BBC Good Food

07 November 2009

Member

29 December 2008

"Great recipe and a wonderful change from the traditional version. This recipe fills 4 large ramekins nicely. Took about 40 minutes for it to set instead of 20 mins as recommended here. Served with a truffel peppermint cake with lots of raspberries!"

08 October 2008

08 October 2008

"I heated the raisins with a type of German muelled wine called Gluehwein; a typical winter drink made of red wine heated and spiced with cinnamon sticks, vanilla pods, cloves, citrus and sugar. Very easy to bake and I usually make my own short-crust pastry with extra butter. Baked two 28cm pies last weekend for my in-laws visit. My mum-in-law owns a apple orchard and she has always been the apple-pie champion. Dad-in-law took a few bites and said to my husband "lucky you son; your wife bakes the best pie I've tasted in 30 years; she is even better than your mom at it" Mum-in-law was very sulky and even commented the pie had too much sugar for her tastes (although she managed to eat up half the pie up). Was not until we were alone together when she "accidentally" asked me for the spices I used. "

25 September 2008

"Try to fill only HALF the cake pan if you do not want to scrap your oven after the two hours . It's a rather heavy cake and it will rise almost double from the initial batter because of the 1-1 baking powder, baking soda ratio. The extra air helps with the dense batter. I usually line parchment paper about two inches above the sides of the pan and the cake rises nicely without spilling out. "