All posts in Baking fug

Sometimes only the hot fug from that sacred mix of eggs, flour, butter and sugar will do. I’m not sure whether the finished product is better than the batter licked directly from the mixing bowl, but cooking instructions are provided nonetheless.

Pear and mincemeat tart
Latest
March 6, 2012

In which I exhibit initial symptoms of house-builders-panic and I use up the last of the mincemeat.

Shrewsbury biscuits

Shrewsbury biscuits

February 25, 2012

Light, lemony, curranty and very ordinary delights.

Dark crisp rye bread

Short and sweet

February 24, 2012

More baking from Dan Lepard recipes.

Apricot and custard crostata

Apricot and custard crostata

February 23, 2012

Soft custard, luscious fruit and easy pastry. A tart for Tuscany, even if you're in Torquay.