ChatterBank1 min ago
Anniversary
48 Answers
I've just spotted that it is my five year anniversary on AB (politely ignoring my previous appearance) so is it worth celebrating?
Any volunteers to provide music, food, drinks and entertainment? How about a a fancy dress theme?
All suggestions welcome to brighten this place up!!!
Any volunteers to provide music, food, drinks and entertainment? How about a a fancy dress theme?
All suggestions welcome to brighten this place up!!!
Answers
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We could hire a couple of these guys to serve the drinks ...
https:/
Maybe someone in their area should go and talk to them? I'm just trying to look where they are based? Oh, Brighton.
https:/
Maybe someone in their area should go and talk to them? I'm just trying to look where they are based? Oh, Brighton.
I'll bring these for dessert Eccles - the real thing, without dried fruit xx
Cream-cheese pastry: plain flour 250g, baking powder ½ tsp, butter 75g, full-fat cream cheese 75g, egg 1,beaten egg 1, for brushing. Filling: blackcurrants 225g, caster sugar 3 tbsp, double cream to serve. Set the oven at 200C/gas mark 6.
Put the flour and baking powder and a good pinch of salt into a large mixing bowl, then add the butter, cut into small dice, and the cream cheese and rub the ingredients together with your fingertips until they resemble coarse, fresh breadcrumbs.
Beat the egg, then fold into the mixture, bringing the dough together and then into a ball with your hands. Wrap in greaseproof paper or clingfilm and refrigerate for 20 minutes.
Toss together the blackcurrants and caster sugar in a mixing bowl. Divide the dough into six and roll each piece out into a thin 16cm disc. Place one of the pieces of pastry on a baking sheet, then spoon a sixth of the blackcurrant and sugar filling in the centre. Brush the rim of the pastry with beaten egg then pull the edges in to the middle and press tightly together to seal. Turn the bun upside down, push it into a neat round and brush with a little more beaten egg. Make three small slashes in the top. Dust with caster sugar.
Continue with the rest of the pastry and currants to make 6 flat buns. Bake for 30-35 minutes or until golden. Serve warm, not cold, with double cream.
Cream-cheese pastry: plain flour 250g, baking powder ½ tsp, butter 75g, full-fat cream cheese 75g, egg 1,beaten egg 1, for brushing. Filling: blackcurrants 225g, caster sugar 3 tbsp, double cream to serve. Set the oven at 200C/gas mark 6.
Put the flour and baking powder and a good pinch of salt into a large mixing bowl, then add the butter, cut into small dice, and the cream cheese and rub the ingredients together with your fingertips until they resemble coarse, fresh breadcrumbs.
Beat the egg, then fold into the mixture, bringing the dough together and then into a ball with your hands. Wrap in greaseproof paper or clingfilm and refrigerate for 20 minutes.
Toss together the blackcurrants and caster sugar in a mixing bowl. Divide the dough into six and roll each piece out into a thin 16cm disc. Place one of the pieces of pastry on a baking sheet, then spoon a sixth of the blackcurrant and sugar filling in the centre. Brush the rim of the pastry with beaten egg then pull the edges in to the middle and press tightly together to seal. Turn the bun upside down, push it into a neat round and brush with a little more beaten egg. Make three small slashes in the top. Dust with caster sugar.
Continue with the rest of the pastry and currants to make 6 flat buns. Bake for 30-35 minutes or until golden. Serve warm, not cold, with double cream.
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