50p a day til christmas, healthily?!-Weezl's next challenge (part 2)

Savvy_sewing

Time for me to get back on track. Been so busy with family issues, the budget has gone out the window. Just had a wake up call, when I checked my online banking and the household account only had 57p left in it. As a bankrupt I am not allowed an overdraft! Lucky I checked. Was able to transfer some funds from the other account, to make sure I dnt over draw, but it does mean I have blown the budget again. Looks like living off of 50p may have to be done rather then just now and then dipped into for ideas!.
Very EEK moment that was!.
BF has just suggested I dont go over to his this weekend, as having the granddaughter /and grandson tomorrow now), I will be too tired. Think I will have to be thinking about the Petrol too!

Guapa1

Sian_the_Green wrote: »

You know I am sure that isn't true, I make a foolproof cake recipe which is
225g each of sugar, SR flour and fat and 3 eggs all in a bowl, mix with a hand mixer until smooth and chuck into 2 8inch-ish cake tins.
Cook at 180 degrees until it is cooked...

I tweak it from this point, e.g. adding apple slices and cinnamon and sprinkling with sugar, taking out a tablespoon of flour and using cocoa instead, making little buns with chocolate chips in, grating courgette into it and stirring through, adding grated beetroot, putting coloured sprinkles in so it makes a rainbow when you cut it, using different types of sugar...

I think once you have a basic recipe that works you can tweak to your heart's content! Keep going, I believe in you!

Sian_the_Green wrote: »

You know you can do it with...
2 eggs and 125g of the other ingredients,
3 eggs and 175g
4 eggs and 225g depending how much cake you want.

I do love a flexible recipe

I have been meaning to come back here and say another thank you Sian for this recipe. I don't make big cakes, because there is nowhere for me to store them properly. I make cupcake size ones and I've never made a bad one from this recipe.

Thanks again. :beer:

sallymander

My mom makes cup cakes exactly the same way and they are yum!

DdraigGoch

The easiest cake recipe I've ever found is to take however many eggs you want to use, weigh them and then use the same amount of fat, selfraising flour and caster sugar. Beat all together until creamy and a light cream colour, then bake in a lightly greased tin which has had a little flour shaken around in it to cover the fat [then tipped out!].

Works every time for me.

Hope that helps

Savvy_sewing

Was wondering if this thread has been started up somewhere else? I have had such a major drop in income, that I really have got to make meals out of 50p a meal each. Scary stuff. Its nolonger an idea, its a reality.!

jackieglasgow

Hi Mooloo, weezl seems to live over on the pregnancy/family boards now she's cooking up a second little'un, but this new thread's started, and seems quite interesting.

http://forums.moneysavingexpert.com/showthread.html?t=2176651

Jackie X

Savvy_sewing

jackieglasgow wrote: »

Hi Mooloo, weezl seems to live over on the pregnancy/family boards now she's cooking up a second little'un, but this new thread's started, and seems quite interesting.

http://forums.moneysavingexpert.com/showthread.html?t=2176651

Jackie X

Thanks Jackie, am on the case now!.
:T:T:T

poohbear59

Hi, I haven't been here for ages. Before Christmas I believe:)

I have a query. What can I do with seven opened jars of jam? We had 14 jars of jam in the fridge when I cleaned out today.

My family don't eat jam on toast or in sandwiches, don't eat puddings except on Sundays. I have put some in a marinade for pork chops, made jam tarts but now I am stumped. Can you help me please?

Seakay

Possible flavouring for milkshakes?

Sian_the_Green

poohbear59 wrote: »

Hi, I haven't been here for ages. Before Christmas I believe:)

I have a query. What can I do with seven opened jars of jam? We had 14 jars of jam in the fridge when I cleaned out today.

My family don't eat jam on toast or in sandwiches, don't eat puddings except on Sundays. I have put some in a marinade for pork chops, made jam tarts but now I am stumped. Can you help me please?

This may be a little late now but I made buns earlier and just dolloped a tsp of jam on the top, sunk through whilst cooking, delish!
I might also be tempted to mix it with some vinegar and heat through as a sweet and sour base for noodles!