Cooking in another country!

It's always an adventure to cook in another country.  You have to find the ingredients you need and learn different names for various ingredients.  Baking soda is called Bicarbonate of Soda--sounding a little more serious than baking soda.
And baking powder comes in envelopes rather than the familiar round containers we're used to.  Each envelope contains about a teaspoon of baking powder.

And then there's the oven problem:

There are NO markings on the oven or grill knobs!!!  But we found this inside one of our cupboards:

A kind former tenant put these instructions to help us.  (The degrees are in centigrade.)  (And the grill doesn't work.)

Yesterday, we were having company for dinner, and I decided to bake my Hot Fudge Sundae Cake for dessert.  It's an interesting recipe where you mix the ingredients for the cake, then put brown sugar, cocoa, and hot water on top--and in the process of baking, the cake rises to the top and you end up with lovely pudding on the bottom--a family favorite.  350 degrees is 176 degrees centigrade, so I set the knob half way between the 150 and the 200 position.

Part way through the baking, I started smelling burning.  (We have a very sensitive smoke detector, so the first thing I did was to open the door and windows.)  Then I went to the oven to see it overflowing onto the bottom of the oven - - -  But it had cooked, and I took it out with grand hopes that all was OK.

The outside of the pan was caked with hard pudding, and when we cut into the cake, the pudding just had a hint of its potential.

As you can see, it still tasted good, and we're well on our way to eating it all up!  And topped with ice cream, it still had its own charm - - -  so not a total disaster - - -
So I'm back to the drawing board, and I'll try again next week (for our next set of company) and see if a lower temperature might make a difference.