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    3 Recipes

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    1 Reviews |  By Whizz

    The inspiration for this recipe can from some rolls I bought - they were very expensive. I have recreated them using my bread machine, they are great with cheese or soup. The recipe has a traditional starter made the night before you bake the rolls.

    Recipe #376340

    2 Reviews |  By Whizz

    This recipe is a quick to make and substantial to eat. Just the job for Winter days. It is based on a recipe published long ago by the english Cranks restaurants. If you like a chunky soup then serve as cooked, but if you like your soups smoother then blitz it in a blender or food processor.

    Recipe #86102

    3 Reviews |  By Whizz

    Kitchengrrl recently requested a recipe which she had eaten in London. How would you like to try a genuine British sticky gingerbread? I use this recipe very often and it always pleases. It is dark and sticky and improves with keeping for up to a week -- I only manage to keep it for a day before I am forced to cut it. The recipe, which comes from one of our most popular cooks, Delia Smith, uses black treacle and golden syrup. These are both produced from cane sugar. I suggest that you substitute dark molasses for the black treacle. For the golden syrup, you may be able to get hold of Tate's golden syrup in some stores, other possibilities are Steen's 100% Pure Cane Syrup and failing this use Light Corn Syrup. Corn Syrup is not the same as the British golden syrup and does not taste quite the same, but the consistency is similar and in any case the flavour of the spices dominates the cake. Muscovado sugar could be used in place of the dark soft brown sugar. Sorry I missed out the temperature first time round!

    Recipe #75222


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