It's a long time since we've had a cooking thread to go with our recent bra thread, and things seem to be pretty quiet around here for those of us who are still waiting for a certain book that's ON ORDER or otherwise unavailable. So I though I would succumb to temptation and not only invent a muffin recipe but also post it here. I've just made them and they're pretty good. Muffins, cranberries and pumpkins are all more American than European, so quantities are in cups etc., but according to Ikea one cup is 240 ml, one tbsp is 15 ml and one tsp is 5 ml. One can (tin) of pumpkin (just pumpkin and nothing else) is 398 ml.
PUMPKIN MUFFINS
Yield: 18 muffins Oven temperature: 400F Baking Time: 20-25 min
WET MIXTURE Eggs, large 2 Butter 1/4 cup Light olive oil 1/4 cup Brown sugar/Splenda 1/2 cup Pumpkin 1 can Milk 1 cup
Cranberries 1 cup Sugar 1/4 cup Dry mix 1 tbsp
Preheat oven to 400 and prepare 18 muffin cups
In a large bowl combine dry mixture. In a small bowl sprinkle cranberries with sugar and dry mix and stir. In a medium bowl beat eggs, then add the rest of the wet mixture and beat well. Add wet mixture to dry and stir until just blended. Add cranberries and stir gently. Spoon into muffin cups. Bake at 400F 20-25 minutes and test with a toothpick. Eat (some, anyway) while still hot. Muffins freeze well. -- Lesley Weston
The addy above is real, but I won't see anything posted to it for a long time. To reach me, use leswes att shaw dott ca, adjusting as necessary.
> WET MIXTURE > Eggs, large 2 > Butter 1/4 cup > Light olive oil 1/4 cup > Brown sugar/Splenda 1/2 cup > Pumpkin 1 can > Milk 1 cup
> Cranberries 1 cup > Sugar 1/4 cup > Dry mix 1 tbsp
??
> Preheat oven to 400 and prepare 18 muffin cups
> In a large bowl combine dry mixture. In a small bowl sprinkle > cranberries with sugar and dry mix and stir. In a medium bowl beat eggs, > then add the rest of the wet mixture and beat well. Add wet mixture to > dry and stir until just blended. Add cranberries and stir gently. Spoon > into muffin cups. Bake at 400F 20-25 minutes and test with a toothpick. > Eat (some, anyway) while still hot. Muffins freeze well.
> For each cup of all-purpose flour, sift together 1 1/2 teaspoons of baking > powder and 1/2 teaspoon of salt.
Yes, sorry. We can buy self-raising flour ready mixed in Vancouver, so I forgot that not everyone can. But I think when making it yourself cake-and-pastry flour would probably work better than all-purpose: you want them light and tender, not solid like bread.
>> Oatmeal 1 cup
> small flake?
Quaker 1 Minute, which is what we had. But I expect anything would work.
So it is! Again, most people outside Europe can't find this, which is a pity, since it does have a very different taste from what's sold as cinnamon in North America. Both are bark, but they come from different trees, so I always commission anyone who is going to the UK to bring some back for me. However, a pretty good effect can probably be had by using a smaller quantity of the NA type.
>> WET MIXTURE >> Eggs, large 2 >> Butter 1/4 cup >> Light olive oil 1/4 cup >> Brown sugar/Splenda 1/2 cup >> Pumpkin 1 can >> Milk 1 cup
>> Cranberries 1 cup >> Sugar 1/4 cup
>> Dry mix 1 tbsp
> ??
The flour, oatmeal, baking powder and spices that you've just mixed.
>> Preheat oven to 400 and prepare 18 muffin cups
This is not the easiest number; most muffin tins or sets of silicone cups (highly recommended) come in dozens. But when one is making them for seven people (with considerable "help" from the two youngest people), 12 are not enough. We made them again yesterday as a way of amusing the grandchildren until it was dark enough for them to go trick-or-treating (they prefer our neighbourhood to their own for this important activity). It worked well, and they still ate their supper later.
