This recipe is a bit confusing because we don’t think or measure or even use some of these ingredients anymore! First and foremost, treacle. What exactly is this stuff? You might have heard some snarky society commentator complaining that “so and so is spewing utter treacle and it’s nauseating” or the like. Treacle is a … Continue reading
Queen cakes are a very early form of cup cake! So for all you cup cake enthusiasts out there who happen to like history, this recipe is very similar to one dating back to the 1600s. According to the Researching Food History blog, various royal chefs wrote cookbooks, with names like The Queen’s Royal … Continue reading
You might not think you know what semolina is, but I bet you do. Once a wheat grain has been through the mill, there are essentially three parts – the bran, the germ and the center, known as the endosperm. I’ll just call it the center if that’s okay with you. When the wheat you … Continue reading
My mouth is watering, how about yours? Apples in batter sounds a lot like a cake of some kind and I bet it is delicious. Of course, I love apple desserts. I bet once this is baked you could top it with vanilla ice cream or whipped cream, and maybe some caramel sauce. Mmmmmmm. * … Continue reading
I have eaten “corn flour shape.” It is bland, but it can be spruced up with a topping such as fruit, as suggested in this recipe. It’s also gluten free for those who need an interesting dessert that will work with a GF diet. When she says to pour this into a shape, she means … Continue reading
Gram's Recipe Box 