Wait, what? Scran only opened late last year. Do you have any clips for this? Maybe it was whoever owned the location previously?
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Wait, what? Scran only opened late last year. Do you have any clips for this? Maybe it was whoever owned the location previously?
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Yeah, the UK series was quite good compared to the US. Featured a local place (to me) in Nantwich, Cheshire. And didn't it reinvigorate* that place (in Brighton I think?), something to do with 'soul food'. Sure the owner used to say "put some soul in your bowl", or similar.
*edit - having Googled it to check, I'd better remove the word 'reinvigorate'
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Soul Food? The Jamaican place.
I tried going there after that episode aired, no chance. It was absolutely packed.
Her place ended up going out of business too. Shame really cause she could at least cook. I think she has her own YouTube channel now.
Caporegime
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It was in bang centre of town, next to the Town Hall tucked away in the corner, so rent must have been really high. Once the hyped has died down it probably wasn't sustainable unless she put up the prices.
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Her place was one of the very few where Gordon actually enjoyed the food.
I just made upside pineapple cake for the first time. Oh my ******* word, I'm so happy the way it turned out.
Adding a few dollops of sour cream to the batter really increases the softness and moistness. I mean it's super moist, particularly from the caramelised sugar and butter glaze and juices.
Adding a few dollops of sour cream to the batter really increases the softness and moistness. I mean it's super moist, particularly from the caramelised sugar and butter glaze and juices.
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Be round in 10. I’ll bring custard.
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Ooh matron!Awesome. Or maybe ice cream or whipped cream. I'm easy
Orange polenta cake sounds very nice indeed. But you won't be disappointed with the pineapple cake. There's quite a few recipes for it but I chose one by Gracious Treatz, it's absolutely scrumptious. I set my oven timer for 55 minutes as per recipe, and found it was done (cocktail stick came out clean from sponge) after about 48 minutes.
https://gracioustreatz.wixsite.com/bakewithlove/pineapple-upside-down-butter-cake
https://www.youtube.com/watch?v=q8XqSENgoOo
https://gracioustreatz.wixsite.com/bakewithlove/pineapple-upside-down-butter-cake
https://www.youtube.com/watch?v=q8XqSENgoOo
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Soldato
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I just made upside pineapple cake for the first time. Oh my ******* word, I'm so happy the way it turned out.
Tried it, followed everything precisely but unfortunately mine came out really heavy. The pineapples and caramel sunk into the cake to much I think. Wasn't cake'y at all.
Shame, was well looking forward to it.
Weekend brunch at Scran. This weekends special was a salmon dish, which didn't appeal to me. So instead I ordered off the normal menu. I got the brioche bun, with Halloumi escalope, avocado, kimchi, spring onion and sriracha & truffle mayo. Been meaning to try this for a while. It was so damn good! And I also got some of their Scran fries. They come with smashed burger meat, cheese, secret sauce and crispy onions. Amazing! Love the secret sauce
After that big brunch I didn't have much appetite left. Even after a couple of cocktails at the Society Room, a Wetherspoons pub, I still wasn't very hungry. But I did have a BBQ pulled chicken, bacon and cheese panini. Nothing to write home about, but it was decent enough.
Hmm, that's a pity. Did you sift the flour? Also, I separated the egg whites, whisked them to firm peaks and folded them in last. I took that tip from Joy of Baking as it apparently makes the sponge lighter. Not sure how much actual difference it made but it might be worth trying next time and something I could have mentioned earlier.
When you say the pineapples and caramel sunk into the cake, do you mean it physically looked more sunken than in my pics? As far as the general texture, mine was very moist and soft, but I would also liken it to a syrup sponge pudding. I don't know if yours was like that? I don't think it's meant to be light in the same way as say a Victoria sponge type cake, it's definitely wetter and a bit more dense, but so yummy.
You could try reducing the amount of pineapple juice and caramel glaze, that might help keep it drier and lighter.
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Just made some baklava, pistachio/walnut with orange and star anise syrup.
Very nice, I love baklava. Interesting twist with the star anise.