Maura Bennett, Vale of Glamorgan
I just wanted to let you know that I made the Sticky Toffee Orkney Broonie yesterday (January issue, page 42). The recipe was easy and straightforward to follow but I did have a bit of a wobble when the recipe called for 2½ tbsp of ground ginger. I’m afraid I chickened out from putting that amount in and added 2½ tsp of ground ginger. Was I right to follow my instinct or should I have been bolder? They are absolutely delicious by the way.
Jane Hardmans, via email
The Hebridean Baker Coinneach MacLeod replies: You were right to wobble, I did the same! But I wanted to keep to the traditional recipe from 1929 which certainly was generous with the ground ginger. I always love bakers who make a recipe their own and change things up to suit their palate or store cupboard ingredients.
And I'm delighted you enjoyed the bake!
I live in Rugby, Warwickshire, on a Barrett/Wilson development. They removed 2,000 metres of hedging and were in the process of felling a number of oaks until local people took action. They apologised and the hedge was replanted. However, due to a lack of attention to detail, the newly planted hedge failed. We now have another developer across the road who is up to the same tricks simply because the council is not doing its job.