>> In a large bowl combine dry mixture. In a small bowl sprinkle >> cranberries with sugar and dry mix and stir. In a medium bowl beat eggs, >> then add the rest of the wet mixture and beat well. Add wet mixture to >> dry and stir until just blended. Add cranberries and stir gently. Spoon >> into muffin cups. Bake at 400F 20-25 minutes and test with a toothpick. >> Eat (some, anyway) while still hot. Muffins freeze well.
Must be soaked in brandy for at least a week. Christmas cake must be cooked and soaked in brandy for at least a month and then a little port added (the cake should be stored upside down during this period with the booze added through skewer holes in the bottom). Then the icing is done. That's the OD's idea of how to make Christmas cake.
If I can talk it out of her I'll post the SO's recepie for rock cakes - but don't bet on it. They are damn good (apparently she got it from her mother, who got it from her mother ...etc)
gary
-- "I really like this jacket but the sleeves are much too long"
> Must be soaked in brandy for at least a week. Christmas cake must be > cooked and soaked in brandy for at least a month and then a little port > added
On 2009-11-01, Lesley Weston <brightly_coloured_b...@yahoo.co.uk> wrote:
> Larry Moore wrote: >> On 2009-10-29, Lesley Weston <brightly_coloured_b...@yahoo.co.uk> wrote: >>> PUMPKIN MUFFINS
>>> Yield: 18 muffins
>> For each cup of all-purpose flour, sift together 1 1/2 teaspoons of baking >> powder and 1/2 teaspoon of salt.
> Yes, sorry. We can buy self-raising flour ready mixed in Vancouver, so I > forgot that not everyone can. But I think when making it yourself > cake-and-pastry flour would probably work better than all-purpose: you > want them light and tender, not solid like bread.
Do you think I could reduce the salt from 2 mL to 1 (1/4 tsp)? I'm not a good-enough pastry cook to see the difference, in my results, between C&P and all-purpose flours - they both make good carrot cake but disappointing bread.
>>> Cinnamon (English) 1/4 tsp
>> Amazing. :-)
> So it is! Again, most people outside Europe can't find this, which is a > pity, since it does have a very different taste from what's sold as > cinnamon in North America. Both are bark, but they come from different > trees, so I always commission anyone who is going to the UK to bring > some back for me. However, a pretty good effect can probably be had by > using a smaller quantity of the NA type.
OK. With help from search engines, I understand the difference now. I can ask my Margaret to bring some (it's lighter than the garden gnome she brought us) - she will leave it with my mother when they have their tea.
>>> Preheat oven to 400 and prepare 18 muffin cups
> This is not the easiest number; most muffin tins or sets of silicone > cups (highly recommended) come in dozens.
Checking my pantry, we have 3 dozen and six 8s.so we could make either a half-batch or a double-batch of your muffins most easily.
The pre-mixxed and sifted dry ingredients should keep if stored in an air-tight jar.
Rgemini <royO...@CAPITALayresonline.LETTERS.me.uk> wrote in news:hcn2oe$ub3 $...@mud.stack.nl:
> GaryN wrote:
>>> Mmm... Christmas Pudding...
>> Must be soaked in brandy for at least a week. Christmas cake must be >> cooked and soaked in brandy for at least a month and then a little port >> added
> The cook or the pudding/cake?
> Rgemini
A bit of both I think. Certainly I always test the quality of the booze I'm cooking with...:-)
gary
-- "I really like this jacket but the sleeves are much too long"
> Must be soaked in brandy for at least a week. Christmas cake must be > cooked and soaked in brandy for at least a month and then a little port > added (the cake should be stored upside down during this period with the > booze added through skewer holes in the bottom). Then the icing is done. > That's the OD's idea of how to make Christmas cake.
> If I can talk it out of her I'll post the SO's recepie for rock cakes - but > don't bet on it. They are damn good (apparently she got it from her > mother, who got it from her mother ...etc)
Rock cakes! That brings back memories. They were the first thing I ever cooked - at school when I was eleven, in the compulsory one-year cooking course that also included cauliflower cheese. They were well-named in my case. Do post it if you can, and I'll see if I can get it right this time.
