If you have any questions about a recipe, suggestions for my blog, other queries or even if you just want to say “hi” I’d love to hear from you.
Email me at: [email protected]
I do my best to reply to all reader messages.
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Audrey Lee
Can I assemble the Buxton pudding but not bake until next day?
Jane Coupland
Hi Audrey, I haven’t tried it but I see no reason why not. Just wrap it in food-wrap or foil and chill until you’re ready to bake.
Sondra Keller
I keep looking at your recipes — they are always intriguing and look so good. However, I don’t want to have to have to do the math for U.S. measurements. I’ve been on some British sites that offer immediate jump to U.S. measurements with a click. Is this a difficult add-on? Otherwise, please know that I’ll forever enjoy looking, imagining how they’d taste and appreciating your creative efforts.
Jane Coupland
Hi Sondra, thanks for your comment. I am aware that some people do use conversion tools, but in my experience, these can be highly inaccurate, not least because the conversion will depend how a person chooses to fill their cup. Cups are generally not a particularly accurate way of measuring ingredients generally, so I have opted not to risk the conversions. Have you considered buying a set of inexpensive digital kitchen scales that provide gram and ml measurements? These would enable you to make my recipes without needing to make any mathematical conversions. They should cost around £15. I hope my suggestion helps. Very best wishes – Jane
Fiona Mangan
Hi Jane
I first discovered little sugar snaps about four years ago and made my very first sponge cake from your recepie.
I’ve been dabbling with your recipes since and successfully made your biscoff cheesecake yesterday for a friend’s birthday.
I just wanted to ask if you have published book with your recipes and if so where can I buy it.
Thanks Fiona
Jane Coupland
Hi Fiona, thanks for your comment – so pleased that you’ve stuck with me for years 🙂 that’s a huge compliment (thankyou). No baking book yet… that’s my happy daydream. I’m actually working on a drinks book (trying to pluck up the courage to self publish it) and perhaps a baking book might follow after that. If/ when the first book is published, I’ll be sure to mention it on here though… then run and hide.
Don Perry
Hi Jane,
Found your site today and decided to make the minced beef and onion pie. It was delicious and the best pastry I’ve ever made following your recipe. I’ve now subscribed and look forward to making more of your recipes.
Thank you
Don
Jane Coupland
Don, thankyou so much for your lovely comment. I don’t say this lightly, but it’s just made my day – perked me up no end. Welcome and enjoy the recipes 🙂
Raj Ghai
Talented
Jane Saunders
Ah, thanks Raj!
Lisa Howze
Hello Jane,
I am so happy I found your website! My great-grandmother came from Nottinghamshire. She was in the Royal Air Force during WW1 and married an American soldier.
They married at Spittlegate Church in Grantham. I actually have their wedding certificate 🙂 They moved to my great-grandfather’s home in Oakland California right after WW1.
I am the fourth generation to be born in Oakland CA. I now live in the Sierra Mountains near Lake Tahoe.
Throughout the generations we have kept in contact with our relatives in England. I’ve been to vist twice and want to go again.
My relatives live in Thorpe on the Hill and in Lincoln.
My cousin who lives in Thorpe on the Hill gave me our family recipe for Christmas Cake and I make it yearly!
I made the Nottinghamshire Pie just now. My husband is eating it as I write to you and he loves it.
It is so fun for me to find recipies from Nottingham.
Thank you!
Merry Christmas!
Jane Saunders
Hi Lisa, thanks for your lovely comment and I’m so pleased you enjoyed my Nottinghamshire pie (if you get the chance to rate it that would be awesome 🙂 ). I’ve been loving working on my Midlands recipes – for reasons I won’t bore anybody with 🙂 I’m very homesick, despite leaving half my lifetime ago. I still have important family and friends back ‘home’.
I looked up Thorpe on the Hill and discovered it’s just down the road from where my paternal grandparents eventually settled (swinderby) after much moving around for jobs within the county. I think I might soon have to get my Dad to take me on a road-trip to view his many childhood homes in Lincs.
Meanwhile, have you found my Lincolnshire plum bread recipe – might also be just up your street given your family connections? And stay tuned as I’ve plenty more Notts & Lincs recipes to work up over the next year or two.
Thanks again for taking the time to leave me such a lovely comment and all the best for Christmas & 2023!
Peter
Well Jane ……. finally, the perfect Mushy Pea recipe. I was fortunate to happen upon your method and I think it’s the greatest.
