Hello, I've got my inlaws from the UK with me for the next weeks so tonight I decided to make my DMIL and myself a Midori Splice in the TM.   I halved the quantities out of the EDC book but I was unsure which cream I should use.  I actually used Pure Cream.  Is this the right type of cream to use for this particular drink.  The drink tastes really nice but the drink ended up almost setting at the bottom of the glass.   I am getting so confused with lots of different recipes when it just says cream. 

Any ideas or suggestions

Thanks
Joanne

Thank you Milnhead that looks delicous.  Will have to give that a go.

Jo

Thanks for this recipe I made these this afternoon and my kids absolutely loved them.  I've had to hide 2 so they can take one each to tennis camp tomorrow, they've already offered half of them to the rest of the kids on the street, ahah.  I'm suited with my first attempt at these.

Thanks again

Thank you so much for the recipe DD, I can't wait to try it.  I came from West Yorkshire but Bakewell Tart is definitely one of my favourites.  Don't suppose you have a Manchester Tart recipe too, that is the one with the custard and banana.  I remember these from our school dinners.

Hi Fozzie

Mine is an English brand - Morphy Richards but it's almost worn out I've used it that much over the years.  I mostly use mine for cooking meat, I just put a full joint of lamb/beef/pork/full chicken etc in the pot, sprinkle with herbs of your choice and cook on high for 3-4 hours depending on size of meat or cook on low for 8 hours.  The meat with a bone is usually best and it is so tender.  No water, no stock, just place in the bottom.  It cooks in it's own juices which is then used for the gravy.

My instructions always said i needed to cover the top of the meat with stock or water but since i've been in Australia a friend told me they don't add water/stock and i've done that every since.

On Wednesday I did leg of lamb in the slow cooker, made the yorkshire pudding batter in the tmx, then the gravy in the tmx and put in the thermoserver to keep warm, followed by mash in the tmx while cooking the vegetables varoma style on top, no pans needed at all, oh yes and the oven was on to cook the yorkshire puddings and they turned out so light and fluffy.

See how you go.

Jo
x

Thank you all so much, that does help.  I guess I'll just stick with 15-20g depending what it is. 

I usually just use an Australian tablespoon that I've got rather than weigh the actual amount but that is when i've noticed sometimes that it is more /less than 20g.

Hopefully in most recipes it won't make much of a difference.

Thanks i'll give it another go.

Hi, with the toad in the hole, I part cooked the mini sausage first in the George Forman, then when the oil had warmed up in the pudding tins I placed each sausage in and poured the batter straight over the top, it is a bit fiddly because the pudding tins are so small so if you do have the large 4 hole tins that would be easier.  My DMIL is bringing me some 4 hole yorkshire pudding tins from UK when she visits in November.  

This recipe actually came from a Jamie Oliver show when I first arrived in Australia and they have never failed.  Good luck, hope they work for you because they truly are delicous covered in gravy.  My kids can't get enough of them.  That batter mix usually makes between 20 - 24 small ones.