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200ml cream 170g sugar 280g golden syrup 2 tbsp salted butter 2 tbsp finely chopped almonds and/or breadcrumbs (optional) Mix all the ingredients except the nuts and/or breadcrumbs in a heavy pan (I use a cast-iron skillet or frying pan).
(optional) Mix whipped cream with blue food coloring.
(Optional) Mix it in a pitcher or an other large container.
Optional mix Mango Butter and the mixture together in a clockwise and counterclockwise motion.
Put the melted butter, icing sugar and vanilla essence in a small bowl Add a little food coloring (optional) Mix and stir it for two minutes Make sure the mixture is smooth Cut the buns in half while leaving a little part so that the bun can hinge.
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Optional mix-ins.
Stir in optional mix-ins.
Sprinkle with salt (Optional) or mix it in with the honey and butter mixture; you can also toss with sugar.
Tastings ($6) feature standard reds and whites, as well as with the whimsically named Black Tie Optional, a mix of cabernet franc, merlot, petite verdot and cabernet sauvignon.
Wendy Ely, Kendal Makes around 150g 150g tahini (hulled is lighter in colour and milder in taste than the unhulled variety) 1-2 tbsp of honey or vegan alternative Juice and zest of 1 orange A handful of sultanas or raisins (optional) 1 Mix together the tahini, honey, orange juice and zest, then stir well and add more sweetener or juice if needed, for spreading consistency.
Makes 30 115g plain flour 35g semolina 50g butter (cut into small pieces) 50g parmesan cheese, grated ½ tsp mustard powder A pinch of black pepper 15g sun-dried tomatoes in oil, chopped 2 tbsp oil from the tomatoes 1 tbsp water (optional) 1 Mix the plain flour with the semolina.
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Since I tried Ludwig back in 2017, I have been constantly using it in both editing and translation. Ever since, I suggest it to my translators at ProSciEditing.

Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com