Search results

I make my sauce using Carrs Sauce Flour and Milk from my allowance. Just add freshly grated nutmeg and salt and pepper. The sauce using eggs was in last months SW mag and I have to say I thought it was "yuk". It made the sauce very sticky and dry in the mouth. Whereas the one made with milk...

I've used both. The fine made them more like fairy cakes, where as the course they were more like a light scone texture. Personally I preferred the course ones. When I did the course ones, I left the mix to stand for a while longer than it suggested in the recipe. I'm going to try and make...

Just made the cherry & almond ones. I made a batch of 12 and used muffin cases in my tin - have to say I really liked them. Was doubtful after reading some of the posts on here, but as I'd rushed out and bought the ingredients thought I'd give them a go anyway. Thanks OP.

Thanks for posting. I've just has this for lunch and it's delicious.

Hi Guys. Off to BBQ today and have decided to take some sausages. Thought I'd try these Debbie & Andrews Harrogate 97% Pork Sausages, but have no idea of the syn value - can anyone help me out, please? Nutritional Info: per sausage Energy: 157Kcal/654KJ Protien: 11.6g Carbohydrate: 2.0g Sugar...

Oh I sooooo lurve this recipe. I've now adapted it to make a lemon drizzle cake and a lemon topped sponge cake - truly lush! For the drizzle cake: Instead of the vanilla flavouring I used lemon juice. I then grated the zest of a lemon and squeezed the juice, mixed it with sweetner (about 8...

I used the initial recipe (2 oz of flour) and then mixed 3 tsp of coffee with a little water to make a paste (you could use Camp coffee, but it has syns) and added it to the mix. The manderins added 2.5 syns per 100g used (ASDA manderin segments in grape juice). HTH

Thanks for posting this recipe and all the tips and adaptations! It has solved my cake cravings! I've just finished making a coffee version with vanilla cream (quark) and manderins.

Hello I've been lurking for about a week now. Decided to join today, mainly so I can rep the fab people who post yummy recipes and advice. Hopefully, once I get a bit more creative with my recipes I will be able to post some too! Anyway, I've been doing SW for a few weeks now (using an...