but genuine displays of affection that arise from it, are not something I think I’ve ever seen depicted outside of this comic. Yet they all obviously care for one another, and are drawn towards keeping that connection intact in spite of themselves. These people are all loners with an ingrained predisposition towards privacy, wanting to develop their personal world with a trusted partner, rather than an extended social network. I always go back to the moment in the Halloween episode where everyone is headed to the party in their own factions, each lightly ribbing the other in the comfort of their own smaller bubble. Serve at room temperature.Something I’m loving about the new season of Crow Cillers so far is its renewed focus on the connection between the core characters of the series, something which hasn’t really taken center stage since season 2. Slice the cake in the tin into squares and serve.Ĭover the tin with clingfilm and keep in the fridge for up to 3 days. Drizzle over some strawberry dessert sauce. Spread over the cake and decorate with sliced strawberries. Make the icing by gently whipping the double cream, nesquik and icing sugar in a large bowl until just holding it’s shape. Slowly pour the condensed milk mixture all over the cake, spreading to cover and making sure it runs into the holes and fills them up.
While the cake’s still warm, use a wooden spoon handle to poke holes all over the cake, about halfway through. Leave to cool for 10min. Mix the remaining nesquik with the condensed milk in a small jug. Spoon into the tin, spread to level and bake for 30-35min until risen and springy to the touch. Using a large metal spoon, fold in the flour and 50g (2oz) of the nesquik until fully combined. Beat in the eggs one at a time, beating well after each addition. Whisk together the butter and sugar in a large bowl with a handheld electric whisk, until light and fluffy. Grease and flour a 30.5 x 20.5cm (12 x 8in) baking tin.
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