Milk

Whole or semi-skimmed cow's milk adds moisture, richness and tenderness to batters, sauces and doughs, and is the base for custards and white sauces.

Warm it gently (don't boil) before adding to yeasted doughs or custards, and stir constantly when heating to stop a skin forming or the milk catching on the pan.

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Recipes that use Milk

Rock Cakes

Rock Cakes

Cake and biscuits

27/06/2008 ★★★☆☆
Scones

Scones

Cake and biscuits

27/06/2008 ★★★☆☆
Fruit cake

Fruit cake

Cake and biscuits

15/05/2008 ★★★☆☆
Pancakes

Pancakes

Main course

05/02/2008 ★★★☆☆