Desserts

Strawberry Crumble

Ingredients

Enough strawberries to cover the base of a pie dish.

25g almond meal

50g sugar

100g toasted almond flakes

1 tablespoon vanilla

110g flour

1 teaspoon baking powder

75g cold butter

Method

Place whole strawberries into a pie dish.

Rub butter into flour until it resembles breadcrumbs. Add 100g toasted almond flakes and sugar. Sprinkle over top of strawberries. Bake for 30 minutes at 180C.

Fruit Cheesecake

Ingredients 

375g digestive biscuits

75g unsalted butter, cold and chopped into cubes

400g cream cheese, room temperature

½ cup lemon curd

Method 

Place biscuits and butter into the bowl of a food processor and blitz until mixture resembles breadcrumbs. Press into a flan tin making sure to press into the corners and up the sides. Refrigerate for 15 minutes.

Blend together cream cheese and lemon curd. Spread evenly onto base.

Top with blackberries or other small fruit.

Custard Tarts

Ingredients for Pastry

3 cups plain flour
185g lard
5 tablespoons hot water
pinch of salt

Custard for Chinese Custard Tarts

3 eggs
?  cup sugar
1 ½ cups milk
Method for Pastry

To make the pastry sift flour and salt into a bowl. Rub lard into flour until mixture resembles fine bread crumbs. Some electric mixers do this well.

Add hot water and knead to a firm dough. Then knead lightly on a floured work surface. Roll out the dough to a thickness of 3mm.

Cut out 8cm circles with a fluted cutter, then place into greased patty tins or muffin tins.

Method for Tarts

Cream eggs and sugar. Gradually add milk and mix well. Pour the custard carefully into prepared pastry cases.

Bake at 250C for 10 minutes, then reduce the heat to 230C. Cook for a further 10 to 15 minutes, until set.

Makes 30 tarts.

Chinese Custard Tarts

Ingredients for Pastry

3 cups plain flour

185g lard

5 tablespoons hot water

pinch of salt

Custard for Chinese Custard Tarts

3 eggs

?  cup sugar

1 ½ cups milk

Method for Pastry

To make the pastry sift flour and salt into a bowl. Rub lard into flour until mixture resembles fine bread crumbs. Some electric mixers do this well.

Add hot water and knead to a firm dough. Then knead lightly on a floured work surface. Roll out the dough to a thickness of 3mm.

Cut out 8cm circles with a fluted cutter, then place into greased patty tins or muffin tins.

Method for Tarts

Cream eggs and sugar. Gradually add milk and mix well. Pour the custard carefully into prepared pastry cases.

Bake at 250C for 10 minutes, then reduce the heat to 230C. Cook for a further 10 to 15 minutes, until set.

Makes 30 tarts.

Chocolate Ginger Lychees

Chocolate ginger lychees are a tasty after dinner treat with a sharp and sweet ginger tang. Very easy to prepare and always well received.

Ingredients

560g can lychees

60g preserved ginger

185g dark cooking chocolate

15g copha

Method

Spread lychees on a large plate and allow to dry completely. Cut ginger into thin slivers.

Carefully stuff each lychee with ginger. Melt chocolate and copha in top of a double saucepan or in microwave on low setting in bursts. Allow to cool slightly.

Line a tray with greaseproof paper. Coat each lychee with the chocolate mix and place on tray. Decorate with strips of white icing. Refrigerate until set.

Honey Walnuts

Honey walnuts are a delicious snack for after dinner coffee. They can be made ahead of time and store well.

Ingredients 

250g walnut halves

¾ cup honey

1 tablespoon lemon juice

½ teaspoon salt

Method 

Combine all ingredients except caster sugar and mix well. Allow to stand for several hours mixing now and then.

Drain, and toss walnuts in caster sugar. Fry walnuts in a shallow pan with a little oil. Drain and allow to cool.

Fried Ice Cream Balls

Fried Ice Cream can be a little tricky but with a little care it is quite easy. You need to work quickly and have everything ready … space in the freezer and trays chilled in advance etc.

The Condensed Milk Ice Cream listed on this site is good, not just because it is on Fabulous Recipes, but because it is a firm ice cream that holds its firmness. Perfect for fried ice cream.

Ingredients 

6 Large scoops of ice cream

plain flour

2 eggs

½ cup milk

dry breadcrumbs

oil for deep frying

Sauce 

60g butter

1 cup brown sugar

1 tablespoon cornflour

½ cup cream

1 tablespoon white chocolate, melted

Method for Sauce. 

Sauce must be made ahead of time and ready as a topping for ice cream.

Combine all sauce ingredients in a small saucepan and bring to the boil. simmer three minutes.

Method for Ice Cream 

Place a flat paper lined tray in the freezer before you start. Scoop large balls of ice-cream and place on freezer tray. Return balls of ice-cream to freezer to keep hard.

Beat eggs and milk together. Place balls one or two at a time firstly into the flour, then dip into the egg mixture, then coat heavily with breadcrumbs. Return ice cream balls to the freezer and repeat with remainder.

Drop ice cream balls, one or two at a time, into deep hot oil and fry for 30 seconds. Drain and serve immediately.

Lychees and Mandarin Ice is another interesting dessert.

