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Vanilla are planning an update to the site on April 24th (next Wednesday). It is a major PHP8 update which is expected to boost performance across the site. The site will be down from 7pm and it is expected to take about an hour to complete. We appreciate your patience during the update.
Thanks all.
Baked anything tasty lately?
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Lyra Fangs wrote: »Made a birthday cake for my step-mom's 50th birthday. Stressed out having to transport it half way across the country but it got there in (more or less) one piece :P
Great looking stuff so far guys, keep them coming
That's unbelievable. Serious talent!!0 -
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Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,108 CMod ✭✭✭✭
Join Date:Posts: 11906
lovely! any chance of recipe ?
have rhubarb growing and can never get my crumble right
No problem
I use a sweet shortcrust pastry for the base:
8 oz of flour
4 oz of butter
2 oz of caster sugar
A large egg
The crumble topping is an Odlums recipe and tastes great. It makes enough for two tarts on dinner plates or a huge crumble in a dish.
6 oz of flour - plain or self raising, I never notice a difference
4 oz of butter
4 oz of soft brown sugar (dark gives a better flavour)
4 oz of porridge oats
I just put it all into a large bowl and rub it all together.
*I stew the rhubarb in the juice of an orange then let it cool, and when I divide it between the two tarts I add the contents of a punnet of strawberries, chopped. I bake them for about 30 minutes at 180C0 -
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This thread is really giving me the baking bug again! I had stopped for a good while because my brother is getting married next Friday so I would only be tempting myself if I kept it up! I did bake lemon drizzle cake on Sunday - my excuse was that the lemons were about to go off if I didn't use them...:D Bought some into work and my dad devoured some as well 0
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Dizzyblonde wrote: »No problem
I use a sweet shortcrust pastry for the base:
8 oz of flour
4 oz of butter
2 oz of caster sugar
A large egg
The crumble topping is an Odlums recipe and tastes great. It makes enough for two tarts on dinner plates or a huge crumble in a dish.
6 oz of flour - plain or self raising, I never notice a difference
4 oz of butter
4 oz of soft brown sugar (dark gives a better flavour)
4 oz of porridge oats
I just put it all into a large bowl and rub it all together.
*I stew the rhubarb in the juice of an orange then let it cool, and when I divide it between the two tarts I add the contents of a punnet of strawberries, chopped. I bake them for about 30 minutes at 180C
Got a load of rhubarb from the parents garden (they were trying to get rid of it)... found this recipe, tried it out, success! Went down a treat with everyone, will be calling back up for more rhubarb!
**used shop bought pastry, dont think ive ever baked anything successfully before so wasnt willing to try making some from scratch!0 -
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Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,108 CMod ✭✭✭✭ Join Date:Posts: 11906
bigronnie9 wrote: »Got a load of rhubarb from the parents garden (they were trying to get rid of it)... found this recipe, tried it out, success! Went down a treat with everyone, will be calling back up for more rhubarb!
**used shop bought pastry, dont think ive ever baked anything successfully before so wasnt willing to try making some from scratch!
While there's a glut I usually cut up a load, sprinkle it with sugar and freeze it so we can have a crumble or two in the winter 0 -
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