Real curveball question!

I find it interesting that a yeast recipe would use self rising flour.

 

Doughnuts are not healthy eating.

 

I thought it said plain flour.

 

I find it strange that its the same basic ingredients for doughnuts as it is for hot cross buns?

 

Aha, I made the stupid ASSumption after looking up re bo that it was self rising as that was the first product that came up.

 

Have you tried checking their recipes online? It might still be the same. If not I may have a Sainsbury's recipe for the same era if you'd like that. Being supermarket recipes they could have used the same ones.

 

If you find a Tesco recipe for it then it's worth making it anyway. It may be as good as, or better than the one you had in the past. Can we have an update on both when you get round to making them please?

I'm going to attempt and old fashioned cherry madeira over the weekend. Tracking down a recipe for that wasn't easy either.

 

Not a problem if you don't remember FC. Meanwhile will you stop knocking the stuffing out of yourself and take things a bit slower please? There! I haven't nagged you for a long while.

 

Maderia cake with cherries in it was a childhood favourite, especially when really fresh always arguments about cherry distribution.
However plain Maderia cake was a different thing altogether and often used to be sliced up and served with custard as desert.

 

@Fat Controller, the only date on it is 2011.

 

Just tried making the basic dough and it seemed like 100ml of water was too much, had to add lot more flour to overcome the stickiness.
God knows what its going to turn out like.

 

Snap





Mrs Scrungee thinks she might have some earlier editions.

If ebay/Amazon prices are anything to go by, Mrs Scrungee's collection of cook books is worth a fortune.