Selhurst, which method did you use?

Poach some of the salmon in milk and drain, reserving the milk. Make a white sauce using the poaching milk, it should be quite thick. Flake the salmon, add some sweetcorn and season and mix with the sauce. Leave to cool. Roll out some puff pastry (ready made is fine), cut into 4-6 inch squares. Place a dollop of salmon mixture into the middle, fold diagonally into triangles, seal the edges with beaten egg and glaze the top. Bake in a hot oven (gas 7, 220c) until pastry is cooked and golden. Serve hot, warm or cold, or freeze. Ideal for buffets, lunchboxes etc.

P.S. can use tinned salmon if not lucky enough to have a whole one in your freezer! Could also use this mix as a base for fish pie just put some mash on top and brown under the grill.

Generally when you cook with alcohol, the alcohol is burnt off. Perhaps this would not be problem with his medication. You could always ask for advice about this at your pharmacy. The only time that this might come unstuck is in puddings where the alcohol is not cooked. In this case you can usually substitute the alcohol for citrus juices. I have recipes that have wine in to make a sauce and I leave it out without any problems, I just add a bit of extra stock or water to make up the liquid volume.

Good luck to you and your husband.

Hooray it worked!

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If this comes out it should be a link to Bill Grangers self saucing chocolae puddings, which I think are the ones you are looking for. If not then you can find them yourself with this information.

My cookery teacher gave me this recipe. Use a rich shortcrust (enriched with egg yolk and flavoured with orange rind) for the base and then put a viennese biscuit paste on top also flavoured with orange rind. You sort of pipe it on over the mincemeat and leave a hole in the middle. Very rich but they are special!

I have seen some of the chefs grinding dried mushrooms into a powder, I bet that would add good flavour to the risotto and to soups and stews too.

Also lakeland are doing reusable cake cases now. Not sure if they are muffin size but they might also be an option.

I had this problem with some tomato and cheese muffins. I just decided that if I made them again I wouldn't bother with the paper cases and just bake them straight in the muffin tin instead.

Search for gypsy tart on the message boards and you will find loads of links to recipes which might be what you are looking for.

I just had a look at the link you suggested, peter, and found the information there very interesting. I always wondered what the differences were between all the different raising agents. Thanks for finding that out.

I wouldn't have thought it would matter too much but you might not get as good a result. I sometimes find that I have to add some baking powder to self raising flour to get a better rise, like when doing a sponge using the all in one method, as you don't add as much air when beating the mixture. Using plain flour and adding raising agent gives you more control over the recipe. If you are still not sure, try it and see!

I have to say he looked very good in black. Can't wait to see him in his ballroom gear, I bet he will look very debonair!

They had them on sale in Morrisons, intended for red and brown sauce but would do the job.

If it is the one I am thinking of its called Gypsy Tart and it featured on his More Rhodes around Britain series. The actual episode was shown yesterday in fact, but I can't give you the recipe because of copyright, I expect.

I personally wouldn't keep reheating it at all. One reheating following initial cooking would be my limit. I would have divided the soup into portions and would have frozen what was not required immediately. It could be defrosted and heated at a later date.

Thanks Livewire, I didn't think that the episodes with the boat were a figment of my imagination. My Dad reckoned I had dreamed it all up. I did think that it was a separate series, that must be why I couldn't find any separate references about it on the searches I did.

I wonder if you should still roll a meringue roulade as soon as it comes out of the oven. How about checking other meringue roulade recipes to see what they say? Or try it next time you make one and see which is the best result? 8 hrs seems along time to leave it before rolling.

Does anyone remember a series that Hugh did where he went round on the canals in a small barge, similar to Cook on the Wildside. Have been racking my brains to think of the name of the series and it is doing my head in not to be able to remember it?

Help me to put my mind at rest please??????

Caster sugar tends to be finer grains than normal granulated sugar. In some recipes it would be fine to substitute granulated sugar for caster i.e. cakes and baking, but watch out for recipes that the sugar is not cooked as the texture would be quite gritty. It probably would not work for meringues.

Someone else asked a question similar to this a while ago and I suggested blitzing the sugar in a coffee grinder or blender, this would make the granules a bit finer. However, the best way of finding out is try it and see what the results are!

I would disagree, at least deep fat fryers have a temperature control which heat them to the right temperature and stop them from over heating and catching on fire!

Try lakelandlimited.co.uk I'm pretty sure I have seen them in their catalogue.

Sometimes the recipes featured on the video clips take a day or so to appear on the website. Search for the recipe by looking for recipes by Janet Brinkworth.

