Baking quick questions

kennith

Hi everyone, I am thinking of spending big on Tupperware containers this year but am just wondering if it is actually worth it - do vegetables that are kept in Tupperware containers actually last longer than if you were to just leave the food in the fridge in their original tin or packet?

JulieGeorgiana

Next time you have 75p buy some oats and makes Twinks HobNobs!!!

Next time you have 64p buy some basic mixed fruit and make Rock Cakes!

Hobnobs last a week in a cookie tin (last time I made 70!!!!) and I was told that the raw mixture freezes well!

Rock Cakes freeze well and when defrosted taste EXACTLY like they do when first baked and cooled!!!

JulieGeorgiana

kennith wrote: »

Hi everyone, I am thinking of spending big on Tupperware containers this year but am just wondering if it is actually worth it - do vegetables that are kept in Tupperware containers actually last longer than if you were to just leave the food in the fridge in their original tin or packet?

I bought a set of cheap Tupperware (where the lids pop off!!) I got 8 Large, 8 Medium and 8 small tubs... I freeze everything in the tubs, and then bang them out when frozen and put in freezer bags!

I paid £12.99!

They work in the fridge too!

If you want something more air tight... I use Chinese takeaway tubs!!! Perfect for cheese and sliced meats!

Yes things in tubs last longer then resealed packs and tins!

But don't go spending money on loads of expensive Tupperware!

Pitlanepiglet

Recipe wise I tend to make traybakes in my mid sized roasting tin, I use a basic 4 egg sponge mixture, so roughly 4 eggs, 8oz sugar, 8 oz marg/butter, 8 oz sr flour - chuck all in together and add whatever flavouring/content you fancy, so I put mixed fruit, cherries, cocoa powder, diluted coffee, choc chips - whatever I can find really, sling it in the trayback tin, ice it (I use the same fudgey type icing someone showed above), ice it open freeze the pieces and then bag them once they have frozen (so they don't stick together).

I don't bother icing if I make a fruit or cherry version so that's even quicker!

zippychick

I've merged this with baking quick questions

Muffins muffins muffins may help as may traybakes

Hope your baking went well
Zip

zippychick

I've merged this with baking tips and quick questions
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lorrenna

hi. i have never posted on this part of the board before.

the family have asked me to make a christmas cake for christmas day. but there seems to be a lot of effort in looking after it and making it. plus it seems really expensive. plus it needs to be non-alcoholic.

i have been looking at bara-brith which looks similar to christmas cake. would i get away with doing this recipe in a round tin and passing it off as christmas cake?

Linda32

lorrenna wrote: »

hi. i have never posted on this part of the board before.

the family have asked me to make a christmas cake for christmas day. but there seems to be a lot of effort in looking after it and making it. plus it seems really expensive. plus it needs to be non-alcoholic.

i have been looking at bara-brith which looks similar to christmas cake. would i get away with doing this recipe in a round tin and passing it off as christmas cake?

Hiya,

I've had a quick search as to what a bara-brith cake is. The recipe I looked at seems to include alot more items (more spices etc) than a christmas cake

You do not have to add alcohol to a christmas cake, you can soak the fruit in apple juice. Just as you do not have to feed a christmas cake with alcohol, it will still be a christmas cake if you don't do this.
The cake will cook after itself quite well

Expense wise, I didn't buy seperate bags of fruit, I bought one bag of luxury dried fruit and one bag of basic. The luxury one already had mixed peel in it so didn't bother with that. Just weighed out the equivelent in mixed fruit.

lorrenna

thanks for that. which recipe were you looking at? the one i found was sr flour, brown sugar, currants, sultanas and eggs and tea.

ariba10

The OH makes her own version of Bara Brith (Speckled Bread)

10 Oz dried fruit (Soaked overnight in 10 Oz strong tea), 12 Oz S/R Flour, one egg, and 1 tsp mixed spice.

Mix well together put in a loaf tin and cook in center of oven GM 2/3 for 90 Min's.

She started with 10 ozs of sugar when she first made it, but has slowly reduced it to nill.

Two in the oven at the moment. (One for the freezer.)