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

squeaky

The thread linked below might help...

what happened to my Yorkshire Pudding?

Good luck

quintwins

prob a sily question but do you need to wash pudding rice like you do a normal rice and do i do twice the amount of milk to rice or because it's in my slow cooker shud i just keep and eye on it and add more as and when? if i put bananas in it will it go all black? i still have those bananas and i havent been feeling so great so i was just gonna make banana rice pudding

Grimbal

Hi,

would anyone have a T&T farmhouse style fruit cake recipe please ? I'd like one that was quite light - like a certain exceedingly good baker

TIA
Liz

squeaky

quintwins wrote: »

prob a sily question but do you need to wash pudding rice like you do a normal rice and do i do twice the amount of milk to rice or because it's in my slow cooker shud i just keep and eye on it and add more as and when? if i put bananas in it will it go all black? i still have those bananas and i havent been feeling so great so i was just gonna make banana rice pudding

The first thread in the link below will tell you all you need to know...

slow cooker rice threads here on Old Style

And the rest are an an interesting browse.


Good luck

kymbogs

I forgot to take the (hm) lasagne out of the freezer for tea, which we need to be eating at about 5pm (hungry littluns). The meat is obviously cooked but I assembled the lasagne with dried pasta sheets which have not yet been cooked. How long do you think I should cook it for? I think it would need half an hour if not frozen, not sure what to add... TIA!

quintwins

squeaky wrote: »

The first thread in the link below will tell you all you need to know...

slow cooker rice threads here on Old Style

And the rest are an an interesting browse.


Good luck

thanks i still havnet done anything tho at this rate those bananas are gonna end up in the bin

kymbogs wrote: »

I forgot to take the (hm) lasagne out of the freezer for tea, which we need to be eating at about 5pm (hungry littluns). The meat is obviously cooked but I assembled the lasagne with dried pasta sheets which have not yet been cooked. How long do you think I should cook it for? I think it would need half an hour if not frozen, not sure what to add... TIA!

i would cover it with tin foil for an hr or more so that it steams abit, then do 20mins with no tinfoil to cook the top, then i'd check it with a knife(stick it in the middle leave it for a sec then pull it out and feel it if it's warm it's fine) to see if it's cooked in the middle, or you could just cut it down the middle and check u are gonna be dishing it out anyway

squeaky

quintwins wrote: »

thanks i still havnet done anything tho at this rate those bananas are gonna end up in the bin

Then you need...

Bananas going a bit black?

OR...

banana glut

bread and butter pudding including banana and chocolate versions (merged)

banana bread, cake or muffins?

Or even...

banana threads here on Old Style


Signed: BananaMunchers'R'us

poppyjoe

Hi All!

Need your wisdom! I am going to make a rubarb tart and was going to make the pastry for this. I have just looked and I have run out of plain flour! Can I use white strong flour instead? Or self raising?

Need your advice please!

Thanks in advance!

Diflower

Sorry a bit late! I've used both when I've run out of plain, either is fine but I'd choose the strong white. SR makes it a bit softer.

tessie_bear

hi...is there a whoopie pie thread anywhere

thank u