My answer : 254 75 - 5 = 70 70 x 6 = 420 420 x 3 = 1260 1260 + 10 = 1270 1270 ÷ 5 = 254 http://happysoft.org.uk/countdown/numgame.php
As I don't know what squabbling means I ferociously disagree with anybody writing there by a precautionary principle.
BMW produce motorcycles that are far better built and significantly more fun than Triumph. But Triumph build better bras than BMW.
(That was feckin brilliant. I’ve just sent that link around the world ) I’ve put that statement in brackets so as not to spoil the thread.....
Interesting fact, this became a test case in business law for GB VAT. While cakes and biscuits are taxed at 0%, if a biscuit has chocolate on it, it is taxed at the prevailing rate (20% currently), a cake is 0% irrespective if it does or does not have chocolate on it Jaffa class their confectionery as a cake and thus avoid the 20% tax, UK HMRC wanted their slice of the cake (see what I did there) and wanted it classed as a biscuit The judge ruled a cake is a cake if it is left out overnight, if it starts soft and is then hard in the morning, it is a cake. If it starts hard and is soft in the morning, it is a biscuit (If it is soggy.....well that is something altogether different!) The Jaffa Cake was proven to be a cake - they baked a 12" size Jaffa to prove it to the court That was an expensive squabble
Classic Victoria Sponge. Ingredients 200g caster sugar 200g softened butter 4 eggs, beaten 200g self-raising flour 1 tsp baking powder 2 tbsp milk For the filling 100g butter, softened 140g icing sugar, sifted drop vanilla extract (optional) half a 340g jar good-quality strawberry jam (we used Tiptree Little Scarlet) icing sugar, to decorate Method STEP 1 Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. STEP 2 In a large bowl, beat 200g caster sugar, 200g softened butter, 4 beaten eggs, 200g self-raising flour, 1 tsp baking powder and 2 tbsp milk together until you have a smooth, soft batter. STEP 3 Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon. STEP 4 Bake for about 20 mins until golden and the cake springs back when pressed. STEP 5 Turn onto a cooling rack and leave to cool completely. STEP 6 To make the filling, beat the 100g softened butter until smooth and creamy, then gradually beat in 140g sifted icing sugar and a drop of vanilla extract (if you’re using it). STEP 7 Spread the buttercream over the bottom of one of the sponges. Top it with 170g strawberry jam and sandwich the second sponge on top. STEP 8 Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.
Disagreed - Has to be raspberry Jam..with bits And eat within two days....not likely, 2 min more like