Quick Questions on ANYTHING part 2. Please read first post for links to other threads

alittlebitofmagic

x__Indigo_x wrote: »

i have a basic cake mix ( you no the ones you get for like 19p) and syrup and want to make sticky toffee pudding.... would this be possible... how would i do it??

or something with bananas...

thanks MSE's

You could do one of sorts, maybe not taditional, but it would still taste nice. It will not be as moist though. Have you got some golden syrup, maybe add a tablespoon to the mixture, plus chopped dates too if you have them. Failing that a knob of butter?

Also add mixed spice or cinnamon 1/4 teaspoon too?

The sponge will not be dark as it should nor as rich as your mix will use refinded white sugar.

When you make sticky toffee pudding it is also moist as you grease the tin well.

Cooking time is tricky as I do not know the yeild of the mix, maybe to make it moister user a deeper container and alter the times suggested on the packet slightly?

115g unsalted butter and 115g butter, sugar and 140ml double cream over a low heat until the sugar has dissolved(plus table spoon of treacle/golden syrup if you have it) and the sauce has thickened/darkened and pour over the pudding. If you manage to make the sponge moister then it will sink in more

You could chop the bannana into pices and add to the sponge mix too

You have a basic mix you can not really go wrong, I'd just make it in to a moist cake by adding bannana and doing a sauce and forget the traditional as such, plenty of bakers chuck anything in and they tend to be the ones that make the best cakes

yummyhoney

can you freeze turnip? i sliced and washed and then froze a turnip last week,,but have had a disaster with th cauliflower and scared of ruining another meal:rolleyes:

Savvy_Sue

What did you plan to do with it? Mashed, it can't go far wrong. Chunks is not so certain ...

yummyhoney

it turned out to be parsnips:Dtook it from freezer!!defrosted and threw into sc with the rest of the stew,,fingers crossd;)

Savvy_Sue

OK, they may go very soft but nothing irretrievable.

I usually cook veg first before freezing, so I'm no expert!

Psykicpup

trying-very-trying wrote: »

Last night, I cooked Nigella's ham in cola in the SC, only I used cola and cloudy lemonade. Anyway, how do I use up all this sweet stock
it smells lovely all porky and lemony, but I think it'll be too sweet for soup or gravy, so I'm stuck for what to do with it.

I used this recipe but changed a few ingredients about a bit as had different beans available
http://www.gastronomydomine.com/2008/07/boston-baked-beans.html

kippers

Anyone know if pepperoni slices can be frozen?

HariboJunkie

kippers wrote: »

Anyone know if pepperoni slices can be frozen?

As they are often on frozen pizzas I would say yes, so long as they haven't been frozen before.

kippers

HariboJunkie wrote: »

As they are often on frozen pizzas I would say yes, so long as they haven't been frozen before.

Never thought of that...sorry i was having a blond moment. Thanks for your reply

cake21

Good morning all, hoping to get some sage OS advice please. I cooked a whole chicken in the slow cooker (ala SG, delicious by the way!). I drained off the resulting liquid into a jug and was hoping to use it in chicken risotto today.

Searching through the threads I gather the fact that it's turned to "jelly" this morning is ok (phew!). Should I heat it up before putting it in the slow cooker? I gather from other posts that I should defrost frozen stock, but it's solid without being frozen, so not sure

Thanks in advance and sorry for silly question!