May 2012 Grocery Challenge

jumblejack wrote: »

I didn't

I have a wee stash of chocolate ambrosia custards which were glitching at 11p a year ago.

I don't think I've ever made it from scratch. I love this stuff though so would love to hear how some folk on here make it:T

Hi

Sorry if someone has already said this - am a bit behind on the thread .....

I make chocolate custard from the huge bag of chocolate blancmange powder that I bought from appr*ved foods for 99p! (other chocolate blancmange powders are available!) Theres a lifetime supply. Hot, its chocolate custard and cold, its blancmange.... also delish with banana and a dash of rum stirred in (Carribean custard - yeeah maaan!)

The same applies for pink custard (That used to come with chocolate concrete for pudding at school) Its just hot pink blancmange mix before its cooled and set!

Yum - have made myself hungry just thinking about it!:rotfl:

HTH
x
K

S-I_am wrote: »

I'm sitting here procrastinating - its raining out there and I need to pop into the village for some fruit and veg. I don't drive and I don't much fancy getting soaked.




Fozziebeartoo - Enjoy your lovely newly decorated room. What colour have you gone for - if thats not too noisy - but please be careful putting those curtains up. After too many mishaps DH has now banned me from climbing on chairs and ladders to put things up or get things from the back of cupboards. And I'd hate to hear that you've injured yourself.

Craig - What about grown up cordial? I have a recipe for fruit vodka. I've only made it with blackberries at the moment but I fully intend to go through all the summer fruits as they come into season. I'll post the recipe if you're interested.

Wishing everyone a lovely afternoon.

:)i dont drink but oh licking his chops at the thought of it lol yes pls do post recipe xxx:)

Florenceem wrote: »

Toad in the Hole.
What oven temp do you cook YP on - it is having the melted fat hot plus cooking in a 220c oven that makes them rise.

Yes I have my oven at around that temp too - but last week was the very first time my yp rose. Will try again using one egg and will report back

NickJW wrote: »

Can anyone vouch for either of the Toad in the Hole recipes on the front page? I've never done it before, but I have an abundance of sausages in the fridge, so it is something which will be good to have on the meal plan in the near future.

NickJW Both will be fine. Toad in the Hole is very forgiving as a recipe. The important things to remember are to make sure the fat in the pan is very hot before you pour the batter mix in and if you are using fat sausages, part cook them because they take a little longer than the batter (chipolatas take about the same). I use oil or lard or solid dripping from a roast - they all work.

I can vouch for many of the batter recipes others have been posting as sometimes I use 1 egg and sometimes more. I never measure except by spoon (flour), palm of the hand for a pinch of salt and by eye and texture once the milk starts to mix in. I generally add only a dribble of milk to the beaten egg and then the flour and salt and mix to a thick paste (less likely to be lumpy) and then dilute it down gradually with milk. I would use 2 medium eggs with 4 TBSP plain flour or 1 large egg with SR flour if I'm short of eggs. Let it sit around for at least half an hour (any lumps will be obvious and it works better)

When I make YP with roast beef, I cook it in a slab in the roasting tin under the beef on a rack - so the meat juices flavour the YP. They are v popular and never any leftovers.

I like the mini TITH idea - I heard of someone doing individual ones for their kids in muffin tins with half a chipolata in each (twisted to make cocktail sausages).

My friend adds a little dry stuffing mix to the batter mix to fill people up more too.

The eggs are the real rising ingredient, if you beat the mix it will rise more than stirring the mix because of the extra air (SR flour is a little cheat if they don't always rise for you)

HTH
SL

meg72 wrote: »

So pleased you are going to try it, just think you will be saving 7 eggs. Good luck.

Thanks for the good luck - will need it:D

Now what do I do with the other 7 eggs.............:think: