Gingernuts are the ubiquitous British biscuits that you dunk in a glass of cold milk or a cuppa hot tea. They should—in my opinion—be hot and fiery, spicy but not bitter, and as dry and crunchy as possible.
If you check the internet for a recipe, things can get a bit confusing as there are all kinds of strange ideas, including using stem ginger bits (posh!), treacle (erm…) and mixed peel (NOPE!) so today I gave Delia’s recipe a go, with a couple of changes. Her one-teaspoon of ground ginger seemed a bit ‘tea-and-biscuits’ or ‘ladies-wot-lunch’, and I personally want my mouth to catch fire as I eat. Also I abhor soft biscuits (those are cookies), so in my paranoia I did these on a lower temperature. Next time, I’m doing it with plain flour to see if they are flatter and crunchier still, but the results were good enough today.
And yes, I had to call the fire service for my mouth. You might want to tone down the ginger. Or not.
Continue reading “Nuts about gingernuts”
Rice pudding: the stuff of childhood. But there are a couple of different ‘usual’ ways to make it. The easiest way to date has been to throw it in the oven. Thing is, I don’t care for it as much that way, especially since the last one I made boiled over and made an unholy mess. The other way is to make it on the hob. If you’ve got the patience, that makes a creamy, delicious pudding similar to the stuff you get in a tin, but with a better (less tinny) flavour.
I don’t have that patience. But I do have a slow cooker.
Continue reading “Slow cooker rice pudding: simple, as rich as you like it and tasty a f”
Even the fussiest veggies will resign themselves to a shitty cheese and onion pasty from anywhere. Well, for years I’ve searched for the perfect cheese and onion pasty filling, and today, having paid almost £2 for a fairly substandard effort from a chain bakery, I finally cracked.
Here’s my version of an almost entirely homemade cheese, leek and potato pie and pasty …
Continue reading “Cheese, leek and potato pies and pasties”