<?xml version="1.0" encoding="UTF-8"?><rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
		>
<channel>
	<title>Comments on: Plantation Reserve Sugar</title>
	<atom:link href="http://thefoodielist.co.uk/wp/plantation-reserve-sugar/feed/" rel="self" type="application/rss+xml" />
	<link>http://thefoodielist.co.uk/wp/plantation-reserve-sugar/</link>
	<description>Foodie stuff from around the UK</description>
	<lastBuildDate>Mon, 14 May 2012 21:02:51 +0000</lastBuildDate>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
	<generator>http://wordpress.org/?v=3.3.2</generator>
	<item>
		<title>By: Jane</title>
		<link>http://thefoodielist.co.uk/wp/plantation-reserve-sugar/comment-page-1/#comment-2219</link>
		<dc:creator>Jane</dc:creator>
		<pubDate>Fri, 23 May 2008 15:26:08 +0000</pubDate>
		<guid isPermaLink="false">http://thefoodielist.co.uk/wp/?p=342#comment-2219</guid>
		<description>What an aroma. I&#039;ve just been introduced to Plantation sugar for baking scones - apparently Fortnum &amp; Mason use it for theirs - and it&#039;s fantastic. It gives a depth of flavour that I haven&#039;t been able to replicate with anything else. About to try a caramel mousse and creme brulle with it, should be a hit...</description>
		<content:encoded><![CDATA[<p>What an aroma. I&#8217;ve just been introduced to Plantation sugar for baking scones &#8211; apparently Fortnum &amp; Mason use it for theirs &#8211; and it&#8217;s fantastic. It gives a depth of flavour that I haven&#8217;t been able to replicate with anything else. About to try a caramel mousse and creme brulle with it, should be a hit&#8230;</p>
]]></content:encoded>
	</item>
</channel>
</rss>