-- Lesley Weston
The addy above is real, but I won't see anything posted to it for a long time. To reach me, use leswes att shaw dott ca, adjusting as necessary.
Larry Moore wrote: > On 2009-11-01, Lesley Weston <brightly_coloured_b...@yahoo.co.uk> wrote: >> Larry Moore wrote: >>> On 2009-10-29, Lesley Weston <brightly_coloured_b...@yahoo.co.uk> wrote: >>>> PUMPKIN MUFFINS
>>>> Yield: 18 muffins >>> For each cup of all-purpose flour, sift together 1 1/2 teaspoons of baking >>> powder and 1/2 teaspoon of salt. >> Yes, sorry. We can buy self-raising flour ready mixed in Vancouver, so I >> forgot that not everyone can. But I think when making it yourself >> cake-and-pastry flour would probably work better than all-purpose: you >> want them light and tender, not solid like bread.
> Do you think I could reduce the salt from 2 mL to 1 (1/4 tsp)?
You could try leaving it out altogether - I don't think it makes much difference to the taste and it's not needed for the chemistry, unlike in bread.
> I'm not a good-enough pastry cook to see the difference, in my results, > between C&P and all-purpose flours - they both > make good carrot cake but disappointing bread.
Try a bread machine - they're quite cheap these days. I use one to make the dough, which I then punch down and either cut into buns or put into a loaf tin. After proving it, I bake it in the ordinary oven and it comes out quite delicious.
>>>> Cinnamon (English) 1/4 tsp >>> Amazing. :-) >> So it is! Again, most people outside Europe can't find this, which is a >> pity, since it does have a very different taste from what's sold as >> cinnamon in North America. Both are bark, but they come from different >> trees, so I always commission anyone who is going to the UK to bring >> some back for me. However, a pretty good effect can probably be had by >> using a smaller quantity of the NA type.
> OK. With help from search engines, I understand the difference now. > I can ask my Margaret to bring some (it's lighter than the garden > gnome she brought us) - she will leave it with my mother when they > have their tea.
With milk or lemon?
I usually ask people to bring mixed spice as well, which is necessary for Welsh cakes and hot cross buns. I've made my own in the past, but it's not the same. Be sure it's the right kind, though; some UK shops now sell mixed spice which is intended for curries.
-- Lesley Weston
The addy above is real, but I won't see anything posted to it for a long time. To reach me, use leswes att shaw dott ca, adjusting as necessary.
>> Must be soaked in brandy for at least a week. Christmas cake must be >> cooked and soaked in brandy for at least a month and then a little >> port added (the cake should be stored upside down during this period >> with the booze added through skewer holes in the bottom). Then the >> icing is done. That's the OD's idea of how to make Christmas cake.
>> If I can talk it out of her I'll post the SO's recepie for rock cakes >> - but don't bet on it. They are damn good (apparently she got it >> from her mother, who got it from her mother ...etc)
> Rock cakes! That brings back memories. They were the first thing I > ever cooked - at school when I was eleven, in the compulsory one-year > cooking course that also included cauliflower cheese. They were > well-named in my case. Do post it if you can, and I'll see if I can > get it right this time.
Herself is now going to do the honours:...
This is a personal recipie, not the authentic - as I kept on burning the currents, so I had to find a solution. The original recipie uses dry fruit (not soaked).
100g butter 100g sugar 200g plain flour 1heaped teaspoon baking powder 1 egg 200g mixed fruit - with candied peel A cup of chai (the tea) mixed spice
Soak the fruit in chai until soft Mix flour, mixed spice, baking powder, and rub in the butter. Add the sugar, Mix the egg and mix in Add the softened fruit and mix in to a consistency where you can spoon it out. Use a teaspoon to make about 12 to 14 lumps on a baking tray Cook for 15 to 20 minutes gas mark 5 or until cooked, but not dry.
