Preparing the fruits for Creole Cake
Good morning Lindsey :)
As with any other normal person, this time of year thoughts turn to Christmas prep so I have a few questions if that’s ok?
Am looking to make the Creole Cake this year - the recipe says to steep the fruits for seven days, but can you leave them longer this?
If I can’t get hold of molasses sugar, would dark brown sugar suffice?
For the Scots trifle with Drambuie, would you recommend a stockist for the trifle bowl?
Thanks Lindsey - and happy Sunday :)