SC - baps

[Christina van Tets]

Hello the list!  The Elizabeth David recipe for baps uses a small amount of 
lard as well as half-and-half milk and water.  They are known as breakfast 
baps because they are so much quicker to make than bread (they're ready in 
about an hour).  Apparently they were occasionally made in the stillroom 
(forget where I read this bit) by the lady or an upper servant before the 
main kitchen stove had got going for the day.  I _think_ David says not to 
brown them (mine don't usually get to stay in the oven that long anyway).  
Most baps I've had have been soft and covered in flour, the David recipe 
included.  They do get stale within a couple of hours, which may be where 
the notion of hardness comes from?

By the way, do the alcohol regs. mean you can't make syllabubs or port 
jellies for events in the US?  And how much fruit do you have to put in the 
mulled wine before it's legit?

Cairistiona


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