Simple request for 'gender critical' activists

Yeah half of them have gone already

They are good aren't they? I freeze 3/4 of them and then they can be toasted and buttered as and when. Otherwise they'd all go in a couple of days.

@OneSugar1 It was from Green & Black's Choclate Recipes cookbook (p178, the Konditor & Cook Chocolate Biscuit Cake). I've found it online:

https://www.elizabethskitchendiary.co.uk/chocolate-biscuit-cake/

Why was that marked sensitive content? 😆

I used your recipe this morning and made a batch. Absolutely delicious. Thank you Alison!

Can you share your regular tiffin recipe? I’ve been on the lookout for one!

tbf, it probably does deserve the transfudge name and I share the dislike of white 'chocolate' (not chocolate) but I do love good lemon curd, and adding something to solidify it seems like an idea.

Transfudge?

All I can say is that if DH hasn't reacted to this thread by producing something scrumptious for when I get home on Friday, There. Will. Be. Words.

That's NOT fudge. That's disgusting poison pretending to be chocolate before it pretends (identifying?) to be fudge 😡

No need to peel, zest, or even squeeze a lemon to make this easy lemon fudge. You simply melt white chocolate chips and some store-bought lemon curd together in the microwave.

Here here

You know when Harry Potter made Aunt Marge swell up? That's me on this thread

I'm getting fatter by the minute.

I’ve done a bit of googling - there are a number of lemon fudge recipes, and I found this lemon fudge slice recipe, and this lemon fudge icing recipe, which look promising.

I promise you it is both, @SDTGisAnEvilWolefGenius

Ohhhh that sounds wickedly delicious - or deliciously wicked - @ifIwerenotanandroid.

For fattening someone up, I've never seen anything to beat my homemade peanut tiffin. It's regular tiffin but made with peanut biscuits from Waitrose instead of digestives or rich tea, then a layer of peanut butter over the biscuity base & below the dark choc. You only have to look at it to put on half a stone.

But lo! look what Google gave me

https://howtomakeeasyfudge.com/lemon-fudge/

I see no reason why it wouldn't work - I make a cheaty syllabub out of good quality lemon curd from the countrywomen's market, cream, and a little alcohol.

Nooooooooooooooo

You dangle deliciousness in front of me and then whip it away the next day.

You cruel, cruel, cruel woman.

Off with your head.

I make the fudge recipe from the Penguin cookbook - in the instructions it tells you to beat the fudge until it's thick - my mum told me to beat it until it feels grainy, then pour it into the tin - I find that this gives a texture that is much closer to tablet than to fudge.

Quarter pint of milk
1oz butter/margarine
Three quarters of a pound of sugar
3 tablespoons cocoa powder (not hot chocolate)
Pinch of salt
Half teaspoon vanilla essence

Mix all the ingredients together in a saucepan, excepting the vanilla. Stir and heat until the sugar has dissolved and the mixture boils. Boil gently until it reaches the soft ball stage. Remove from heat, and allow to cool to 110 degrees F/45 degrees C. Then add the vanilla and beat hard until the mixture is thick (and grainy, as per mum's instructions - I dare not contravene these otherwise she will haunt me). Pour into a greased tin, mark in squares, leave overnight before cutting (if you have enough self control).

I have bad news, though - I have checked through all of mum's recipes, and the lemon fudge shortbread recipe isn't there. 😢I do recall asking mum about it, and her telling me it was a basic fudge recipe, with plenty of lemon juice. It was fairly soft too, so I don't think it got boiled for ages - maybe just briefly - and it wasn't beaten to make it tablet-like either.

I will check with my sister, in case she has it.

Yes. I make it with something called "Vegan Block". It is a really good substitute for butter and I use it for baking and spreading. I can't remember who makes it but it is in dark brown or black packaging and sold alongside the butter and margarine.

Mrs Tilly's does really good tablet, made near Falkirk so close to DHs old neighbourhood.

I've never found home made tablet that is PERFECT; it is a difficult one to get right. Mrs Tilly's is up there.

I also concur about lemon zest in shortbread it is delicious. AHH us Scots do do the best sugary treats!!!

That sounds good. Makes me wonder about trying a potato cake pizza base - no reason why not. Up there with the boxty tofu wrap I once had in Co Leitrim as fusion food.

For some reason I hardly ever make boxty, only regular potato cakes. Must be more open to change and try to be a better person in future.

I made Girdle Scones (and yes, that is apparently the right spelling here) last weekend which are very tasty. Savoury rather than sweet, split in half and spread liberally with butter.

I have to avoid tattie scones as I am absolutely addicted to them. I can never get the salt level right if I'm making them myself though.

If it helps I make this but not fried, I put it on toast and pop cheese and tabasco on top and grill it. We had it last night for tea.

And chopped parsley, surely, in potato cakes? Maybe some grated cheese too.