Baking quick questions

brians_daughter

Hi all i have a small amount of leftover mince and onion from yesterday. My son wants to bake so i thought we would maje a suet pudding for dinner

All the recipies i have seem say to steam for 3-5 hours and to use only browned (not cooked) meat

So I am wondering how long should we should steam the pudding for? They will be individual ones and will be cooked in a ramakin style dish.

I think 40 mins will do it...but we have never embarked on pastry let alone suet pastry for years

Anyone cast and pearls of wisdom on this for us?

squeaky

This says an hour and a half: BBC - Food - Recipes : Individual steak puddings


I'm not sure if you can really go any less for time and still cook the suet pastry properly. Since steaming is done at a much lower temperature than baking I don't think you risk over cooking your mince by too much. There's only going to be one way to find out

Perhaps you can test the pastry after forty minutes? Check every ten after that? Maybe make an extra one and cut out a small piece of the pastry and nibble. If not done - keep going. The "spoiled" extra can be served up to anyone who wants seconds

zippychick

as you have made your pudding ive merged this with baking quick qs

this thread may help as it's in a similar vein

Zip

rosie383

I want to make a plate pie using some chicken mince. How do I get the bottom of the pie to cook? The last couple have had raw bottoms.I use an old enamel plate that my late Mum gave me.

jaxx46

Rosie...
I always put a flat baking tray on the shelf to heat up with the oven then put my pie plate on that, it seems to conduct the heat better so the pastry base cooks as well. HTH

simonjstone_2

Sorry if wrong bored but didnt know where else to go.

I want to make the above reipe but am confused with the yeast and milk why it has it twice. do you add it seperatly, i have looked in the book and online so it is definatly twice but it seems worng, anyone help please? It is for an itialian friend so dont want to ask her and many of the other recipe online are for puddings or choc ones.

thanks guys and girls

link to recipe
http://www.goodtoknow.co.uk/recipes/530877/gino-d-acampo-s-panettone-classico

Butterfly_Brain

This is a better recipe to read

http://rosas-yummy-yums.blogspot.com/2007/05/panettone-milanese-bread.html

or watch
http://www.youtube.com/watch?v=owEzFXb-jp0

picklepick

No it's only the once. Step 3 is asking you to pour in the milk and yeast that you already combined in the step before.

lucylema

Hi, I would like to decorate a sponge cake with blue icing and white icing stars/snowflakes but having never done this, do I need any marzipan or the like on the cake before I put the icing on?

Your help would be much appreciated

Thank you x

SDG31000

Hi lucylema, no you don't need marzipan on a sponge cake. Just brush the cake with jam or put on a thin layer of buttercream and then roll out your blue fondant and apply that. I hope that helps