Lychees and Mandarin Ice

Ingredients

1 can peeled whole lychees

1 cups water

½ cup sugar

2 medium mandarins

¼  cup lemon juice

2 tablespoons liqueur of your choice

Method

Measure water and sugar into medium saucepan. Cook over low heat until mixture boils. Boil and stir 3 minutes. Remove from heat. Allow to cool

Place mandarins into a blender and blend until smooth, about 1 minute. Strain mixture.

Stir blended oranges, lemon juice and liqueur into cooled sugar mixture. Pour into 1 1 litre rectangular baking pan or dish. Freeze until firm, at least 3 hours.

Refrigerate lychees and remaining mandarin oranges until cold.

To serve, drain lychees, reserving syrup, and oranges. Spoon fruit and lychee syrup into serving dishes.

Remove frozen fruit mixture from freezer. Flake lightly with fork and spoon over fruit in each dish.

Serve with ice cream.

Ice Cream with Basil

Ingredients

600ml cream

1 x 390ml tin sweetened condensed milk

2 tablespoons vanilla extract

1 bunch fresh basil

Method

Whip cream and condensed milk with the vanilla extract on high speed until thick, about 6 or 7 minutes.

Take a bunch of fresh basil, carefully pull away the blades of each leaf from its centre vein (which can be quite stringy). Discard the veins and stalks. Using a mortar and pestle, grind these basil leafs until most have broken up. Add a little icecream to this and mix well until is becomes a consistency resembling green soup. Fold this mix carefully through slightly softened icecream and freeze. The result has a marvellous licorice-like flavour, yet fresh and attractive too.

Cherry Cheesecake

Ingredients

1 tin pitted cherries

1 packet Nice biscuits

¾ tablespoons butter

2 packets cream cheese

¾ cup white sugar

2 eggs

½ cup cream

1 tablespoon plain flour

1 tablespoon corn flour

juice of 1 lemon

½ teaspoon vanilla essence

pinch of salt

Method

Melt butter, crush biscuits, and mix together. Line base of pie dish with crushed biscuit mixture. Mix balance of ingredients, except cornflour, together and pour mixture into dish. Cut cherries into halves and place on top of contents of dish. Thicken juice of cherries using corn flour. Pour thickened juice over dish. Bake at 170C for 25 minutes. Chill in fridge until serving time.

Stunning Sauce for Orange or Lemon Puddings

Here is a great easy sauce to go with Orange or Lemon Self Saucing Puddings.

Mix together ½ cup  white chocolate chips, 1 tablespoon butter, and 1 tablespoon cream. Heat very gently over a low heat until chocolate melts. Pour over puddings.

Orange Self Saucing Pudding

Makes 6 individual puddings

Ingredients for Pudding

1¼ cups of self raising flour, sifted

½ cup of light brown sugar

2 teaspoons of vanilla extract

finely grated zest of 2 oranges

½ cup of milk

1 egg

50g of melted butter

Sauce

1½ cups of freshly squeezed orange juice

½ cup of boiling water

½ cup of caster sugar

2 teaspoons of cornflour

Method

Preheat the oven to 180C and grease 6 individual ramekins with butter.

Sift the flour into a large bowl and add the brown sugar, orange zest and stir to combine.

In a jug combine the milk, egg and melted butter and mix to combine. Add to the flour mixture and stir until combine. Divide between the ramekins.

Method for sauce

Combine the caster sugar and cornflour and sprinkle on top of the puddings. Combine the orange juice with the boiling water and gently pour over the top of the puddings. Bake for 20 to 25 minutes, or until the pudding is golden.

Here is a wonderful sauce to compliment the pudding

Lemon Self Saucing Pudding

Makes 6 individual puddings

Ingredients for Pudding

1¼ cups of self raising flour, sifted

½ cup of light brown sugar

2 teaspoons of vanilla extract

finely grated zest of 1 lemon

½ cup of milk

1 egg

50g of melted butter

Sauce

½ cup of freshly squeezed lemon juice

1½ cups of boiling water

½ cup of caster sugar

2 teaspoons of cornflour

Method

Preheat the oven to 180C and grease 6 individual ramekins with butter.

Sift the flour into a large bowl and add the brown sugar, lemon zest and stir to combine.

In a jug combine the milk, egg and melted butter and mix to combine. Add to the flour mixture and stir until combine. Divide between the ramekins.

Method for sauce

Combine the caster sugar and cornflour and sprinkle on top of the puddings. Combine the lemon juice with the boiling water and gently pour over the top of the puddings. Bake for 20 to 25 minutes, or until the pudding is golden.

Here is a wonderful sauce to compliment the pudding.

Plum Pie

Ingredients

4 cups sliced plums

1 tablespoon sugar

2 tablespoons flour

pinch of salt

½ teaspoon cinnamon

1 tablespoon lemon juice

20cm pie dish

Method

Line a 20cm pie dish with sweet pastry. Use a commercial pastry or Sweet Pastry – Harrys Recipe. Combine ingredients and spoon into pastry. You can either leave the top open or cover with another sheet of pastry. If you use Harry’s recipe you will definitely want another layer on top because it tastes so good.

Bake at 150C for 45 minutes or when pastry is golden brown.

Sweet Pastry – Harry’s Recipe

Ingredients

250g butter

200g icing sugar

pinch of salt

500g plain flour

4 egg yolks

4 tablespoons of water

Method

Sift flour and salt into the bowl of a food processor. Add butter and mix until mixture resembles breadcrumbs. Add icing sugar, then egg yolks mixed with the water. Knead and refrigerate for an hour or so.

