After my complaints that the December Delicious was lame (see post here) I decided I would make some lemon curd butterfly cupcakes. I remembered that Curtis had a lemon curd tart recipe, so I thought that I would just use the lemon curd part.
G and I followed the simple recipe - the recipe is easy but you need at least 3 hands to do it all and then I put it in the fridge overnight, but in the morning it was still runny - delicious, but runny.
I figured I could still make it work in the cakes, but I am not thrilled. So I put it in the freezer and it firmed up, but did not freeze. It held its shape for a few minutes but as it melted it soaked into the cakes - not a bad thing I guess!
Recipes fail. That's part of life. However, usually my failures relate to things I just 'throw together', rather than supposedly tested recipes in magazines and books.
I think the problem with this recipe was that it contained words that were open to interpretation such as 'until thick'. What precisely is thick? More helpful is a recipe that talks about stiff peaks, or the sauce coating the back of the a spoon, or forming ribbons on top of the sauce that will hold their shape. I can handle recipes that don't prescribe precise amounts of ingredients (often biscuit recipes) as the baker needs to add enough water to just bring the dough together - a judgment I feel comfortable making.
My criticism is not that the recipe was a failure, but that it was written poorly, and in a way that left it up to me to guess when it was done!