My Dad just chops the mint finely and mixes it with vinegar and some sugar til he gets the consistency he wants.

can you not substitute the tayberries for any recipe that uses raspberries?

creme anglais is another name for custard so I think the filing you want is creme patissiere. I haven't got a recipe but I'm sure if you search this site there must be one somewhere.

could you not use another flavour of soup that would be complimentary to the rest of the ingredients in your meatloaf? you might have to experiment with different ones until you get the result you want.

do you add chopped onion to the meatballs? i always find that mincing the onion instead of chopping it helps stop them falling apart. also i always add some breadcrumbs and an egg yolk (never a whole egg) and really mix the mixture and squish it well with my hands before cooking. allowing them to rest in the fridge once formed into balls before cooking can help stop them from falling apart. mrs woof woofs suggestion is good too, you don't want to have to turn them too frequently.

coat the pork in seasoned flour containing salt, pepper & all spice powder. fry in butter & oil until cooked, remove and leave to rest. meanwhile fry one onion in pan with pork juices etc until softened, add 2 tsp cornflour and blend with juices. add about 1/2 pint beef stock gradually, season, bring to boil and stir until thickened. when ready to serve stir in 2 tsp dijon mustard and pour over pork. delicious!

What do they use when they want whipped cream in france? This is what mongrel could look for.

Have just watched GFL and your question was answered Spadge. They said an average egg white weighs about 5grams and that they don't think meringues will work without sugar as it is the sugar that stops them collapsing when being cooked. You could experiment with sweeteners though.

I have got the salter scales Mrs WW suggests and I can vouch for them, they are fab!

As the chicken in the recipes is already cooked and then you cook it again the the actual dish, I wouldn't be inclined to reheat it again. If it was raw chicken which was cooked in the dish then I would be happy to reheat it once. I try to work on the rule that food is only ever reheated once (not including original cooking).

If the quantity is too much to be eaten at one go then try making it in smaller dishes, and freeze the ones you don't use, they could then be defrosted and reheated another time. Another alternative would be to only make half the quantity.

My sister adds a piece of Nori when she makes a lentil stew, does not really add flavour but adds its nutrients. Could do the same with any stew, casserole or soup I suppose!

Should work fine, just follow the instructions on the packet. I think you mix it with warm water and wait for it to start frothing, you would add it when you would add the liquid part of your recipe.

I did a cake stall at a hospital fete a few years ago and one thing that went really well, especially with the children, was gingerbread men!

My cookery teacher taught us to season pancake pans by covering the bottom of the pan with salt and then heating it until very hot. Discard the salt and rub the inside of the pan with kitchen paper. It won't be non stick immediately but the important thing is only to wipe the pan out with damp kitchen paper and not to wash it up in soapy water. The pan will gradually build up a non stick layer, but it is paramount not to immerse it in water to wash up, just to wipe it out with paper after each use.

I have seen squeezy sauce bottles for sale in morrisons, which is only any good if there is one near where you live. hope there is!

I think to make bread you must use yeast, you would not get the rise without it. Look for unlevened bread recipes as these do not use yeast, hence unlevened!

Try www.dailybread.co.uk They have a shop in northampton where I live, I always get my dried fruit from them so I can vouch for the quality of their products, but also have an online shop. Everything is natural and undyed.

If kept in an airtight container sponge cakes should stay fresh tasting for 2-3 days, fruit cakes will last longer, in fact some are better when kept for a few days before eating. You could just make the sponges and store them and only fill them at the last minute, that way you haven't got to worry about the butter cream.

For a basic dumpling recipe use 1/2 suet to flour, so for 8oz SR flour use 4oz suet. Add just enough water to form a soft dough. Don't knead or work it too much or the dumplings will be tough. Put on top of stew and cook at 200c for 30-40 mins. Can add other flavours too like herbs etc, but I like mine plain with my really rich stew.

I don't know where you can buy the proper dishes but I just normally use a loaf tin when making pate or terrine. I line it with foil or cling (depending if it has to be cooked) as it is easier to turn out then. I then cut some thick cardboard and cover it in foil to the size of the tin to use it to press the terrine. I use 3 baked bean tins as the weight.

can't think of it at the minute, but its being advertised on tv quite a lot at the moment. think it begins with T but don't quote me on that!

I'm sorry, am in a complete day dream, I read the post but somehow substituted nigella for delia in my own mind. However I'm sure delia has a lovely recipe for strawberry ice cream so it still might be worth a look

I'm sure I heard a chef the other day saying that pigeon that is eaten is normally wood pigeon and not those that we see flying around the town centres etc.

