Clair Posted April 8, 2009 Share Posted April 8, 2009 Not quite French food, but close enough?... [:)]Planning on making HCB as per saint Delia's recipe (or maybe this other one).I have no mixed peel, but plenty of marmelade... Would it still work?[8-)] Link to comment Share on other sites More sharing options...
Théière Posted April 8, 2009 Share Posted April 8, 2009 As long as you suck the marmelade off first [:P] Link to comment Share on other sites More sharing options...
Clair Posted April 8, 2009 Author Share Posted April 8, 2009 [:D][:D]Silly me! I hadn't considered that!I thought I'd mix the marmalade in the milk, then sieve the zest... more washing-up involved... Link to comment Share on other sites More sharing options...
gosub Posted April 8, 2009 Share Posted April 8, 2009 Forget the peel, they will be just as good. Link to comment Share on other sites More sharing options...
Clair Posted April 8, 2009 Author Share Posted April 8, 2009 [quote user="puzzled"]I use chopped up Vahine Écorces d'orange confites http://www.vahine.fr/tous-nos-produits/ecorces-dorange-confites/index.html in my hot cross buns and mince pies, even nicer than peel.[/quote]So would I if I had the chance to go to the supermarket in the next few days (30 km each way)... but I do have a lot of marmalade [:)] Link to comment Share on other sites More sharing options...
LisaJ Posted April 8, 2009 Share Posted April 8, 2009 I think it would work, though the taste might be a little different. I would make sure they have plenty of spice and dried fruit. I have the village walking group coming back for OH's HCB tomorrow!regardsL Link to comment Share on other sites More sharing options...
ViVienne Posted April 8, 2009 Share Posted April 8, 2009 I always use delias recipe without the mixed peel as nobody here likes it. They are still lovely Link to comment Share on other sites More sharing options...
Suze01 Posted April 8, 2009 Share Posted April 8, 2009 I made some last week with raisins and semi-dried cranberries as that is what I had in the cupboard, and I don't particularly like dried mixed peel. Lovely they were! Link to comment Share on other sites More sharing options...
Théière Posted April 9, 2009 Share Posted April 9, 2009 I have just spent 20 minutes in traffic outside the allied bakery in Orpington and they are definitely baking hot cross bunsBoy I feel hungry [:)] Link to comment Share on other sites More sharing options...
Framboise Posted April 10, 2009 Share Posted April 10, 2009 Well thats done it then. I'm definately making HCBs today, a double batch as I shall give half to our French neighbours who seem to find english cakes fascinating (and delicious!). And puddings? The ubiquitous Crumble ain't a patch on steamed plum pud with custard. Bye bye diet for summer as well [:-))] Link to comment Share on other sites More sharing options...
Clair Posted April 10, 2009 Author Share Posted April 10, 2009 I made some yesterday and will be making more today!Tasty! Link to comment Share on other sites More sharing options...
Will Posted April 10, 2009 Share Posted April 10, 2009 I have just had one of my very occasional looks at the AngloInfo forum and see that a French boulangerie in an area not too far away, with a very high English immigrant population, is making HCBs, as it apparently has done for the last few years. I won't be going though, we've got the real thing out of the freezer this morning. Link to comment Share on other sites More sharing options...
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