Author Topic: Butter & brown sugar? (Read 10483 times)

tim · « **on:** March 26, 2006, 16:17:50 »

Or golden syrup??

grawrc · « **Reply #1 on:** March 26, 2006, 19:16:47 »

Which was that Tim? ;)

Columbus · « **Reply #2 on:** March 26, 2006, 19:19:30 »

Does anybody make blackberry vinigar?

Col

Tulipa · « **Reply #3 on:** March 27, 2006, 08:08:06 »

Golden syrup for me any day!

I haven't made a sweet one for ages Tim, thanks for reminding me!

supersprout · « **Reply #4 on:** March 27, 2006, 08:28:46 »

Has to be golden syrup - and seconds :P ;D

tim · « **Reply #5 on:** March 27, 2006, 08:55:39 »

Actually, grawrc - neither. I over-pre-cooked the toads, didnt want to do them any more, so served them separately!!

So now there's some left over for pud. So long as it's really hot & crispy, I do like the brown sugar treatment.

Arumlily · « **Reply #6 on:** March 27, 2006, 10:01:44 »

Hi Tim, looking at the picture I thought it was a Brioche.

plot51A · « **Reply #7 on:** March 27, 2006, 17:34:15 »

Looks absolutely gorgeous. Golden syrup for me please!

rosebud · « **Reply #8 on:** March 27, 2006, 22:19:39 »

Tim, my dad used to put jam on ours for sunday tea wonderful taste, i can see it now, on our plates with lots of jam Mmmmmmm!.

moonbells · « **Reply #9 on:** March 27, 2006, 23:39:43 »

I'm a golden syrup on YP fan by upbringing, though I loved onion Yorkies too, which rather put paid to the dessert... Mum eventually gave up and put onions at one end only.

It's the one thing I miss about not doing Sunday lunch and no longer touching beef! (That and Mum won't give me either of her pudding tins...)

moonbells

tim · « **Reply #10 on:** March 28, 2006, 08:20:17 »

Yes - normally I have to do 2 - one for the veggies.

supersprout · « **Reply #11 on:** March 28, 2006, 09:26:53 »

Quote from: moonbells on March 27, 2006, 23:39:43

Mum eventually gave up and put onions at one end only.

Great idea moonbells, have been inspired! Toad in one corner, onions in the other, bananas in the third and one plain? ;D ;D

Debs · « **Reply #12 on:** March 28, 2006, 20:34:21 »

Tim,

I am Soooo envious of your YP. HOW do you make them like that???

I have tried numerous times with almost numerous failures.

Any helpful tips?

Pretty please :-* :-* :-*

Debs

supersprout · « **Reply #13 on:** March 28, 2006, 20:45:07 »

Quote from: Debs on March 28, 2006, 20:34:21

HOW do you make them like that???
Any helpful tips?

Come on tim, give us the recipe - I'd like to get beyond Yorkshire Slab too :-[ ;)

Emagggie · « **Reply #14 on:** March 28, 2006, 21:26:14 »

Aunt Bessies, via Asda-the only chance of success here, filled with casserole and called Flat Cap Yorkies. Never had a sweet one,sounds very tempting.

grawrc · « **Reply #15 on:** March 28, 2006, 21:48:57 »

It does look gorgeous beyond belief Tim.

tim · « **Reply #16 on:** March 29, 2006, 09:29:47 »

No secret - it's AWT's recipe.

Equal volume of each.

That was 6 eggs(300ml), & 300ml of milk & flour.

supersprout · « **Reply #17 on:** March 29, 2006, 09:51:31 »

Come on tim. Oven temp? For how long? Do you heat the tin beforehand? Dripping or lard? ???

tim · « **Reply #18 on:** March 29, 2006, 20:17:06 »

Oh, good God yes! Like 400F+ - till it's smoking they say, but I like to catch it before that. If I have duck fat I use it, but n'importe! Depends on the veggies.

25-35 min? Depends upon how big. Until it looks right. And then a bit more, to stop it collapsing. Prefer crispy rather than traditional flab! The one in the pic went back in the oven for a few minutes.

Doris_Pinks · « **Reply #19 on:** March 30, 2006, 16:50:22 »

make sure too you use PLAIN flour, Self Raising makes em sink!!
Oh and do try a tray like that with Boursin crumbled in before cooking, not good for the hips but very good on the tastebuds, and goes so well with Beef! ;D

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Author Topic: Butter & brown sugar? (Read 10483 times)