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By yenge_aslan: Unfed Xmas Cake (1 Reply)
Monday 13 October 23:45
Apologies if this has been asked before bt is it vital to feed a christmas cake, I am going to make Delia's xmas cake, but am making it for my family which includes children and very elderly great grandparents, consequentl I am not thrilled with the idea of feeding it with alcohol (I don't personally have any objections!!!) Can I feed it with anything other than alcohol? or can I get away with not feeding it at all? If I don't feedit when should I make it?
I hope someone can help me!
Thanks
Mary

By Blondie Bombshell: Hard Boiled eggs (4 Replies)
Monday 13 October 18:51
I quite often take egg mayo sandwiches to work for lunch and cook the eggs the night before ready for the next morning. How long will the cooked eggs be ok for if they are kept in the fridge? I was wondering if i could maybe cook 3 or 4 and use them for the week ( i use 1 a day in sandwiches) Any ideas?

By fine_rain: Kirsh (3 Replies)
Monday 13 October 14:28
Hello everyone,
I am keen to make a plum frangipane tart. the ingrediants include 2 teaspoons Kirsch. I was wondering if I can replace with any other non-alcoholic ingrediant. or it could be skipped without any replacement.
Thanks
RA

By WOODPIGEON: Tarte Tatin (4 Replies)
Monday 13 October 14:22
i am quite keen to make a Tarte Tatin either pear or apple, but every recipe tells me to make in a frying pan that I can then put in the oven. I dont have one of these and really dont want to go and buy one just for that. I have an oven-proof dish the same shape as a frying pan, do you think if I cooked the sugar, fruit etc in a frying pan first, then poured this into the dish, arranged the fruit, then put the puff pastry on top it would work o.k.? The only thing I am worried about is turning it upside down to get it out of the dish. Want does anyone think?
thanks. WP.

By benny54: childrens cake from book of cakes (2 Replies)
Monday 13 October 14:09
Hi there anyone!!! Just made the childrens cake in a 10 by 10 square tin, did everything according to instructions, but no way was my cake gonna b cooked in 35mins, unfortunately i opened oven after 35mins to test & it has sunk (big time) i left the cake in for about 50mins, in Delia's recipe she says for about 35mins or till springy when felt, has anyone made this cake & had to leave it in for longer. The parts of the cake that hadn't sunk was lovely & the sponge well risen. Help !!!!

By Natty P: Gilldotee
Monday 13 October 14:07
Thankyou very much for replying, your cake sounds delicious, fingers crossed I don't ruin it! Thanks also for the other suggestions. I am already in touch with the anaphylaxis campaign and have found them incredibly helpful. Finding chocolate is proving difficult and I was unaware that M&S did a nut free type. I have just been buying chocolate buttons in bulk and melting them down! Thanks again. I'll let u know how it turns out!

By Natty P: Nut Free Cakes (2 Replies)
Monday 13 October 12:50
Having recently discovered that 2 of my children are nut allergic I am now forced to home bake cakes! I havent done ths since school and unsurprisingly have had a few disasters. I have a fan oven and follow recipies to the letter but they turn out flat, uneven and dry. Help! I'd love to make a chocolate sponge for my sons birthday.

By dan: How to use gram flour? (1 Reply)
Monday 13 October 12:47
I've been given a packet of gram flour. Any ideas how I can use it? I don't bake much (cakes) but love biscuits. Have been told you should mix it with other flours as it's too heavy on its own. I'd appreciate any help. Thanks

By Mini moo

Fan Oven (4 Replies)
Monday 13 October 12:38

Hi there,

Well I’m now thinking about starting my Xmas cakes my only problem is i have moved since last year and the oven we now have is a fan oven and I’m still not sure on the setting for it, can anyone help me as to what temperature to put it on, my OH always says just knock 20* off a normal electric one, but I don’t want to mess up my cakes. Any idea?

By Amelia: FAO Anushka, juicing with food processor (1 Reply)
Monday 13 October 12:29
I read your reply to Rita, about juicers, and you mentioned you use your food-processor attachement, my question is, does it work well? I have a Kenwood FP920 food-processor(900w) and it has a centrifugal juicer attachement, but it is really disappointing, it makes a mess and yelds very little juice, plus I have to empty the basket frequently or the machine jumps all over the counter. I've tried to contact Kenwood Portugal but they have a bad customer service, my emails never get answered and there's never anyone responsible available to talk to me on the phone. i know that some other models have this attachement in metal, mine is plastic, maybe that's why it doesn't perform well.
Can I ask you what make is your food-processor?
And for anyone else who have centrifugal juicers, what make do they recomend, as I am considering buying one?
Thank you.
Amelia

By Amelia: FAO Anushka, juicing with food processor...
Monday 13 October 12:20

By Sam, worthing west sussex, uk: Toodlepips (2 Replies)
Monday 13 October 09:51
Thank you - I think????

