Kirstie's Home Made

Rachel021967

I made the Carribean fruitcake and its come out like a Christmas Pudding. Nobody but me likes it in my house, but at about 16 stone I can't afford to eat a whole cake. Any ideas of what to do with it other than going in the bin.

Rachel

adelight

Rachel021967 wrote: »

I made the Carribean fruitcake and its come out like a Christmas Pudding. Nobody but me likes it in my house, but at about 16 stone I can't afford to eat a whole cake. Any ideas of what to do with it other than going in the bin.

Rachel

freeze in single portions?
what don't they like about it? could you revamp it with some sauce?

Rachel021967

Thanks adelight. They find it too rich. I will freeze it in individual portions and have a piece every now and then.

Justamum

cdavies473 wrote: »

Has anyone got her book? Debating buying it.

Did you buy it? I got it for Christmas, and had a look through it last night. To be perfectly honest if I hadn't been given it I wouldn't have bought it.

Februarycat

Justamum wrote: »

Did you buy it? I got it for Christmas, and had a look through it last night. To be perfectly honest if I hadn't been given it I wouldn't have bought it.

I got it for christmas too, only had a quick flick through it, think its one of those books you look at it once and then store it away on your bookcase just in case you decide to make something. I see the elderflower cordial and blackberry vodka recipes are in there so might try those at some point.

oldtractor

Rachel021967 wrote: »

I made the Carribean fruitcake and its come out like a Christmas Pudding. Nobody but me likes it in my house, but at about 16 stone I can't afford to eat a whole cake. Any ideas of what to do with it other than going in the bin.

Rachel

Freeze in individual portions. They can also be used as a cake layer in a scottish trifle or as a layer in another cake to "dilute"it,eg carribean cake topped with marzipan then a piece of victorian sponge. serve with custard as a pudding.

nodwah

oldtractor wrote: »

Freeze in individual portions. They can also be used as a cake layer in a scottish trifle or as a layer in another cake to "dilute"it,eg carribean cake topped with marzipan then a piece of victorian sponge. serve with custard as a pudding.

Scottish trifle? What's that please?

Justamum

nodwah wrote: »

Scottish trifle? What's that please?

Here's a link http://britishfood.about.com/od/dessert/r/tipsylaird.htm

No different to normal trifle really.