@Mound Dweller cooking thread - Welcome to 5 star br*t*sh cuisine n’wah

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This is the worst thing to happen to the perception of British cuisine since the second world war
 
Mound Dweller said:
Dates in a cake? I think not.
I always preferred strawberry sponge, that's a seasonal item though so maybe closer to Easter.
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This is my sticky toffee pudding:
IMG_6644.jpeg.webp
It’s definitely one of the easier things I’ve baked. The toffee sauce was honestly the harder part, but if you’ve ever made a homemade syrup before, it’s a bit like that.

I’ve never made a Victoria sponge cake though, but I am planning on making hot cross buns for Easter this year.
 
JambledUpWords said:
This is my sticky toffee pudding:
IMG_6644.jpeg.webp
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Oh nice, looks much better than what it is I'm used to, my families version of it is absolutely loaded with clumps of fruit which makes it closer to glazed-granola than a proper cake which rather puts me off. Sponge cake is easy, and a lot harder for divergent interpretations (looking at you and your "berry paste" grandma) to screw up so I've always enjoyed it more.
 
Mound Dweller said:
Oh nice, looks much better than what it is I'm used to, my families version of it is absolutely loaded with clumps of fruit which makes it closer to glazed-granola than a proper cake which rather puts me off. Sponge cake is easy, and a lot harder for divergent interpretations (looking at you and your "berry paste" grandma) to screw up so I've always enjoyed it more.
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This was the recipe I used. It required chopping the dates a bit, then putting them on a stove with water for a few minutes. Once it got warm, but not boiling, you have to take it off the stove and add in baking soda. It overall made for a more cake like texture at the end, and clumps of dates were minimal. The only changes I made was using slightly more salt for the recipe, in addition to salted butter. It helped offset the sweetness of everything else. I was worried about it being too sickly sweet between the amount of sugar added and the dates.
 
JambledUpWords said:
This is my sticky toffee pudding:
View attachment 8757953
It’s definitely one of the easier things I’ve baked. The toffee sauce was honestly the harder part, but if you’ve ever made a homemade syrup before, it’s a bit like that.

I’ve never made a Victoria sponge cake though, but I am planning on making hot cross buns for Easter this year.
Click to expand...
I'd eat the shit out of this

I love caramel and toffee. Making it... not so much
 
JambledUpWords said:
This is my sticky toffee pudding:
View attachment 8757953
It’s definitely one of the easier things I’ve baked. The toffee sauce was honestly the harder part, but if you’ve ever made a homemade syrup before, it’s a bit like that.

I’ve never made a Victoria sponge cake though, but I am planning on making hot cross buns for Easter this year.
Click to expand...
Baking can usually be done at a pretty leisurely pace, while caramel/toffee sauces (and candy making in general) really sorta require you to pay attention at pretty much all times once the sugar is bubbling.
 
WhatInTheActualFuck said:
Baking can usually be done at a pretty leisurely pace, while caramel/toffee sauces (and candy making in general) really sorta require you to pay attention at pretty much all times once the sugar is bubbling.
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Sugar burns are by far the most painful i've had

Literally candy napalm :coom:
 
souschef said:
Sugar burns are by far the most painful i've had

Literally candy napalm :coom:
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Yeah - I have no desire to experience the feeling of boiling sugar on my skin, so I always go with a pan about one size up than I would usually use for the volume for that stuff since it means less exposure and (in the case of toffee or caramel) no chance of boiling over.
 
WhatInTheActualFuck said:
Yeah - I have no desire to experience the feeling of boiling sugar on my skin, so I always go with a pan about one size up than I would usually use for the volume for that stuff since it means less exposure and (in the case of toffee or caramel) no chance of boiling over.
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Yep, i've got a scar on one of my fingers due to sugar burns

You need a steady hand to to avoid clotting when you pour cream/water/butter on melted butter, because it's hard to not get burned if you need to put some strength unfucking it up

But so worthy, homemade caramel no matter how simple is better than anything you'd buy ready
 
WhatInTheActualFuck said:
Baking can usually be done at a pretty leisurely pace, while caramel/toffee sauces (and candy making in general) really sorta require you to pay attention at pretty much all times once the sugar is bubbling.
Click to expand...
Yeah, I’m not unfamiliar with the process, I just hated how sweaty I got afterwards. It genuinely feels like a workout to do toffees and caramels homemade. Simple syrups are so much easier though because it’s just sugar, water, and whatever flavoring you’re using, and it doesn’t need to boil as long.
 
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