Thanks Judy - will be making these for my little boy tomorrow then!

hello - I'm planning to make this with raspberries to serve as a desert (with ice cream or custard) - do you ladies who have made it think that I can make it the day before and then heat it through just before serving? or is it best made on the day?

Hi Maddy - I'm going to make these (and ice them) for morning tea at a friend's house on sunday - can I make and ice them tomorrow and the icing still be ok? will I need to refrigerate them?

thanks for your help - will post a picture when I'm done

Here are mine - I think I needed to roll the dough a bit thinner to make more defined pretzel shapes!

They were very easy to make and taste lovely. I topped mine with sea salt and poppy seeds

I'm on a bread making trip at the moment and would love to make these - has anyone made them and then freezed some? do they freeze well?

I'm making this loaf this morning - on its second rise at the moment. The dough was a bit dry - I don't seem to have much luck making bread in the tmx

I have just made this recipe up as as muffins

http://englishmum.com/rapeseed-oil-and-a-lemon-and-almond-cake.html

I followed the recipe exactly - mixing the oil, eggs, sugar and zest at speed 4 for a few seconds, then adding the lemon juice, almonds and flour at speed 4 for probably 30 seconds until combined.

I then threw in a punnet of fresh raspberries on reverse spoon speed until just combined

180 degrees about 15 minutes - really really good