Black-Saturn's Menu Planner

streetgirl74

nic82 wrote:

Firstly, thank you to BS for her original postings, especially the recipes.

I'm after some help now

I know the fruit cobbler is supposed to be really easy peasy but I am a complete novice

I've managed to work out that gas mark 4 is equivelent to 180C, but can anyone give me the cooking times. I know BS said "until golden" but can anyone give me approximate times (e.g. am I looking at 15mins, 30mins, 40mins, etc?)?

Also, I take it that the mugs are, well, "normal" mugs-that-you-drink-your-tea-out-of-sized? (Sorry, I told you I'm a complete beginner).

And, lastly (I promise), how big does the cooking dish need to be?

Thank you from a seriously-embarrassed-to-be-asking-this person.

Dont worry i would like to know the same as well ! Also do i need to drain the tinned fruit or put the juice in as well?

brokenwings

Ill try and answer from my own experience:

the mugs size doesnt really matter
i used american cup measures - as long as you use equal amounts of the ingredients thats all that matters.
a US cup measure of each easily provided enough pudding for 4 and it took about 45 mins to cook but my oven is old - you need to keep an eye on it and i cannot speak for fan assisted or anything like that

as for draining the fruit id say thats a definate yes.
i have made the cobbler three times - once with sliced apple which turned out very fluffy light and spongey
once with tinned peaches which i didnt drain very well - that one was very sticky and gooey in the middle
and once with tinned peaches well drained and towel dried - which was spongey and light and just a little sticky in the middle - about right id say.

the peach ones also came out a lot sweeter than the apple so its trial and error really and depends on your own taste.

good luck - its really easy and well worth having a go at imho!

brokenwings

hope you didnt mind me answering that, black saturn - certainly not meaning to answer on your behalf - or tread on any toes.

streetgirl74

Thats great, thanks very much!

brokenwings

oh forgot to say : size of the baking dish - well what i did is mix the milk, flour and sugar together in a mixing bowl - have a look at how much volume is there - then choose the size of your dish based on that.

hope that makes sense. : )

black-saturn

brokenwings wrote:

hope you didnt mind me answering that, black saturn - certainly not meaning to answer on your behalf - or tread on any toes.

Thats OK, I didnt know some of the answers to those questions anyway

kbarty

maybe it got answered way back in the thread, but I couldn't find it!

How long do I cook the malt loaf for?

Kimberley

black-saturn wrote:

A friend of my DD1 came round after school the other day when I was cooking a fishermans pie. She said she had already had her tea and I asked her what she'd had. She said chicken nuggets and chips. The next time she came round she said the same. She also said that her mum has never cooked anything herself and always cooks something from a frozen bag. I couldnt believe it!!

Yikes!! Ok Fish Fingers and chips is ok once a week, but nothing beats home made meals Cooking packed food everyday is not healthy nor fair on her kids

black-saturn

kbarty wrote:

maybe it got answered way back in the thread, but I couldn't find it!

How long do I cook the malt loaf for?

Usually about 20 to 30 minutes.

broke_mary

hi black-saturn

think your meal planner is great please don't stop posting ideas

can you tell me what size loaf tin to cook the malt loaf in.

thanks