There are various basic ways of making cakes. Rubbing in is the simplest, with or without eggs; creaming is the method used for rich cakes; the whisking method produces fat-free sponges and the melting method moist cakes such as gingerbread. Baking cakes is easy and satisfying but faults can occur sometimes, for the following reasons….
There is nothing quite like the aroma and flavour of home-made bread — and if it is made in bulk, loaves and rolls can last several weeks in the freezer. In fact loaves will keep for months. Flour For the best results use ‘strong’ flour (with high gluten content) to obtain a large volume and…
MAKING BATTERS Traditionally batters are associated with Shrove Tuesday and pancake tossing, or with Yorkshire pudding served as a starter or as an accompaniment to roast beef. This mixture of milk, eggs and flour can be made into a large number of other exciting dishes: fruit pancakes, fritters and crepes suzettes. Proving the pan To…