So is there a photo of you eating your fadge? That would be more interesting than a simple fadge shot imo.
I only made a mini one and was impressed myself. I’m going to do another one with full ingredient measurements to see how successful it is. I’d never heard of one until my mate sent me and old advert from wartime rations, advising people to make a fadge. plus the comical schoolboy giggling word
I’m not sure yet St J. I broke my fadge virginity with this one but I’m not sure that makes me an expert fadger (though I tell my mates now that I am). I’m sure I’ll fumble through my next few fadges before I get it right. will keep you posted
the serious one then: Baps usually are larger, rounder and softer with a typical fadge being more dense and dry. My first fadge turned out to be bigger than I expected. It was still dry but I found that some butter made it easier.
I found this recipe, is it the one that lead to your fadging? From the British wartime Ministry of Food’s Food Facts leaflet no. 25 of January 1941: “Fadge” for Breakfast “Fadge” is both nourishing and filling. It is excellent for breakfast. Boil some well-scrubbed potatoes, then peel and mash them while hot. When the mixture is cool enough to handle, add salt, and work in enough flour to make a pliable dough. Knead lightly on a well-floured board for about 5 minutes, then roll into a large circle about ¼ inch thick. Cut into wedge-shaped pieces, and cook on hot girdle, an electric hot-plate or on the upper shelf of a quick oven until brown on both sides, turning once. This is where it came from, there's also a recipe for Floddies.
no, mine is Milk Fadge. Really simple. Self raising flour, lard or marg, milk, bake. Bread without yeast
I’m puzzled by having to boil the potatoes and then peel them while hot. What kind of person would fall for that one?