I’m a Nottingham kid just like you, who has also wandered away, albeit a little further, to Vancouver on Canada’s west coast. I’ve have always craved that perfect state of Mushy Pea that is just in-between the firm and wet and now I’ve found it.
I have had to use regular dried peas up until now, very passable, but almost perfect with your method, as that was all that was available. Now though I have found dried Marrowfats in a local Brit Shop and am eager to give them a go.
I volunteer in the kitchen of the cafe in our local Rec Centre on Wednesdays and Fish and Chips are the special of the day on May 25th and so I’m stepping up to make the Mushy peas to go with ….. a few Leicester folks are eagerly awaiting these beauties.
Jane Saunders
Fantastic – this might just be my favourite reader comment of all time – and from a Nottingham person too – well blow me down!
I’m fortunate enough to be able to keep popping back to my home county as family and friends are still located there. The older I get the more I miss my true home though.
I very much hope your Fish and Chips night with proper mushy peas is a big hit! Don’t forget to educate people on a few local Nottinghamshire phrases whilst they’re tucking into their supper too.
Peter Russell
Agidum a rate gud elpina mushies duk, wisum mint sorse und saltun vinigah und thiluvdit – along wia bitta ‘Nottingum azitiz spoak’ jusfer iffect.
Jane, I was able to use Marrowfats and they turned out even better and that is three times now they’ve been perfect. I think that your 10 mins boiling of the peas before the long soak must be the secret as I’ve never done that before …… magic! Eager to try some of your others, love Stilton so maybe that Nottingham Pie .. thanks again.
Jane Saunders
Fabulous – so chuffed you’re finally able to feed yourself some quality mushy peas over in Canada. Hope locals enjoyed those sentences 🙂
I had a flying visit from my Nottinghamshire based parents last night so naturally, I served them Nottinghamshire Pie – couldn’t have them getting homesick! It was well-received, so I highly recommend it.
Eve
Please can you advise re mincebeef and onion pie if you cook the base before adding the filling and pastry topping.
I want to do this for my daughter when she comes over.
Thank you.
Jane Saunders
Hi Eve, there’s no need to cook the base before adding the filling and topping. Just assemble it all and bake in one go – the pie can be reheated if necessary should you want to get ahead of time.
FIONA MANGAN
Hi Again Jane, as you already know I’m totally new to baking and my first real
attempt was your easy chocolate cake, sweet success!!!
It was my daughter’s birthday yesterday and I made your easy vanilla sponge cake, 3 layers of it, together with your white chocolate buttercream recipe spread between each layer of the sponges, I piped cream on the top and decorated with pink and white sugar roses.
I still can’t believe how light and fluffy the sponges were (nor could my daughter…bearing in mind that I’m a mum who has never baked before)
Your white chocolate buttercream recipe is just delightful.
Successful baking really does come down to following the right methods and
I am so pleased to have found your website. I would highly recommend it to anyone, who like myself, needs a good teacher with some fantastic recipes on offer. Thank you so much again Jane
Fiona…Newbie baker and Littlesugarsnaps Fan
Jane Saunders
Ah Fiona,
you’ve really, really made my day, month, maybe even year. It truly means so much when a reader takes the time just to drop by and say how they got along (even better when they followed the recipe and got great results). The sponge cakes you’ve mentioned are the ones I grew up making with my Mum – they are imprinted on my brain permanently.
Occasionally we bloggers get blunt comments from people who say our recipes did not work for them. When prompted for additional information to try to work out what went wrong, there is usually no reply, so we are just left with bad reviews that help no-one.
So never be afraid to reach out to me (or other bloggers) and check something if you want to – either before you begin a recipe or afterwards if something didn’t work out as planned. My aim is always to provide a great recipe that all readers can have success with. If several readers come across the same problem, it might be that I need to re-word something or provide additional information. So reader comments with lots of useful information is always most welcome with me.
Thankyou so, so much again. And happy baking – I hope you are now completely addicted.
Alex
Hi Jane! I’ve just started to read your lovely recipes, cooking really helps my autism and anxiety disorder ☺️was thinking about making an easy dinner for my 8 year old and partner, what would you recommend? Alex
Jane Saunders
Hi Alex, thanks for your lovely comment – cooking and baking is good for the soul in my opinion, so I’m pleased you find pleasure in it too. My family all rave about my aubergine pasta al forno, so that’s my top recommendation for a tasty meal to get started on: https://www.littlesugarsnaps.com/pasta-al-forno/
Michele Mele
I stumbled upon your site and I love it!!! Thanks!
m
Michele Mele Music, Michele In The Kitchen