Sultanas, currants and raisins?

Poet_2

In theory I totally agree with you and it's very easy to give this advice when you're not the one on the end of a condescending reply.

I let it fester which probably wasn't a good idea but look how easily you jumped to that person's defence because you felt they had been slighted.

It's not always easy to ignore a remark that you feel is unfair or rude, is it?

Perhaps you could try putting yourself in my shoes and understand how I felt?

I'm very happy to draw a line under this.

Poet_2

princesstippytoes wrote: »

(see post 13 on this thread)

I deleted that response almost as soon as I'd posted it. The only conclusion I can come to is that a moderator re-instated that message, perhaps they could explain why? I smell a rat.

princesstippytoes

Poet wrote: »

In theory I totally agree with you and it's very easy to give this advice when you're not the one on the end of a condescending reply.

I let it fester which probably wasn't a good idea but look how easily you jumped to that person's defence because you felt they had been slighted.

It's not always easy to ignore a remark that you feel is unfair or rude, is it?

Perhaps you could try putting yourself in my shoes and understand how I felt?

I'm very happy to draw a line under this.

Thanks for your reply Poet but I really don't see how you have been slighted.

I have been on the end of condescending replies but have never felt the need to swear at another poster.

I jumped to that poster's defence because I strongly believe that responses to queries deserve thanks not the raising of bad feelings from a previous thread.

Poet_2

princesstippytoes wrote: »

I have been on the end of condescending replies but have never felt the need to swear at another poster.

I kindly refer you to my last post. I think something underhand is occurring here and I would rather not be part of this any further.

I'd still like an explanation why my message was re-instated, that's a dirty trick!

I'd like a mod to PM me and explain please.

princesstippytoes

Poet wrote: »

princesstippytoes wrote:

I have been on the end of condescending replies but have never felt the need to swear at another poster.

I kindly refer you to my last post. I think something underhand is occurring here and I would rather not be part of this any further.

I'd still like an explanation why my message was re-instated, that's a dirty trick!

Not sure what you're accusing me of? I have no knowledge of how these things work (deleting of posts etc) but I think this has been done to death now and we've taken the thread off topic as far it can be. Sorry OP.

Poet_2

princesstippytoes wrote:

Not sure what you're accusing me of? I have no knowledge of how these things work (deleting of posts etc)

I am not accusing you of anything, you are not a mod or anything to do with the site admin- I have PM'd a mod and will get to the bottom of this one way or another.

thriftlady_2

This a great idea for raisins, sultanas and currants. I notice Nigella has something very similar in her new book using mixed luxury fruits (the kind with cherries and peel added too).

Make a syrup with 1 lb of dark brown or muscavado sugar, half a pint of water and the juice and rind of one lemon and one orange. Simmer for 5 mins and then add 1 lb of dried fruit and simmer for another 10 mins. Leave to cool, then add 5 fl oz of rum -I should think brandy or sherry (not dry) would be good too, or whiskey for that matter -or come to think of it Cointreau

Pot in a clean jar and shake it now and again until Christmas. Makes a good present. Use over ice cream or folded into whipped cream. I think it would make a good alternative Christmas pudding.

This recipe was adapted slightly from one in Quick and Easy Preserves by Simone Sekers

Penelope_Penguin

That looks delicious thriftlady - Christmas present for the inlaws, methinks (might make a small one for me, too :beer: )

Penny. x

HariboJunkie

I see I've missed another [STRIKE]raisin [/STRIKE]currant bun fight on Old Style.

Hope your cake turns out well Nicki.

Olliebeak

Love the sound of that, thriftlady.

Could some of those be used in a cake recipe or would the liquid make them too 'wet' to hold their place in the mixture. You know what I mean, like when glace cherries sink to the bottom of the mixture when baked.

Thinking about it, soaked fruit should be OK - isn't that what we do when making a Bara Brith or a 'cold-tea recipe' . Please forgive my ignorance - it's absolutely years since I did much baking.

Ollie