elizabeth
BBC Good Food Member since 12 November 2006
My Latest favourites recipes
Last comments I've made
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21 March 2008
"This was a brilliant recipe though I had to add extra cooking time. I made my own veg stock from my Sarah Brown book when I was cooking for vegetarians but will probably use chicken stock from my freezer for normal mid week meals."
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21 March 2008
"I think the cooking time is three and a half hours followed by a further one hour once the veg have been added."
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10 March 2008
"This is absolutely the best. I lined my individual metal pudding tins with paper muffin cases so I could freeze the cooked puddings without the tins. The sauce keeps for months so with sauce in the fridge and puddings in the freezer I am never without an (almost) instant pud."
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18 November 2007
"The best cheesecake ever.I made it for my sister-in-law's 40th - the magazine had been delivered the previous week - everyone raved about it. My 23cm tin was too small so will use a 25cm tin next time."
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