7 Comments

  1. Lisa
    May 26, 2015 @ 4:01 pm

    Wow, I will give it a try! Thanks for sharing.

    Reply

    • Elizabeth Connolly
      May 26, 2015 @ 4:44 pm

      Wow alright Lisa… and it is so yummy and way to good… a least after making 5 i don’t really feel like eating them anymore! Liz xx

      Reply

  2. Tanya
    May 25, 2015 @ 4:44 pm

    Liz I also love Beesting! I’m going to give this a go in my TM5. I was wondering what Extra Pure Cream is? Is this what people called “dollop cream”? The version you serve as is with cakes, slices etc (it’s quite thick without you doing anything to it). Pure cream is what I would call “pouring cream” – it’s quite runny and you can use it in cooking or whip up to thicken.

    Reply

    • Elizabeth Connolly
      May 25, 2015 @ 4:46 pm

      Pure cream has nothing in it… Yes it is runny, and usually found in a carton… Just check the ingredients… If it has anything other than cream in it… Don’t use it 🙂 Liz xx

      Reply

    • Elizabeth Connolly
      May 25, 2015 @ 4:47 pm

      All the extra denotes it been extra from the cream that is used in the custard… So all up you need 250ml for the custard and 300ml for cream. 🙂

      Reply

  3. Anna @ shenANNAgans
    May 24, 2015 @ 5:08 pm

    You made 5 to get it right? What’d ya do with all the ones that didn’t work? You are committed, very impressive. 😀 Also, why do they call it a bee sting?
    Lovely cake Liz, I could go a slab with my sweet cuppa right now. I think next time you should ask me to come & eat alllllllll the cake that doesn’t make the cut.
    Hope you’ve had a wonderful weekend.
    Cheers, Anna
    Xx

    Reply

    • Elizabeth Connolly
      May 24, 2015 @ 5:56 pm

      Yep, can’t put up a dodgy recipe 🙂 some went in the bin, some went to friends… Some ended up in my tummy!!! Liz xx

      Reply

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