Tiramisu

2 large eggs, separated
10ml (2 teaspoons) cocoa powder

30ml (2 Tablespoons Castor Sugar
10ml (2 teaspoons) brandy (extra)
250g (1 tub) mascarpone cheese
185ml strong black coffee
60ml (¼ cup) brandy
125g (1 packet) finger biscuits


Mix the coffee and the brandy together in a cup. Dip both sides of half the packet of biscuits into this mixture and arrange in the bottom of a shallow round or square dish. Cream the egg yolks and castor sugar together until thick and pale yellow. Add the additional 10ml brandy and the mascarpone cheese to the egg mixture and mix until smooth. Beat the egg whites until stiff, and fold into the cheese mixture. Pour half the mixture over the biscuits. Dip the other half of the biscuits in the coffee and arrange on top of the cheese mixture and then pour the balance of the cheese mixture over the top.

 Place in the fridge for 4 hours to set and sprinkle with cocoa just before serving. 

Malva Pudding

Here is another Malva Pudding, it’s still a favourite. 250ml (1 cup) cake flour 5ml (1 teaspoon) bicarbonate of soda Pinch of salt 15ml (1 Tablespoon) brick margarine 125ml (½ cup White Sugar 1 egg 15ml (1 Tablespoon) apricot jam 15ml (1 Tablespoon) vinegar SAUCE: 185ml (¾ cup) cream 5ml (1 teaspoon) vanilla essence                125g brick margarine 185ml (¾ cup) White Sugar 65ml water Preheat oven to 180’c and prepare oven dish.                Cream the margarine and sugar. Add the egg and blend well. Add the apricot jam and vinegar. Mix well. Sift the dry ingredients into the creamed mixture. Pour into dish about. Cover the dish with a lid or foil and then bake for about an hour. While the pudding is being made make the sauce SAUCE: Boil the margarine, sugar and water Remove from the stove and then add the cream and the vanilla.                Pour over the hot baked pudding. Serve with ice-cream or custard.

Apple and Carrot pudding

Lemon Sauce

125ml Sugar

60ml Water

5ml Grated Lemon rind

60ml fresh Lemon juice

Pudding:

80ml Desiccated coconut

80ml Seedless raisins or 50g chopped pecan nuts

375ml Cake flour

2ml salt

5ml Cinnamon

5ml Ground Ginger

3ml Bicarb of soda

5ml Baking Powder

250ml Sugar

375ml Grated carrots

375ml Grated apple

250ml Milk

2 Large eggs

100g Soft butter

Preheat oven to 180’c and prepare a oven proof dish.

Sift flour, salt, cinnamon, ginger, bicarb of soda, and baking powder together, and then add sugar, rub butter in with your fingers. Beat milk and eggs together and add to the butter mixture with the carrots, raisins, apple and coconut, once mixed well pour into dish and bake for 40-45minutes.

Sauce: in a saucepan, boil sugar, water, lemon juice and lemon rind together until the sugar has dissolved add butter and pour sauce over pudding as soon as the pudding comes out of the oven

Lemon Mousse

2tins Condense milk

250ml Fresh lemon juice

500ml Fresh cream

Mix the condense milk and the lemon juice together.  Whip the cream till stiff and fold into the condense milk mixture.

Chill for about an hour before serving.

Bread and Butter Pudding

 Butter the bread slices and cut into quarters.  Layer bread (butter sides upwards) sprinkled with raisins and sultanas in an ovenproof dish. Beat the eggs, milk, sugar and vanilla essence together. Pour gently over the bread and fruit.   Sprinkle a little ground nutmeg over the top.   Leave for half an hour for the custard to properly soak into the bread.   Bake in a preheated oven 180ºc for approximately 1 hour until golden brown and set.Sprinkle more sugar over the top before serving.

12 slices white bread, with crust removed
Butter (enough to butter the bread with)
50g raisins
50g sultanas
3 eggs
500ml (2 cups) milk
60g Huletts SunSweet Brown Sugar
A few drops vanilla essence
Ground nutmeg
Huletts SunSweet Brown Sugar for sprinkling

NOTE: If you have time, gently boil the raisins and sultanas in a little orange juice before adding to the bread. 

