Recommendations

[undyingking]

Went last night to the theatre to see Spyski, by the Peepolykus theatre company. Extremely funny -- we were in tears at a couple of points -- physical theatre with ingenious use of props, few actors portraying many characters, groanworthy jokes, and all the kind of things I like. It's only in Ips for another couple of nights, but continuing to tour after that. Strongly recommended!

Also very good, some marmalade flapjacks I made the other day. So good in fact that I may make some more later today. And simple too. The recipe's based on one of Dan Lepard's, but I made a few changes -- this is to make 25 2-inch-square flapjacks:

• Set oven to 160C (180 if not fan).
• Soak 200g sultanas (or similar) in boiling water to soften them, drain after 10 mins.
• Melt 225g butter in a large saucepan, add 125g dark brown soft sugar, 150g marmalade, 2 tbsp black treacle, and a finely chopped satsuma or similar (remove seeds before chopping, but leave peel and pith on). Mix all together and bring just to a boil, then remove from the heat.
• Stir the drained sultanas and 400g porridge oats into the mixture.
• Line a 10" square tin (or similar area, the shape doesn't matter that much) with silver foil. Pack the mix down firmly and evenly into it.
• Bake for about 25 minutes, until the edges are starting to colour.
• Leave it to cool for a bit before cutting it into squares. Then leave it to cool some more before attempting to pick up the squares: it takes quite a while to set to the expected flapjack texture.

Comments

[bateleur.livejournal.com]

Flapjacks sound yummy! Might give them a try.

Bake for about 25 minutes, until the edges are starting to colour.

I hate it when recipe books write things like this! Had they just written "bake for 25 minutes" I'd be happy. This way I'll be taking them out every minute or two from about 20 onwards and peering critically at them to decide whether their current state counts as "starting to colour" or not! ;-)

[undyingking.livejournal.com]

I suppose I could have said "do them for 25 mins, and if they come out right then great; if not, try a bit longer or shorter next time." ;-)

Especially as it sounds from your earlier post like you'll be getting a new oven shortly...

[bateleur.livejournal.com]

You are correct!

Thing is, after a month or two of using an oven I get used to where the various temperatures are. So on my current oven if I want 180 I just set it to about six and two-thirds as a matter of course. So if the recipe has the cooking time right (and they don't always) then I can be completely confident of how long I'll need.

I have no patience with Delia (and the like) and their "take it out, stick a skewer in, does is come out clean?"... of course it isn't <expletive> clean, it's got <same expletive again> cake on it you <person of whom I am critical>!

[ar-gemlad.livejournal.com]

With experience, when cooking a cake such as Victoria sandwich - the skewer/knife will come out greasy but without cake mixture on it when it's done. Fruit cakes etc are a bit trickier - I think the method for testing is to press the middle and see if it feels 'springy'. If in doubt with Christmas cake, you can aim for overcooking then 'rescue' it with brandy.

Me and Mr Gemlad made some flapjack last weekend. We followed a recipe which said '20 mins or until just firm in the middle'. Flapjack will be on fire before it's firm in the middle, as it doesn't set until it starts to cool. We did it for about 30 mins, which was over-cooked but not burnt. We will have to do more experimentation!
(I think with flapjack, aim for underdone. The cooking process isn't as critical as for a cake, so you can stick them back in the oven if they turn out too raw).

[metame.livejournal.com]

I think the basic question is "Is the stuff on the skewer of the consistency you want in the middle of your foodstuff?"

ie. If you're seeing cake mix, keep cooking. If you're seeing fragments of cake then eat it (after judicious cooling)

I have taken to adorning recipe books with post-its which re-cast everything in terms of my baking kit.

[leathellin.livejournal.com]

You'd hate my cooking instructions - I have a tendency to say things like "in the oven until cooked" :-)

[bateleur.livejournal.com]

I sort of mind that less, because it doesn't pretend to be instructions!

[karohemd.livejournal.com]

Haha, I'm the same. I'm a horrible recipe writer, I just put down a list of ingredients (no measurements) and a rough method.