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I've followed Nigella's Toad in the hole recipe twice and both times it's risen beautifully but the batter has ended up being more like a savoury cake - being perfectly flat across the top and maintaining that flatness even after it had a chance to cool. What should it be like and what might I be doing wrong?! The proportions were 4 eggs to 350ml milk and 250g flour.... in a stoneware dish approx 20x30cm.
Posted by Jacobsmum. Answered on 2nd Jan 2011 at 12.00Read The Answer
can i ask how i can increase the ingredients to make a 9" chocolate sandwich cake instead of the 8" specified?? i made it over the christmas and it was fab, but my friend wants me to make one for a birthday celebration in the new year to cater for a larger group thanks alot jenny
My frosting was still runny after well more than an hour of sitting, with occasional whisking. I used 72% cocoa chocolate and only let the butter/sugar/water mixture get to bubbling (not boiling) before removing it from the heat and adding the chocolate. Any ideas why it didn't set properly? Genorp
Where can I get a recipe for this? I saw this on one of Nigella's programmes over the the christmas period, but I can't seem to find the recipe...please help...thank you cookiemomster
Posted by durlas. Answered on 1st Jan 2011 at 12.00Read The Answer
I bought your book and just made the chocolate/organge cake. I was forced to use Karo dark syrup as Tate & Lyle products are extremely rate in Alaska. I was wondering about the efficacy of substituting pure molasses for when your recipes call for a dark syrup, for the sake of flavor enhancement.
Posted by 2olbones. Answered on 31st Dec 2010 at 12.00Read The Answer