A vanilla news website which seems oddly devoid of news. ‘Excellent! Pour the champagne and give yourself a pay rise.’ It’ll look crap because it will have much less content, but it’ll be super cheap to run.’ We’ll create one website that works across any device. ‘Well how are we going to afford our inclusive diversity training weekends at Gleneagles?’ You can imagine them sitting in their very expensive new offices in Manchester sweating it out. So the BBC is trying to shrink into the background. Even Sky hasn’t managed to pull that trick (although you know they wish they could). We have to pay it even if we don’t watch it. Before commercial channels with advertising and of course well before cable or satellite subscriptions.īut now, in the brave new world of dog-eat-dog, the license fee is under threat. Over here everyone who has a TV has to pay the BBC a license fee. But people know better than to view lots of videos on the move because it uses up the battery and their network credit. They say it’s because most people view the BBC site on phones and tablets. It’s like its designed for people who don’t read the news. But now they seem to have employed a 21 year old to redesign the site so that it feels like you are looking at….well I’m not sure. The BBC website used to just tell you what was going on in reasonably impartial terms (not bad for a leftie organisation). Spoon some roasted plums to the side and a dollop of whipped cream and dust with the remaining tablespoon of icing sugar.What the hell has happened to the BBC news website? It’s my go-to primary source of news (If, on the other hand, I want non-news I wind myself up by reading about the latest shenanigans relating to Kim Kardashian on the Daily Mail Online). To serve, place the tarts onto serving plates. Place in the oven for five minutes until just softened. Heat a frying pan until hot, add the butter, allspice, cinnamon, nutmeg and sugar and cook for one minute. Remove the tarts from the oven and cool for a couple of minutes, then carefully remove from the tart tins.įor the roasted plums, preheat the oven to 200C/400F/Gas 6. Place in the oven for 20 minutes until golden and risen. Dust with two tablespoons of the icing sugar. Spoon the frangipane mixture into the pastry cases and place the plum wedges in a circle on top of the batter. Add the eggs, one at a time, beating carefully.Īdd the rum and stir to make a smooth thick batter. Add the ground almonds, flour and cinnamon and stir until combined. Set them to one side.įor the frangipane, place the butter and 150g/6oz of icing sugar into a bowl and beat until light and softened. Remove the pastry cases from the oven and trim the excess from the top of each tart to give a clean edge. Then return to the oven for another five minutes. Place on a tray and bake in the oven for 15 minutes until just golden.Īfter 15 minutes, take the pastry out of the oven and remove the greaseproof paper and beans. Place a large sheet of greaseproof paper into each case and fill with baking beans or rice. Leave the excess pastry hanging over the top of each tin. Place the pastry into the tart cases and push into the edges. Roll each piece of pastry out so that it is 2cm-3cm/1in-1½in bigger than the tart cases. Grease six 10cm/4in fluted tart cases.įor the tarts, lightly flour the work surface and divide the pastry into six.
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