Have got a senseo, the coffee is really nice and the pods are easily available in most supermarkets, a lot more different roasts and flavours are available online. Have to say though that is does take up a lot of room on the worktop and you can only make 2 cups at a time. My husband likes big mugs of coffee and finds he needs to set it on the 2 cup setting to fill up one mug!

There is another one currently being advertised on tv that you can get tea and hot chocolate for it too. Would have got that one if it had been around when we got the senseo (can use round tea bags in the senseo though)

Super Mum, have you looked on delias website for the recipe, a lot of hers are on there. One of the rules of this website is that recipes from other chefs that are not available on this site cannot be posted as it breaks copyright law.

no1 chef, back to the original reason why people post on this site! Try to get hold of a copy of The Victorian Kitchen. There was a series a few years ago looking at how the victorians ate and entertained and I'm sure they must have done a cookbook to accompany it.

Funkey Monkey, I think you will find that Boneyapper did not break copyright, he just suggested that No1 chef looked at this particular website, he would only have broken copyright if he had posted the actual recipes from that website.

If baking the brownies as whole cakes in large sizes proves too difficult, you could always bake them in smaller batches, hire a wedding cake stand and arrange them on it to look like larger cakes, decorated with ribbons and flowers etc. As they are an alternative to a traditional wedding cake then why not go as untraditional as you can!

There is a theory about introducing children to new foods. It takes about 10 times for them to accept the new food, they just need to be exposed to the new food initially then gradually it will become less new, then they will try it, it also takes several tries before they can decide whether they like it or not. You can't give a child a new food and expect them to eat it straight away. It also helps if the parent will eat the food themselves, you can't expect a child to eat a food you won't!

Involve them in the preparation of the food. My nephew would only eat jam sandwiches but will now eat a whole range of foods because he gets involved in making them.

Don't try and hide disliked foods in food your kids like, it will only encourage them to be suspicious of the food and you might soon find they won't eat things they previously would. If you continue to serve them a small amount of the disliked food, you may find they will start to eat it at some point or another.

My daughter used to hate peas, pork chops, onions and mushrooms and would not even eat foods that contained them when she was younger, she is now 10 and now eats all of them.

The main thing is not to make mealtimes a battleground, the more traumatic it is for your child to eat something then the more reluctant they will be to sit down and eat. One other rule to have is that they don't get nice things like sweets and chocolate unless they have eaten proper food! That works really well with my nephew but my sister is trying not to use that as a bargaining chip too often as it was getting that he would only eat his dinner if he got chocolate afterwards.

I don't make ravioli with this mix but a sort of puff pastry pasty but I would think it would work just as well as ravioli.

Poach some salmon in some milk til it is just cooked, then flake it. Use the milk to make a white sauce, then mix it with the salmon, add some sweetcorn kernels, season then use it to fill pastry or pasta. The filling is already cooked so you only need to cook the outer part and heat the filling through.

I just flour, egg and breadcrumb strips of chicken and bake them in the oven.

Mary Berry has a wonderful recipe book just full of cake and biscuits recipes (Mary Berrys Ultimate Cake Book). There is a celebration cake recipe which is really easy but absolutely fabulous!

For an 8 inch sponge I would use a 3 or 4 egg mixture, so for a 10 inch I guess I would probably use a 6 egg mixture (that would be 6 eggs, 12oz each of flour, sugar and butter).

For an 8 inch sponge in sandwich tins I would cook it on 180c for about 25-30 mins so for 10 inch, cook on same temp for 40-45 mins, checking for the cake to spring back from a light touch for it to be done. Would recommend a trial run before baking the one you want to check the cooking time. If you are cooking the whole mixture in a deep tin then you will need to cook it for longer.

I think you can use the lavendar from the garden, just make sure it is washed thoroughly and that it has no chemical sprays on it at all.

My mum stews rhubarb in the oven with a sugar free jelly sprinkled over (usually strawberry or raspberry, needs to be red in colour). Cook til soft then allow to cool. The juice that comes out of the rhubarb dissolves the jelly, which then sets as it cools, the jelly also sweetens the rhubarb so you don't always have to add sugar. Its delicious with some thick cream poured over!

Don't know about the recipe you are looking for but can tell you about steaming puddings.

You can do it several ways, in a saucepan standing on an up turned plate so the basin is not standing on the bottom of the pan, in a steamer that stands over the pan (a chinese style bamboo one or a metal one that usually can fit different sized pans, in an electric steamer or in the microwave.

