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Bakewell in a bag

Chell
Chell Posts: 1,683 Forumite
Part of the Furniture Combo Breaker
in Old style MoneySaving
http://www.bbc.co.uk/food/recipes/database/bakewellinabag_92015.shtml Has anyone made this? How long did you give it once you lower the oven to 160 degrees?

Mine is brown looking, a skewer comes out clean but it is very soft to touch. I'm not sure if it is cooked or not.
Nevermind the dog, beware of the kids!

Comments

  • Rikki
    Rikki Posts: 21,625 Forumite
    If the skewer comes out clean it should be cooked. Isn't it meant to be a moist sponge on the top.

    If you want to cook it for longer place a piece of foil over to stop the top burning. A handy tip for cooking deep sponge and fruit cakes.
    £2 Coins Savings Club 2012 is £4 :).............................NCFC member No: 00005.........

    ......................................................................TCNC member No: 00008
    NPFM 21
  • thriftlady_2
    thriftlady_2 Posts: 9,128 Forumite
    1,000 Posts Combo Breaker I've been Money Tipped!
    Check out this post ;)
  • Chell
    Chell Posts: 1,683 Forumite
    Part of the Furniture Combo Breaker
    thriftlady wrote: »
    Check out this post ;)

    Thanks, I have actually read all that thread must have missed that bit. It was really nice. I used slightly less pastry and saved some to make jam tarts tomorrow.

    My son said I had ruined it when I flopped over the pastry to make the 'bag'. :rotfl:
    Nevermind the dog, beware of the kids!
  • Rikki
    Rikki Posts: 21,625 Forumite
    Chell wrote: »
    Thanks, I have actually read all that thread must have missed that bit. It was really nice. I used slightly less pastry and saved some to make jam tarts tomorrow.

    My son said I had ruined it when I flopped over the pastry to make the 'bag'. :rotfl:

    Bet he still ate it. :rolleyes:
    £2 Coins Savings Club 2012 is £4 :).............................NCFC member No: 00005.........

    ......................................................................TCNC member No: 00008
    NPFM 21
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