BBC Good Food

10 February 2009

Tested

"I made this last night with a couple of alterations and it was delicious - everyone at work commented on how lovely and moist (not oily) it was. In light of previous comments I only used 125ml of oil (vegetable as that was all I had in the house apart from Olive oil which I thought would be too strong). To keep the moistness I added the jiuce of the orange as well as the rind and upped the carrot to 180g. I hate raisins so used 100g choped pecans instead and upped the cinnamon to 2 tsp and added 1 tsp mixed spice. For the topping I used full fat (light does not work) Philadelphia with a little icing sugar and the juice and rind of one lime which worked beautifully. I am converted from the full fat version which I usually make from this site as this is about one third of the cals but still full of flavour- v yummy."

28 December 2008

Tested

28 December 2008

Tested

"i love this recipe -v popular with family and friends as gifts. As aubergine isn't popular with everyone I usually omit the aubergine just use all mixed peppers instead - is also good with butternut squash in...I like the heat so keep to the 2 tsp of cayenne and sometimes use brown sugar and a swig of balsamic... Abi"

24 June 2008

Tested

"I made this for a birthday at work, didn't use polenta - I was told it was even better than 'the ultimate chocolate cake' (also on this website) which had rave reviews!!! Deffo recommend (mine didn't look quite as good as the picture though as the sugar on top cracked when I pushed in the second lot of raspberrys but it still tasted great)"

06 May 2008

Tested

"Hi Revenn, try this link to Nigella's website...http://www.nigella.com/news/detail.asp?article=1814&area=2 it has conversions..if it doesn't work then google nigella lawson and click on the conversions link on her website... Abi"