A recipe im using says to use self-raising flour. i only have high grade flour. Should i put in baking powder (!) to help it rise! Its chocolate self saucing pudding by the way
melford,
Jan 28, 10:02pm
yes put in baking powder, 1 tsp to each cup of flour used
bridget107,
Jan 28, 11:39pm
Apparently (according to Jo Seagar).the equivalent of self-raising flour is actually 2 tsps of baking powder to 1 cup of flour (not the 1 tsp).
shyly,
Jan 28, 11:41pm
I use 2tsp per cup of flour. i remember Alison Holts recommending it many years ago and its stuck.
flower-child01,
Jan 29, 6:15pm
Edmonds specify a heaped teaspoon to a cup of flour, personally I use one level.
kinna54,
Jan 29, 6:34pm
Depends what you are making re the BP ratio. for scones or muffins I would go 2 tsps per cup. maybe less in a cake, loaf or biscuits. e.g 1.1/2tsps cakes 1 tsp biccies. Also depending upon whether the recipe has baking soda in it.
kinna54,
Jan 29, 6:34pm
Depends what you are making re the BP ratio. for scones or muffins I would go 2 tsps per cup. maybe less in a cake, loaf or biscuits. e.g 1.1/2tsps cakes 1 tsp biccies. Also depending upon whether the recipe has baking soda in it. edited.sorry just read what you are making.recommend 1.1/2 tsps for that.
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