Italian plums and French brandy come together for an easy American fall dessert.
I love new recipes and have many cookbooks and food magazines . I too am drawn in by the glossy photos and think yes i can make that !! How disappointing when the recipe doesn’t work
I work with food everyday in my work life and then come home and cook for my family. I try new recipes every few days and see some of the many pit stops that trip us all up
my advice is to help you make the right judgments
- The temperature of recipes are often incorrect. Most modern ovens that are fan forced operate at 160c , i picked up a recipe the other day and it suggested 190c . That is a very high temperature that will overcook the cake. Trust your own judgment and get a feel for your own oven.
- Cake tin size is imperative. I followed a recipe that asked for a large tin but when i mixed the cake it only made a smaller amount. Cake mixture should always be at least half way up the tin. I f the mixture is too big take some out or use a larger tin.
- Cooking times are very variable. they are affected by the moisture of all products . in a cake for example if you add more fruit it could take longer.
- cake mixers are often very dry , even when i have followed the directions. don’t be frightened to add some more liquid like milk to loosen the mixture up
- Don’t be afraid to open the oven, it won’t hurt the food ,unless it is a soufflé !!
Most important use your eyes and your sense of smell