Bunburys recipe book

Theeyeballsinthefuckingsky · 2022-03-22T21:15:12+00:00

It’s like a bat signal has gone out today. Can only assume some ppl aren’t happy at how things are going In other news, I made some creme brûlée because it is the pudding of the gods!

childbearinghipsterF · 15/04/2022 22:04

The only flapjack recipe I ever use now is SoupDragon's, which uses rolled oats, butter, condensed milk and golden syrup. One of the most addictive substances ever invented.

Isn’t it just. I became a flapjack evangelist, spreading the good news.

Igneococcus · 15/04/2022 21:43

That looks delicious @AnIckabog
I should be able to harvest some rhubarb when I'm going to the allotment tomorrow.

Melroses · 15/04/2022 21:40

@terryleather

Melroses I have just made your flapjack traybake (with a big glug of rum in the filling) to use up a forgotten bag of dates and it's lush - thanks for that!

Wow - never thought to add rum - that adds a new dimension.

Enjoy!

Faffertea · 15/04/2022 19:49

@SolasAnla
Thank you!

AnIckabog · 15/04/2022 18:39

@Igneococcus if you like rhubarb, I tried this last week and it was scrummy www.waitrose.com/ecom/recipe/rhubarb-custard-hot-cross-bun-pudding

LittleWhingingWoman · 15/04/2022 18:23

@LittleWhingingWoman

https://www.allrecipes.com/article/how-to-cook-multiple-dishes-oven/

This is great - keep scrolling down to the bottom too. So many ways to fully use the oven and guidance on temperatures, along with how to use the oven after it's finished cooking.

Sorry not after it's finished cooking - I meant whilst it's cooking anyway - she calls it "passive cooking" - just cooking things alongside basically.

LittleWhingingWoman · 15/04/2022 18:21

www.allrecipes.com/article/how-to-cook-multiple-dishes-oven/

This is great - keep scrolling down to the bottom too. So many ways to fully use the oven and guidance on temperatures, along with how to use the oven after it's finished cooking.

SolasAnla · 15/04/2022 18:04

@Faffertea
Re your question from the departed fish thread I find odlums is a good source for basic baking recipes.

www.odlums.ie/recipes/scones/

They have a lady who baked on tv ⬇️ giving tips problem solving scones

Igneococcus · 15/04/2022 17:59

Sorry, I confused everyone we will have lamb on Sunday for dinner though.
I love rhubarb, my absolute favourite rhubarb recipe are the rhubarb and rose custard creams from bbcgoodfood. It works just as well without the rosewater.

Waitwhat23 · 15/04/2022 17:32

I had also misunderstood that you meant the lamb and chicken being cakes - I was rather confused about the reference to decorating them and assumed you meant with flags!

I'll be doing a strawberry yoghurt bundt cake in a castle tin (bit randomly) and will also be doing the intensely dull job of tempering chocolate to pour into Easter shapes (chicks, flowers etc) moulds later.

Terfydactyl · 15/04/2022 17:25

@WhereYouLeftIt

Wow, I've just googled quokkas - cute and calming indeed.

'Food of the gods' - surely that is ginger ice-cream?

Ok I thought the referencing weetabix was too far, but only a few posts later someone comes up with "ginger ice cream" what kind of demonic food stuffs are you all about?

For info
recipes.sainsburys.co.uk/recipes/rhubarb-cakes

Is wonderful, and my rhubarb patch is almost grown enough to make it.

EmbarrassingHadrosaurus · 15/04/2022 17:22

I just make a batch of icing, we have loads of food colouring and sprinkles, and also some white chocolate and chocolate curls (chocolate grated on the cheese grater) and I let the children go wild with their lamb or chicken,

I'll admit this. I had misunderstood the lamb and chicken as being roasts. Yes, I should have realised that you meant pound cake in the form of Easter animals. I can only say that I have back pain and I hadn't realised quite how slow it's making me.

Cismyfatarse · 15/04/2022 17:19

Should I admit that we used to run a pub and used the cheat recipe (with caramelised sugar on top) quite regularly? We even got a very favourable newspaper review that mentioned it.

LittleWhingingWoman · 15/04/2022 17:09

@Cismyfatarse

Cheat's crème brûlée. Fools even the experts.

Mix full fat Greek Yoghurt and posh expensive supermarket custard (from the fresh section) in equal quantities.

Voila!!

