So long and thanks for all the fish recipes

westcoastscot

Hi ceridwen, can't do links without Penny , but have it written down
Spendaholics Apricot Cake
4 oz SR flour
2 oz sunflower marg (we use vegan)
3 oz brown sugar (2 oz for cake, 1 oz for sprinkling)
1/2 tsp almond essence
5 tbsp milk
14 oz can apricots, drained, or fresh ones of course
1 tbsp flaked almonds

Make up cake as usual, creaming marg/2 oz of sugar, add flour, milk and almond essence. Put in 7" square tin. Place apricots on top and sprinkle with remaining sugar and flaked almonds. Bake

It's really lovely!! the almonds sink slightly and go all gooey!! really almondy and moreish

I imagine it would be lovely with lightly poached rhubarb - shall give it a go tomorrow I think

WCS

westcoastscot

sorry , had to go look for it, then pop out into the garden to see if there's enough rhubarb through yet for pudding tomorrow (it's still early garden-wise in scotland)

WCS

poet123

rosieben wrote: »

Strange that - again - the argument is pursued most persistently by someone who's never posted on OS before and who wasn't involved in the first thread in any meaningful way.

I'm reminded of another thread not so long ago when someone's first post on an OS thread was to provoke a totally meaningless argument about the rights and wrongs of grammar.

The Arms is the place for argument amd the correct procedure for complaints has been pointed out several times.

We can assume that anyone who still persists with the argument is only interested in provoking the argument itself.

I assume you refer to me ?:D

If you had followed the thread you would know it was another closed thread (now deleted) that was my bone of contention. May I suggest you only comment on facts you are sure of, not indulge in speculation ?

Further, had you "kept up" you would be aware that I have followed correct procedure, via abuse...something which cannot be said of others, including the OP.:D

I agree, this thread should be in DT, for some reason there seems a reluctance to move it.......

So, to sum up, no, argument is not my intent, fairness, honesty, and proper debate, without bias is.;)

Edinburghlass_2

poet123 wrote: »

Move it to DT.

Why exactly do you think the thread should be moved to DT? If you wish to discuss the ins and outs of board policies, BG duties and/or actions then start a thread in the Forum Policy and Rules board.

ceridwen

westcoastscot wrote: »

Hi ceridwen, can't do links without Penny , but have it written down
Spendaholics Apricot Cake
4 oz SR flour
2 oz sunflower marg (we use vegan)
3 oz brown sugar (2 oz for cake, 1 oz for sprinkling)
1/2 tsp almond essence
5 tbsp milk
14 oz can apricots, drained, or fresh ones of course
1 tbsp flaked almonds

Make up cake as usual, creaming marg/2 oz of sugar, add flour, milk and almond essence. Put in 7" square tin. Place apricots on top and sprinkle with remaining sugar and flaked almonds. Bake

It's really lovely!! the almonds sink slightly and go all gooey!! really almondy and moreish

I imagine it would be lovely with lightly poached rhubarb - shall give it a go tomorrow I think

WCS

Sounds nice:)

Hmmm...I would use butter instead of the marg. myself and 1oz honey instead of the sugar. For right now - think I could do those adaptations I would do as standard and poach the rhubarb lightly first to use instead of the apricots....

An apricot version would be nice in the future - think I would serve that with a dollop of creme fraiche personally ...

I think this could be one of those recipes where I basically just throw all ingredients into the liquidizer (fruit slightly cooked first in this case) and then put in a cake tin. Bake and voila - dead easy...:)

poet123

Edinburghlass wrote: »

Why exactly do you think the thread should be moved to DT? If you wish to discuss the ins and outs of board policies, BG duties and/or actions then start a thread in the Forum Policy and Rules board.

Because several other posts have requested it, and from OS regulars too, who have said as it is not moneysaving that is the correct place. Check out the posts requesting this course of action.

westcoastscot

honey would definitely work, and I usually cut the remaining sugar down to just 1 oz, as we like to use as little as poss. We use vegan spread and soy milk, and it's just lovely.

We serve ours with either yoghurt, or vegan icecream

WCS

Kimitatsu

That cake sounds gorgeous!

Rhubarb compote with cinamon pancakes and greek yoghurt though has to be for me - of course for Mr K it has to be crumble every time!!

Stephen_Leak

Big hug, PP.

And as for the posters, may the files of a thousand camels infest their backsides!

poet123

Stephen_Leak wrote: »

Big hug, PP.

And as for the posters, may the files of a thousand camels infest their backsides!

Inventive, funny and entertaining....what a novelty:)