BBC Good Food

03 January 2009

Tested

"This is for keyoni.. I'm not sure if anyone has reponded to your query on how long to beat all the ingredients till smooth and soft as mentioned. I normally beat it for 7 to 8 mins (hand-held mixer). I think sometimes the directions got to be more specific. I once made hummingbird cupcakes (from another site) and it said beat till combined and I did that but they all came out so dense and I had to throw them all away. This receipe is good. Give it a try. I like the raspberry layer cake too from this site.. only difference is this receipe has the addition of 2 tbsp of milk. Happy baking."

17 October 2008

Tested

"Very easy to make and so delicious. My son immediately asked me to cut 2 more slices for him after he had a bite from mine. Fresh raspberry and apricots are very expensive and hard to get here.. so I used canned pineapple with dried apricots. Taste so yummy. My crumble didn't come out though.. found it too soft, so I didn't sprinkle any on it (must have got the measurement wrong). Will reduce the amount of cinnamon cos it was abit overpowering. Will make this again and again.. a reliable recipe when I need to make something fast and tasty! Thanks Mary for the receipe."

22 September 2008

Tested

"oopppssss....."

22 September 2008

Tested

"Made the cake for my son's birthday with some modifications.. I used the syrup from the canned cherries over the layers, topped them with whipped cream and cherries and yum yum.. it was delicious!! The cake was really very easy to make.. I was abit skeptical cos it was just too easy!! The cake was a real treat and delight.. a light and nice desert. Will make this again and again! Thanks Emma for the receipe."

30 August 2008

Tested

"I just made these again for the 3rd time in a month cos they are.. hmmm good! For ''Ilovecheesecake''.. the baking time given is only a 'guide' for doneness.. as each oven is different. (My oven would 'burn' if set at 170C for most cakes). For these brownies, I baked them at 160C (fan-forced) for 40 minutes.. use a skewer to test whether it's done; if it comes out slightly gooey, it's ok cos it will firm up abit when cooled especially since it has choc bits (chopped chocs). You can also put a foil over your brownie pan (towards the end of your baking) to protect the top from cracking up. Just make sure the foil doesn't touch your brownie. For my personal taste, I lessen the sugar (230g) cos I don't want a sugar overload ;)). This 3rd time round, I have better results.. they are more moist, they cut well (not crumbly) and not too sweet. They make such lovely gifts and treats. Highly recommended! "