Pudding with White Chocolate Sauce

Ingredients for pudding

125g butter

125g caster sugar

2 eggs

125g self raising flour

1 teaspoon vanilla essence

1 or 2 tablespoons milk

Method for pudding

Cream butter and sugar, add eggs, milk, and vanilla, and beat until smooth. Fold in flour to form a creamy batter.

Grease a cake pan or 6 individual moulds and pour in batter. Bake at 180C for 30 minutes for a cake pan or 25 minutes for individual moulds.

While chocolate sauce

Melt together 1 cup while chocolate pieces, 1 tablespoon butter, 2 tablespoons cream in a double boiler and pour over pudding to serve.

Apple Syrup

Ingredients

1 cup sugar

2 tablespoons cornflour

2 teaspoons ground cinnamon

2 cups apple cider or apple juice

2 tablespoons lemon juice

¼ cup butter

Method

Combine sugar, cornstarch, cinnamon, cider and lemon juice in a saucepan. Bring mixture to a boil. Remove the pan from the heat and stir in the butter until melted. Serve over pancakes, waffles, cake, ice cream, etc.

Blintzers

also known as Waffles, Flapjacks, Pancakes, Blintzers, Crepes, and Frybread. Makes a great entree, or use a sweet filling and serve with ice cream for dessert

Ingredients

2 eggs

1 cup plain flour

1 large cup water

Fillings

500g cream cheese

1 egg

cinnamon and sugar – all blended

or

minced beef

fried onion

seasoning – all blended

Method

Make crepes by mixing together eggs, water and flour. Pour mixture into a pan so that the surface is covered and cook in butter or oil on one side of each crepe. Place some filling in the middle of each crepe and fold up envelope style. Fry both sides in hot oil or butter.

Creamy Banana Ice Cream

Ingredients

4 ripe bananas

1 x 390g can sweetened condensed milk

600ml cream

1 tablespoon vanilla essence

Method

Chop bananas roughly and set aside. To the bowl of an electric mixer, add condensed milk, cream, and vanilla. Beat on high for 7 minutes. Add bananas and beat until bananas are combined. Pour mixture into freezing trays and freeze.

Condensed Milk Ice Cream

This easy recipe makes a wonderfully smooth ice cream in minutes. Try the variations and make different ice creams, or try some of your own creations.

Ingredients

600ml cream

1 x 390ml tin sweetened condensed milk

2 tablespoons vanilla extract

Method

Whip cream and condensed milk with the vanilla extract on high speed until thick, about 6 or 7 minutes.

Spoon into trays and freeze. Keep ice cream sealed and it should last for a couple of weeks.

Try some variations.

Leave out the vanilla and:

Add some crumbled fruitcake before freezing.

Add crumbled biscuits

Add 1 tablespoon instant coffee dissolved in a tablespoon of boiling water

Try some added liqueur

Add 1 tablespoon cocoa dissolved in 1 tablespoon boiling water

Add some chocolate chips.

Coconut Custard Pie

This is a tasty, delicious pie, with toasted coconut in a smooth, creamy filling.

Crust

1 ¼ cups finely crushed digestive biscuits

¼ cup sugar

5 tablespoons butter, melted

½ teaspoon cinnamon

Filling

1 cup prepared thick custard

1 cup cold milk

1 cup heavy cream

¼ teaspoon vanilla extract

pinch of salt

¾ cup toasted shredded coconut

Topping

1 cup heavy cream

1 tablespoon sugar

1 teaspoon vanilla extract

toasted coconut flakes, to garnish

Method

Preheat the oven to 190C

To make the crust

Blend the crust ingredients, and press into the bottom and sides of an 20cm pie dish. Refrigerate for 20 minutes, then bake for 8 to 10 minutes. Remove from the oven, and set aside to cool.

To make the filling

Combine the custard with milk, cream, and flavourings. Stir until blended, then beat for 2 to 3 minutes to thicken. Stir in the toasted shredded coconut, and spoon the filling into the cooled pie shell.

To make the topping

Combine the cream, sugar, and flavourings, whipping until fluffy. Spoon onto the top of the pie. Refrigerate the pie for at least 2 hours, or overnight. Serve cold

Stuffed Peaches with Mascarpone Cream

Ingredients

800g peach halves

1 cup crushed amaretti biscuits or almond bread

2 tablespoon ground almonds

1 tablespoon cocoa

¾ cup marsala or port

30g butter

Mascarpone Cream

3 egg yolks

2 tablespoon caster sugar

250g tub mascarpone cheese

1 tablespoon marsala

¾ cup thickened cream

Method

Arrange peaches in an ovenproof dish. Combine crumbs almonds and cocoa in a bowl, and spoon mixture into peach recesses.

Pour marsala over peaches, dot with butter, and bake at 180C for 15 minutes.

To make Cream

Beat egg yolks and sugar together in a bowl add mascarpone and marsala fold in cream. Serve with hot peaches.

Variation

Replace marsala or port with fruit juice.

