Exams ... !!

[Dave2002]

Many students have a fear of exams.

However I found this - http://dinnerdiary.org/2009/03/11/po...y-madeira-etc/

Imagine later "Why did you do so badly in that exam?" "Oh, I did a lot of really serious revision the night before."

Perhaps we should also have a section on fortified beverages to add to our collection of notes on different types of drink.

[Alain Maréchal]

fortified beverages

I fortify my coffee with a little cognac, and when obliged to drink tea I add enough to disguise that awful tea taste. I have not tried it in chocolate.

[Nick Armstrong]

I fortify my coffee with a little cognac, and when obliged to drink tea I add enough to disguise that awful tea taste. I have not tried it in chocolate.

May I suggest the use of Cointreau (indeed, the only civilised use in my experience for Cointreau) to fortify hot chocolate?

[ardcarp]

May I suggest the use of Cointreau (indeed, the only civilised use in my experience for Cointreau) to fortify hot chocolate?

No quite the only one. Try a little on home-made bread and butter pudding...with cream of course.

[Dave2002]

No quite the only one. Try a little on home-made bread and butter pudding...with cream of course.

That sounds like a good idea. Is this after cooking, or can some be added to the mix? Maybe both!

[Alain Maréchal]

May I suggest the use of Cointreau (indeed, the only civilised use in my experience for Cointreau) to fortify hot chocolate?

Thank you, Caliban. I wondered what to do with the untasted portion of a bottle (it goes well on crepes). I was persuaded to eat B&B pudding at school in England; usually pale brown and in a solid rectangular lump it reinforced my prejudice against the desserts produced in that bleak cold and wet island.

[french frank]

Thank you, Caliban. I wondered what to do with the untasted portion of a bottle (it goes well on crepes). I was persuaded to eat B&B pudding at school in England; usually pale brown and in a solid rectangular lump it reinforced my prejudice against the desserts produced in that bleak cold and wet island.

How dare you!!! B&B pudding made with love and care (which I doubt it is in schools) is a miracle. Clement Freud had a recipe with pineapple jam. Orange marmalade instead, with a drop of cointreau would go well, I should think.

[Alain Maréchal]

ff, I have just found images on the web but am unable to paste them here. They are as I recall - solid rectangular lumps. Those variations appear designed to disguise an unappetising product. Carpet would probably taste nice with orange marmalade on it. (I confess I am not a dessert person - Ile Flottante being my only weakness).

[french frank]

They are as I recall - solid rectangular lumps.

No, the eggy part should be light and fluffy - more like a soufflé - with a layer of thin, crispy slices of bread on top.

[Keraulophone]

...the only civilised use in my experience for Cointreau

Are you forgetting its (admittedly more expensive) place in a classic margarita when one has run out of Triple Sec?

[Alain Maréchal]

http://images.google.fr/imgres?imgurl=https://upload.wikimedia.org/wikipedia/commons/c/ca/Rew13c05-745a_Bread_Pudding.JPG&imgrefurl=https://en.wikipedia.org/wiki/Bread_pudding&h=1391&w=1945&tbnid=FWipjXkIqYBtbM:&tbnh=125&tbnw=175&docid=SzqjOF1dOlOODM&usg=__Oza_wthiu-WK-i_M7nPv9lDMYvY=&sa=X&sqi=2&ved=0ahUKEwic3Ord2eXLAhXMXBoKHUGlAdAQ9QEIJjAE

soufflé?

[Keraulophone]

soufflé?

'College Pudding' comes to mind... (ugh)

http://www.puddingclub.com/wikipudia/college-pudding

[Alain Maréchal]

'College Pudding' comes to mind... (ugh)

]

It had not until you brought it. I sincerely wish you had left it where it was.

[french frank]

http://images.google.fr/imgres?imgur...GlAdAQ9QEIJjAE

soufflé?

I think that's bread pudding aka stodge when I was at skool. Not bread and butter.

[french frank]

This is more like B&B pudding: