MBE v tigs78 chicken and leek pie challenge

mrbadexample

Ruby_Pudding wrote:

I'll post it when I get home

Great!

Are you from Yorkshire? :think:

Ruby_Pudding

mrbadexample wrote:

Great!

Are you from Yorkshire? :think:

No, I'm a welsh lass who has lived everywhere but Wales for the last 20 years....moved up here for work a couple of years ago

hex2

Parkin! - yes please, have never found a good recipe.

does anyone else know the (now very non PC) five penny piece song about 'keep on eating parking thats why we are so ....'

Great thread, really enjoyed reading it. Not up for roast, not recovered from the dog stealing £18 worth of beef rib off that was resting on the work top last week. The bits I had cut off already were meltingly glorious.

Ruby_Pudding

225g SR Flour
1 tsp ground ginger
1 tsp bicarb of Soda
1 lightly beaten egg
115g caster sugar
60g butter
116g golden syrup
225ml milk

Grease a 25cm x 18cm cake tin and line with greased greaseproof paper.

Sift the flour, ginger & bicarb and stir in the sugar. Melt the butter and golden syrup together and add to the flour along with the egg and the milk. Mix until the batter is smooth. Bake for 1 hour at 150c or until the cake starts to shrink away from the sides of the tin. Leave to cool and then store for a couple of days before eating to allow the cake to become extra moist and sticky.

Rikki

Ruby_Pudding wrote:

225g SR Flour
1 tsp ground ginger
1 tsp bicarb of Soda
1 lightly beaten egg
115g caster sugar
60g butter
116g golden syrup
225ml milk

Grease a 25cm x 18cm cake tin and line with greased greaseproof paper.

Sift the flour, ginger & bicarb and stir in the sugar. Melt the butter and golden syrup together and add to the flour along with the egg and the milk. Mix until the batter is smooth. Bake for 1 hour at 150c or until the cake starts to shrink away from the sides of the tin. Leave to cool and then store for a couple of days before eating to allow the cake to become extra moist and sticky.

Post this as a new thread in OS it will make it easier to find.
You could also add it to the OS index. HERE

Rikki

Rikki wrote:

Post this as a new thread in OS it will make it easier to find.
You could also add it to the OS index. HERE

Forgot to say. Now squeaky is back it will be copied into the main receipe list.

Natty68

I loved reading this thread, and MBE and Tigs you did a wonderful job. I would never have guessed you hadnt made a pie before looking at the finished jobs

If we are going to do a roast dinner for the next challenge could we possibly wait till it has got cooler, as its unbearable doing a roast dinner with all the trimmings at the moment. Its still reasonably warm during the days here in Kent.

pavlovs_dog

have only skimmed the thread as its soooooo long, but what i have read has been very enjoyable. congrats to Mr BE and Tigs on your pies.


i must ask though, what is the purpose of the blackbird/penguin thingy mr be used? is it purely for decoration or does it serve a purpose? ive never seen one of those before, never mind used one, and my pies have always been ok :think:

jobbingmusician

pavlovs_dog wrote:

what is the purpose of the blackbird/penguin thingy mr be used? is it purely for decoration or does it serve a purpose? ive never seen one of those before, never mind used one, and my pies have always been ok :think:

It's a blackbird, I think, as in the nursery rhyme - designed to be baked in a pie. It's called a pie funnel, and has possibly 2 uses..

1. Holds the pie crust up. MBE used a very large pie dish, and if he hadn't had his bird in place, the pastry would have sagged into the filling. This wasn't necessary for Tigs, who used an ordinary pie dish.

2. (More debatable) Helps the steam to escape so the lid doesn't split.

HTH!

newleaf

jobbingmusician wrote:

if he hadn't had his bird in place

Surely if he had a bird in place he wouldn't have to make his own pie :rotfl:


*Sorry, I know that's in poor taste and not PC *