Baking quick questions

GreenQueen

How many are you making for?

Baked bananas - keep banana in skins, split down one side, ease the cut open and fill with grated/broken up chocolate and a drizzle of syrup, bake for 10 mins until gloopy (but really need one per person)

Have you got milk? A pile of pancakes with chopped up bananas, stewed apple, chocolate and syrup - mmmm

GQ

boredjellybean

wow some amazing ideas !!!
I only have a tiny bot of caster sugar left

zippychick

what did you end up making? I've merged this with baking quick questions

Zip

Jazzy_B

lovelovinghorses wrote: »

Hi all,

I use Hugh F-W's Magic bread dough recipe which calls for half strong bread flour and half plain flour; my question is can I use Chapatti flour instead of the plain as I couldn't get smart price plain flour and the Chapatti flour was a lot cheaper than any of the others. Even if I can't use it for this recipe I do make chapattis and naans so it won't be wasted.

Many thanks

Have a super fun day x x

In Tescos's at the moment a 10kg bag of chapatti flour is £3.00. I've been using this in the breadmaker, half of this, and half strong white. Works well.

kitty_kat27

Hi, I have never posted on here before but I was wondering if any one has a recipe which I used to love. My mom and me split on bad terms so I never had chance to get the recipe all I know is that it is in the Marks and Spencer's essential collection Cookie book.
It is fairly near the front and called either double choc chip cookies or milk and dark choc chip cookies.
If anyone could help I would be entirely grateful as I want to make them as a thankyou for my bf's parents for having me at their house before I go Uni.

Jazzy_B

Wish I could help, but what a lovely idea. I'm sure she'll love them.

floss2

Does a classic Victoria sponge have a dusting of icing sugar or caster sugar?

I've entered the show for our allotments and have made the jam for the middle, but DH thinks it's icing sugar but I think it's caster sugar on top......who is right?

valk_scot

Caster sugar would just roll off, surely? I use icing sugar. I remember my mum used to dust icing sugar over her cakes through a paper doily, to make a nice pattern.

t_obermory

Another vote for icing sugar, I've never seen it with caster sugar, plus the texture of icing sugar would taste better IMO.

CCP

I'm going to be contrary and say caster sugar - I'm sure that's what's on most of the ones I've seen in competitions / on WI stalls. :think: I personally prefer caster sugar as I like the contrast of crunchy sugar with soft sponge, and find icing sugar too sticky, although I know that's not the question!