What have you baked today?

bargainbird

You could try this one

gollygosh

Make the sugar and marg quantities add up to the flour quantity ie. 100g sugar + 100g marg = 200g flour then I throw in a big handfull of crushed nuts and bake for 25 mins at 180c. Been getting through a huge lasagne sized rhubarb crumble twice a week for ages thanks to my lovely plants!

gollygosh

Oh and tonight I'll be baking a quiche lorraine and a lemon meringue pie in my lovely new tins from Lidl.

Cheeselady

gollygosh wrote: »

Make the sugar and marg quantities add up to the flour quantity ie. 100g sugar + 100g marg = 200g flour then I throw in a big handfull of crushed nuts and bake for 25 mins at 180c. Been getting through a huge lasagne sized rhubarb crumble twice a week for ages thanks to my lovely plants!

Do you use normal sugar for a crumble or does it have to be caster sugar? Oh and can it be normal marg or does it have to be Stork or similar? Thank you!

Oh also, when baking cakes, can you use normal margarine (such as supermarked own brand sunflower margaine) or again, does it have to be Stork or baking margarine?

angeltreats

Cheeselady wrote: »

Do you use normal sugar or does it have to be caster sugar? Oh and can it be normal marg or does it have to be Stork or similar? Thank you!

Crumble is great because you can throw in whatever you have and it turns out fine Granulated or demerara sugar is nice, gives it a nice crunch. And whatever margarine you have will do the trick (although butter is even nicer). Where it says rub the butter into the flour, stop while it's still a bit lumpy - don't make it as fine as you would for pastry. Lumpier crumble makes a nicer texture when it's baked.

Cheeselady

angeltreats wrote: »

Crumble is great because you can throw in whatever you have and it turns out fine Granulated or demerara sugar is nice, gives it a nice crunch. And whatever margarine you have will do the trick (although butter is even nicer). Where it says rub the butter into the flour, stop while it's still a bit lumpy - don't make it as fine as you would for pastry. Lumpier crumble makes a nicer texture when it's baked.

Oh thanks that's great. Sorry just edited my question as you quoted it, but can I just please ask when baking cakes (have ideas of trying to make the lemon drizzle one) does it have to be stork or baking margarine? Thanks

soapy955_2

My six-yr-old daughter and I have just made a double batch of chocolate fairy cakes which are baking as I type!

bargainbird

I use any marg ie whatever is in the fridge, clover, olivio, stork, blue stripe marg (depending on finances), but some people swear by stork.

Me and DD2 have just made a batch of Sticky Ginger muffins

Cheeselady

bargainbird wrote: »

I use any marg ie whatever is in the fridge, clover, olivio, stork, blue stripe marg (depending on finances), but some people swear by stork.

Me and DD2 have just made a batch of Sticky Ginger muffins

Thanks, that's great! :T Those muffins sound gorgeous!

angeltreats

Yes absolutely, use whatever you have. I have just bought a big tub of Flora Light for baking, because my beloved Lurpak is not making me any thinner I'd be wary of olive oil spreads though, the flavour might be a big strong for some cakes.