S:
Really not me and that is the genuine recipie that she uses and they are bloody good.
"GaryN" wrote... > Lesley Weston wrote : >> GaryN wrote: <snip> >>> If I can talk it out of her I'll post the SO's recipie for rock cakes >>> - but don't bet on it. They are damn good (apparently she got it >>> from her mother, who got it from her mother ...etc) >> Rock cakes! That brings back memories. <snip> Do post it if you can, >>and I'll see if I can get it right this time. <snip>
> Herself is now going to do the honours:...
> This is a personal recipie, not the authentic - as I kept on burning the > currents, so I had to find a solution. The original recipie uses dry > fruit (not soaked).
> 100g butter > 100g sugar > 200g plain flour > 1 heaped teaspoon baking powder > 1 egg > 200g mixed fruit - with candied peel > A cup of chai (the tea) > mixed spice
> Soak the fruit in chai until soft > Mix flour, mixed spice, baking powder, and rub in the butter. > Add the sugar, > Mix the egg and mix in > Add the softened fruit and mix in to a consistency where you > can spoon it out. > Use a teaspoon to make about 12 to 14 lumps on a baking tray > Cook for 15 to 20 minutes gas mark 5 or until cooked, but not dry.
> S:
> Really not me and that is the genuine recipie that she uses and they are > bloody good.
Thank her for me, please. They sound great. They also sound a little like hermits, but yum either way.
April Goodwin-Smith wrote: > "GaryN" wrote... >> Lesley Weston wrote : >>> GaryN wrote: > <snip> >>>> If I can talk it out of her I'll post the SO's recipie for rock cakes >>>> - but don't bet on it. They are damn good (apparently she got it >>>> from her mother, who got it from her mother ...etc) >>> Rock cakes! That brings back memories. <snip> Do post it if you can, >>> and I'll see if I can get it right this time. <snip> >> Herself is now going to do the honours:...
>> This is a personal recipie, not the authentic - as I kept on burning the >> currents, so I had to find a solution. The original recipie uses dry >> fruit (not soaked).
>> 100g butter >> 100g sugar >> 200g plain flour >> 1 heaped teaspoon baking powder >> 1 egg >> 200g mixed fruit - with candied peel >> A cup of chai (the tea) >> mixed spice
>> Soak the fruit in chai until soft >> Mix flour, mixed spice, baking powder, and rub in the butter. >> Add the sugar, >> Mix the egg and mix in >> Add the softened fruit and mix in to a consistency where you >> can spoon it out. >> Use a teaspoon to make about 12 to 14 lumps on a baking tray >> Cook for 15 to 20 minutes gas mark 5 or until cooked, but not dry.
>> S:
>> Really not me and that is the genuine recipie that she uses and they are >> bloody good.
> Thank her for me, please. They sound great. They also sound a > little like hermits, but yum either way.
I'm confused, this topic is called "Baking thread" and not once does any recipe say "Remove 2m of thread from the bobbin" or simil...
...Ooh! I see...as you were..nothing to see... move along please :-)
>>>> Mmm... Christmas Pudding... >>> Must be soaked in brandy for at least a week. Christmas cake must be >>> cooked and soaked in brandy for at least a month and then a little >>> port added (the cake should be stored upside down during this period >>> with the booze added through skewer holes in the bottom). Then the >>> icing is done. That's the OD's idea of how to make Christmas cake.
>>> If I can talk it out of her I'll post the SO's recepie for rock cakes >>> - but don't bet on it. They are damn good (apparently she got it >>> from her mother, who got it from her mother ...etc) >> Rock cakes! That brings back memories. They were the first thing I >> ever cooked - at school when I was eleven, in the compulsory one-year >> cooking course that also included cauliflower cheese. They were >> well-named in my case. Do post it if you can, and I'll see if I can >> get it right this time.
> Herself is now going to do the honours:...
> This is a personal recipie, not the authentic - as I kept on burning the > currents, so I had to find a solution. The original recipie uses dry > fruit (not soaked).
