Comments for British Foodie

Comment on Traditional British Christmas Cake by zidane

zidane — Sat, 18 Apr 2026 04:47:31 +0000

English Christmas Cake has a wonderfully rich and festive flavor, with its dense texture and blend of dried fruits

Comment on Original Sticky Toffee Pudding Recipe by zidane

zidane — Mon, 06 Apr 2026 07:43:15 +0000

Excellent article, very informative and engaging, I loved the way you presented it

Comment on Easy Bubble & Squeek With Leftover Veg by zidane

zidane — Sun, 29 Mar 2026 10:51:10 +0000

Crispy on the outside and soft on the inside, it’s incredibly satisfying

Comment on Rick Stein’s Cornish Fish Pie Recipe by admin

admin — Mon, 16 Mar 2026 15:38:47 +0000

In reply to Robert.

For your substitute: Just use any firm white fish for both—cod, haddock (unsmoked), hake, or more pollock work perfectly .

For the smoke flavor: Add ¼ teaspoon liquid smoke to the milk/cream before poaching. That’s it! Start small—you can always add more next time, but too much can taste artificial .

So your new ingredient list would be:

1.35 kg firm white fish (cod, haddock, or pollock)

¼ tsp liquid smoke in the poaching liquid

The pie will still be gorgeous and smoky—promise! Let me know how it turns out 🥧

Comment on Traditional Scottish Shortbread Cookie Recipe (Great Granny’s Version) by zidane

zidane — Sat, 27 Dec 2025 07:12:10 +0000

Shortbread has a beautifully smooth and buttery taste that feels very comforting. Each bite feels rich without being overwhelming, which makes it easy to enjoy slowly.

Comment on Rick Stein’s Cornish Fish Pie Recipe by Robert

Robert — Tue, 16 Dec 2025 18:18:24 +0000

As I am unable to get pollock, but more importantly, smoked haddock, what substitutes might you recommend? Particularly for the smoke flavour? Elsewhere, liquid smoke has been suggested, but no one suggests how much to use.

Comment on Mary Berry Banoffee Pie by zidane

zidane — Sun, 07 Dec 2025 11:31:09 +0000

Banoffee pie is one of those desserts that feels wholesome and cozy. It’s sweet, but in a way that feels familiar and comforting rather than overwhelming.

Comment on Cheese and Chive Scones with Mustard Mayo (Easy Savoury Scone Recipe) by admin

admin — Sun, 31 Aug 2025 17:27:07 +0000

In reply to Amelia Catwell.

Absolutely! You can swap the mustard for lemon juice and add parsley, dill, or more chives for a fresh herb mayonnaise. Great with fish or veggie bakes too.

Comment on Mary Berry Welsh Cakes by admin

admin — Sun, 31 Aug 2025 17:25:41 +0000

In reply to Shannon R.

You’re right that self-raising flour already contains baking powder, but the amounts vary depending on where you live. In the UK and most of Europe, self-raising flour has less baking powder than in the US.

That’s why I recommend following Mary Berry’s recipe exactly if you’re in the UK or Europe. If you’re in the US, you may want to reduce or omit the extra baking powder, otherwise the scones can end up with too much leavening.

Since this is one of Mary Berry’s classic recipes, I keep it true to the original, but I’m always happy to help adapt it for US bakers if needed!

Comment on Cheese and Chive Scones with Mustard Mayo (Easy Savoury Scone Recipe) by admin

admin — Sun, 31 Aug 2025 17:18:40 +0000

In reply to Philippa T..

That usually happens if the butter isn’t cold enough or if the dough is overworked. Next time, try chilling the dough briefly before baking—it really helps the scones rise higher.