General Chat

I decided last night to make some puff pastry, I started off ok, did it from the Rosemary Shrager recipe, only for the lot to take so long I left it in the fridge over night until this morning, I was going to make sausage rolls with it for my lads lunch boxes.
The pastry if you can call it that it rock hard even though it's been out of the fridge for 3 hours!
I am resorting to frozen Puff Pastry.

Cakes I am making.
Rock cakes are fine, I didn't even drop them as I got them out of the oven today, unlike the other day when the lot went on the floor.

Flap Jack is welded to the tin!!! my sisters recipe, hers is gorgeous, mines like rock hard toffee!! GGGRRRR

Chocolate Wacky Cake, It's in the oven cooking, it looks ok, it's a cake I make a couple of times a week so hopefully it will turn out ok.

I am doing a roast tonight, so please wish me luck as I don't want to ruin that LOL

Gillie XX

lol Gillie

I will have the wacky choc cake-btw why is it called wacky? there's nowt dodgy in it is there?no illegal substances?
catherine
xx

Hi Catherine, No illegal substances in whacky cake lol and it turned out fine,. I am still digging the flap jack out of the tin lol

Its calles wacky because you wack it all in to make it, its a very sticky chocolate cake made with no eggs, the longer you keep it the stickier it gets.

I got the recipe from a TV prog many years ago in the 70s, it was an afternoon programme with a load of women on there meeting up for a cup of tea and a chat about all sorts of things, they'd do baking, knitting, sewing, and painting.
I really can't remeber the programme, it was on at about 2.00pm.

Gillie XX

Any chance you could share that recipe please Gillie? It sounds rather tasty!

Lizx

Gillie,
I remember that programme - it was a bit like the Women's Institute on the TV wasn't it?

maggie

Was it "House Party" - think it was produced by Anglian TV with Mary Berry (cook) Cherry Marshall (fashion) and others - showing my age here ....but it was nothing like W.I. Jx

Gillie

A tip for the next time you make flapjacks..............line the tin with non stick baking parchment first. That way the flapjacks can't stick to the tin and the parchment should peel off easily. (Well mine does anyway LOL)

The whacky cake sounds gorgeous. I love Mary Berry's recipes and I do remember the programme, but couldn't tell you what it was called. I can't even remember last year, let alone that far back! LOL

Sue
xx

If it makes you feel better Gillie, I have NEVER been able to make puff pastry...

my second daughter makes beautiful puff pastry and has been able to since she was 15.
Husband who is a baker, was so proud of her.

if you ever make a mess of your cakes.... use them in a trifle.

and just because you fail in your sisters wonderful recipe this time does not mean you can't do it!!

Try it again.... it will be lovely. you cannot kill flap jacks!!

did I ever tell you of my *drinking fudge?*

what a mess.
But the kids in the street all queued up with cups and spoons.. they loved it!! ;-0)

Deanna X

Gillie.... just a thought, did you leave it in the tin to cool down??

THAT is your mistake love.

Cut it warm and put it on a wire tray to cool.

Good luck.
Deanna X

Gillie........................I know exactly how you feel! :)))

(((((hug))))))

*wanders back to kitchen*

xx

Hi Everyone, thank you all for your lovely replies, even the funny ones.
I usually use baking parchment but had run out :o(
to make matters worse, the flapjack I did try and remove from the tin while warm but it was far too bendy and started to fall to pieces LOL so i left it to get cold.

The program was Houseparty! well done for remembering Janice, my brain is useless these days.
Wacky cake

1 1/2 Mugs of SR Flour.
1 Mug Sugar.
2/3 tblsp Cocoa.
1 tsp Soda Bicarb.
1 tblsp Vinegar.
5 ozs Marg.

Melt the marg in a saucepan with the sugar vinegar and water.
while still warm beat it into the Flour and Cocoa powder.
Pour into a baking tin, I double the recipe to make a slab about 9 inches X 7inches, and about 2 inches thick, it rises a bit, once cooked it will crack on the top and feel firm.
Cook at 160c depending on how fierce your oven is for about 40 minutes, maybe slightly less.

It's very sticky and quite a close cake rather than light and airy fairy.

Enjoy!! its gorgeous.

Gillie XX

Thanks so much Gillie, will try that soon.

Lizx

You're welcome Liz.

Hope you enjoy it.


Gillie XX