Black-Saturn's Menu Planner

nic82

brokenwings wrote:

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!

Thank you brokenwings.

I've got a tin of peaches in the cupboard so will try it later this week (I have a sweet tooth, so it sounds like peaches will be perfect!). I'll make sure I drain them well though and dry them off a bit.

Hopefully even I can't mess this up (though I wouldn't count on it!!!).

nic82

brokenwings wrote:

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. : )

Obviously I know that it rises, but does it rise much. (Don't want it overflowing in my brand new oven!!!).

Nic

squeaky

nic82 wrote:

Thank you brokenwings.

I've got a tin of peaches in the cupboard so will try it later this week (I have a sweet tooth, so it sounds like peaches will be perfect!). I'll make sure I drain them well though and dry them off a bit.

Hopefully even I can't mess this up (though I wouldn't count on it!!!).

Save the juice. You can either reduce it with some sugar to make a syrup for the cobbler or for something else or, if you have some gelatin you could make a peach jelly.

Then there's adding a bit of butter and sugar and stirring in some cornflour to make a sauce...

Or just drink it, or use it as part of the liquid for a smoothie... or a fruit salad...

.. sorry, can't stop to add more, I'm just off out to buy a tin of peaches

brokenwings

LOL @ squeaky

have to admit i just drank it : )

found this which might answer everyones questions:

Chipps wrote:

This is a really cheap & easy pudding recipe from an American recipe book called "More with Less" The measurements are american cups, which is the 8oz mark on any measuring jug.

Quick Fruit Cobbler
Crust begins on the bottom & ends up on the top. Consistency of cobbler varies depending on variety of fruit and amount of juice, but still tastes delicious.
Preheat oven to 180 C
Combine in bowl
1/2 cup sugar
1/2 cup flour
1/2 cup milk
1 teaspoon baking powder
1/4 teaspoon salt
Pour into 9x 9 inch greased baking pan
Add
2 cups fruit - fresh, frozen or canned
Bake for 40 minutes

I use self raising flour, & don't bother with the baking powder. Also, I am not too fussy about the size of the pan, in fact usually do it in an oval pyrex dish.
It is not obvious that the ingredients of the cake bit are as simple as they are. I made it recently for dessert using a large tin of fruit salad. It was really nice, served with custard.

Aril

Thank you Black Saturn for taking the time and trouble to post your menus. The thread has made interesting reading!
Aril

thriftlady_2

squeaky wrote:

Save the juice. You can either reduce it with some sugar to make a syrup for the cobbler or for something else or, if you have some gelatin you could make a peach jelly.

Then there's adding a bit of butter and sugar and stirring in some cornflour to make a sauce...

Or just drink it, or use it as part of the liquid for a smoothie... or a fruit salad...

.. sorry, can't stop to add more, I'm just off out to buy a tin of peaches

I've just used the juice from a tin of peaches in a batch of peach muffins.I always add dried milk to the other dry ingredients and then add water instead of liquid milk,so today I used the peach juice and topped it up with water to the required amount.I squirrel away drained juice in the freezer too.

streetgirl74

I have made BS chocolate mousse and it was lovely, i want to make it again but maybe with something on the bottom, i have got some porridge oats and golden syrup is there anything i could do with that and how would i go about it?

jcr16

try it and see , alot of my best meals have come from experimenting and just giving it ago. i think i gonna try the mousse after hearing so many good replys about it.

mancitychick

I just wanted to add my thanks to Black Saturn. Where as I do not go in for value meat etc. and we eat are 5 (well normally more than) portions of fruit/veg a day, she has inspired me to try cooking some meals from scratch. As opposed to buying a ready made lasange, I am going to attempt to make one myself and knock dolmio off my list for spag bol! So Thank you.

Shortfatbird

I made the malt loaf. Yum, thanks Blacksaturn! I used a 2lb loaf tin and it came out OK.