SC - Re: sca-cooks Greetings

[Mark Schuldenfrei]

G. Adamantius wrote:

>We did almost everything on site, except for the haggis and the cheeses.
>There were a few shortcuts taken, like using commercial Latino pan
>dolce, kind of like a raisin brioche or a pannetone, for our trifle
>cream sops. Otherwise I don't think we could have done that particular
>feast. We made a nice substantial malt bread on site, though.

Ooh! Trifle cream sops? Could you share the recipe?

Leri

robin.hackett at wadsworth.org