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"This was really bland - maybe kids would like it but I didn't.The recipe itself is OK - instructions are good. I just found that it didnt taste like much, was quite on the heavy side with an oily aftertaste.
I made individual servings so maybe that was why"
"I have just finished this recipe on the stovetop. Great instructions - I chose to strain the butter mixture to remove the zest to give a smooth finish to the curd. I also used electric mixers to beat the eggs together and cooked it for exactly 11 minutes on medium heat. I noticed that there was a foam on top that once it thickens and is done disa..."
"Made this on Sunday and it is pretty good! I tripled the recipe and zested the peel rather than sliced it because I wanted fine-cut marmalade. The grenadine gave it a great pinky orange colour and I got just over 7 cups of marmalade."
"Just made these while sick at home with the flu - they are very authentic and rustic - not like the fluffy devonshire scones - but I like that! I made them with salted butter accidentally but still great tasting."
"A very rich and delicious cake - I used 65% couveture chocolate, unsalted butter and left out the butter flavouring (hard to get in my corner of the world)Served it all by itself and it was eaten in a quick minute!Made for PAC Spring 2009"
"Quite a good cake- they were well recieved by the family. I wasnt sure what 3 semisweet chocolate squares was in grams so I used 75g dark chocolate which was just about right. I made the mix into muffins and iced them with my own cream cheese icing and easter eggs. Made for PAC Spring 2009"
"When I picked this recipe I wasnt sure what a teacake was, as here in Australia a tea cake is just a butter cake. I assumed they were similar to scones. I made them exactly to the recipe and they were quite nice. Lower fat/sugar is good too. They are like cross between a cake and a scone.."
"Made this for a quick dessert tonight - I was feeling like pears. It was really good and very quick. I halved the recipe and cooked it in a ceramic bowl for 15 minutes. I also switched the caster sugar for brown sugar."
"Made these with left over ricotta. Use butter instead of shortening and added some extra milk at the end. I cut them into scone shapes and got 32 scones out of a double mix. Very different to the Australian scones that we make... but super yummy!!"