Oooh. Thank you. I love Eccles cakes. Now that I have a recipe I can make them at home. *G*
You'll need to explain "strong, plain flour" and "caster sugar" to the Americans though. I know what the latter is, but I suspect US all-purpose flour might not be right for the former.
Aha, I wondered about things like that - I wasn't sure if people would know what lard is (I think you call it shortening? Maybe? ETA: I'm an idiot, of course lard isn't shortening! But they are pretty much interchangeable, and I personally always use shortening.).
Strong plain flour is bread flour, so it's got extra gluten in it. But I'm pretty sure any ordinary plain flour would do, ie not flour with a raising agent in it.
And caster sugar is like granulated sugar, but a bit finer. I've no idea what Americans call that - suggestions?
Is super-fine sugar the sugar you use to make icing? Only that's not the one to use here - caster sugar is halfway between ordinary granulated sugar and icing sugar. Hee, it's so complicated, and we're supposed to speak the same language!
I checked up, and all purpose flour doesn't have any raising agents and it would be fine - it doesn't have as much gluten as strong plain flour, but it'd still work.
What's in an American Pie? I thought it was just a term of endearment, like as in the song...it's actually a pie? Ok, feeling very ignorant, now! Googling!!
Hee, I just meant an American recipe! They have cream pies and all sorts of fancy sounding things, and I always seem to make some simple variation on fruit pie. I've actually just made an open (I put the pastry in a dish, piled it high, then roughly turned it up around the fruit) apple, pear, sultana, nutmeg and honey pie, which is cooling downstairs, because I was too hungry to wait for recipes - I'll let you know if it's any good.
And cream pie? I would ask, but my cunning plan from now on to avoid looking unworldly is to google intensely before I speak!
*jumps in inappropriately* I was thinking in this case you'd be perfectly justified to ask; personally, I wouldn't be brave enough to google "cream pie". The results might have very little to do with cake. Yikes. ;)
In exchange here's one that'll lodge itself straight on your hips, but who cares?
It's a crostata (oh, and I find translating recipes very, very hard. I hope the instructions are understandable.)
Dough
500 gr flour 250 gr. Butter 250 gr white sugar 2 eggs backing powder for 500 gr of flour (about 20 gr) salt and vanilla
Put the butter in a large bowl and leave it there until it's soft enough you can mix with all the ingredients. Use your hands and work as fast as you can until you get a soft, homogeneous dough that you'll put in the fridge for half a hour.
Oooh, that sounds scrumptious. And just the sort of pie I fancy making. I don't have any ricotta in the house at the moment, but it's on my shopping list now!
Thanks so much for translating it for me - it's very clear and understandable!
I didn't think much of the movie, but the pies sounded awesome - I never thought to look for the recipes online! And as it's tried and tested by you, that's even better. Mmmh, strawberries and chocolate - yes!
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You'll need to explain "strong, plain flour" and "caster sugar" to the Americans though. I know what the latter is, but I suspect US all-purpose flour might not be right for the former.
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Aha, I wondered about things like that - I wasn't sure if people would know what lard is (I think you call it shortening? Maybe? ETA: I'm an idiot, of course lard isn't shortening! But they are pretty much interchangeable, and I personally always use shortening.).
Strong plain flour is bread flour, so it's got extra gluten in it. But I'm pretty sure any ordinary plain flour would do, ie not flour with a raising agent in it.
And caster sugar is like granulated sugar, but a bit finer. I've no idea what Americans call that - suggestions?
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Shortening is much easier for most Americans to get ahold of than lard these days, but you can still find lard.
Bread flour. I don't think all-purpose flour has any raising agents, but I know that it's more processed -- though not as fine as cake flour.
Thing is, I'm not much of a baker. It's good to have to think of these things.
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I checked up, and all purpose flour doesn't have any raising agents and it would be fine - it doesn't have as much gluten as strong plain flour, but it'd still work.
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Eccles cakes are definitely worth the time spent on them!
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You pie sounds delicious, and perfect for a day like today. Do you make your own pastry?
And cream pie? I would ask, but my cunning plan from now on to avoid looking unworldly is to google intensely before I speak! *slopes off*
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*jumps in inappropriately*
I was thinking in this case you'd be perfectly justified to ask; personally, I wouldn't be brave enough to google "cream pie". The results might have very little to do with cake. Yikes. ;)
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In exchange here's one that'll lodge itself straight on your hips, but who cares?
It's a crostata (oh, and I find translating recipes very, very hard. I hope the instructions are understandable.)
Dough
500 gr flour
250 gr. Butter
250 gr white sugar
2 eggs
backing powder for 500 gr of flour (about 20 gr)
salt and vanilla
Put the butter in a large bowl and leave it there until it's soft enough you can mix with all the ingredients. Use your hands and work as fast as you can until you get a soft, homogeneous dough that you'll put in the fridge for half a hour.
Filling
400 gr ricotta4 spoonful sugar ( ... )
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Thanks so much for translating it for me - it's very clear and understandable!
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I made it for my parents for their Anniversary this year. They said it was pretty awesome. (Admittedly - I also put raspberries in my version)
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