By Lainey307: Kiwi Jam (5 Replies)
Monday 13 October 09:44
Hi there. Does anyone out there have a recipe for kiwi fruit jam? If I do 50/50 does it need pectin? Aparently it is a popular jam in France? Lainey x

By Yummy: Passion Flower Fruits... (3 Replies)
Monday 13 October 08:43
Can you eat the orange egg like fruits of the passion flower?? I picked some yesterday, they were soft and inside were ruby red, juicy seeds. Are these the fruit that are edible that you put into smoothies etc. They weren't as pungent as I expect Passion Fruit to be.
Any Thoughts ?
Yummy

By charmaine: cracked cakes (8 Replies)
Sunday 12 October 20:34
I've just made the Dundee Cake and the top has domed and cracked - anyone know why that happens? I'm just learning to do cake decorating and would love to know the secret of baking a cake thats fairly flat on the top! Thanks.

By Chris: Recipe (2 Replies)
Sunday 12 October 17:16
Pork (and beef) cheek is readily available where we live and I recently ordered it at a restaurant and it was prepared as a stew - tasted really good. Has anyone made a pork cheek stew, if so how do I go about it. Should I cookit in the same manner as an ordinary stew?

By cakemad: birthday cake (1 Reply)
Sunday 12 October 17:05
Does anybody know a recipe for sponge cake to fit an 11'' round cake tin. Also any ideas to what i can use instead of marzipan. Thanks.

By mas lerdanch: Making Chilli Chutney (5 Replies)
Sunday 12 October 15:02
Hi - new to the boards - I have come into about 3 pounds of Various Chillis! I am going to freeze some, dry some, make chilli oil and make some chutney.
I've never made chutney before and does anyone have a recipe for Chilli Chutney? Please ... Thanks in advance!
Mas

By Anna.: lemon curd (3 Replies)
Sunday 12 October 13:55
Good afternoon,
Last year I made some lemon curd, I felt sure I got the recipe from here, it was to make one jar. Can anyone help with the recipe please.
Thanks
Anna

By Pattie: Re Flour
Sunday 12 October 12:34
Than you all for your replies. Have decided to use SR Flour as I notice that the recipes that state Plain flour also need baking powder and in the "old" days this is what was used to make cakes and the baking powder was the raising agent! Will not mind too much if they turn out more like little cakes - will probably enjoy them just the same.
Thanks again
Pattiexx

By The Dinner Service: Sorry about yet another question (11 Replies)
Sunday 12 October 11:16
you know when you're making a sponge cake and a recipe calls for creaming the butter and sugar with an electric whisk, then whisking your eggs in and so on, why does the recipe then call for "folding in" the dry stuff? is there a reason for that? Why not just whisk in the flour as well as surely that will add to the "lightness" of the cake? I must admit, half the time I can't be bothered folding, I just carry on and whisk it in. Never had a problem. Am I missing something?

By The Dinner Service

Can't find previous discussion on yorkshire Puds (3 Replies)
Sunday 12 October 11:11

despite doing two searches. A question was asked when talking about the success of making them in silicon muffin trays. Someone asked if you still put really hot fat in them as you would a normal tin. I never looked at the answer.

Not making them today but I just know next time I'm making them, I'll think about it at the last minute and not have time to run up and find out.
DS X

By Amanda - Ashford, Middlesex

Apple Crumble Help! (3 Replies)
Sunday 12 October 10:46

I've just made apple crumble and there is lots of juice in the saucepan which I am not sure what to do with - do I put in with the apples?

thanks

By The Dinner Service: To the Muffin Man......or Lady (6 Replies)
Sunday 12 October 10:39
When using silicone muffin trays do you still put paper cases in them? Just wondering.
DS XX

By jeyjey: for yummy (1 Reply)
Sunday 12 October 10:18
Hi yummy I did the pork yesterday and it was a great sucsess everybody thought it was so tasty. I used the tenderloin of pork and cut it into about 1 inch pieces and did it for 1 1/2 hours in the oven, so lovely and tender. An added bonus is the recipe is so easy. thanks