To steam traditionally (not microwave) you will need to cover the pudding basin with buttered foil and tie round the top with string to seal it (I usually make a sort of handle with the string to make it easier to lift in and out of the steamer). Steam for as long as the recipe states (beware that this will probably be for 4-5 hours depending on the recipe) but don't leave the pan to boil dry, make sure you have a kettle of hot water standing by, would be the same for an electric steamer.

Microwaving takes much less time (about 4 mins for a 1 pint size pudding), but I think properly steamed puddings are much nicer. Remember you would need to cover the pudding with microwaveable cling film not foil!

Am not an ice cream maker myself (even though i have had a basic machine in the cupboard for years), but have seen it on cookery shows. Could you not either make a lemon custard as a base for the ice cream, freeze that and crumble meringue pieces in at the end, or make a basic ice cream and then swirl through lemon curd and the meringue pieces at the end. It would be a lemon meringue ripple!

Normally I just pierce the packaging a few times but if I am defrosting on a plate then I don't usually cover it.

I usually start things off defrosting in the microwave, 3 minutes on auto defrost then leave it in the microwave or at room temperature to defrost on its own, usually takes about 2 hours. Anything that is stuck together I separate on a plate as soon as I can so it defrosts more quickly. I never defrost anything completely in the microwave as I always find it starts to cook it. I only do this for small items such as packs of mince, sausages, pork chops etc. Would always let a whole joint or chicken defrost overnight in the fridge.

I have got the lakeland tin mammachef described, its very good. The smallest the cakes go are 6inch square. Try your local bakery, they may hire out their tins, I know the one in my mums village does.

Have a look at the waterfall diet book. It has quite a few recipes in it for wheat free, dairy free, low fat, low salt and sugar etc which I fould quite good when I was trying this diet.

By the way it did work, I lost loads of weight but found the diet really boring after a while. I really feel for you kermitpolo!

It works on omitting most foods that can cause allergies which you then reintroduce to see if they bring on your symptoms. Is aimed at those who retain fluid, become bloated, suffer from IBS etc. I found that I was sensitive to dairy and have since discovered I have gall stones and can't digest fat properly, so it worked quite well.

Celery and celeriac are completly different vegetables, although they do taste similar, so I wouldn't have thought you can substitute one for the other

I agree with prawnfiller, score the rind, rub in salt and oil then blast it on a high heat for 20-30 mins then reduce to normal cooking temperature. Have read recently that you should open the oven door every hour or so to let the steam out so the crackling will get crispy, not sure if that works. Have also read that if the crackling doesn't crackle, then take the rind off while the meat is resting and put it under the grill to crisp up. This means you should get your crackling at the same time as the rest of your meal. Good Luck!

Personally I am having lamb this week. Hubby has recently got some false teeth and can't eat crackling anymore. Sob!

have just read my last post back and I apologise if I sound a bit superior, didn't mean to, was just trying to be accurate and concise with my information!

Have been reading what has been going on in other areas of this site and don't want to start another royal wedding!

The reason why jams and chutneys are made is to preserve the ingredients. They are put into sterile jars and sealed tightly to store them. Once they are open they are no longer sealed or sterile so bacteria can get into them and have a merry feast.
Keeping them in the fridge reduces their temperature and therefore the temperature the bacteria like to be able to multiply as bacteria like nice and warm environments. Stores have to put use by dates on these products because they could be sued by someone who got food poisoning from jam that they had kept for 4 years or something ridiculous like that.
Use by dates are only guidelines and like others have said if things look and smell ok then they are probably ok to eat, especially if they are going to be cooked as this would kill off any bacteria they may contain.

Butter cream needs to be of a 'spreadable' consistency. Sorry that sounds too obvious but I can't think of another way to describe it. It needs to be quite thick as it would run off the cake. Butter cream will develop a sort of crust when in the fridge but will soften when at room temperature, just as butter would!

Anything that is airtight will keep a cake fresh.

Have got some lovely pieces of rib from morrisons in northampton, not too far away if you don't have one near you!

there are some cling films that are suitable for cooking with, check the labels. Microwaving film is ok, you can't use stuff not suitable for cooking cos it gives off chemicals when heated.

I think there may be one on Delias website, I know she has a recipe for one in her christmas book so it might be on her website.

can use it straight from the freezer, grate it into flour to make really easy flaky pastry.

If you have a hobbycraft nearby, they sell little pots of powdered food colouring in their cake decorating section.

shred the leaves and stir fry it with onion, garlic and bacon (brown these first),its really nice!