> 100g butter > 100g sugar > 200g plain flour > 1heaped teaspoon baking powder > 1 egg > 200g mixed fruit - with candied peel > A cup of chai (the tea) > mixed spice
> Soak the fruit in chai until soft > Mix flour, mixed spice, baking powder, and rub in the butter. > Add the sugar, > Mix the egg and mix in > Add the softened fruit and mix in to a consistency where you > can spoon it out. > Use a teaspoon to make about 12 to 14 lumps on a baking tray > Cook for 15 to 20 minutes gas mark 5 or until cooked, but not dry.
> S:
> Really not me and that is the genuine recipie that she uses and they are > bloody good.
Thank you! And many thanks to your SO. I'll try it soon and let you know how it goes. I have some genuine mixed spice, brought back by travelers, but I'll have to mix my own fruit - sultanas, currants and candied peel, I think?
-- Lesley Weston
The addy above is real, but I won't see anything posted to it for a long time. To reach me, use leswes att shaw dott ca, adjusting as necessary.
> Must be soaked in brandy for at least a week. Christmas cake must be > cooked and soaked in brandy for at least a month and then a little port > added (the cake should be stored upside down during this period with the > booze added through skewer holes in the bottom). Then the icing is done. > That's the OD's idea of how to make Christmas cake.
> If I can talk it out of her I'll post the SO's recepie for rock cakes - but > don't bet on it. They are damn good (apparently she got it from her > mother, who got it from her mother ...etc)
> gary
Much appreciated as cooking for holiday guests season is approaching.
And back at you - Squash Soup
Roast 45 minutes at 325F: a head of garlic, narrow end sliced off and drizzled with oil; two butternut squashes halved - seeds removed, cut sides up; halved and cored apples.
Blend until smooth: the flesh of squashes, apples and sufficient of the garlic, 750 mL chicken or turkey broth (add to blender as needed,) 2 mL ground or grated nutmeg peeled ginger root (to taste, about the size of a thumb but if righteous ginger, less.) pinch of flaked dried hot peppers
Strain and serve, warmed or chilled - freeze surplus. Garnish with sliced green peppers or shredded carrot..
-- Location: 43 58 8 N by 80 58 45 W Growing zone: lowest 48-hour temperature -25C Built: 1835 Renovations: 1910, 1952, 2006.
On 2009-11-03, Lesley Weston <brightly_coloured_b...@yahoo.co.uk> wrote:
> You could try leaving it out altogether - I don't think it makes much > difference to the taste and it's not needed for the chemistry, unlike in > bread.
OK. I wondered. If the salt isn't structural, I'll leave it out.
>> - she will leave it with my mother when they >> have their tea.
> With milk or lemon?
Good question - mom'll have 'with milk' Margaret was a 'with milk' sorta gel when I knew her best but these days - who knows what a spunky widow will do?
?
> I usually ask people to bring mixed spice as well, which is necessary > for Welsh cakes and hot cross buns. I've made my own in the past, but > it's not the same. Be sure it's the right kind, though; some UK shops > now sell mixed spice which is intended for curries.
I'll put them on the list also. Thanks.
-- Location: 43 58 8 N by 80 58 45 W Growing zone: lowest 48-hour temperature -25C Built: 1835 Renovations: 1910, 1952, 2006.
Larry Moore wrote: > On 2009-11-02, GaryN <g...@scaryriders.com> wrote: >> Lesley Weston <brightly_coloured_b...@yahoo.co.uk> wrote in >> news:hck8er$2ovb$1@mud.stack.nl:
>> <snip>
>>> Mmm... Christmas Pudding... >> Must be soaked in brandy for at least a week. Christmas cake must be >> cooked and soaked in brandy for at least a month and then a little port >> added (the cake should be stored upside down during this period with the >> booze added through skewer holes in the bottom). Then the icing is done. >> That's the OD's idea of how to make Christmas cake.
