Not cheap though, usually near the other british groceries; marmalade, mint sauce, Branston, etc.
The larger Coops in Geneva have stocked it for several years, perhaps it's because of the higher percentage of British population down here?
Yes, it is just that Ace's recipe had to eggs in the filling.
BM's recipe doesn't, only in the pastry, and it was that post you'd referred to in the following post.
The egg in Ace's recipe could probably be replaced with cornflour (this needs to be mixed with one tablespoon of liquid per teaspoon of cornflour).
I know, not as nice.
Smell is intrinsically involved in taste, so I stand corrected. Weird though.
dn't think so- too dry. Normal egg replacement is the gloop from tins of chickpeas, or prunes, etc. Liquid has to be replaced by liquid.
ooo - that's a good idea.
shen daughter told me about it- I was ... YUK. But it works really well and does not affect the taste. You can even make meringue topping or meringues, honestly.
The egg is there to thicken and set the filling, obviously the cornflour needs mixing with some liquid, milk, water, orange juice perhaps (I believe the normal amount of 1 tablespoon per egg), I thought you'd've realised that.
The chickpea substitution is an old vegan trick, useful for all sorts of things if you need to replace egg whites in a recipe.
The bean water is called Aquafaba. Lots of recipes for and with it online. It comes from white beans as well as chickpeas, not sure what other beans.