I love bread and butter pudding. We came across a recipe, and had plenty of ingredients, so decided to double everything, including double the cinammon.
This almost worked out perfectly, except that it suddenly felt like we had way too much cinnamon. It was almost as if we should have left the original quantity of cinnamon whilst we doubled everything else.
It seems to me there must be some scaling factor for cinnamon when doubling up a recipe. Something like 2x the recipe but just 1.1x the cinnamon.
My question is: What is the measure for scaling cinnamon if you double a recipe?