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"Fabulous! So easy and tasty! I had left over Sour Cream that needed using over Christmas so thought I'd give it a try. Certainly as yummy as store bought, and without all the nasty additives! This will certainly be a regular at parties from now on!"
"This is really easy, filling and tastes great (if very carrot-y). I made this as a half sized recipe. I subsituted canned Butter Beans (the UK equivalant of lima beans, Ican't get them fresh), and used dairy-free hydrogenated-oil-free margerine (as I'm allergic to butter). I don't think I've ever seen vegetable salt in UK, so I only used a tsp o..."
"These were lovely! Crunchy outsides with a creamy centre. I'll be trying these again, as they are so unique and easy to make. I made a single can's worth, and didn't use butter or lemon or even salt. I look forward to trying these next time."
"The recipe is quite easy to cook, and doesn't require much monitoring, making it easy to concentrate on other parts of the meal. I used broad beans (the UK equivalent of fava beans) but they didn't turn out as dark as Toni's picture. I wonder if there is a regional difference which is why my results weren't as good. The beans really did pick u..."
"Ok, I'll admit I was dubious about this recipe. But the end result was really quite nice! Out of the pan it was an awful lot like hot chocolate in a bowl, but the salt is the key. I used a couple of pinches,and suddenly it lost the (what I find) sickly sweetness and took on a much more soupy flavour. It really would be lovely on a cold winter's..."
"Very tasty and nice! It's easy to make, and very filling. It's surprisingly nice with raisins. We cooked it at 170C and the raisins didn't burn. The only reason it recieves four stars is because this recipe makes a fairly sweet version of Flapjack, which isn't quite to our taste. "
"It does taste just like egg custard with much less fuss. I substituted soy milk for real milk. It works, but does make things tricky. I believe the soymilk separated as there seemed to be a lot of water which needed boiling off. I have 800w microwave, so cooked it at 40% power. I'd guess we ended up cooking it for 30 minutes in the end and it ..."
"This is great! It's the first tofu pudding I've found that's not too sweet. I used soft silken (japanese) tofu and it was fabulous. I didn't find it had any taste of tofu. My food processor really didn't like the whole dates, so next time I'll cut them up smaller first. I did substitute sunflower oil though, as I'm not allowed corn. I also use..."
"Great Recipe! My boyfriend loves them and I like the fact this recipe makes loads. They were very popular over Christmas with friends and family. I found freezing the dough for a bit made it less sticky and much easier to cut. Though on reflection I made them with the whole egg. I must have copied it out wrong, but they still came out fine. UPDAT..."
"I've made this three times now. I'd strongly recommend using a japanese silken tofu rather than a chinese tofu, as the texture works better. The chinese tofu was rubbery, which didn't work as well in this case. Pressing the tofu would help lots otherwise the coating tends to slide off. Though if you have the time I'd open the box a day or so befo..."