Wine Glaze Peaches with Orange Toffee Syrup

Ingredients

½ cup white wine

1 cup white sugar

¼ cup orange juice

825g can peach halves, drained

vanilla yoghurt to serve

Method

Preheat oven to 200. Place the sugar into a saucepan. Cook over low heat, tilting the pack back and forth until the sugar dissolves and turns golden. Remove from heat. Add white wine and orange juice taking care as syrup may spit. Stir until toffee wine glaze is smooth. Cook for 6 to 8 minutes until syrup thickens slightly.

Place peaches in heatproof baking dish, pour over the syrup and bake for 10 minutes or until peaches are warm.

Serve with yoghurt.

Mango Fool

Ingredients

425g can mangoes, drained

1 cup low fat cream, whipped

2 egg whites

¼ cup caster sugar

Method

Place mango into a food processor and puree. Transfer into a bowl and gently fold in cream. In a separate bowl, beat egg whites until stiff peaks form. Gradually beat in caster sugar until mixture is firm and glossy.

Fold egg whites lightly into mango mixture. Spoon into serving dishes and refrigerate until required.

Serve with almond bread and fruit.

Chocolate Bombe Alaska

Ingredients

400g chocolate sponge roll

75g dark chocolate, finely chopped

3 egg whites

1 cup caster sugar

4 chocolate sundaes (commercial ice cream)

Method

Preheat oven to 200C. Line a baking tray with baking paper. Cut 4 x 2cm-thick slices of sponge roll, place onto the tray leaving space between each for easy removal. Spoon chocolate onto each sponge slice. Place egg whites into a medium bowl and beat with an electric mixer until firm peaks form. Add sugar a spoonful at a time. Beat a further 2 minutes.

Turn a chocolate sundae frozen ice cream onto each sponge slice. Spread meringue evenly over each. Bake for 7 to 10 minutes or until meringue is light, golden, and firm to touch.

Serve immediately.

Apricot and Coconut Crumble

Ingredients

1 cup greek style natural yoghurt

4 tablespoons honey

825g apricot halves, drained

½ cup sponge cake crumbs

¼ cup roasted hazelnuts, chopped

¼ cup shredded coconut

Method

Preheat oven to 180C. Combine yoghurt and 2 tablespoons of the honey in a bowl. Cover and refrigerate until ready to serve.

Line a baking tray with baking paper. Place apricot halves onto tray. Combine sponge cake crumbs, hazelnuts, and coconut, stir well to combine.

Spoon sponge mixture into each apricot half and drizzle with remaining honey. Bake for 10 to 15 minutes or until golden on top. Serve with a dollop of honey yoghurt or ice cream

Mixed Berry Crumble

Ingredients

¾ cup self raising flour

1 teaspoon ground cardamon

125g butter, cubed, chilled

½ cup rolled oats

1 ¼ cups caster sugar

¼ cup slithered almonds

½ cup water

2 teaspoons rosewater essence

500g mixed berries.

Method

Sift flour and cardamon into a bowl. Rub in butter until it resembles breadcrumbs. Stir in rolled oats, ¼ cup caster sugar, and almonds. Cover and place in the fridge.

Preheat oven to 180C. Heat remaining sugar, rosewater, and water in a saucepan over medium heat. Cook stirring and bring to the boil. Reduce heat and simmer for 7 minutes or until syrup reduces and thickens.

Stir berries through syrup and spoon into 4 x ¾ cup capacity ovenproof ramekin dishes. Sprinkle with crumble mixture. Bake for 25 minutes or until golden in colour.

Rhubarb Fool

Ingredients

1 large bunch fresh rhubarb cut into 2cm pieces

½ cup caster sugar

1 cup water

1 cup premium vanilla custard

300ml thickened cream, whipped

Note. It is important to use premium custard for this recipe as it has a thiker consistency compared to regular custard.

Method

Heat rhubarb, sugar, and water in a saucepan over low heat. Bring to the boil, reduce heat, and simmer for 20 to 25 minutes or until rhubarb is tender and mixture is thick. Allow to cool to room temperature.

Gently fold custard and cream together.. Layer custard mixture and rhubarb into serving glasses.

Berry Cream Cheesecake

Ingredients

400g chocolate chips cookies, crushed

125g butter, melted

Filling

500g cream cheese, chopped

¾ cup caster sugar

3 cups dairy whip

1 tablespoon gelatine

¼ cup boiling water

Topping

85 g strawberry jelly crystals

1 tablespoon gelatine

1 cup boiling water

200ml cold water

1 punnet strawberries, halved

Method

Combine crumbs and butter and press into the sides of a 20cm springform pan. Refrigerate until firm. Dissolve gelatine in boiling water by whisking with a fork. Beat into cream mixture. Pour into base and refrigerate overnight.

To prepare Filling

Beat cheese with sugar, fold in dairy whip.

To prepare Topping

Whisk jelly crystals and gelatine with water in a jug until dissolved. Blend in cold water, refrigerate until jelly is beginning to set.

Arrange strawberries around edges of cheesecake. Slowly pour over jelly. Returen to the fridge to set completely.

Tiramisu Cheesecake

Ingredients

1 cup strong brewed espresso coffee

14 sponge finger biscuits

500g cream cheese softened

¾ cup caster sugar

3 eggs, lightly beaten

250g carton sour cream

Topping

1/3 cup cream

1 tablespoon instant coffee

200g white chocolate, chopped

Method

Preheat oven to 160C. Line a 23cm springform cake pan with baking paper, grease sides.

