BBC Good Food

10 June 2011

"Very nice, although I can give or take the coffee and cinnamon additions. They added something extra, but it made the torte neither better nor worse in my opinion. It set beautifully and quickly too."

30 January 2011

"I normally make traditional Oxford marmalade, but had a look at this recipe to see how they could make it quickly yet successfully. Judging from the comments, it's NOT succesful, and it seems to me you shouldn't try to shortcut with jam as pectin levels in fruits and quantities of liquid etc can vary so much and affect the results big time. Thought I'd comment to let HiediK know that "Jam sugar" has added pectin (supposedly the right amount) to help set fruits that are naturally low in sugar like apricots and raspberries etc. Seville oranges, however, have a high natural pectin content, so "Preserving sugar" can be used: it is designed to not sink to the botom of the pan and burn during the cooking process, and I don't think it contains much - or any - pectin. However, looking at the difficulties some people have had setting this recipe, it seems that using Jam sugar would be a better one to use. "

27 July 2010

"Also, it's a great recipe if you replace the sugar with sweetener and use light margarine instead opf butter - this makes it almost fat free, lower in calories and unlike many sweetener recipes, it actually still tastes really good."

27 July 2010

"This is very similar to a recipe that I always use and is absolutely delicious. I ALWAYS add sultanas as they give it bursts of sweetness in every mouthful, meaning you don't need honey, just eat it with butter/margarine. It's also lovely to add orange zest and a little orange juice with the milk. Never tried it with cardamom so will perhaps do that in the future. "

03 July 2010

"Ha ha ha."