baking & the store cupboard

exlibris

lynzpower wrote: »

whats grot? ( apart from what I usually bake :rotfl: )

I was not criticizing your cooking as I haven't tried it LOL

Grot is what my sons called some very cheap custard powder I once bought - it was horrid. Being rather hard up at the time and on a sequence of hot puddings daily, I used it up as above. Couldn't get past half and half and if I remember I used more sugar than I should have to make it edible.

Will not compromise on Birds now!

Herbaholic

poodlehorse wrote: »

or send off for the Be-ro book, good old fashioned baking recipes in there and good price too.

Where did you get the book from Poodlehorse?

For those like me that haven't got a copy of the book, there's the Be-ro website that has loads of easy recipes and it's free, since adopting a 'old style' life I'm loving free resources for recipes etc The Be-Ro site also has some a problem solving page for helping correct things like soggy sponge cakes and the recipes are colour coded yellow is easy baking and red requires skill.

Lynzpower, Re the custard powder, when I was a kid I used to make a frothy milkshake with custard powder, used to get in trouble when my Mum found out so it was a sneaky sin lol! I added a spoon of custard powder to a spoon of sugar in a tall glass and added a little milk and mixed it all together until it became a liquid then added cold milk and stirred until it was ready to drink. That's actually how my Mum taught me to make custard, I just skipped the putting it in a pan and putting it on the stove to thicken :rotfl:

Plum_Pie

I like to replace 1 dsp of plain flour with 1 dsp custard powder or cornflour when I'm making a cake. It makes the cake just a bit lighter, I think this is because of the different gluten content in corn flour cf wheat flour. (esp good if you're making a lmeon drizzle cake or similar.)

lynzpower

OOOH a lemon drizzle cake.- now that sounds good.

Hopefully there'll be a nice easy one on the be-ro site! Cheers