>> If I can talk it out of her I'll post the SO's recepie for rock cakes - but >> don't bet on it. They are damn good (apparently she got it from her >> mother, who got it from her mother ...etc)
>> gary
> Much appreciated as cooking for holiday guests season is approaching.
> And back at you - Squash Soup
> Roast 45 minutes at 325F: > a head of garlic, narrow end sliced off and drizzled with oil; > two butternut squashes halved - seeds removed, cut sides up; > halved and cored apples.
> Blend until smooth: > the flesh of squashes, apples and sufficient of the garlic, > 750 mL chicken or turkey broth (add to blender as needed,) > 2 mL ground or grated nutmeg > peeled ginger root (to taste, about the size of a thumb but if > righteous ginger, less.) > pinch of flaked dried hot peppers
> Strain and serve, warmed or chilled - freeze surplus. > Garnish with sliced green peppers or shredded carrot..
We'll try that one too, but I think we'll leave out the chilies.
-- Lesley Weston
The addy above is real, but I won't see anything posted to it for a long time. To reach me, use leswes att shaw dott ca, adjusting as necessary.
>>>> Mmm... Christmas Pudding... >>> Must be soaked in brandy for at least a week. Christmas cake must be >>> cooked and soaked in brandy for at least a month and then a little >>> port added (the cake should be stored upside down during this period >>> with the booze added through skewer holes in the bottom). Then the >>> icing is done. That's the OD's idea of how to make Christmas cake.
>>> If I can talk it out of her I'll post the SO's recepie for rock cakes >>> - but don't bet on it. They are damn good (apparently she got it >>> from her mother, who got it from her mother ...etc) >> Rock cakes! That brings back memories. They were the first thing I >> ever cooked - at school when I was eleven, in the compulsory one-year >> cooking course that also included cauliflower cheese. They were >> well-named in my case. Do post it if you can, and I'll see if I can >> get it right this time.
> Herself is now going to do the honours:...
> This is a personal recipie, not the authentic - as I kept on burning the > currents, so I had to find a solution. The original recipie uses dry > fruit (not soaked).
> 100g butter > 100g sugar > 200g plain flour > 1heaped teaspoon baking powder > 1 egg > 200g mixed fruit - with candied peel > A cup of chai (the tea) > mixed spice
> Soak the fruit in chai until soft > Mix flour, mixed spice, baking powder, and rub in the butter. > Add the sugar, > Mix the egg and mix in > Add the softened fruit and mix in to a consistency where you > can spoon it out. > Use a teaspoon to make about 12 to 14 lumps on a baking tray > Cook for 15 to 20 minutes gas mark 5 or until cooked, but not dry.
> S:
> Really not me and that is the genuine recipie that she uses and they are > bloody good.
I made these yesterday on impulse, but I had to adapt the recipe a bit: I didn't have enough butter out of the freezer, so I used about 70-80g. I used 50g of the Splenda/brown sugar mix for the sugar. I can't remember whether plain flour is soft (for cakes and pastry) or hard (for bread) [1] but they're cakes so I used cake-and-pastry. A heaped English teaspoon can be any size, so I used a level American tablespoon of baking powder. An egg is an egg is an egg, no change there. I didn't have any chai and didn't fancy ordinary tea, so I soaked the currants and golden raisins (closer to what the UK calls sultanas than the raisins sold as sultanas here) in water, and I discovered we were out of candied peel so I used a good teaspoon (American) of dried orange zest and soaked that too. I do have proper mixed spice, but you don't say how much, so I used about half an American teaspoon. Adding the wet fruit didn't make the dough cohesive enough, so I added a very little of the water too; but it must have been too much, since they came out as cookies, not cakes. I interpreted gas mark 5 as 375F.
They were wonderful! Not at all like rocks, unlike the last time I made them when I was eleven. It's a really good recipe - thanks, Gary, and many thanks to your SO as well.
[1] See how long I've been away!
-- Lesley Weston
The addy above is real, but I won't see anything posted to it for a long time. To reach me, use leswes att shaw dott ca, adjusting as necessary.