You could make a seed cake, add them to a basic sponge mix. Saw them do it on victorian kitchem years ago and it looked very nice.

I got a good recipe for this from the BBC Good Food magazine last year, but I am pretty sure I saw James Martin do one on his 'Sweet' series. I also think I saw someone do one recently on Good Food Live but can't remember who!

Are you using the whipping cream instead of double cream? If so then I'm sure it would be ok.

Biscuit, just saw your reply, glad the muffins worked out ok, kids are not usually too fussy when it comes to cakes and things!

Are you just using a basic victoria sponge cake recipe and adding fruit to it or are you using a fruit cake recipe? If you are adding fruit to a victoria sponge cake then that could be your problem. The sponge is not strong enough to support the weight of the fruit. I would suggest using a proper fruit cake recipe, but the fruit can still sink in that, so Fionas suggestion of tossing the fruit in flour first should work.

Parsnip is very good but I do tend to mash it with some potato as well.
The differance between shepherds and cottage pie is that shepherds is made with lamb, and cottage pie is made with beef, it is not the addition of cheese that makes the differance.

avoid saturated fat which mainly comes from animal sources, this is what contains the harmful cholesterol.
monounsaturated fat, such as olive oil, nuts, oily fish etc is the best for you.
polyunsaturated fat, such as sunflower and vegetable oil can conatin trans fatty acids when processed into margarine etc, these are not good for you (the trans fatty acids, polyunsaturated fat is ok)
all fats are unhealthy if taken in large quantities. recommended daily intake is 90g for men, and 75g for women. you must have some saturated fat in your diet for the vitamins it contains.
I have been told that eating foods that have 4g fat per 100g means that you do not have too much fat in your diet, how true it is I don't know.

lakeland sell heat diffusers which go between the hob and the casserole which could solve the problem. they will also allow you to control the heat more effectively and get a more consistent simmer.

they are not quite the same as when cooked in a proper muffin tin, i still use muffin paper cases so that helps a little.

I'm pretty sure lakeland limited sell them, but I have used normal bun tins for muffins and they come out ok.

I do but I believe we are not allowed to post other peoples recipes on this message board.

try using some grated lemon rind as that will give you the lemony flavour. will not be as good as the lemongrass but the curry would be better with something rather than nothing.

There is no differance between cane and beet sugar so they can be substituted. I would suggest the problem with your meringues is because the sugar is granulated not caster as we would use in the UK, and is too coxxxx. Caster sugar is much finer, so perhaps grinding your granulated sugar will stop the weeping. I would say that using the ground granulated sugar for meringues will work better than icing. The granules of caster sugar are approx 1/4 size of granulated, so don't go too fine. Hope this helps?

if you gently press skin and scrape with your finger nail the wax will flake off a little bit, is a good way of checking whilst in the shop!

I usually use ham off the bone, so am not sure how the cooking time would differ with ham on the bone, although they do say that meat on the bone cooks quicker because the bone conducts the heat into the centre of the meat, I think!

Don't know much about curing the actual joint of ham but can advise you on how to cook it. When I buy a ham joint I always soak it in cold water for 12-24 hours to get rid of the excess salt, then put it in a big pot, skin side down, cover with cold water with 50g brown sugar, bring it to the boil, skim off any scum that forms and then simmer. Before cooking you will need to weigh the joint and work out how long it need cooking for, usually 20-25 mins per 500g. Simmer the ham for half that cooking time.
Take the ham from the pan, remove the rind but leave on as much fat as possible. Score the fat as you have described and stud each diamond with a clove. I usually spread it with dijon mustard and then sprinkle with brown sugar. Put it in a roasting tin and roast in the oven for the rest of the cooking time at 180c, basting reguarly, turning up to 220c for the last 30 mins.
One tip though don't use your best roasting tin as some of the sugar will fall off and make a sort of caramel in the pan and can be very difficult to get off.

Lottie Duncan has a nice recipe on this site for a ham cooked in cider and apple juice with a different sort of glaze, which is nice but I prefer my recipe.

yes I would be interested in the microwave lemon curd too, the freezing tips an idea I have never heard before too.

Am having similar problems with my new oven. can only think that compared to my old oven this ones temperature control is more accurate therefore when set on 150c then it is cooking at that temperature too whereas old oven wasn't. did used to have to cook at gas 5 when I really wanted it at gas 4 for food to be ready in the same time. perhaps this is the same problem you are having, spindlylegs. am getting used to it now and have almost stopped burning roast potatoes etc, just cook them for less time than I did in my old oven.

