@liezldewouters about 10-15 mins by hand. You're looking for a smooth bouncy texture. I agree with Gerry though, it's going to be hard work. You could try baking with a bit of steam in the oven to try and help with cooking. Have you tested your oven temp to see if it's accurate? Maybe it's running a bit hot?

I would assume that I'd replace all the fat content with suet. So in this recipe use 100gr suet. I'll test this for some pastry for a quiche, I think.

Fresh clem peel and fresh lemon peel would absolutely work! Just remember to remove all the white pith. And when you get them done, enjoy! They are just gorgeous.

Sorry I couldn't be sure. The boiling will remove the sugar on the outside so logically should reduce the carb content but I suspect not all. Do you have just fresh orange zest and/or lemon zest to use instead? That way you can still get the flavour but without the possible carb count of candied peel.

Yeeeaaaaah! 🤞🤞🤞 Hope they work out. My freezer stock is depleting rapidly - looks like I need to make another lot. And the idea of making B&B Pud is fab, thanks x

It's the best way I know of and has worked for me x I would definitely recommend it

Glad you enjoyed it - thanks for the feedback.

It may have been the age or condition of your yeast or baking powder... To keep mine in good condition, I put them in a clip lock (airtight) container and stick it in the freezer. Because the recipe uses warm water it wakes it up almost immediately.

Oh I didn't see it..... Where did you post it because it's not on the Forum or the FB page???