Kerry Beal

A piece cut off the end without the raisins. This is very, very tasty!

Malt Loaf from Paul Hollywood's Breads. Added some extra flour to aid handling the dough because I failed to read the instructions.

And I!

I'd sub bittersweet

Is he referring to cocoa mass by chocolate liquor? I.e. Unsweetened chocolate?

I'd probably try all at 248 myself.

Heat and acidity also makes it milder.

I only added 20 grams - it rose very well! Not tasting it though.

Maybe add a bit of water or buttermilk and bring up to 235.

Sort of indirectly this belongs on the Confections thread. Each Easter and November I get together with the ladies of St Luke's Church to make eggs and barks (I talked them into the barks a couple of years ago as a cost effective fund raiser). Previous to this they had been making only gingerbread houses at Christmas to raise funds - IMHO they weren't charging enough for their houses and they needed something more. They sold a lot more house 'kits' this year instead of completed houses - again more cost effective - and put the price up at my urging. The funds they raise go to support El Hogar in Honduras. So today this was delivered to my home - it has my house number on it. They were going to make one based on the design of my house but ran out of time.

Here is the Chefstep's Sticky Toffee pudding - I made a couple of changes - I used 100 grams instead of 150 grams of sugar, and I cut the baking powder back from 38 grams to 20 grams - I wonder if it was supposed to be 3.8 grams? Anyway it is a lovely pudding - nice texture, great flavour.

So if it didn't set up - you may have started beating it while it was too hot - a double batch would change the cooling time I expect. Perhaps melt it again, cool undisturbed to 110 F, then beat.

Is it a fudge? Do you beat it while it cools?

Chefstep's Sticky Toffee Pudding before and after sticky The glass bowl is one a neighbour brought over with custard in it for the rug rat - it will be returned tomorrow with STP.

Thanks to the discussion today about the 3 adjustable temperatures for saute (which not having RTFM I did not know) - I was able to make a second cranberry steamed pudding this afternoon much more easily than the one I made this morning. Instructions for changing a steamed pudding into a pressure cooked one - is to steam for 15 minutes and then high pressure for 35 minutes. Batter in the IP Post steam

Looks like the perfect Twix!

Perhaps a septic cow with high lactate levels.

And softening solid brown sugar lumps long enough to break them apart.

That looks like the perfect size to me!

Ok - how about adapting this krokant recipe - 200 grams sugar 170 grams glucose 40 grams water ½ vanilla bean, split lengthwise ¼ teaspoon salt 85 grams butter Bring vanilla bean sugar, glucose and water to boil. Put lid on for a minute to make sure all sugar crystals are dissolved. Cook to 115 celcius (240 F). Add salt and butter, stir well and cook again to 143 C (290 F). Pour out on parchment, roll flat with silicone rolling pin (or oiled marble or steel rolling pin). When cool break into chunks, dip in tempered chocolate. Alternately, process in food processor to fine chunks and add to tempered chocolate before molding. I'd add rum soaked then dried raisins to the bark. not to the toffee. Break krokant into chunks - temper some dark chocolate (I think I'd prefer milk for these), spread thin layer, sprinkle toffee bits and raisins - drizzle a bit more chocolate to cover.

Microwave mug cakes.

I didn't refrigerate (because there would be no reason to based on the ingredients) - it's a big block of fudge like ganache this am. Doesn't taste of rum because it all get's boiled off in the process. Might try cutting it and dipping the pieces to make some bars. Perhaps later today I'll see if I can put together a recipe that will make a croquant toffee with raisins and figure out how we can get some rum flavour in there that could be used to make a bark.

They were just as I expect them to be. I had the time so I didn't bother with the instant pot.

Do you have a copy of the Kafka book? I understand it's excellent - I often see copies in the thrift stores. The microwave cookbook I learned most from on what a microwave can do is "Let's Cook Microwave" by Barbara Harris. An oldie but goodie. I use the microwave to cook rice in one of these - also picked up for a couple of bucks in a thrift store. I use it to speed up the rise of bread dough - learned from this book. I use it to soften but not melt butter (well I do use it to melt butter too when I need it melted). Melting chocolate. Cooking the custard for trifle, all kinds of sauces that require cooking to thicken, hollandaise, curds. Rapid aging of booze.

Well - it's not bark - I'll give you that. It's a great greasy puddle. I think the recipe is seriously flawed (at least as any approximation to a bark).