BBC Good Food

01 January 2012

Tested

"Made this twice during the Christmas holidays, one for a family buffet and one for a dinner party, and it was delicious both times. I was wary about whether it would be adequately cooked, but following the recipe exactly gave a perfect consistency. I used Destrooper almond thins as they were the only almond biscuits I could find, but next time I'll try the M&S ones suggested by Caz or maybe hobnobs with some extra almond essence. The mixture was just the right amount for a 23cm springform tin, so perhaps BClark above was using a 20cm tin. I found that the tin leaked butter from the base and syrup (?from the jam) during cooking and while cooling in the fridge, so I recommend standing the tin on a baking sheet. Tiptree (Wilkin and sons) make a good quality morello cherry jam, in 340g jars, and this is my big whinge about this and very many other Good Food recipes. Why do they refer to pack sizes rather than just telling you how much jam etc to use? "

16 December 2011

Tested

"I couldn't get glace fruits last time I made this, so I used a mixture of glace cherries, dried apricots and raisins. It was lovely. This year I've bought a mix of glace fruits on holiday in France, so I'm hoping it's going to turn out even more special."

03 August 2010

Tested

"Made this for a family party and everyone agreed it is one of the best cheesecake recipes ever. The Hobnob biscuit base makes a nutty change from digestive biscuits. The filling is very sweet, so you only need small portions. I cooked it for an hour then left the oven door closed (rather than opening it slightly as suggested in the recipe) for an hour and a half. The texture was perfect. I made it a few days in advance so froze it in the tin and defrosted at room temperature for around 4 hours before topping with grated white chocolate and serving with a bowl of strawberries on the side. I will definitely be making this again."

25 May 2010

Tested

"Chicken and feta is not a good combination; the flavour of the feta completely overwhelmed the chicken. I would advise using one or the other."

03 April 2010

Tested

"I made two of these for a family party at New Year which got cancelled because of the weather. The first one partly disintegrated when I split it. I left the second one for a day before splitting and icing and it worked perfectly. They went in the freezer for 4 months till Easter. I defrosted them for several hours at room temperature and they looked and tasted fabulous. Definitely a cake for chocoholics. This is a truffle cake so should be a bit squidgy. I had no problem at all following the recipe (perhaps I'm more experienced than some of the people who posted comments) and the final product looked exactly like the photo in Good Food. I'm going to make this again next year, "