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Da Man Clay
T'Blades
- Dec 16, 2004
- 16,286
Ingredients
500g/1lb 2oz strong white flour, plus extra for flouring
100g/3½oz caster sugar
10g fast action yeast
10g salt
150g/5½oz unsalted butter, softened
250ml/9fl oz full-fat milk
pinch ground nutmeg
pinch ground cloves
½ tsp vanilla extract
2 drops almond extract
55g/2oz blanched almonds, finely chopped
200g/7oz raisins
100g/3½oz currants
125g/4oz mixed peel
25g/1oz butter, melted
225g/8oz marzipan
To serve
25g/1oz butter, melted
2 tbsp icing sugar
Recipe tips
Method
Put the flour and sugar in a large bowl. Add the yeast on one side of the bowl and the salt on the other. Add the softened butter and 200ml/7fl oz of the milk and stir together.
Add the remaining milk and bring the mixture together to form a soft dough. Transfer to a generously floured work surface and knead for 6-7 minutes, or until smooth and pliable.
Mix the nutmeg, cloves, vanilla and almond extract, almonds, dried fruit and mixed peel together in a large bowl. Put the dough on top and knead from the outside into the centre incorporating the dried fruit and spices as you go. When everything has been fully incorporated, cover the bowl with cling film and leave to rise for 1-2 hours in a warm place, or until doubled in size.
Flatten the dough and roll out on a lightly floured work surface to a rectangle about 45x35cm/18x14in (or so the short side of the dough matches the longest side of your baking tray). Brush with the melted butter.
Roll out the marzipan to about 35x15cm/14x6in (the long side should approximately match the width of the dough). Place on top of the dough in the middle. Roll the dough up to enclose the marzipan and transfer to a baking tray lined with baking parchment. Cover and leave to rise for about an hour, or until risen and doubled in size.
Preheat the oven to 190C/375F/Gas 5 (fan 170C).
When the dough is risen, bake for an hour. Remove from the oven, brush with melted butter, and dust with icing sugar. Serve cold.
500g/1lb 2oz strong white flour, plus extra for flouring
100g/3½oz caster sugar
10g fast action yeast
10g salt
150g/5½oz unsalted butter, softened
250ml/9fl oz full-fat milk
pinch ground nutmeg
pinch ground cloves
½ tsp vanilla extract
2 drops almond extract
55g/2oz blanched almonds, finely chopped
200g/7oz raisins
100g/3½oz currants
125g/4oz mixed peel
25g/1oz butter, melted
225g/8oz marzipan
To serve
25g/1oz butter, melted
2 tbsp icing sugar
Recipe tips
Method
Put the flour and sugar in a large bowl. Add the yeast on one side of the bowl and the salt on the other. Add the softened butter and 200ml/7fl oz of the milk and stir together.
Add the remaining milk and bring the mixture together to form a soft dough. Transfer to a generously floured work surface and knead for 6-7 minutes, or until smooth and pliable.
Mix the nutmeg, cloves, vanilla and almond extract, almonds, dried fruit and mixed peel together in a large bowl. Put the dough on top and knead from the outside into the centre incorporating the dried fruit and spices as you go. When everything has been fully incorporated, cover the bowl with cling film and leave to rise for 1-2 hours in a warm place, or until doubled in size.
Flatten the dough and roll out on a lightly floured work surface to a rectangle about 45x35cm/18x14in (or so the short side of the dough matches the longest side of your baking tray). Brush with the melted butter.
Roll out the marzipan to about 35x15cm/14x6in (the long side should approximately match the width of the dough). Place on top of the dough in the middle. Roll the dough up to enclose the marzipan and transfer to a baking tray lined with baking parchment. Cover and leave to rise for about an hour, or until risen and doubled in size.
Preheat the oven to 190C/375F/Gas 5 (fan 170C).
When the dough is risen, bake for an hour. Remove from the oven, brush with melted butter, and dust with icing sugar. Serve cold.
studio150
Well-known member
Lord Bracknell
On fire
I prefer this.
Hodge's Chili
2 1⁄4 lbs 85% lean ground beef
1 red onion
8 ounces mushrooms
15 ounces tomato sauce
16 ounces red kidney beans
16 ounces black beans
15 ounces water
Carrol Shelbey's chili seasoning mix
McCormick mild chili seasoning
Directions
Brown beef with onion and drain. Mix remaining ingredients into pot.
Follow with one teaspoon of Milk of Magnesia.
Hodge's Chili
2 1⁄4 lbs 85% lean ground beef
1 red onion
8 ounces mushrooms
15 ounces tomato sauce
16 ounces red kidney beans
16 ounces black beans
15 ounces water
Carrol Shelbey's chili seasoning mix
McCormick mild chili seasoning
Directions
Brown beef with onion and drain. Mix remaining ingredients into pot.
Follow with one teaspoon of Milk of Magnesia.
skipper734
Registered ruffian
Definitely where the Village People live.
Seasidesage
New member
Crack Den?
AmexRuislip
Retired Spy 🕵️♂️
Whitehawk
Joey Jo Jo Jr. Shabadoo
I believe in Joe Hendry
- Oct 4, 2003
- 12,103
Helmand-by-Sea
The Andy Naylor Fan Club
Well-known member
Tom Hark Preston Park
Will Post For Cash
- Jul 6, 2003
- 72,369
Is it near 5-Ways village?
It's closer to Vogue Gyratory Village
Postman Pat
Well-known member
Isn't that something to do with some additional protection villages get? Someone mentioned that the Hikers had to stay as a pub as a result of this change? Might be bull.
Dr. No
Well-known member
- Nov 28, 2016
- 596
Is it near 5-Ways village?
No.
Not Andy Naylor
Well-known member
St Pauli
Lord Bracknell
On fire
Some of those posh buggers in Whitehawk refer to it as East Brighton.
It's Upper Roedean, shirley?
The Andy Naylor Fan Club
Well-known member
Actually, Upper Roedean Primary School has a certain ring to it!
- Jul 7, 2003
- 47,641
Awful.
Imagine somebody posting that sort of pretentious bullshit online.
Imagine somebody posting that sort of pretentious bullshit online.
Blackadder
Brighton Bhuna Boy
Couldn't put it better myself.