Chocolate Mousse

5ml Vanilla Essence

200g Dark chocolate

15ml Castor sugar

15ml Sugar

4 Eggs, Separated

125ml Orley whip

Melt chocolate with sugar, (only stir once melted).   Beat egg yolks until pale.  In another bowl mix the Orley whip till stiff then add castor sugar and vanilla essence.  Add chocolate to the egg yolks then fold into the Orley Whip mixture.  Beat egg whites and then fold into the mixture. 

Allow to set overnight and enjoy.

Marshmallow surprise

250g Marshmallows

1tin Pie apples

125g butter melted

1pkt Ginger biscuits

Arrange biscuits in a dish and pour melted butter over, and let chill in refrigerator. 

Preheat oven to 180’c

Spread apples over the base, place marshmallows on top off apples covering all the apples, and allow to brown and crisp in the oven

Serve hot with ice-cream

Chocolate Fudged pudding

This recipe has been taken out of a magazine.

Icing Sugar

150ml Boiling water

30ml Coffee powder

100g dates, chopped finely

2ml Bicarbonate of Soda
125ml Hot milk

250ml Cake flour

100ml Sugar

100ml Cocoa Powder

175ml Soft brown sugar

5ml vanilla Essence

30ml Oil

2Lrg Eggs

Pinch salt

10ml Baking

Pre-heat oven to 180’c and pre-pare oven dish.

Mix bicarb, warm milk and dates together and set aside till the date have softened.

Mix together the baking powder, cocoa, salt, flour and sugar thoroughly.  Beat eggs, vanilla essence, oil and date mixture then add to the flour mixture.

In a saucepot dissolve sugar and coffee in water, pour over the batter and bake for about 35-45minutes depending on your oven, once baked dust with icing sugar.

Serve warm with home-made custard.

Ice-cream Granadilla

250ml Fresh Cream

1 can condense milk

1 can Evaporated milk

1 lrg Tin granadilla pulp / pulp of 20 granadillas

Beat evaporated milk until thick, add condense milk and cream and beat very well, add granadilla pulp and beat further till the mixture becomes very thick. 

Pour into a dish and chill.

Ice-cream Pineapple Rings

2 cups vanilla Ice-cream

Chopped nuts

1 Lime, grated

1 Pineapple, peeled, thinly sliced & cored

From the ice-cream ,  using a cup cut 4 circular shapes about the same size as the pineapple take 2 slices of pineapple and sandwich the ice-cream in between.

Syrup:

250ml Water

180ml Sugar

3cm Fresh Ginger sliced

Heat the sugar and water until the sugar has dissolved. Add ginger and cook for 5minutes.  Remove the heat, strain and allow cooling.

Serve each sandwich with drizzled syrup and sprinkled nuts.

Sticky Toffee Pudding

Toffee Sauce:

375ml Cream

250ml Soft brown sugar

120g Butter

Pudding:

50g Pecan Nuts, chopped

2 xlrg eggs

5ml Vanilla Essence

160ml Soft brown sugar

375ml Self raisng flour

250g dates, chopped

5ml  Bicarb. of soda

250ml Boiling water

80g butter, softened

Pre-heat oven to 180’c and prepare a 20x30 oven proof dish.

In a bowl combine bicarb. and dates and pour boiling water over.  Leave aside for about 20 minutes until the dates are softened.

Cream sugar, butter and vanilla until light and creamy.  Beat one in one egg at a time adding a tablespoon of flour if it looks curdled, fold in the remaining flour pecan nuts and date mixture.  Pour mixture into dish and bake for 35-40minutes.

Just before the pudding is ready to come out combine all the ingredients for the sauce allow to boil then simmer or about 5 minutes.   Once the pudding is baked pour the sauce over the pudding slowly.

Serve warm and serve with cream or vanilla ice-cream

Chocolate Mousse

An all time favourite.  This is taken out of an old Tupperware calendar, ideal for dinner parties.

