Enjoy Locarr's interesting thread Elite

Westvleteren

Morning

Dreich (anyone sensing a theme) :rotfl:



Suppose to be a fit test today but think i'll do MMX instead - a bit more substantial

elainemn

Good morning everyone. Have a great May bank holiday.

wackynut

hornetgirl

TrulyMadly wrote: »

Have you been to Manchesterford?:)

I have indeed

Morning all.

hornetgirl

Mildred1970 wrote: »

Is that wing being held together with parcel tape? :eek::eek::eek:

:rotfl::rotfl::rotfl: it's gold paint - one of the planes which was used to carry the Olympic flame in 2012.

Westvleteren

[SIZE=+1]eightieschick88 was yesterday's smartest player![/SIZE]

:T:T

40 players played

http://www.funtrivia.com/private/main.cfm?tid=99008

[SIZE=+0]Today's Topic (Monday): Movies 1 : Easier
[/SIZE]

josie_ann57

Morning, hope you all enjoy the bank holiday.
This is a lovely pudding using rhubarb.

Rhubarb self-saucing pudding
Self-saucing puddings are magical: what goes in to the oven as a dish full of batter transmogrifies into a golden-topped sponge with a deliciously saucy, gooey bottom.

Serves 6
75g unsalted butter, plus extra for greasing
800g trimmed rhubarb, cut into 2.5cm pieces
juice and finely grated zest of 2 oranges
220g caster sugar
3 medium eggs, separated
75g self-raising flour
200ml milk (ideally full fat)
1 Set the oven to 180C/350F/gas mark 4. Lightly grease a 2-litre ovenproof dish.
2 Place the rhubarb in a heavy pan with the orange juice and 3 tbsp of the sugar. Stir and simmer gently for 5–10 minutes until the fruit is partly cooked but still holds some shape, and has released lots of juice. Place a sieve or colander over a large jug. Pour in the rhubarb and juices and set aside to cool.
3 Beat together the butter, the remaining sugar and the orange zest. Add the egg yolks one at a time, beating after each. Gradually mix in the flour, 150ml of the reserved rhubarb juices and the milk, alternating each one and mixing well after each addition. Whisk the egg whites to soft peaks and fold into the batter.
4 Spread the rhubarb into the base of the prepared dish and spoon the batter on top. Bake for about 30 minutes, or until the top is firm and golden. Leave to settle for 10 minutes, then serve immediately with cream / ice cream
ENJOY

Nannylala

wackynut wrote: »

Good morning wacky:)bit chilly this morning but lovely sunshine so has the makings of a lovely day.... enjoy

abailey54

Morning Elite :wave:

I appear to have woken up the wrong side of midday :eek:

midwinter

Good morning all, like nerfdad, I'm off to work today too.

Have a very good day one and all