Pour coffee into a shallow dish. Dip biscuits into coffee. Arrange over base of cake pan so that base is completely covered.

Using an electric mixer, beat cream cheese and sugar for 3 minutes. Add eggs one at a time mixing well. Stir in sour cream until just combined.

Pour mixture over biscuits. Place onto a baking try. Bake for 50 to 60 minutes until centre is firm.

To make Topping

Heat cream and coffee in a saucepan over medium heat for 3 minutes or until coffee has dissolved. Add chocolate and stir until chocolate has melted. Pour over cheesecake.

Refrigerate cheesecake until serving time.

Fruit Pudding

Ingredients

415g can pie apple

¼ cup brown sugar

rind of 1 lemon, grated

60g butter, softened

¼ cup caster sugar

1 egg

½ cup self raising flour, sifted

custard to serve

Method

Preheat oven to 180C. Grease a 6.5cm deep 16cm x 22cm ovenproof dish. Place fruit into dish, add brown sugar, and 1 teaspoon of lemon rind.

Using an electric mixer, cream butter and caster sugar until fluffy, add egg and beat well. Fold flour into butter mixture, then spread over fruit. Bake for 30 minutes until golden in colour.

Serve with warm custard.

Creamy Strawberry Rice

Ingredients

1 ½ punnet strawberries, washed and hulled

1 ½ cups rice

1 ½ cups hot water

¾ cups sugar

Method

reserve 6 strawberries, puree the remaining

Place rice, and water into a microwave container and microwave on high for 15 minutes. Blend in strawberry puree and mix well. Divide rice evenly between serving bowls. Chop remaining strawberries and sprinkle over rice.

Serve with ice cream.

Chocolate Crepes

Ingredients

1 cup plain flour

1 tablespoon cocoa

1 tablespoon caster sugar

1 cup milk

2 eggs

15g butter, melted

½ cup chocolate pieces, melted

Method

Sift flour and cocoa into a bowl. Mix in sugar. Make a well in the centre and gradually whisk in combined milk and eggs to form a smoother batter – the consistency of pouring cream.

Heat a small frying pan, brush with a little butter, whisk chocolate into batter.

Pour ¼ cup batter into pan, swirling pan around to cover base. Cook for 1 to 2 minutes per side. Transfer to a plate. Continue with remaining batter brushing pan with butter as required.

Serve crepes folded and topped with cream and berries. Drizzle with chocolate sauce if desired.

Wine Glaze Apricot Brioche

Ingredients

15g compressed yeast (7g dry yeast)

2 tablespoon caster sugar

2/3 cup warm milk

3 egg yolks

2 cups plain flour

2/3 cup dried apricots

100g unsalted butter

2 egg yolks, extra

1 tablespoon milk, extra

Wine Glaze

1 ½ cups caster sugar

3 cups white wine

16 medium fresh apricots

Method

Grease 8x7cm fluted flan tins. Cream yeast and 1 teaspoon of the sugar in a bowl; stir in milk, cover, and stand in a warm place for about 15 minutes. Mixture should become frothy. If using dry yeast just stir yeast into milk and sugar.

Stir yolks into yeast mixture. Sift flour into large bowl, stir in remaining sugar and apricots. Stir in yeast mixture, mix to form a firm dough. Turn dough out onto a floured surface and knead for 5 minutes or until dough becomes smooth. Gradually knead in small pieces of soft butter, knead until smooth … about 10 minutes. Place dough into a large greased bowl, cover, and stand in a warm place for an hour. Dough should double in size. Turn dough onto a floured surface and knead for 1 minute. Divide dough into 8 portions. Cut one third off each portion. Roll large portions into balls and place into prepared tins. Roll small portions into balls and place a ball on top of each larger ball. Push a skewer through the top of each pair of balls right through to the base of tins to secure balls together. Cover brioche and stand in a warm place until brioche have doubled in size. Brush with extra yolks and extra milk. Bake in a moderately hot oven for 10 minutes. Reduce heat to moderate and bake a further 10 minutes or until golden. Cover with foil if tops are becoming too dark. Remove from oven and stand for 5 minutes. Remove from tins and serve with wine glazed fresh apricots.

Wine Glaze Fresh Apricots

Combine sugar and wine in a pan and stir over low heat without boiling until sugar is dissolved. Add apricots and simmer uncovered for a few minutes. Serve with brioche and cream.

Coffee Walnut Pavlova

Ingredients

5 egg whites at room temperature

pinch of cream of tartar

1 ¼ cups caster sugar

1 teaspoon white vinegar

1 cup walnuts, roughly chopped

1 ½ tablespoons instant coffee powder

1 tablespoon boiling water

300ml thickened cream

1 tablespoon cocoa powder

Method

Preheat oven to 180C

Use a pencil to draw a 23cm circle on a sheet of baking paper. Place pencil side down onto a lightly greased baking tray.

Using an electric mixer, beat egg whites and cream of tartar on hight speed until soft peaks form. Add sugar, 1 tablespoon at a time, beating well after each addition. Continue beating until meringue is thick and glossy.

Add vinegar, beat for 30 seconds, then add walnuts.

Spoon mixture onto baking paper using circle as a guide. Reduce oven temperature to 140C. Bake for 1 ½ hours. Turn oven off, open door slightly, and allow to cool in oven for 4 hours.

