What is your favourite cake/pie?

My friends version, which looks quite close to the one above. I am going to make it just as soon as I am back on my feet.

300g of dark choc digestive biscuits (do you have them?) put them in the processor and turn them to crumbs
add 3oz of melted butter, and press the mixture into a pie dish
put in the fridge for 20 mins or so to set
put the caramel on top
then two/three sliced up bananas (one slice thick)
10 floz of double cream, whip it up and put ontop of the bananas
grate Bornville ontop.

If you let me know the recipe, I can convert it for you (I think).

What would you use as substitute for dark choc digestive biscuits and why on earth are they called that?  LOL.  I know they have pre-made oreo crusts here.

What's the difference (if any) between say, double cream and heavy whipping cream?

As for the Welsh Cookie recipe, I'll try to find it.

OK, Sue, here it is.  We've had these all our lives and they are simply wonderful, and I think I've a pretty good recipe for them, but I wanted to try Peter's because it's probably more authentically Welsh.

Forums > Off-Topic Chat > A recipe worth sharing

Peter Evans Posts: 2824 Joined: 20th Aug 2006 Location: United Kingdom

quotePosted at 13:22 on 27th May 2008 My recipe for welsh cakes. 225g self raising flour. 1/2  to 1 teaspoon mixed spice. pinch of salt. 85g caster sugar. 115g butter or margarine. 85g sultanas. 1 large egg beaten. Mix the flour spice and salt into a bowl and stir in the sugar. Rub in the butter or marge to make a crumb like mixture.Mix in the sultanas and then mix in the egg using a fork. Dump the doug onto a lightly floured board and roll out to about 1/4 inch thick. cut into circles abot 2 1/2 inches wide. Then cook on a low heat on your lightly greased griddle for about 30 seconds a side. Or untill they are a nice golden brown.  They always look as if not cooked on the inside, but when left to cool, they are delish. If you want more, just double the quantities.

Thanks!!

I wouldn't use Oreos.  There is nothing over here like the chocolate biscuits in the recipe, though you can get them from stores that sell English food (I have my favourite online English shop). By the way, they are wheat biscuits topped with chocolate, and to die for.

The American's take out more fat from their cream than the English do, so the cream is less creamy than English cream, which is why English cream is such a wonderful creamy colour and American cream looks like milk.

I think American cream must have 36% milk fat and English 48%. That's a big difference and is noticeable in recipes.

I didn't know that, thanks Sue.  Years ago when I lived in rural Pennsylvania, we lived just up the road from a dairy farm and we'd buy our milk directly from the farmer, right out of the bulk tank.  No pasteurization or or homogenization, and next morning the cream would be at the top of the bottle.  Nothing better than that.