yummers- great consistency and flavour, took ours a bit longer to harden than we'd planned for.. but was worth the wait.

Amazing- easy and super yummy, I followed the recipe exactly and had rich and moist cakes that held together well with perfect spongy texture.. we even ate them all without any topping. I found trying to fill the cases 1/4 or 1/3 full of batter gave me cake mountains and filling them halfway made perfect for cupcakes to be decorated. This is going to be my new choc cupcake recipe from now on. Thankyou!

I'd give it 6 *'s! sweet fluffy moist

Alot of the good reviews had altered the recipe so I intentended to follow the recipe exactly and see how it was. After mixing in half of the confect sugar I had a taste the mix was super- like Pb.cups, I continued to add sugar untill it was crumbly and difficult to mix (I had added milk too) had a taste and with over half cup sugar still to add it was too sweet! I stopped adding sugar there. The crumbly mixture did hold together fine tho. I made perfect teaspoon size eggs and got a little over 30 eggs. I didn't have shortning + read someone had used butter instead- my chocolate turned to fudge! Fortunately I had extra chocolate handy and used that melted without shortning to cover my lil eggies decorated them with white chocolate and dustings of cocoa powder and confec sugar - I brought them to an easter lunch, everyone was very impressed with the look of them and some said they tasted really good. I look forward to making them again in different shapes and with much less sugar.

These are amazing! My hubby thought they were the best thing ever. I keep on the excess marinade- pu them in the oven on a cookie rack and they were juicy and delicious. Had them with cucumber yogurt raita and flavoured, spiced rice.

YUM- Tho I totally skipped the cream cheese!

lovely and healthy flavourful and colourful soup! Excellent recipe for weight watchers. I used fresh broccoli, great topped with a little parmisan and with some fresh baked bread.

I made this for a birthday, I love it. Intense flavour and great fun to make combining the mixtures. Whip those eggs a good 5 minutes all fluffy and beautiful. My cake turned out moist enough but I highly recommend adding moisture with a topping. I had one problem but don't think it's the fault of the recipe- I took advice to grease pans well, the edges of my cake were crisp and hard! Will try again as a more 'managable' (cutting and serving size) two layer black forrest cake and I'll re-review. I think this cake will be heaven with cherry sauce soaked in.

I'd give it 4.5 to be true- tho I skipped the rum. It was good, easy, spread well and I used it whipped as a filling for the cake. It set quite hard too when I put the remainders of the cake in the fridge after. However a little too waxy/greasy for my liking- I guess thats the cream. I will continue looking for a sticky, sweet choc topping.

This is a fine stovies recipe! Tastes fab- (more mushy potatoe and less soaked in gravy and meat than the other) I was surprised when I was introduced to stovies like this when I moved into Angus region. I got a bit addicted on ones like this I'd get from the butchers on my lunch break from school. Great with a splash o'gravy or brown sauce. Stop yer whingin and give them a go!

I made this for a family dessert because it was fast and I had all the ingredients handy, I made it with apples and had it warm with ice-cream.. and later on its own cooled. Was ok but not great. didn't get any compliments with this one that I usually get :( If I make it again It will be carrot version with cream cheese frosting..

Amazing! I still can't get over how good these are. The store/package bought ones don't hold near to these. We coudn't resist making them the next week for a dinner party.

I would really give these 3&1/2 *'s made this as an emergency cup cake mix, It was ok as a quick and easy but nothing very special- I read others reviews and had a hard time deciding to use the recipe or not.. I think I might have better tried another as they were quite heavy even after beating the butter and eggs for a long time. These do have a subtle sweet taste so really go crazy with your topping or your cakes will be quite bland, not a melt in the mouth sponge. I doubled the mix and added an extra half cup of milk so I woudn't say they were dry, just a bit bready as others have mentioned. I'll keep looking!

hmmm hmm hmm! I've made this a couple of times now to replace cherry sauce that I'd usually put on cheesecake, I've experimented with how much blend/whole strawberrys, etc. My favourite for a jewel clear sauce without any 'bits' is to put the cooked and cooled mix through a cheese cloth or piece of muslin.. lickalicious!

For some reason I've never been able to follow any other pancake recipe and have it work! I was doubley delighted- not only did I make these but they were huge, fluffy and tasted great. I did add 1tsp vanilla, watch out if you want to feed a few- you'll have to double the recipe at least- in my book one portion is at least two pancakes per person. One batch as here makes 6 half cup measures of batter pancakes. Will be make these again!

I was disappointed with this recipe, I guess it was the 'cakeyness' that has been mentioned already.. I like my cookies pale and chewy.. these were cakey and more just soft than chew.. and ti get them cooked through ok they turned a little too much dark for my liking. At first I thought I maybe hadn't made them right- I was in a bit of a hurry, but after reading it seems not. I won't use this recipe again. Although other than me and my husband who felt the same as me, I didn't have any complaints.. that could just be because my friends are nice people!

I make these often, but more the korean style, wrapping strips of fried egg, cucumber, carrot, crab sticks and smoked sausage..I always use short grain rice- or pudding rice, its glutinous, sticks together right and tastes the same for much less the price of 'sushi rice'. Once I've rolled mine I brush with sesame oil and sprinkle sesame seeds on.. soo yum!

I made this today and got a bit of a shock, next time I will use button or closed cup mushrooms as the results though very tasty and a little on the thick side were- gray.. not far off looking like cement! I followed the recipe other than the sherry and don't see how this would make six serving's on my count three or four, next time I will use button mushrooms and add at least another 1.5 cup of stock and also use 1% instead.

considering only being my second time making banana bread, it came out very nice and better than my previous one. after reading some reviews I followed a couple of changes adding 1tsp vanilla and 1cup choc chips. The bread was moist and tasty and not too heavy, unlike my previous attempt didn't get too dark on top while making a large size loaf (I doubled the recipe and made a large loaf and ring tin of bread. YUM

This is delicious, Its my second time making LMP, the first recipe I used was a little longer to make and not as good, I took the topping on while lemon is still hot advice and had no problem at all. The lemon filling was generous enough and the meringue as well as fluffy and sweet.. lovely combo.