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I have made the toffee sauce to go with the Banoffee Cheesecake (Kitchen, p133) recently. When the sauce cooled, the sauce split but I'm not sure why. I have followed the receipe correctly (I hope). I'm making this for a party in a couple of weeks time & wanted to do a trial run first but I don't know what I've done wrong. Thanks very much
Posted by Rach82. Answered on 15th Jun 2011 at 12.00Read The Answer
The Marmalade Pudding cake (Kitchen) sounds and looks lovely, aside from the fact that I don't like marmalade. Can I use jam instead and adapt the sugar content so it's not too sweet?
Posted by JoM. Answered on 14th Jun 2011 at 12.00Read The Answer
Hi, If a recipe calls for tartaric acid is it OK to substitute cream of tartar? Thanks, Gillian
Posted by Gillian T. Answered on 13th Jun 2011 at 12.00Read The Answer