Combine coffee and water in a bowl, add cream, whip until thick. Spread over pavlova, dust with cocoa and serve.

Whiskey Oranges with Wine Glaze and Athol Brose Cream

Ingredients

½ cup sugar

¼ cup water

¼ cup scotch whiskey (substitute dry white wine)

6 oranges

Athol Brose Cream

1 cup cream

2 tablespoon honey

2 tablespoon scotch whiskey

Whip cream softly. Put honey and whiskey into bowl, stir until well combined. Gradually add whiskey mixture to cream, beat until thick. Refrigerate until serving time.

Oranges can be added to whiskey syrup several days in advance to absorb the flavour of the syrup.

Method

Combine sugar and water in saucepan, stir over heat until sugar dissolves. Bring to the boil, reduce heat and simmer for 2 minutes. Remove from heat, add whiskey and allow to cool. Remove rind and pith from oranges. Cut oranges into segments. Place into bowl, pour on cooled syrup, then refrigerate.

To serve, spoon oranges and syrup into four individual serving dishes. Top with Athol Brose Cream

Macerated Pineapple

Ingredients

1 medium pineapple

1 cup pineapple juice

¼ cup caster sugar

1 ½ tablespoons dark rum

2 tablespoons shredded mint

Method

Cut pineapple into thin slices. Place slices into bowl. Blend remaining pineapple. Measure pineapple puree, make up to 1 ½ cups with juice. Combine juice and sugar in pan and stir over heat to dissolve sugar, do not boil. Simmer for 3 minutes until mixture reduces by one third; cool for 5 minutes. Stir in rum and mint. Pour over pineapple, cover, and refrigerate for several hours. Serve with ice cream.

Warm Date Pudding with Butterscotch Sauce

Ingredients

1 ¼ cups chopped dates

1 ¼ cups water

1 teaspoon bicarbonate of soda

60g butter

¾ cups caster sugar

2 eggs

1 cup self raising flour

Butterscotch Sauce

1 cup brown sugar

1 cup cream

200g butter

Butterscotch Sauce Method

Combine all ingredients in a pan. Stir over without boiling. Stir until sugar is dissolved then simmer a further 3 minutes.

Method

Grease a 20cm deep round cake pan. Line base with greased paper. Combine dates and water in a small saucepan, bring to the boil. Add soda, stand for 5 minutes, blend or process until smooth. Cream butter and sugar in a small bowl with an electric mixer. Beat eggs and add one at a time. Gently fold in sifted flour, then date mixture. Pour mixture into prepared pan. Bake in a moderate oven for about 55 minutes or until cooked through. Cover pudding with foil if it becomes dark during cooking.

Allow pudding to stand for 10 minutes before turning out onto a wire rack over oven tray. Pour ½ cup sauce over pudding.

Baked Rice Custard

Ingredients

2 tablespoons short grained rice

2 cups water

a pinch of salt

3 eggs

1/3 cup sugar

1 teaspoon vanilla

2 ½ cups milk

¼ cup sultanas

Method

Bring water and salt to the boil, add rice, and boil rapidly, uncovered, for 10 minutes. Drain well. Beat eggs, sugar, and vanilla together; add rice and sultanas. Add milk gradually and stir to combine.

Pour into ovenproof dish. Stand dish in a baking tray with enough water to come halfway up the sides of the of the dish. Bake in a moderate oven for 35 minutes.

Slip a knife under the skin that has formed and gently stir to distribute rice evenly. Reduce heat to moderate low and bake a further 15 minutes; stir with fork again, and cook a further 15 to 20 minutes until set.

Fresh Mint and Melon Cocktail

Ingredients

1 honeydew melon

1 rock melon

¼ small watermelon

2 tablespoons chopped fresh mint

¼ cup lime juice

Method

Cut shapes from slices of melon or cut into balls. Combine and refrigerate for at least two hours. An hour before serving, squeeze lime juice over melon.

Peach Cobbler

Ingredients
4 large peaches, peeled and halved or equivalent in tinned peaches
½ cup each brown sugar and white sugar
extra sugar for crust
125g butter (1 stick)
60g (1/2 stick) butter, softened for the crust.
1 teaspoon ground cinnamon
1 teaspoon nutmeg
Crust
Use a commercial short crust pastry or make your own
Filling
Combine filling ingredients in a saucepan and bring to boil. Reduce heat and simmer until peaches are tender. Tinned peaches will cook in a few minutes, fresh ones will take longer. Use 1 tablespoon of cornstarch and ½ cup of cold water whisked together to remove lumps and pour into filling if filling is not thick enough.
Spoon filling over pastry and dot with butter. Bake at 200C until top begins to brown.
Serve hot or cold.

Pear and Rhubarb Compote

Ingredients

1 bunch rhubarb, leaves removed and trimmed

2 pears, peeled and cored

2 tablespoons caster sugar

2 tablespoons water

1 x 200g tubs of sweetened vanilla yoghurt to serve

Method

Wash rhubarb and cut into 3cm lengths. Place rhubarb, sugar, and water into a saucepan and cook over medium heat until softened slightly. Add pears and cook for 1 or 2 minutes or until fruit is tender.

Serve drizzled with yoghurt.

