bakin cakes - Page 3

jambutty · 12-05-2006, 17:41

I am an excellent cake tester.

ANNE · 13-05-2006, 21:43

Thats right John. They were just plain short crust pastry rolled out in a circle. Currents placed in the middle.
Bring the edges of the pastry up over the currants and stick together with a bit of water or milk.
Roll out into a flat circle and bake for about half an hour. Cover with butter or marge and eat. Mmmm

grannyclaret · 13-05-2006, 22:21

do it whenever theres a bit of spare pastry....

steeljack · 13-05-2006, 22:40

Thanks Anne , it must be 40 year or more since I last tasted home made currant cake , my grandma used to make them , mi mother never made them allways said hers were never as good as her mothers, and as we lived two doors down it was never a problem to go and scounge a slice
John

SPUGGIE J · 14-05-2006, 08:37

Quote:

Originally Posted by ANNE

Thats right John. They were just plain short crust pastry rolled out in a circle. Currents placed in the middle.
Bring the edges of the pastry up over the currants and stick together with a bit of water or milk.
Roll out into a flat circle and bake for about half an hour. Cover with butter or marge and eat. Mmmm

Maybe I am a bit weird but I like mine with custard. Havent a clue why just something I once tried and like.

mez · 14-05-2006, 09:23

yes g/c im the same as you i still do my currant cakes ....i sometimes put a knob of butter inside before cokking them ..it makes the currants softer & they taste yummy...

talentedbutslow · 14-05-2006, 10:55

Mum used to make currant cakes and parkin at one go on her baking day...and tell us three boys not to touch them till the weekend.....are you kidding..us three goody goody hungry boys usually polished the lot off when we came home from school the next day...... cos we knew mum didn,t get home till 6.........

ANNE · 14-05-2006, 22:48

Your welcome John. It was always my Nana that did the baking. I don't think Mum ever baked a cake in her life.
I bake a pretty mean parkin but not to clever with pastry.

grannyclaret · 14-05-2006, 22:53

Parkin Left For A Few Days Until The Top Is All Gooey And Sticky......yummy

cashman · 14-05-2006, 23:10

never noticed this thread have just read it and am unashamedly slavering,lol

grannyclaret · 15-05-2006, 11:03

slaver on cashman................me too

SPUGGIE J · 15-05-2006, 11:09

Quote:

Originally Posted by grannyclaret

Parkin Left For A Few Days Until The Top Is All Gooey And Sticky......yummy

Oh please dont its making me homesick.

Love Parkin and the stickier the top the better.

wozaup · 17-05-2006, 09:48

My missus makes the best Cheescake i have ever had. If anyone wants the recipe let me know, seriously its to die for!

jambutty · 17-05-2006, 10:06

Donkey’s years ago when I worked for Uni Relay installing Radio Luxembourg as cable radio in the Accrington district we would take a mid morning break for a brew and in my case straight out of the oven Eccles Cakes for 6d. About an inch thick and some 4 inches in diameter this tasty snack was enough to keep me going until dinnertime.

Today, if you can get one, an Eccles Cake costs 95p and is smaller and never straight out of the oven.

What is the difference between an Eccles Cake and a Chorley Cake?

No smart Alec answers please. I really want to know.

harwood red · 17-05-2006, 10:15

The difference I think is chorley cakes are made with shortcrust pastry and eccles are made with flaky pastry