Ainsley made some very nice chick pea burgers on his barbecue bible show.
Finely dice or grate 1 carrot and 1 courgette, finely chop 1 onion and clove of garlic, saute in oil or butter until soft. Leave to cool. Meanwhile mash your chick peas (about 400g), add 2 tablespoons of peanut butter, 1 teaspoon curry powder and 1 egg yolk, s & p. Mix in cooled vegetables. Form into burgers, brush with oil and grill, fry or barbecue until heated through and preferably a bit toasted. Lovely stuffed into pitta breads with a crunchy salad. can eat hot or cold once cooked.

Thanks for that Goldie, I like the sausage idea, will definately try that out.

You can buy an adaptor that plugs into the wall socket with a timer on which you can then plug your slow cooker into. Have you looked through the instruction booklet of your cooker to see what the differences in the settings are? Personally I would just cook whatever on the settings you would normally use. I can't see that a couple of extra hours would do it any harm! As a slow cooker needs lots of fluid in it to cook then its hardly going to dry out.

Having recently been diagnosed with gall stones I am looking for ideas for low fat meals, whilst giving the family some resemblance of normal food and without having to cook separate meals. Has any one got any tips or ideas? This comes from someone whose family likes burgers, sausages, pies with either mash or chips plus plenty of takeaways, all stuff I can't have, plus I have a husband who hates chicken and fish! Help?

Forgive me for perhaps being a bit dense but is the 45 min cooking time just for the scone topping? I normally cook my stew in my slow cooker and only put it in the oven to cook my dumplings. I suppose I've answered my own question!

I have recenly been diagnosed with gall stones so have a low fat diet imposed upon me. I don't realy want to have to start buying and cooking low fat foods so want to adapt my usual repertoire. One of these dishes are stew and dumplings and I would like to know if anyone has a recipes for dumplings which doesn't involve half suet to flour?

Helen, has your cooker got different settings? Perhaps you could put it on a lower setting so you can cook it for longer, although I don't think it would hurt leaving anything in it for longer on the normal setting.

have seen chefs using the half size baked bean tins (or similar) with both ends cut off as these rings that they use.

i put veg in my stews but you have to make sure they are no bigger than about an inch cubed and are of uniform size as they won't cook properly, but i wouldn't be without my slow cooker.

as a nurse and sister of a type 1 diabetic I have found that you do not have to cook specific meals to meet the needs of the 'diabetic diet', in fact there is no such thing anymore. as long as you eat a well balanced diet with not too much sugar but plenty of more complex carbohydrates such as bread, pasta, potatoes etc (these are not absorbed as quickly as sugar although their constituent molecules are the same) you cannot go wrong. as a matter of interest my mum always found sponge cakes would work well by only putting in half the amount of sugar, making them more suitable for my sister. she has been diabetic now for 17 years, and basically eats what she wants by making sure she has eaten something starchy before eating something sweet, as this slows the absorption down too. so don't worry about what you cook to make the diabetic diet exciting, eat what you want, just everything in moderation (as we all should do anyway, diabetes or not!). does your partner have access to a diabetes clinic where there are nurses and dieticians that can give you advice?

I was browsing this site a few days ago and someone was discussing this. Can't remember which forum the discussion was in and can't find it on searching. Apparently Ed Baines only used 5 on the programme. Someone made it using 10 and it came out very rubbery, so would suggest using 5.

thanks Livewire. have just had a quick browse through the gelatine website. very interesting! lots of helpful tips on using it.

I too am having the same problem with obtaining leaf gelatine. What would be the equivalent amount when using powdered?

i get my cake decorations from hobbycraft, i believe they have a website but i'm not sure if you can shop with them online.

thanks will try that out. Would probably have cooked it for that long but like to be certain.

Can anyone advise me on how long I would need to cook a steak and kidney pudding in a slow cooker for? I know that you would need to steam it for about 5 hrs, would 8 hours in a slow cooker be enough? Have had one for years but have only ever cooked stews and s&k for a pie before, but never anything in pastry to be steamed.

I have had my slow cooker for years and I wouldn't be without it. I do various things in it, but would like to cook a steak and kidney pudding. I can't find out anywhere how long it would need to be cooked for. I generally get my ingredients ready the night before and turn on the slow cooker early in the morning so whatever I am cooking gets about 8-10 hours. Would this be long enough for a steak and kidney pud, bearing in mind it takes 5 hours to steam one.