Florentine Slice with Berries

Ingredients

100g dark chocolate, chopped

1 cups cornflakes

50g glace cherries, halved

1 tablespoon cup flaked almonds

½ cup roasted unsalted peanuts

¼ cup sultanas

1 tablespoon currants

1 tablespoon mixed peel

¼ cup sweetened condensed milk

Method

Melt chocolate. Line a 18cm x 28cm slab tin with foil. Oil lightly then spread slice into tin. Place in fridge until set.

Combine all remaining ingredients, stir to ensure they are all coated with the condensed milk. Spread evenly over chocolate base. Bake for 12 to 15 minutes at 180C. Cool then slice into triangles. Serve with cream and berries

Chargrilled Mango with Yoghurt

Ingredients

6 mangoes

3 tablespoons white sugar

1 ½ cups greek style yoghurt

3 tablespoon honey

pinch of ground cardamon

Method

Preheat chargrill plate on medium-high. Using a sharp knife, remove cheeks from mangoes and sprinkle cut side with sugar. Cook sugar side down for 5 minutes or until lightly charred.

Meanwhile, place yoghurt, 1 tablespoon honey, and cardamon into a bowl. Mix well to combine.

Place chargrilled mangoes onto serving plates, spoon over yoghurt, and drizzle with remaining honey. Serve immediately.

Coconut and Banana Pie with Tropical Fruit

Ingredients

200ml can coconut milk

150ml carton cream

3 eggs

¾ cups sugar

¾ cups desiccated coconut

60g melted butter

¼ cup plain flour

1 teaspoon vanilla essence

1 banana, sliced

Tropical Fruit

¼ cup brown sugar

150ml cream

300g canned lychees, drained

1 small pineapple, peeled and chopped

Method

Combine coconut milk, cream, egg, coconut, butter, flour, and vanilla in a large bowl. Beat until smooth and fold in bananas.

Pour into a 12 in round casserole dish. Bake at 180C for 40 minutes or until firm.

Prepare tropical fruit Melt butter and sugar in a frying pan over medium heat. Stir in cream. Bring to the boil while stirring. Reduce heat and simmer until slightly thickened. Stir in fruit and simmer for 3 minutes. Serve with pie.

Zabaglione

– This is a deliciously rich foamy italian custard which can be served with sponge finger biscuits as an accompaniment.

Ingredients

5 egg yolks

¼ cup sugar

½ cup marsala, at room temperature

¼ cup white wine, at room temperature

Method

Beat egg yolks and sugar with an electric mixer until well combined. Place in top of a double boiler of simmering water. Add half the marsala and half the white wine and beat well.

Beat constantly for about 10 minutes until thick and creamy. If mixture begins to adhere to sides of saucepan, quickly remove from heat. Stir vigorously with a wooden spoon, especially around base. Pour into 4 individual glass dishes.

Quick Strawberry Gratin

Ingredients

500g fresh strawberries, hulled and halved

30ml cointreau

1 cup custard

2 tablespoons brown sugar

Method

Arrange strawberries in 4 shallow, ¾ cup capacity, ovenproof dishes. Combine cointreau and custard, pour over strawberries and sprinkle with sugar.

Preheat grill on high, place dishes into baking tray and grill for 3 or 4 minutes until golden.

Note

To make custard, blend 1 tablespoon custard powder with 2 tablespoons of low fat milk. Transfer to a saucepan and add ¼ cup caster sugar, 1 vanilla bean, split, and 450ml low fat milk. Cook over medium heat, stirring, until custard thickens.

Chocolate Mallow Meringues

Ingredients

½ cup caster sugar

1 tablespoon cocoa powder

2 egg whites, room temperature

Filling

60g white marshmallows

50g milk chocolate melts

1 tablespoon warm milk

Method

Preheat oven to 120C. Line a baking tray with baking paper. Combine sugar and half the cocoa. Beat egg whites until soft peaks form; add sugar mixture a little at a time. Beat until glossy. Drop teaspoonfuls of mixture and cook until crisp. Turn oven off and allow to cool with oven door ajar.

Method for filling

Combine ingredients in a heatproof bowl over a saucepan of simmering water. Stir until smooth. Allow to cool. Sandwich filling between meringues. Dust with remaining cocoa and serve with slices of strawberries and drizzled cream.

Blueberry Cheesecake Tart

Ingredients

2 sheets ready rolled shortcrust pastry.

375g cream cheese

¾ cup caster sugar

1 teaspoon vanilla extract

2 eggs lightly beaten

1/3 cup thickened cream

¾ cup fresh or frozen blueberries

Method

Place a baking try into an oven and preheat oven and tray to 200C.

Use pastry to line the base and side of a 24cm loosed based tart pan. Place in freezer for 20 minutes or until firm.

Place tart onto hot tray. Bake for 18 to 20 minutes or until light golden colour. Remove from heat and allow to stand for 5 minutes. Reduce oven temperature to 180C.

Using an electric mixer, beat cream cheese, sugar, and vanilla until well combined. Add eggs, mix well, and stir through cream. Pour mixture into warm pastry case.

Scatter blueberries over tart slightly pressing them into filling. Bake for 30 to 35 minutes or until set. Cool to room temperature. Cut into wedges to serve.

