nicky
BBC Good Food Member since 22 June 2009
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Last comments I've made
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11 November 2009
"I didn't have a potato ricer but mashed the potato well and left it overnight in the fridge. Next day I mashed the potato again with a fork to break up any lumps. Only had 140g of ground almonds so made up the rest with brown rice flour. The result was lovely - had some warm as I made it in the evening and couldn't wait for the next day to try it!! My 9 year old loves it but for me the only snag is the calories. I wonder if it would still be as yummy if I substituted the almonds for rice flour?? I'll try it and see!"
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07 July 2009
"I followed previous advice and made it in a muffin tin. Cooked it for about 35 minutes but reckon could have been 'stickier' if I'd taken them out after 25-30. Made 12 portions and easier then to keep leftovers (have 4 waiting to be scoffed in the freezer) I don't like dates but once cooked they turn into dreamy sticky fudgy morsels!!! "
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07 July 2009
"I didn't have a problem with the base getting soggy (but I did double the mixture) and jammed/smoothed the biscuit mixture down nice and hard before baking for the 5 minutes. I DID have problems with the cream cheese mixture getting light and fluffy, though. Whisked for over 5 minutes in my food processor but the consistentcy was still like pancake batter. Poured into tin anyway and baked. Centre collapsed as I cut and served it, but the taste was still phenomenal!! Anybody got any idea what I did wrong?"
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