Bunburys recipe book

[Theeyeballsinthefuckingsky]

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!

You added Quokkas. So you will always win. I am not doing recipes… I’m eating cold pizza by the mouthful and also eating a handful (no forks) of shit takeaway salad. It’s actually a really lovely salad which is not what we normally get.. it’s usually a whole tomato sliced, a big slice of cucumber on lettuce and LOTS of onion and a pickle. Fucking furious there’s a nice salad with good lettuce, lots of diced tomatoes but no onions or PICKLE. Anyway if anyones starting shit on the night watch I’m bloody going for it..no bastard pickle.

For all those worried about Quokkas throwing their babies out… it IS an issue. But remember on our feminist island there are no Quokka predators so there will be no need for that.

Strange women lying in ponds distributing swords is no basis for a system of government.

I'm off to burn some cakes.

Strange women lying in ponds distributing swords is no basis for a system of government.

I'm off to burn some cakes.

I think I must have missed some Arthur vs Alfred discussions...? But out of context this reads like a lovely Dadaist poem.

Ah so you did! Did Arthur make a nice lemon roulade maybe?

Im slightly confused by this thread. But i did make 15L of saurkraut today, which unbelievably, we will get through pretty quick. Kids eat it like crisps.

Sense will prevail, best not to bite.

I don’t hold with heathen new fangled ways of doing creme brûlée!! Under the grill is good enough for me

Sacred can’t believe you got through 15L!!

I made flapjack tonight using some grotty oats that I didn't like as porridge. Not sure I cooked the flapjack long enough as the bottom was a little soggy.

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.

Hasn't Soupdragon's flapjack recipe become a bit of a legend on Mumsnet? I'm sure I've seen it mentioned on other boards on here as well.

Deservedly, if so!

You know what else I'm interested in? Syllabub.
What even is it?

i made lemon syllabub for a dinner party once. it was delicious, but we were all awake all night with acid stomachs. possibly you're supposed to consume it in smaller portions than those I provided (or maybe I'm just a shit cook who poisoned her friends)

@Gasp0deTheW0nderD0g

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.

Soupdragon recipe copied from a 2012 thread (couldn't find the original).

---

250g porridge oats (the cheap type, not large ones),
150g Butter,
2 generous table spoons Golden Syrup
half a tin condensed milk,
100g demerera sugar
baking tin, no bigger than about 18cm x 28cm

Method: 1. Preheat the oven to 160 degrees c

1. Line the baking tin with baking parchment.
2. Melt the butter in a large saucepan over a medium heat and add the sugar and syrup. Keep gently heating and stirring until all is melted and mixed. If it starts to boil take it off the heat!
3. Add the condensed milk and mix. Bring to the boil for about a minute.
4. Remove from the heat and gradually add the oats, folding them in. All the oats should be coated, and the mixture quite dense, but still sticky. Don't add so many oats that the mixture becomes dry.
5. Pour the mixture into the tins and spread about so that it lines the tin to a depth of 2-3cm. Don't squash the mixture in, just spread it evenly.
6. Bake in the oven for about 15mins. You should take them out when they just start to go brown round the edges, don't leave longer than this. If they're still squidgy in the middle that's fine, they set on cooking.

You can substitute honey for the syrup and change the amount of sugar - I use less as they can turn out very sweet. I've also substituted some of the oats for assorted seeds and they're fab covered with a layer of chocolate.

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

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

Are rolled oats the same as bog standard porridge oats?

@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).

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.

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!!

Hot cross bubs ready, mostly following a Nigella recipe

@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).

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.

@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.

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.

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!