Wow!!!!!

terryleather · 15/04/2022 17:05

Melroses I have just made your flapjack traybake (with a big glug of rum in the filling) to use up a forgotten bag of dates and it's lush - thanks for that!

Igneococcus · 15/04/2022 16:55

I just make a batch of icing, we have loads of food colouring and sprinkles, and also some white chocolate and chocolate curls (chocolate grated on the cheese grater) and I let the children go wild with their lamb or chicken, it's been an Easter Saturday tradition for a few years. ds likes his lamb covered in white chocolate curls, dd usually is a bit more artistic and does patterns. The most nerve wracking thing is to get the cakes out of the tin without loosing a head, needs to be well buttered.

EmbarrassingHadrosaurus · 15/04/2022 16:15

@Igneococcus

I try to plan my oven usage as well to make the most of it. I have an Easter lamb and a chicken in the oven now (a German Sandkuchen recipe that my mum used to make) and after that a (frozen) pizza goes in for ds' dinner, and then another chicken or lamb because dd's friend is coming tomorrow to decorate them and I want her to have her own. I anticipate the chickens to end up sporting Ukranian colours this year.

That sounds so good and very prepared. What's this about decorating the chickens (if that's not intrusive)?

I remember reading Domestic Science books or old Family Circle articles where you were always told how to use an oven to the full. I think I recall being advised to bake a crumble on top of a tin of beans or something while a roast baked in an oven (this must have had more to do with manipulating shelf heights). And tucking baking potatoes or onions in round a casserole dish to prep them for later in a week.

Igneococcus · 15/04/2022 15:50

I try to plan my oven usage as well to make the most of it. I have an Easter lamb and a chicken in the oven now (a German Sandkuchen recipe that my mum used to make) and after that a (frozen) pizza goes in for ds' dinner, and then another chicken or lamb because dd's friend is coming tomorrow to decorate them and I want her to have her own. I anticipate the chickens to end up sporting Ukranian colours this year.

EmbarrassingHadrosaurus · 15/04/2022 15:40

@Igneococcus

Hot cross bubs ready, mostly following a Nigella recipe

Nicely done. I should have thought on to do that.

I've got bread, a bread and butter pudding, Cottage Cheese Muffins (based on a Rose Elliot recipe), chocolate biscotti, and peanut butter cookies to be baked later (I've always tried to make full use of the oven but the energy costs make it more important now).

Igneococcus · 15/04/2022 15:27

Hot cross bubs ready, mostly following a Nigella recipe

Cismyfatarse · 15/04/2022 13:24

Cheat's crème brûlée. Fools even the experts.

Mix full fat Greek Yoghurt and posh expensive supermarket custard (from the fresh section) in equal quantities.

Voila!!

Melroses · 15/04/2022 12:54

Burnt currants are horrible 😬

I have tried jumbo oats and they look nice but you have to press it down hard, and it still falls apart when you try and cut it.

EmbarrassingHadrosaurus · 15/04/2022 11:23

@Melroses

I have a favourite flapjack recipe with dates:

Date layer: 250g dates and splash of water/orange juice. Simmer gently until soft enough to mash with fork.

Oat layers: 175g butter, 75g sugar, 3 tbsp syrup, 1 1/2 tsp mixed spice, 350g oats.

Make in the usual way. Layer into an 8 inch tin (oats, then dates then oats) 20-25 minutes at 180/gas4/5.

Maybe I should try combining the two

No. I always do a layer of fruit because I can't bear burned fruit and all too often it is in scones or mixed-in flapjack. I don't do fruit in granola either for the same reason (it's easy to add and doesn't need to be mixed in for the bake).

Are rolled oats the same as bog standard porridge oats?

Yes. Not steelcut. Not jumbo. Straightforward porridge oats (although some will be dustier than others).

ColinRobinsonsFart · 15/04/2022 11:10

Ok... I have a question about all this...

Are rolled oats the same as bog standard porridge oats?

Melroses · 15/04/2022 10:51

I have a favourite flapjack recipe with dates:

Date layer: 250g dates and splash of water/orange juice. Simmer gently until soft enough to mash with fork.

Oat layers: 175g butter, 75g sugar, 3 tbsp syrup, 1 1/2 tsp mixed spice, 350g oats.

Make in the usual way. Layer into an 8 inch tin (oats, then dates then oats) 20-25 minutes at 180/gas4/5.

Maybe I should try combining the two