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Is there anyway to stop dried fruit burning?
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boo81
Posts: 654 Forumite
Whenever I may anything to go in the oven that contains dried fruit that is "exposed" during cooking eg on top of biscuits. They seem to burn. The biscuits ive been cooking are done at 170c for 15 mins and are perfectly cooked, possibly a little underdone in some of the thciker ones and yet the sultanas on the surface are burnt and taste bitter.
Can I maybe soak them of something to prevent this happening? There has to be a magic trick somewhere!!;)
Can I maybe soak them of something to prevent this happening? There has to be a magic trick somewhere!!;)
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Don't put them in? LOL! I know what you mean. I just defrosted a scone for a quick lunch and one or two of the bits of dried fruit were a bit.... well even more dried! And burnt![SIZE=-1]"Knowledge is knowing that a tomato is a fruit. Wisdom is not putting it in a fruit salad"[/SIZE]
Trying not to waste food!:j
ETA Philosophy is wondering whether a Bloody Mary counts as a Smoothie0 -
I'd like to know the answer to this too. The only thing I can think of is to push the exposed fruit back into the dough before you put it into the oven.0
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Just a thought, cos I'm not the world's greatest when it comes to biscuits and stuff
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Could you try pre-soaking the dried fruit first and then patting it dry before adding to the biscuit mix?
You could also try rolling out the biscuits a little thicker and maybe using currants for biscuits (currants being smaller than sultanas/raisins).
What about a lower shelf/lower temperature in the oven - do you think that would work?0 -
Someone suggested the other day that a baking sheet placed on the shelf above would prevent something browning I think..... I use a bit of old cardboard over rich fruitcakes sometimes![SIZE=-1]"Knowledge is knowing that a tomato is a fruit. Wisdom is not putting it in a fruit salad"[/SIZE]
Trying not to waste food!:j
ETA Philosophy is wondering whether a Bloody Mary counts as a Smoothie0 -
Someone suggested the other day that a baking sheet placed on the shelf above would prevent something browning I think..... I use a bit of old cardboard over rich fruitcakes sometimes!
That might have been me
I cook on a Rayburn, which comes with a "cool shelf". This is a rigid baking sheet that can be exchanged for an oven shelf. It's designed to be placed above baking, partway into the cooking, so that the top doesn't brown so much. If you don't have one, a regular baking sheet will do just as well. It works for me :j
penny. x:rudolf: Sheep, pigs, hens and bees on our Teesdale smallholding :rudolf:0
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