And now for the scones...british measures/temps (may have to look up conversions??) - anyway, very easy to do, always works..
all the best

Basic White Scones
Makes 18 scones
Preparation time: 20 minutes Cooking time: 10-15 minutes

Ingredients
900g plain white flour
large pinch of salt
3 tsp baking powder
170g butter, cubed
55g caster sugar
3 eggs
400ml milk

Glaze
eggwash (1 egg whisked with a pinch of salt)
granulated sugar
Instructions

Preheat the oven to 250C/gas 9.

Sieve the flour, salt, and baking powder into a large, wide bowl. Add the butter and rub in lightly, using your thumb and fingertips, until the mix resembles coarse crumbs. Stir in the sugar. Make a well in the centre.

Whisk the eggs with the milk, add to the dry ingredients and mix to a soft dough. Turn out onto a floured board. Lightly shape the dough into a round and roll out to about 2.5cm thick. Cut into scones with a 6.5cm cutter.

Put on a baking sheet (no need to grease). Brush with eggwash and dip each scone in granulated sugar. Bake for 10-15 minutes until golden brown. Cool on a wire rack. Serve with jam and cream. Eat the same day.

To make fruit scones, add 110g sultanas to the mix after rubbing in the butter.

Thank you Artist!! What is Caster Sugar? Is it light brown sugar, or just regular granulated white sugar? Oh, and what are "sultanas"--raisins, or dried black currants? Thanks (it's been a while since I last visited England!)
THANKS!!!!

wow.....i was expecting a quick answer, not to start off a whole round of food stuff!

here's a place for anyone in the states who can't find custard powder:

http://goodwoods.com/?OVRAW=british%...OVMTC=standard

thx for all the answers re: treacle tart......i'll let u know how it turns out!

Heya

Sounds seriously YUMMY... sultanas are raisins - A may know the specific reason they are called that, but I don't.. they are dried grapes - i think?!

very yummy... I LOVE egg custard - it's so easy to eat and is awesome with nutmeg.. but unforutnatly can't eat it for a while till I have added dairy and eggs back in. Oh well, can be my easter treat.

Lemon meringue -well, making it is physio!!! LOL! just think how strong your arms will be after you have made that a couple of times!

so many yummy things.. it's 4.21 am and I am so tempted to get leah to go and get some of my yoghurt - not as yummy but she wouldn't be happy otherwise.

clotted cream - from what I remeber it involves using double cream and then whisking and whisking and whisking until it goes hard - very similar to boiling back custard, just with a whisk!!! yummy!!!!

I know - american cadbury's chocolate is YUCK. I live really close to Cadbury's world and providing I surivive tomorrow I am planning on going at the weekend to see what it's like! I haven't been there in 10 or so years!! it looks awesome though!

so desperate for dessert now (i know I'd throw it up.. I just want to look at it!)

FRxxxxxxxxxxxxxxxx

Man this thread has some great smells !

Was wondering.......

Golden Syrup

ok... what I am imagining I am having for lunch...

a salad, with sliced boiled egg, anchovies, olives (Black and green, unstuffed), capers, onion, rocket, tomato, spring onions, radish, with olive balls and unsalted butter on the side.. Oh, and avocado and asparagus..

and then for dessert... ooh it would have to be creme brullee with lots of melted sugar on top (brown, of course!).

What am I having? liquidised vegetables in gravy. not nearlly the same

Oh well!!!! going to harvest tomorrow so hopefully will find liquidisable stuff (I HAVE found soya milkshakes though - and they are the yummiest - well, I imagine the would be if I had taste buds!!!)

any one else's ideas?

FRxxxxxxxxxxxxxx

Hi,

Thank goodness I already had my dinner Sorry, didn't have time to answer anything this a.m., so here goes now.

Golden syrup - nearest in the US is light corn syrup, but golden syrup is a rich gold colour, very thick and has an indefinably delicious edge to it. In the UK it's produced by Lyle's (Tate and Lyle, which is the oldest brand name in the world).

Caster sugar - it's white finely granulated sugar, equivalent in US is Superfine or Berry's.

Sultana - yeah, like raisins, but a bit lighter and softer. You can use anything, currants, dried fruit etc. And cheese scones are wonderful, though not with the jam!

And oh yes, in Britain what we call jam you call jelly. What we call jelly, you call jello....OK, OK, I'll stop...good eatin'.....

Off to bed. Been at meetings and am zonked, or knackered (what you call pooped )

all the best!

Hi Artist, Frogga, and all!! Ok--I am doing the measurement conversions today, and am going to do a trial of Scones! Thanks for explaining the differences in the syrup, sugars, etc.!!

I will let you know how the scones turn out. For some reason, I don't think I will have a problem following the directions "eat the same day"!!!!!!!

That web-site that Coach provided is AWESOME! Can hardly wait to order stuff (oooohhhh, INDIAN curries....I have been HOARDING the Ameer Special Blend Curry that I got at Harrods' YEARS ago--it is ALWAYS kept in a dark, cool spot in my pantry, so it doesn't lose its potency. It is STILL GOOD! But, eventually, I WILL run out, so i need to get a "backup replacement" pretty soon! NOTHING in the US even COMPARES to that curry.....)

THANKS AGAIN!!!

Brokenwings

oooh that is brill!! well, if you are going to come over here you can stock up, or PM me and I'll post you some if you want..!

FRxxxxxxxxxxx