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"There wasn't quite enough bicarb to make this rise as much as I'd have liked, so was dense in places. Made a 2nd batch with 2 teaspoons, after reading the proportions in other recipes, and it was much bigger/lighter. Taste was good in both batches though"
"Loved this - had never cooked with ox cheeks before, and as I love port/balsamic in meat dishes, this seemed ideal. And it was. Sticky, tender, rich, absolutely delicious. Am getting some more ox cheeks later today, and will be doing this recipe again, can't be beaten."
"Am a convert! I've never managed to get a crusty top to my bread before, despite the hot water in the oven for steam, but am sat here with a very crusty piece of buttered bread next to me!
Was skeptical when I saw it was normal plain (all-purpose) flour but it's risen a treat and it has a good texture.
I've not quite got the mix right..."
"My Dutch hubby was chuffed to bits with this, as he hasn't had oliebolle since being in the UK. Have just finished cooking a batch (split in two - one traditional and one with added mixed spice) and have consumed a fair few myself. The rest will be left for New Year's Eve as is traditional. Many thanks"
"Hubby is very pleased that I've found this recipe - had to adapt slightly to what was in the cupboard, but it was very nice and spicy. Will prepare better next time and ensure I've got the exact ingredients, so see if I can take it to the next level!"
"Very yummy - not sure about the sugar, wasn't in the oven long enough to melt it, and crunchy sugar seemed slightly wrong, but still tasty. Might melt the sugar with the pecans beforehand next time, or even substitute an onion chutney instead. Will definitely do again for a dinner party"