What are you baking this week?

[KeenCook]

zosh, it's lovely, and the Newbury area is really nice.

[slimpersoninside]

Can this now return to the baking thread please.

[Badger's Mate]

OK, tomorrow I intend to make the apple cake (without the butterscotch sauce - it’s sweet enough already) from Falling Cloudberries. It’s a regular in this house at this time of year.

We have just got back from North Norfolk, I did a lightning raid on Drove orchards. Didn’t need any apples but came away with quinces and ‘humbug pears’. Most of the quinces will be stewed with prunes, but some will be baked.

[halfateabag]

Many apologies I totally forgot I was on the wrong thread

[slimpersoninside]

Many apologies I totally forgot I was on the wrong thread

Fair enough. Thanks.

[Amber]

Looks lovely Zosh. Nice, clean, modern lines.

[Suffs]

We had 300 mls of ‘off’ milk so I’ve made fruit scones … we’ll take some tk MIL’s tomorrow. Any others not eaten here before we go can be frozen. IMG_0521.jpeg

Those scones were some of the best I’ve ever made … such a light and fluffy crumb! I’ve used ‘off’ milk with bicarb and cream of tartar many times but for some reason this time I added a dessert spoonful of lemon juice to the milk and left it ten mins. I’d seen it on one of Nadia Hussein’s programmes recently as well as elsewhere and as the milk wasn’t very sour I thought I’d give it a go. A definite success.

[Amber]

That’s similar to my recipe for soda bread fruit loaf. I ‘think’ (maybe wrong), it’s more or less interchangeable with yoghurt and egg, or buttermilk.

(I use bottled lemon juice )

[Uschi]

I had fallen apples from the garden to use up, so I tweaked my sourcream and lemon cake recipe, leaving out most of the lemon zest and added cinnamon and gingerbread spice instead, cutting up the apples into fine pieces. It came out lovely and autumnly.

[Ameew]

Fig, pistachio and honey cheesecake

[Earthmaiden]

That's so pretty, Ameew. I wish I could taste those flavours together!

[Stokey Sue]

Great flavours, looks good, love figs and pistachios

[KeenCook]

Fab, looks terrific

[aero280]

I've not done any interesting baking lately. If I make a cake, we eat it and put on weight

But I did some rolls and made another focaccia. I've tried studding with fresh tomatoes, semi-dried ones, olive and cheese. It tastes fine and goes well with soup. The basic bread is the River Cottage recipe. I used Tesco Finest olive oil which came out well in a recent test. The sundried tomatoes are OK but look a bit charred.

[Earthmaiden]

Looks great aero - attractive with the decoration.

[Suffs]

I made our usual wholemeal loaf today, and a batch of Suffolk rusks afterwards

[KeenCook]

What are Suffolk Rusks Suffs??

[Suffs]

They’re sort of a cross between a biscuit and a scone … my ex (and all his builder colleagues) I dusted that their fiancées learn how to make good rusks for their ‘bait’ tins (elevenses) … eaten with butter and cheese.
https://frugalinsuffolk.blogspot.com/20 ... d.html?m=1

Suffolk housewives (including me for the whole of my married life) would make a batch of these each week, and they’re a regular class in annual village shows … great kudos is given to someone who can make good rusks … light, short and almost crisp.

As described in the link they have to be split carefully into two along the crack and then returned to the oven to dry a bit and get a bit more crispy/crumbly.

Some folk use Echo margarine, some use all butter and some use a little lard with it.

If my children know I’ve baked a batch of rusks they threaten to tell their father … they’re pretty sure he’d head in this direction The second Mrs E doesn’t bake

[Uschi]

If my children know I’ve baked a batch of rusks they threaten to tell their father … they’re pretty sure he’d head in this direction The second Mrs E doesn’t bake

Send him the link, then he can bake his own.

[Suffs]

He probably could now … he has had to learn to cook as he wasn’t used to the sort of meal he was being provided with.