Table of Contents
Cream the butter and sugar together. Beat in the eggs one at a time, adding a little of the flour with the last one. Gradually add the rest of the flour with the buttermilk, one after the other, until thoroughly mixed.
Sift flour, baking powder, bicarb and salt together into a bowl and set aside. Pour the buttermilk into a measuring jug and stir in the vanilla and set aside. Cream the butter and sugar in a large bowl with an electric mixer at medium speed until light and fluffy.
Bake direct from frozen, as directed in recipe, but allowing extra 2 to 3 minutes baking time. From NIGELLA KITCHEN by Nigella Lawson. Copyright 2010 Nigella Lawson.
tsp salt 200ml buttermilk (or 75g yogurt mixed with 125ml semi-skinned milk) finely grated zest of an unwaxed lemon, plus 1-2 tbsp lemon juice125g softened butter, plus extra for greasing200g caster sugar.
Q: Can I use a different cut of beef for this recipe? A: Yes, you…
Q: Can I use a different type of vinegar instead of rice vinegar? A: Yes,…
Q: Can I use any type of rice for Fried Ginger Rice Tea? A: Yes,…
Q: Can I use canned water chestnuts instead of fresh ones for this recipe? A:…
Q: Can I use a regular pot instead of an electric pressure cooker for this…
Q: Can I use other types of fish for this recipe? A: Yes, while Norwegian…