I have made scotch pies using a hot water crust pastry, and have a quantity of pastry leftover. Can this be kept in the fridge for a day or two for another recipe , or will it become too hard and unworkable ?
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I made the xmas pudding and steamed it for 8 hours, my steamer is small and when the pudding rose the steamer lid was pushed up so it wasn't a good seal. When I tested the pud with a skewer the middle was not cooked, (the smear was covered in sticky liquid) so I put it in a saucepan filled half way with simmering water and a lid for 21/2 hours more. When I tested again, the skewer came out clean, the pudding was lovely and soft and well risen. Its now cooled but is shrunk and much harder, is it overcooked? Do I have to start again?
Here in Norway we don’t have self raising flour. How much baking powder should I use per 100 grams of flour?
Do Delia's oven temperatures listed in the recipes on the website need to be adjusted for fan assisted ovens?
What causes Garibaldi al biscuits dough to become sticky
This. Is my problem