Longdog Posted February 21, 2010 Report Share Posted February 21, 2010 Boo hoo just made my first tea loaves as per the recipe on shetlopediahttp://shetlopedia.com/Tea_Loafbut using earl grey and a little mixed spice. My wife said it was like chewing a sponge and the bottom half had currants in and the top none I did think about cuting the fruti free top off ech one and sticking them together to have one fruity one and one fruit-less one The batter was pretty thick, why did my currants not rise with the rest? Is it supposed to be like eating a sponge Boo hoo........... Link to comment Share on other sites More sharing options...
Guest posiedon Posted February 21, 2010 Report Share Posted February 21, 2010 If you toss your fruit in flour before adding to the mix, that should stop it from all sinking to the bottom. Link to comment Share on other sites More sharing options...
Longdog Posted February 21, 2010 Author Report Share Posted February 21, 2010 Cheers , so scoop out the soaked friut and mix it in the flour and then add the liquor back to it? But will it make it taste like something that even the dog doesn't turn her nose up at To be fair she has got the sent of a load of reestit mutton we've just been given so I think I'll need to barricade the cupboard door in the night! I don't mind the texture, as I like malt loaf, but it's got a bitter after taste to it and the sugars given it a fairly tough 'crust'... at a bit of a loss really. Anyone got a better recipe? Kev Link to comment Share on other sites More sharing options...
MJ Posted February 21, 2010 Report Share Posted February 21, 2010 http://www.taste.com.au/recipes/647/marmalade+tea+loaf When I was working at a haliburton guesthouse discovered Australian cooking magazines. No nation does cakes quite like the Australians. Link to comment Share on other sites More sharing options...
Longdog Posted February 21, 2010 Author Report Share Posted February 21, 2010 Great. Our lass will love a nice little cup and saucer like that too Link to comment Share on other sites More sharing options...
MJ Posted February 21, 2010 Report Share Posted February 21, 2010 can I also recommend http://www.taste.com.au/recipes/13879/banana+honey+cinnamon+muffins plus pretty much every chocolate cake recipe there. Link to comment Share on other sites More sharing options...
Guest Anonymous Posted February 21, 2010 Report Share Posted February 21, 2010 Oddrun made the one which is pictured on the Shetlopedia page.It was delicious, considering she had never tried it before. Must get her to make it again. Link to comment Share on other sites More sharing options...
Oddrun Posted February 21, 2010 Report Share Posted February 21, 2010 Mystery.....that was an easy one to do....the only explanation I can think about is that the batter has been too thin...it shall be rather thick..... difficult to explain....and I would never used Earl Grey tea ........Da Auld Een liked it so much that I had problem to take a picture of it before he had eaten all Link to comment Share on other sites More sharing options...
Longdog Posted February 21, 2010 Author Report Share Posted February 21, 2010 ...and tell her to tell me where I went wrong Hope I don't have the rspca round in the morning wondering why there's all manner of sick animals flopping around outside our house Link to comment Share on other sites More sharing options...
Longdog Posted February 21, 2010 Author Report Share Posted February 21, 2010 Wow that was quick Oddrun Well I like earl grey but that wasn't the problem. I thought the batter was pretty thick as did our lass but obviously not thibk enough. She usual does cakes. I usually do savoury stuff. Seems like I messed up the lines of demarcation Link to comment Share on other sites More sharing options...
Guest Anonymous Posted February 21, 2010 Report Share Posted February 21, 2010 Next time she makes it I'll take pictures at various stages. That might give some clues.I can assure you that when it's right, it's beautiful. Apart from one little problem,, for some reason it gives me excessive gas. Link to comment Share on other sites More sharing options...
Ghostrider Posted February 21, 2010 Report Share Posted February 21, 2010 If the same rule of baking applies to loaf that applies to cake type things, they used to say that a fruit cake that all the fruit had ended up in the bottom half, was caused by the oven not being hot enough in the initial stages when the dough was rising. However, I am the kind of cook that can just about burn water without trying, I can cook, I just never can raise the interest, patience or enthusiasm to do it even half right), so my advice might be best ignored, and me keep off any thread to do with cooking. Link to comment Share on other sites More sharing options...
Noodeyn Posted November 25, 2010 Report Share Posted November 25, 2010 can anybody enlighten me as to why my freshly made pot of soup geed sour?It was made yesterday evening lentil and vegetable from beef and was eaten at lunchtime today, but by tea time it had geen sour, yuk! Link to comment Share on other sites More sharing options...
Njugle Posted November 25, 2010 Report Share Posted November 25, 2010 What vegetables? Link to comment Share on other sites More sharing options...
Noodeyn Posted November 25, 2010 Report Share Posted November 25, 2010 neep, onion carrots and tatties Link to comment Share on other sites More sharing options...
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