I think I have mentioned before the need of precision when baking. In other areas of cooking I rarely follow a recipe word for word, ounce for ounce (or for you young ones – gram for gram) but when it comes to baking I believe and so does Delia and Mary Berry that most baking failures are down to the same old things – wrong tin size, wrong oven temperature, or not following the recipe – the recipe naturally has to have come from a respectable source I might add.
I am very wary of recipes I see on other blogs –‘this is my recipe’ when you know jolly well it isn’t – nobody without years of baking experience can produce an original recipe of their own. Tweaking with someone else’s doesn’t make it original. Changing 8 0z of SF flour with 4 of SF and 4 of plain does not make a brand new recipe.
Years ago recipes were often very closely guarded secrets. I believe this was because as most women were housewives there was probably some rivalry as to who made the best fruitcake or lightest sponge – these days most women want a medal if they make something that doesn’t have instructions on the packet; others who are a tad too competitive have to become uber housewives with a book deal or launch their own brand of deserts etc.
I would love to one day write a book on baking, but I think it will have to be a collection of other peoples recipes that I have discovered and that work for me – I’d have a loaf cake section, a 6 inch tin section. I would say things like ‘while you have the oven at 180oc for your xxxx cake why not make xxx buns on page 43 on the other shelf. I would also have suggestions about what you would do with the egg yokes if a recipe I gave called for the egg whites. It would be my homage to the art of practical common sense living which isn’t necessary glamorous or sexy so I guess I wouldn’t sell many copies.
Here for your pleasure are the fruit scones I made for my husband – he has taken himself off to bed with ‘flu’ so I will probably end up giving them to the birds – the recipe is from Mary Berry’s Ultimate Cake Book but I have added a handful of golden organic sultanas for a little bit of additional interest (scones can take a little bit of tinkering). This does not make them Mrs G’s fruit scones – they are still just Mary Berry’s with added sultanas.
::Egg washed ready to go into a hot oven::
::Just butter and eat!::
::From start to finish ready in under half an hour::