200g Toblerone Chocolate, chopped

4 Eggs, separated

250g cream

Melt chocolate over hot water, beat egg yolks in one at a time till smooth and thick.

Lightly whip the cream and fold it in.  Lightly beat the egg whites and fold in.  Scoop mousse mixture into a single dish or in individual desert holders.

Refrigerate until firm. 

Decorate with cream and strawberries.  Enjoy.

Baked Pudding (Marshmallow)

Unfortunately the following pudding does not have marshmallows in but probably got its name from the sticky texture of the pudding.

Sauce:

250ml Heavy cream

125ml water, orange juice or sherry

125ml butter

125ml whsite sugar

Pudding:

Pinch salt

5ml baking powder

60ml Butter

5ml White vinegar

125ml Milk

250ml superfine sugar

2 Eggs

15ml Apricot jam

333ml Cake flour (1 1/3c)

Preheat oven to 175’c and pre-pare oven proof dish.

Mix sugar and eggs together till light and fluffy.  Add apricot jam then all dry ingredients in turns with the milk.  Pour out into dish and bake for about 45minutes.

In a sauce pan just before the pudding is ready add all the sauce ingredients over moderate heat, do not allow to boil but simmer for a few minutes.  Pour sauce over pudding.

Serve warm with custard, ice-cream or cream. Enjoy.

Greek coconut Tart

This recipe I have not made in moons, if you love coconut you are gonna love this recipe its simple to make yet delicious.  A very nice dish to make for friends and family.




Filling:
125g Butter
250ml White sufar
250ml Luke warm Water
3 Eggs
250ml Flour
15ml Baking Powder
500ml  Coconut

Pre-heat oven to 180'c

Spray a 20x30cm dish with a non-stick spray

Beat butter, sugar, water  and  eggs together.  Sift flour, baking powder and salt together, add coconut and mix well.  Mix the butter and flour mixture together.  Pour into pre-pared dish and bake for about 30minutes.

Sauce:
200g Sugar
250ml Water

Cook sugar and water together for 5 minutes.

Once the tart is baked, pour the sauce over and leave to stand for a minute.

Serve warm with custard.

Brown oven-baked pudding

I made just a quick spaghetti bolonaise last night and for dessert the kids had milk tart.


My youngest was telling me all his favourite foods and at the top of his list was 'pudding' then spaghetti bolonaise, then pies then every thing else I make.  (Too cute) So this morning I decided to put a pudding on.






Pudding:
1 Egg
200g (250ml) Sugar
120g (250ml) Cake flour
5ml Salt
12.5ml Fine apricot jam
12.5ml Vinegar
5ml Bicarb of Soda
250ml Milk

Sauce:
250g Margarne
250ml Ideal-milk
125ml Boiling water
200g (250ml) sugar 

Pre-heat oven to 180'c

Spray an oven dish with a non-stick spray

Beat eggs and sugar till well mixed.
Sift flour, salt together and add to egg mixture in turns with the milk and mix.
Mix the apricot jam, vinegar, bicarb of soda together and add to mixture.
Bake in  pre-heated oven till golden brown.

Place all sauce ingredients in a sauce pot and stir over medium heat till sugar has dissolved, keep on medium heat till pudding is done.

As soon as the pudding is cooked, pour sauce over.

Serve warm with custard or ice-cream.

Apple Crumble

One of my favourites, haven't made it for a while though.



Pastry:
125ml Sugar
125g Butter/Margarine
375ml Flour
8ml Baking Powder
Pinch of Salt

Pre-heat oven to 180'c and spray pie dish with spray & cook.

Cream together sugar, and margarine until light and fluffy. Sift togther all dry ingredients together and gradually add to creamy mixture.  Press 2/3rd's of the pastry into pie dish. 

Filling:
385g can Pie apples
125ml Sugar
50g Sultanas
Cinnamon

Mix apples, sugar, sultana's and pour over pastry in pie dish, sprinkle cinnamon on top.
Take the remaining pastry and  grate over mixture.

Bake @ 200'c for 30-35min.

Serve hot with cream or ice-cream