stefania
BBC Good Food Member since 12 November 2006
Location: malta
My Latest favourites recipes
Last comments I've made
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08 July 2009
"In answer to my query.....i used a 20cm tin and the cake baked for an hour rather than the 40mins stated in the recipe. I think that a 23cm tin is too large and the cake would turn out low. it did take on a bit more colour but to prevent it browning too much i covered it with foil. it feels moist and springy to the touch. I also used less pecans for the top, about 50g covered almost the whole surface. Finally another descrepancy i found when reading both recipes is the oven temperature. the magazine states 160C while online it's 180C. i used the latter. Jane please let me know which recipe is correct. The way i did it worked fine but just for the record. thanks xx"
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08 July 2009
"I have a query. I've read this recipe on line and i've read it in the Dec issue. On line it says to use a 23cm tin and in the magazine it says to use a 20cm tin? which one is correct?"
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30 May 2009
"straightforward preparation. excellent to take out as can be left in the dish. moist and tasty. lovely served with icecream!"
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04 February 2009
"An absolute winner! chocolately and moist, however the pears sunk and i lost the whole effect. "
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27 August 2008
"hi could anyone help me please? is there anything else i could use to replace soured cream? here in malta where i live it is one of the few ingredients i have never come across. i have lots of recipes with soured cream and never make them cos i don´t know if there is another ingredient i can use instead of it if at all. "
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