• veronicafrance on January 26, 2024

  Bakewell flapjacks: Jane says to bake till “firming up”. After 40 minutes instead of the advertised 25, it was still a bubbling mass of liquid with oats floating in it. I decided to cut my losses and see what happened when it cooled down. It is solid now, but it’s sickeningly sweet. 200 g of sugar and 150 of honey, to 350 g of oats? it did seem strange … I should have just left the honey out altogether. Disappointed and will have to bake something else for my guests!

• veronicafrance on September 27, 2023

  Carrot cake blondies: I don’t know what blondies are supposed to be like, but these were claggy rather than fudgy, and that was after I overcooked them by three minutes or so. I’d rather make conventional carrot cake.

• veronicafrance on September 27, 2023

  Bakewell scones: I really like this twist on scones, with ground almonds that keep them fresh longer than conventional scones. Also pleased to learn that you can freeze raw scones, and bake from frozen when you fancy some.

Notes about Recipes in this book

• Mushroom, leek and potato pie

  • veronicafrance on March 28, 2026

    We added some diced chicken, and white wine to the sauce. Very good, and would work perfectly well as a fricassée without the pastry.

• Cheese and broccoli bake

  • Callanish on December 01, 2025

    Too much cheese!