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That's where I got the recipe

Got a recipe here for a chocolate pudding which in interested to try. Very simple. But it's in. German. According to the recipe there's a litre of milk but only one tablespoon of sugar? Surely that's not right? Have included the original German recipe and the translation.. Curious to see what...

I disagree

Sounds good. I'll definitely try this. My selection is limited with this forced quarantine. But I'll see what I can get

I need some recipes for ramekin cake recipes. Specifically a jam upside pudding. (got jam I need to use up) I don't like making big puddings because it's really only me and the wife eats them and I prefer to cook fresh individual recipes. In addition, I can't get hold of baking powder, so I...

I was thinking. Maybe you can get a baking tray which is ceramic. 0f all the cooking apparatus I use, ceramic I find can be cleaned completely yet not harshly. With my slow cooker it sometimes gets burned oil on it. But cover all affected areas with cif for a few hours or overnight and that...

I always seem to get burn marks or stains on my baking trays. It only seems to happen if something burns on it, like oven chips. I find it impossible to remove, usually requiring a brilo pad and extreme scrubbing. I bought a new non stick pan and paid quite a bit for it, thinking it would have...

https://www.youtube.com/watch?v=_wx__fEyDj0 These were the best roast potatoes I've done (so far) but still not as crispy as my mother does them. The only mistake (maybe) I made was to add the baking soda (which by the way I think we call bicarbonate soda) and salt when the water was cold then...

I'm using Android Chrome. With swype/swift. It is supposed to learn from me too, it's remembered local Welsh towns I use and curse words, but refuses to use z instead of s in all instances of it. Usually when I type. Either I hit space it autocorrects. But if I avoid space and instead tap one...

It doesn't "let" moisture in. But any moisture in the air is trapped in the shaker. Keeping the contents dry.

You realise Americans speak English and there's no such thing as an "American" language right?

Of course not? That makes no sense. The shaker absorbs moisture

What was your non stick plan made of. BTW what's "all clad" Thanks

I have read quite a lot on the safest cookware. Here are my options. Ceramic: Pros. Decent non stick. Cooks evenly. Doesn't alter the taste of food. Very safe. Cons. Must be 100% ceramic or may contain lead. Expensive. Breaks easily. Stainless steel Pro. Affordable. Generally safe...

I remember when I was young, all biscuit tins has shakers in the lid, which did in my opinion, keep the contents fresher and crisper than modern, shaker-less tins. Firstly is there a reason for this? Possibly the shaker being a health hazard? Secondly. I bought a traditional brabantia tin...

I meant melted chocolate. No idea why autocorrect did that. Melted chocolate 200 gramms add in 100ml room temperature cream (whipping) Set aside to cool Whip 300 ml whipping cream in a bowl until peaks begin to form Spoon in one spoonful of the chocolate mixture at a time and whip before...

I wish someone could explain, as I've heard rumours my problem occurs with cream temperature. Whether it's mousses or cheesecakes. I find that when I'm whipping cream, it starts off getting really thick, but when I add other ingredients, like vanilla or kettle chocolate in mousse, the whipped...

Hi. It was Philadelphia (not light) Don't worry, I only decorated using strawberry slices.

I just got this food processor, which comes with various attachments. Can anyone tell me which attachment I should use, simply to whip cream. While on topic, I am attempting to make a strawberry cheesecake, from here : https://www.biggerbolderbaking.com/no-bake-strawberry-cheesecake/...

I gather that yeast needing sugar is a myth, (the 2nd biggest actually) So thanks for the information. Btw I'm curious what the top/other myths are?

All I know is that the manual that comes with my breadmaker says that sugar is important for the fermentation process. I am making a fruit loaf at the moment. It needs 1 tsp of fast action yeast. Maybe baking soda is an. Alternative to yeast ? Idk

I have cut out white refined sugar from my diet and have substituted honey, maple syrup and other ingredients. I am planning to bake cakes using Stevia, but I believe the yeast requires sugar for the fermentation process. Would maple syrup be a viable alternative, as it contains natural...