>>>>> Mmm... Christmas Pudding... >>>> Must be soaked in brandy for at least a week. Christmas cake must >>>> be cooked and soaked in brandy for at least a month and then a >>>> little port added (the cake should be stored upside down during >>>> this period with the booze added through skewer holes in the >>>> bottom). Then the icing is done. That's the OD's idea of how to >>>> make Christmas cake.
>>>> If I can talk it out of her I'll post the SO's recepie for rock >>>> cakes - but don't bet on it. They are damn good (apparently she >>>> got it from her mother, who got it from her mother ...etc) >>> Rock cakes! That brings back memories. They were the first thing I >>> ever cooked - at school when I was eleven, in the compulsory >>> one-year cooking course that also included cauliflower cheese. They >>> were well-named in my case. Do post it if you can, and I'll see if I >>> can get it right this time.
>> Herself is now going to do the honours:...
>> This is a personal recipie, not the authentic - as I kept on burning >> the currents, so I had to find a solution. The original recipie uses >> dry fruit (not soaked).
>> 100g butter >> 100g sugar >> 200g plain flour >> 1heaped teaspoon baking powder >> 1 egg >> 200g mixed fruit - with candied peel >> A cup of chai (the tea) >> mixed spice
>> Soak the fruit in chai until soft >> Mix flour, mixed spice, baking powder, and rub in the butter. >> Add the sugar, >> Mix the egg and mix in >> Add the softened fruit and mix in to a consistency where you >> can spoon it out. >> Use a teaspoon to make about 12 to 14 lumps on a baking tray >> Cook for 15 to 20 minutes gas mark 5 or until cooked, but not dry.
>> S:
>> Really not me and that is the genuine recipie that she uses and they >> are bloody good.
> I made these yesterday on impulse, but I had to adapt the recipe a > bit: I didn't have enough butter out of the freezer, so I used about > 70-80g. I used 50g of the Splenda/brown sugar mix for the sugar. I > can't remember whether plain flour is soft (for cakes and pastry) or > hard (for bread) [1] but they're cakes so I used cake-and-pastry. A > heaped English teaspoon can be any size, so I used a level American > tablespoon of baking powder. An egg is an egg is an egg, no change > there. I didn't have any chai and didn't fancy ordinary tea, so I > soaked the currants and golden raisins (closer to what the UK calls > sultanas than the raisins sold as sultanas here) in water, and I > discovered we were out of candied peel so I used a good teaspoon > (American) of dried orange zest and soaked that too. I do have proper > mixed spice, but you don't say how much, so I used about half an > American teaspoon. Adding the wet fruit didn't make the dough cohesive > enough, so I added a very little of the water too; but it must have > been too much, since they came out as cookies, not cakes. I > interpreted gas mark 5 as 375F.
> They were wonderful! Not at all like rocks, unlike the last time > I made > them when I was eleven. It's a really good recipe - thanks, Gary, and > many thanks to your SO as well.
> [1] See how long I've been away!
Have you checked out the Old Dear's Christmas Cake recipe that I posted as a continuation of the baking thread? You'll need to get a wiggle on if you're going to have it ready in time! Personally I think that using brandy in the mix and then Porting it while it's resting is the best bet. All the marzipan and icing is just for show (although the OD has won awards for cake decoration, possibly because the judges had eaten some of the cake and were ratted).
gary
-- "History is written by the winners which is why French history books are blank from cover to cover"
> Have you checked out the Old Dear's Christmas Cake recipe that I posted > as a continuation of the baking thread? You'll need to get a wiggle on > if you're going to have it ready in time! Personally I think that using > brandy in the mix and then Porting it while it's resting is the best > bet. All the marzipan and icing is just for show (although the OD has > won awards for cake decoration, possibly because the judges had eaten > some of the cake and were ratted).
Yes, that looks pretty good, but perhaps a little more ambitious than rock cakes or muffins.
-- Lesley Weston
The addy above is real, but I won't see anything posted to it for a long time. To reach me, use leswes att shaw dott ca, adjusting as necessary.
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