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What are you baking?

Looking at round2 baklava this week, fucked it up last time :oops: any tips would be greatly received :)
 
Looking at round2 baklava this week, fucked it up last time :oops: any tips would be greatly received :)
So shortly about to remove baklava fromt oven and syup is about ready. What i'm not clear on is when is it best to put syrup on the baklava, do i let them both cool a bit first, or just the baklava?

Any advice n the next 10sh minutes would be great :oops: :thumbs:
 
I have been making a lot of cheese scones recently. There must be a knack to getting things to rise properly. I certainly don't have it.
 
Made parkin at the weekend. Increasingly suspicious that there something up with the oven and it gets far too hot :hmm: The cake would’ve been a black disc if we’d left it for the suggested time (Delia). As it is it’s a bit very bicuitey but tasty if chopped up and mixed with cream :D
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Christmas cake.

That's a very cool idea. My Dad loves the stuff and is really hard to buy presents for. :)

Picked up some seriously sturdy feelings cake tins with those bottoms that come out in Aldi today for only a fiver. Was in John Lewis yesterday (we had a voucher to spend alright) and they seem more heavy duty then the ones costing a fair bit more.

I must confess that my cake baking courier is of to a slow start. My GF makes comments about our waist lines when I sound to enthusiased, so I'm limited to times I can give lots away.
 
Same as last year (which is almost finished :D), with a few macadamia nuts thrown in because they were to hand.

iirc it's a mix of Nigel Slater and Jane Grigson's recipes, I typed it out and scribbled on it then forgot :oops:
 
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I made this one last year:
Buttered rum Christmas cake
Might do a modified version again this year, but I'd need to buy maple syrup (which isn't necessarily a bad thing :thumbs:).

ETA: I'm not sure I'd put the cranberries in again, but haven't worked out what I might replace them with. Suggestions?
 
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