Thanks to all of you who sent in your cookery questions. Here are my answers to some of them. Check to see if yours is included. I’m sorry I couldn’t answer them all, but keep them coming in.
Christine from Birmingham asked:
Morning Tom, I do a lot of baking but my dilemma is If cupcakes take 1 hour at gas 5 but a fruitcake take 1 hour at gas 3 how can I bake together? Or can’t I? Trying to save energy.
Unfortunately, baking is a scientific process relying on precise methods and timings, and as such, these two very different bakes are suggested to be cooked at those temperatures.
However, here is my favourite cupcake recipe that you can cook at gas mark 4, and I think you can happily cook your fruit cake at gas mark 4 at the same time.
INGREDIENTS
- 1 ripe banana (110g)
- ½ tsp vanilla extract
- 2 tbsp soft light brown sugar
- 2 tbsp sunflower oil
- 1 large free-range egg, lightly beaten
- 2 tbsp cocoa powder
- ½ tsp baking powder
- 6 tbsp self-raising flour
- A pinch of salt
- A handful of chocolate chips (about 40g)
METHOD
- Preheat the oven to 180°C/Fan 160°C/Gas 4. Line a muffin tray with 6 cupcake/muffin cases.
- Break the banana into pieces and place in a medium bowl. Mash well with a fork to a smooth paste, then add the vanilla extract, brown sugar and oil. Whisk using an electric whisk, until fully incorporated. Add the remaining ingredients and stir until evenly combined.
- Spoon the mixture evenly into the cupcakes cases. Bake on the middle shelf of the oven for 12–15 minutes. To check, insert a wooden cocktail stick into the middle of one of them; if it comes out clean, the cupcake is cooked. If not, just pop them back in for a few more minutes.
- Transfer to a wire rack to cool slightly. Enjoy these cupcakes with the kids while they are warm.
Annabelle from Hitchin asked:
Hi Tom, I have tried to make lemon posset twice now and both times it doesn’t taste like the shop brought one. You can almost take the sugar in them as if the sugar hasn’t broken down? Any magical tips?
The key is bringing the cream and sugar up to a boil.
My super simple recipe is below
INGREDIENTS
- 450ml double cream
- 130g caster sugar
- freshly squeezed juice of 2 lemons
METHOD
- Mix the cream and sugar together in a saucepan over a high heat and bring to the boil, stirring to dissolve the sugar.
- Turn the heat down to a simmer and stir for 1–2 minutes until the bubbles are quite large. Add the lemon juice and whisk thoroughly.
- Pass this mix through a fine sieve into a bowl and leave to cool for about 5 minutes.
- Skim off any air bubbles, then pour the posset into your serving glasses.
- Leave to cool completely, then place the bowls in the fridge for at least 2 hours.
Jo from Glasgow asked:
Hi Tom. How do I get a non-soggy bottom on my steak pie? I’ve used different containers and while I know which ones don’t work (ceramic), the thinner ones (enamel) still don’t stop the sogginess. Any suggestions, as i really like a full pie, not just a top hat.
A soggy bottom normally comes from the heat transference to the bottom of the dish when baking. As you say, a thinner metal pie tin is best.
When you pre heat your oven place thick metal tray in as well.
Place the pie tin directly onto the tray and the heat transference will cook the base and leave you without a soggy bottom.
Adrian from Marlow asked:
What’s an alternative to goose fat for the perfect roast potatoes?
I personally love using beef tallow, but if you like a non-meat version, I use a 50/50 blend of rapeseed oil and olive oil with a generous knob of butter.
Joanne from Wisbech asked:
Hi Tom. Loving the new programme. I wanted to ask you if when making your sea bass and squid recipe, could I replace the chorizo with pancetta? Would that work? We are not hugely keen on chorizo but I really want to make this dish. Random question, you said on your new programme that you dipped rhubarb in sugar (as did I) but my husband, another big fan, wants to know did you ever dip celery in sugar?
I have to answer the celery question first!
I haven’t dipped celery in sugar before, and although I can see the similarity between the 2 vegetables, they are unrelated.
When using celery, I’m looking for the natural salty flavour which it gives; however, I am now intrigued and intend to do some research into celery and sugar!! Thank you
As for the chorizo, absolutely you can swap it for pancetta
Glen from Nantwich asked:
Sourdough starter. I’ve always been successful in managing my SD starter. When I wanted to start afresh, I cleaned my jar etc so it was squeaky clean. Added the flour and water. Fed it as required. But it went mouldy, and I mean disgustingly mouldy. I threw the jar and yucky starter out. Any idea what I did wrong as I’m stumped.
As you said, it’s important to start with a clean jar. I would also recommend transferring to a clean jar every other day
Also, if a starter dough hasn’t been strictly fed every 24 hours, it can go mouldy
Jeremy from High Wycombe asked:
Is there a quick method for clarifying butter?
Not really and to be honest, when I clarify butter, I like to let it go a little further than just clarified.
Melt the butter and bring to the boil, as the solids fall to the bottom they start to caramelise, let them slightly colour then remove from the heat and allow to stand for a couple of minutes before straining.
This little nutty aroma is very pleasant when using the clarified butter
Steph from Little Kingshill asked:
What is the secret to perfect Yorkshire Puddings, mine never rise!
I like to make the batter for my Yorkshires the night before and rest it in the fridge.
Then, before using, give a little light whisk again.
Preheat the moulds and make sure the oil is nice and hot before you add the batter
For the Yorkshire puddings
- 450g plain flour
- 750ml milk
- 8 eggs
Or check out my YouTube video for making the perfect Yorkies.
Please keep your questions coming in.
