Rock cakes, like this rock cake recipe are one of the easiest and quickest buns to make. Rock cakes are great fun for children to make as they produce perfect bite-sized cakes every time. Serve warm with a little butter as a tea time treat. Rock cakes are one of Harry Potter's favorite tea time treats. Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes Ingredients: • 8 oz/ 225g self rising flour • 1 tsp baking powder (UK) • 4 oz/110g soft butter or margarine • 2 oz/ 55g granulated sugar • 4 0z/ 110g mixed dried fruit • 2 oz/ 55g currants • 1 medium egg • 1 - 3 tbsp milk • Demerara sugar for sprinkling • Oil for greasing Preparation: • Heat the oven to 400F/200C/Gas 6 • Sieve the flour and baking powder into a large baking bowl, add the softened butter or margarine, and lightly rub together with fingertips until the mixture resembles fine breadcrumbs. • Add the sugar and the dried fruit and mix so all ingredients are well incorporated. • Add the egg and 1 tbsp of the milk and mix to create a stiff dough. If the mixture is still dry add milk a tbsp at a time until required consistency. • Lightly grease two baking sheets. • Using a tablespoon divide the mixture into 12 mounds evenly spaced on the 2 baking sheets. Sprinkle with the demerara sugar. • Bake in the preheated oven for 15 mins or until golden brown and well risen.
Chocolate fairy cakesVeg Cute as buttons and tasty too, these fairy cakes are children-friendly: easy, light on washing up and made in minutes. Ingredients For the sponge 4 free-range eggs 225g/8oz sugar 225g/8oz self-raising flour 225g/8oz butter, melted For the chocolate buttercream icing 110g/4oz butter, softened 170g/6oz icing sugar 55g/2oz cocoa powder, sifted 1-2 tbsp milk To decorate white chocolate buttons milk chocolate buttons Preparation method 1.Preheat the oven to 180C/350F/Gas 4 and lin 2 x 12-hole fairy cake tins with paper cases. 2.Whisk the eggs and sugar together in a bowl until light and fluffy. 3.Carefully fold in the flour and butter. Technique: Folding .Watch technique 0:35 mins4.Pour the mixture carefully into the paper cases. 5.Bake the cakes for 15-20 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes on a wire rack before removing from the tin. 6.To make the buttercream, beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth. 7.Add the remaining icing sugar, cocoa powder and one tablespoon of the milk and beat until creamy. Beat in more milk if necessary to loosen the icing. 8.Once the cakes are cool, spread the buttercream icing on top of the cakes. 9.Decorate the cakes with the chocolate buttons. Required techniquesFolding By Harvey Bertram-Brown From Taste of My Life Less than 30 mins preparation time 10 to 30 mins cooking time Makes 24 Share this page 263ShareFacebookTwitter.Print versionShopping listEmail this recipeSend to a mobile21 people have recommended this recipe Recommend this recipe Special Diets Nut-free recipes Pregnancy-friendly recipes Shellfish-free recipes Vegetarian recipes Quick recipe finder ?Type ingredients, chef or programme Quick & Easy Vegetarian Advanced search options Related recipes Recipes for fairy cakes Fairy cakes Baking with children recipes Easy chocolate cake By Rachel Manley Chocolate crispy cakes By Nicky Evans Chocolate cake By The Hairy BikersSee more Baking with children recipes (11) This recipe is from... Taste of My Life bbc_two .
Ha ha, Far as i'm concerned, a poster who gives it the big un constantly, and then posts while their is a HOME game on has about as much credibility as me claiming i am god. You're tragic.
The dish of jellied eels is traditionally prepared using the freshwater silver eels, native to Britain, and once found in large numbers in the River Thames. It is served with a wedge of lemon and some chilli vinegar. It is best to go to your local fishmonger and order the eels you need in advance, so that you can get exactly what you want, on the day you need it, freshly caught. We are not using modern gelatin to set the jellied eels ‘hard’ traditionally the gelatinous eels would produce enough natural gelatin to help the stock set to a soft jelly when cooled, which is a much more pleasing way to eat the eels and is more authentic. Recipe Ingredients: 1kg of eels (local caught ‘silver eels’ if possible) 1 large onion (peeled and chopped) 1 bay leaf 2 tbsp of vinegar (white wine vinegar or white pickling vinegar) 1/2 lemon (juice only) 1 large sprig of parsley 700ml of water (bottled, still spring water) 2 eggs, (shell and whites only) 3 whole black pepper corns (crushed) 1/2 tsp of sea salt 1/2 tsp of cayenne pepper 1/4 tsp grated nutmeg To Serve lemon wedge to serve Chilli vinegar (a few drops) Recipe Method: Ask your fishmonger (or do it yourself) to clean, gut, remove the heads and skin your eels, but leaving them whole. Place them into a saucepan with the water and all the ingredients, except the eggs. Wash the eggs clean in warm water, break the eggs and separate the yolk from the whites. Crush the egg shells and sprinkle them into the saucepan with the other ingredients. Bring the saucepan up to the boil, then turn down to a simmer until the eel is cooked and tender, about 15 minutes. Remove the eels and leave somewhere to cool. Continue to let the water and other ingredients simmer to make a stock and reduce it by over half. When cool enough to touch cut the eels into ’rounds’ (chunks about 2cm) and remove the bones. Whisk the egg whites to a froth. Strain the stock/water from the saucepan through a fine sieve to remove all the ingredients. Put the strained stock back on to a simmer and continue to reduce the liquid, when it has reduced by a further quarter whisk in the egg whites. Bring to the boil and then simmer for 2 minutes. Strain once more to remove any impurities and then leave to cool. In small ramekins or glass bowls add some pieces of cooked eel and then pour over some of the cooled stock. Place in the fridge to set the jelly ‘soft’. Chilli vinegar can be made very easily. Into a small plastic container pour 2 tbsp of white wine vinegar or white pickling vinegar, stir in 1/2 tsp of ground cayenne pepper and add three green chillies, (de-seeded) chopped into strips. Put the lid on it, give it a shake and store in the fridge for two days, use as and when you need it, give it a shake first, it will last for several months. You don’t need much. Serve cold with a lemon wedge and some chilli vinegar and eat with a cocktail stick.
he lives in London and his dad has money and lets him work in the FAMILY business, not far away from the ban button because he serves no purpose.
Don't know about you Syd or BB but i've not had any complaints about him for a few days and although he's doing his best to nget me to bite, he's not come out with anything offensive or abusive yet. Tried to have a dig at my missus last night by calling her a dog but in fairness that's a compliment. She's kill me if she saw this mind. I do think he is a sad, pathetic, lonely twat who can't seem to pluck up the courage to post on his own board, just baffles me that one.
They're not my rules son, they're the Forum Rules which you were supposed to read when you signed up. Apart from that it's not really that nice to hurl abusive comments at someone and before you go and say i have been abusive to you, yes i have, it was only in response to something you started so don't throw stones mate. I tell you what you could do if you're not happy with something i've said or done, put a complaint in to the the Forum Moderators. I would suggest that you did your homework first though.
No Syd, it's not me mate, i'm trying to preserve the fun. If we ban him then there's no one else in the same league is bigknob so who would we turn to when it gets all gloomy on here?
