That'll keep you oot the pub......................oh wait a minute
Job jobbed now Mark. Luckily eldest son is living with us until end of lockdown so had some help I'm glad to say!Can't move them today. They'll have to be quarantined until someone comes along to give you a hand
It did Chris!That'll give you an appetite for lunch
'Tis a good 'un, as is Scotia's wee pig stove, very neat (and cute!).Every one else has made one so here is one i did today and test fired, hot hot hot.
Had to leave the chimney pipe clamp slack for expansion other wise 100% working.View attachment 79804View attachment 79805View attachment 79806View attachment 79807View attachment 79808View attachment 79810View attachment 79811View attachment 79812View attachment 79809
You must have been mind reading!
That sounds good. I've got most of the ingredients, but I threw out the syrup last year after buying it for a recipe and abandoning the tin for many years.You must have been mind reading!
How spooky is that?
Just this morning we looked at my old Bero book and Neil fancied baking brack, but we plumped for granny loaf instead as the brack would have depleted the store cupboard of too many sultanas, raisons and currants. You must be well stocked up with dry goods, Sam!
200g (8oz) self raising flour (or I guess in these strange times plain flour if that's all you can get, plus a teaspoon or two of baking powder)
1 x 2.5ml (half tsp) salt
25g (1oz) brown sugar
50g (2oz) chopped walnuts
75g (3oz) raisons or sultanas
1 x 15ml (1 tbsp) golden syrup
125ml (quarter pint) milk
1. Place all dry ingredients in a bowl add walnuts and fruit
2. Beat to a soft mixture with syrup and milk
3. Place in a greased 15cm (6 inch) cake tin
4. Bake for 45 minutes at 190 degrees C (170 fan oven), 375 fahrenheit, or gas mark 4
5. Brush with a sugar glaze whilst still warm
30ml (2 tbsp) milk
30ml (2 tbsp) water
30ml (2 tbsp) sugar
1. Place all ingredients in saucepan
2. Boil for approx. 2 minutes, use while hot