Okay, this one is easy - even kids can do it. The reason it is foolproof is that you measure the same volume of all the ingredients, and you can easily make double, triple or half a batch. Please be kind to me as this is my first submitted recipe, but this is a tried and tested recipe and never fails, except maybe with human error.
Tins should be as well used as possible and wiped out only, NEVER scrubbed or washed with soap, same as a saute pan. Despite other recipes saying this, I never heat the oil in the tins beforehand. If the recipe is good you shouldn't need to.
It's a good idea to use a separate jug for flour, then it won't stick after all the wet ingredients have been in first. It's important to put dry to wet when doing this recipe. If you do, it will mix easier and hardly no lumps!!!