Black-Saturn's Menu Planner

honey28

I think it was about 1 1/4 hrs - 1 1/2 hrs

sunnth wrote:

I also made the malt loaf today and got fed up waiting for the knife to come out clean. I gave up and took it out anyway after about an hour and a half. It was slightly gooy and moist in the middle but still tasted great. So good in fact that my mil has now gone home with the recipe to try herself.

MushyPeas

Hiya black-saturn

I've been reading your thread with great interest. It's inspired me to cut back on my shopping bills this week and I'm looking forward to trying your recipes. Thanks for all your hard work :T

I was just reading another thread here and came across a tip for what to do with left over fruit juice from tinned fruit. Perfect if you're making the cobbler:

"The juice or syrup from tinned fruit is lovely dribbled onto cereal instead of milk. My absolute fav is to let raw porridge soak in tinned peach syrup overnight, then add sultanas, banana & sunflower seeds for a very flavoursome breakfast. Yum..."
Yummmmmy :j

MP

jcr16

after seeing honey's picture i think i know where i went wrong with my cobbler. i used a deep round bowl , and all the fruit was piled up in the middle. so it didn't really stand a chance at not being googy.

i have a dish very similar in shape so think i will try it in that next time. i refuse to not accept i can't cook it.

Essex-girl_2

Thanks for that will give it a go this week along with the choc mousse.

(Think couldnt see it for looking!)

THIRZAH

Has anyone tried the cobbler with frozen blackcurrants? Would it be best to thaw or cook them first. I've a freezer full of the things left from last summer-I froze them to make jam for the Church Christmas fair but only had enough jars for one batch.

black-saturn

brokenwings wrote:

can i ask 2 malt loaf questions please?

a) we dont buy wheetabix - any ideas for substitution please?
b) any idea how the price of this works out in comparion to a soreen loaf from tescos?

You could try All Bran or maybe even brown bread but I've never tried the brown bread personally so if you do please let us know how you got on.

black-saturn

THIRZAH wrote:

Has anyone tried the cobbler with frozen blackcurrants? Would it be best to thaw or cook them first. I've a freezer full of the things left from last summer-I froze them to make jam for the Church Christmas fair but only had enough jars for one batch.

I think it would be best to thaw them first.

anguk

Smiley_Mum wrote:

The malt loaf sounds great but I'm just wondering if I could get away with making it (without sugar). I can't eat a lot of sugar and I'm thinking that the sweetness of the fruit will be enough, rather than adding in extra sugar, or even if I just put in a little bit of sugar rather than the full quantity. It should still turn out ok, shouldn't it?

I made it without any sugar for my diabetic OH, I just added 4 tablespoons of granulated sweetner instead. If you don't want to use sweetner maybe a couple of tablespoons of honey would work?

Smiley_Mum

anguk wrote:

I made it without any sugar for my diabetic OH, I just added 4 tablespoons of granulated sweetner instead. If you don't want to use sweetner maybe a couple of tablespoons of honey would work?

I try to avoid eating too much sugar, although I do have a sweet tooth. I was on an anti candida diet (my choice) for over two years to get various health problems sorted out. All fine now but have to be careful not to go mad on sweet things and overly sweet things now I can't take. Used to be able to get stevia but now banned by FSA, say it's dangerous. Garbage, just that the big sweetner companies got on their high horse about losing revenue etc. Been using it in Japan for years no problem. Doesn't feed yeast infections, keeps blood sugars low, 30 times sweeter than sugar and healthy, unable to get in Europe at all now. Honey, molasses, treacle, artificial sweetners etc etc all feed yeast infection just as much as sugar. I'll make it without the sugar and see how it turns out. Not till later in week though as I haven't gone to shops yet.

Suewre

brokenwings wrote:

can i ask 2 malt loaf questions please?

a) we dont buy wheetabix - any ideas for substitution please?
b) any idea how the price of this works out in comparion to a soreen loaf from tescos?

I have two suggestions for a) either buy some cheap wheat biscuits for this recipe (64p for 36 value from Tesco, 64p for 36 from Lidl) or try it with some other cereal, and post back here what the results are.

For b) I have costed out the loaf I made yesterday

Wheetabix x3 (64p for 36) 5p
4oz sugar (72p for 1kg) 8p
4oz raisins (£1.19 for 1kg) 13p
1 teabag 1p
2 eggs (free range - marked down 6 for 40p) 13p
4 oz flour (value 27p for 1.5kg) 2p
2 oz oats (value 38p for 1kg) 2p

Total 44p and a lot bigger than a soreen loaf. My 13 year old asked me to make this yesterday so he could have some in his lunchbox this week. It goes down very well. Black Saturn certainly has come up with some great recipies.