BBC Good Food

30 January 2009

Tested

"delicious recipe, slightly sticky with gorgeous flavours. A huge success and will make it again. I used Taste the Difference Figs from Sainsburys and they had a really good flavour, better than fresh which sometimes are not ripe enough."

05 December 2008

Tested

"What's the "make ahead" element to this then? do you make the sponge layers and freeze them then finish on the day? still sounds like a time consuming option I have to say."

05 September 2008

Tested

"Oh Yes, have to agree with all comments already made. Having tried various brownie recipes, including ones with hugely expensive lists of ingredients, this is "the Best"! I substited walnuts for the chocolate chunks as I fancied a nutty texture. Absolutely delicious."

27 August 2008

Tested

"Lyn - forget trying to thicken creme fraiche ! a simple creme patissiere under the raspberries is to easy to make and would be much more authentic and successful. 3oz (75g) caster sugar 2 eggs 2oz(50g) flour 1/4 pint (450ml) milk 1/2 teaspoon vanilla extract heat the milk. Whisk the eggs and sugar until blended (a hand whisk does this perfectly adequately) Add the flour. Pour over the boiled milk slowly, whisking all the time. Return the whole lot to the heat and heat very gently to avoid "catching". The custard will thicken and should just cook enough to not be "floury". Add the vanilla and allow the cool for a while before spreading on the base of your tart. So simple yet gorgeous! Have a go next time and see how it works. Sally "

29 November 2007

Tested

"I can't believe Good Food have produced a recipe for a Christmas Pie - I had been thinking up just this dish for our Boxing Day buffet, thinking I would include all the elements we usually have, turkey, stuffing, cranberries, chestnuts and possibly some ham too. Now I don't know whether to try my own idea or copy yours!!"