|
Mar 2013
5:13pm, 19 Mar 2013
24,532 posts
|
Velociraptor
I've been using cheap oats - learned *that* from experience a while ago! And added some flour to the last batch because it was in the recipe I used.
The main problem, I think, is that the mixture was spread too thinly in the trays. I'll make the next ones deeper. They don't have to be capable of staying intact in a cycle jersey pocket, I just need to get them off the trays, into a box and to their destination without ending up with a box of granola.
Useful to know about the "sticky bottom", HP. Must remember to buy greaseproof paper.
|
|
Mar 2013
7:29pm, 19 Mar 2013
193 posts
|
K9
Me too for cheap oats.
Posh ones need a good soaking.
No good for flapjacks or porridge.
Nutty toffee cake was devoured rapidly at work.
Would recommend.
I also don't like Paul Hollywood, but would like to make his bread.
I made flatbread a few years ago...easy enough but I burned my arm...which then got infected after I slipped in a Pilates class', and resulted in a horrible spreading cellulitis and a trip to the minor injuries unit
|
|
Mar 2013
7:32pm, 19 Mar 2013
14,613 posts
|
halfpint
Blimey - I think I'll skip making flat bread, it sounds a bit dangerous!!!
|
|
Mar 2013
7:42pm, 19 Mar 2013
3,645 posts
|
Wriggling Snake
They seem to be trying to turn Mr Hollywood into some sort of fat sex symbol, like a lardy Male Nigella. However the bread looked great, it would he probably made 50 of them until a decent one came out.
The old british bloomer that needed OLIVE OIL was quite funny.
I might buy the book when it is uber cheap, or get it from a cahrity shop in a year time.
|
|
Mar 2013
1:25pm, 20 Mar 2013
3,649 posts
|
icemaiden
You can get the recipes for the programme online for free from the BBC. I have a notion that I will be doing the bakes for my other blog if I get a chance, I already have things I'd like to say about them. The bloomer only comes out big because he uses twice the yeast that white bread recipes normally take, much like the Hairy Biker's provencal bread.
|
|
Mar 2013
2:41pm, 20 Mar 2013
2,687 posts
|
SherryB
For my fundraising efforts, I'm hosting a Pudding Party on Friday night. Just made a White Chocolate Terrine - sort of a mix between an icecream and a mousse. Tastes delicious and it's now in the freezer. Will serve with a red berry coulis. I'm also going to bake butterscotch & almond puddings with butterscotch sauce, and a lemon cheesecake with blueberries. Any ideas for another pudding I can make now and put in the freezer - I wanted something else chocolatey ...
|
|
Mar 2013
3:15pm, 20 Mar 2013
3,161 posts
|
Tav H
Lardy male Nigella? Surely just a male Nigella? Or has she ride herself of the Tudor hips recently?
|
|
Mar 2013
3:15pm, 20 Mar 2013
3,162 posts
|
Tav H
rid
|
|
Mar 2013
3:57pm, 20 Mar 2013
24,558 posts
|
Velociraptor
That sounds magnificent, Sherry  I can't think of any chocolatey puddings that would be freezable AND would fit in with the rest of your menu. Would Sachertorte be too much of a cake rather than a pudding?
Tav H, you said what I was thinking, you Bad Person
|
|
Mar 2013
4:33pm, 22 Mar 2013
183 posts
|
jacdaw
My entry for the great easter bun off:
|
