|
|
Post by Patrick on Dec 1, 2009 19:10:35 GMT
From one of the famous Jimmy Young Cookbook series, Circa 1972 or so. Always been a favourite of mine - the ultimate gooey indulgence - especially whilst still warm. It matures nicely too, but won't last long, So best make two just to be on the safe side! Thought I'd do a staight P'copy so you can see how much my photocopy has been used. It reads rather like an iced tray bake - but it's oh so much more gorgeous than that!  It's the milk that does it, I'd say. It's a fluffy hug of a cake.  When's the last time you heard someone say "Regulo" for a gas setting eh? Bless. |
|
|
|
Post by everso on Dec 1, 2009 19:45:32 GMT
From one of the famous Jimmy Young Cookbook series, Circa 1972 or so. Always been a favourite of mine - the ultimate gooey indulgence - especially whilst still warm. It matures nicely too, but won't last long, So best make two just to be on the safe side! Thought I'd do a staight P'copy so you can see how much my photocopy has been used. It reads rather like an iced tray bake - but it's oh so much more gorgeous than that! It's the milk that does it, I'd say. It's a fluffy hug of a cake. When's the last time you heard someone say "Regulo" for a gas setting eh? Bless. I've done a variation of this recipe a number of times. It's delicious. I might try your recipe though. I usually do the Victoria sponge quanitites (4,4,2,4) but this is more cakey. I wonder if the lemon perhaps sinks in a bit better. I sometimes find that the syrup just solidifies on top when I do the sponge method. Hmmmm. I shall try it. Interesting you mention the regulo gas setting. I've been married for 36 years, have always cooked with electric ovens but my mum always had gas ovens, so I always look to see the gas temperature then convert it to electric. Don't ask. |
|
|
|
Post by Patrick on Dec 1, 2009 19:56:43 GMT
Yes - it's wonderfully soggy - not like a traybake that's just crunchy on top and can be dry underneath, I've even had it with a dollop of cream on  it balances out the lemon-yness wonderfully. Being me, I've often wondered if you could make an alcoholic version!  |
|
|
|
Post by sesley on Dec 1, 2009 21:59:46 GMT
my lemon drizzle cake i make from Mary Berry is like that and Nigella has a lemon syrup loaf recipe as well.
|
|
|
|
Post by Patrick on Dec 1, 2009 23:28:34 GMT
Snap Sesley. I've got a Mary Berry with the drizzle cake. I do her coffee and walnut too.
|
|
|
|
Post by everso on Dec 2, 2009 9:44:26 GMT
Yes - it's wonderfully soggy - not like a traybake that's just crunchy on top and can be dry underneath, I've even had it with a dollop of cream on it balances out the lemon-yness wonderfully. Being me, I've often wondered if you could make an alcoholic version! I shall definitely try it. Thinking about the alcohol thing, you could probably put a dash of limoncello liqueur! Mmmmmmm. |
|
|
|
Post by betty on Dec 2, 2009 10:09:30 GMT
i do that one too - even my children make it..... this was my youngest's first effort  i could do with a slice right now! |
|
|
|
Post by betty on Dec 2, 2009 10:16:13 GMT
Patrick, i like your idea of a dollop of cream.
perhaps mixing the icing sugar with Cointreau instead of water might be nice?
|
|
|
|
Post by Patrick on Dec 2, 2009 12:08:20 GMT
i do that one too - even my children make it..... this was my youngest's first effort i could do with a slice right now!  That's the fella! Naughty Betty!  |
|
It's the milk that does it, I'd say.