Glazed Honey-Poached Figs with Baklava Ice Cream

Ingredients

2 litres vanilla ice cream

½ cup walnuts

½ cup slivered almonds

½ cup pistachio kernels

½ tablespoon ground cinnamon

2 tablespoons caster sugar

Glazed Honey Figs

½ cup water

2 tablespoons honey

½ teaspoons ground cinnamon

170g dried figs

Method

Grease and line a 21cm loaf pan. Stand ice cream at room temperature to soften slightly. (Do not allow to melt)

Meanwhile, preheat oven to 200C. Spread nuts over baking tray and cook for 7 to 10 minutes or until golden. Allow to cool. Roughly chop nuts and place into a bowl. Add cinnamon and sugar to nut mixture.

Spoon ½ a litre into loaf pan. Sprinkle with ½ cup nut mixture. Top with remaining ice cream. Add remaining nuts and cover with plastic wrap and foil, and freeze for 6 hours or overnight.

To make Glazed Honey Figs

Bring water, honey, and cinnamon to the boil and add figs. Cook for 10 minutes. Transfer to an air tight container. Refrigerate for 2 hours.

Serve ice cream with glazed figs.

Mango and Coconut Mousse

Great for dessert. Mousse of mangoes and a subtle citrus hint.

Ingredients

2 fresh mangoes, peeled and chopped

2 tablespoon caster sugar

1 orange rind, finely grated

1 tablespoon gelatine

¼ cup boiling water

½ cup low-fat evaporated milk (icy cold)

½ cup light coconut cream

2 tablespoons shredded coconut, toasted, to serve

Method

Puree mango flesh in a blender or processor until smooth. Transfer to a bowl.

Add sugar and orange rind to mango, stir to combine.

Add gelatine to boiling water, stir with a fork until gelatine dissolves. Allow to cool for 5 minutes then stir into mango mixture.

Using an electric mixer, beat evaporated milk and coconut cream together until thick, fold into mango mixture.

Divide mousse evenly between 4 glasses. Cover with plastic wrap and refrigerate for 3 hours or until set. Sprinkle with toasted coconut to serve.

Tropical Fruit Loaf

Ingredients

500g low fat ricotta

½ cup icing sugar

5 large oranges, juiced

3 kiwifruit, peeled and chopped

5 passionfruit, pulp removed

12 sponge finger biscuits

Method

Grease and line a 6cm deep, 19 x 10cm (base) loaf pan. Using an electric mixer, beat ricotta, sugar, and a tablespoon of juice until smooth. Fold in kiwifruit and half the passionfruit. Spoon 1 third of mixture into loaf pan.

Pour remaining juice into shallow dish. Dip biscuits into juice one at a time. Arrange over ricotta mixture. Repeat layers finishing with ricotta mixture. Cover and refrigerate for 6 hours or until firm.

Turn out, and top with remaining passionfruit.

Brioche and Plum Jam Pudding

Ingredients

450g brioche loaf

100g butter, room temperature

250g jar of plum jam

3 cups milk

300ml cream

½ cup caster sugar

1 teaspoon vanilla essence

3 eggs

2 egg yolks

1 tablespoon grand marnier

Method

Slice brioche into 15cm slices. Toast lightly, and spread each slice with butter and jam. Arrange slices slightly overlapping around sides of a greased 23cm round cake tin. Layer remaining slices over base.

Combine milk, cream, sugar, and vanilla in a medium saucepan, bring to the boil stirring constantly. Remove from heat, strain into jug, cover and set aside to cool.

Whisk together eggs and egg yolks. Gradually beat in milk mixture. Pour custard gently over brioche. Place cake tin into baking dish and add enough water to come halfway up the side of the cake tin.

Bake at 150C for 1 to 1 ¼ hours or until custard is golden brown and set in the centre. Remove pan from water and stand for 30 minutes before turning out.

Heat remaining jam and grand marnier in a small saucepan. Brush over warm pudding. Cut into wedges and serve with pouring custard and berries, if you like

A variation: replace brioche with fruit bread or plain bread.

Chocolate Queen Pudding

Ingredients

450ml chocolate flavoured milk

100g dark chocolate, chopped

2 ½ cups fresh wholemeal breadcrumbs

½ cup caster sugar

4 eggs, separated

½ cup raspberry jam

Method

Place milk and chocolate in a microwave jug and microwave on 50% power for 2 minutes, stirring after each minute. Chocolate should be melted. Mix until well combined.

Place breadcrumbs and 1 tablespoon of sugar into a large bowl. Pour over chocolate milk. Lightly whisk egg yolks into mixture.

Spoon into a greased 1 litre ovenproof dish. Bake at 180C for 25 to 30 minutes or until base is set and firm to touch.

Beat egg yolks until soft peaks form. Gradually beat in remaining sugar. Continue beating until meringue is thick and glossy. Spread over chocolate cake base. Pile meringue on top.

Return to oven and cook a further 15 minutes or until meringue is crisp and golden. Dust with icing sugar if desired.

Glazed Steamed Jam Puddings

Ingredients

125g butter at room temperature

½ cup caster sugar

2 eggs

1 teaspoon vanilla essence

1 ½ cups self raising flour, sifted

¼ cup milk

250g jar of orange marmalade

Method

Cream butter and sugar until light and fluffy. Add eggs one at a time beating well after each addition. Stir in vanilla, lightly fold in flour and milk.

Divide marmalade between 6 x ½ cup well greased dariole moulds. Spoon pudding mixture over marmalade.

Place pudding into a baking dish. Add enough boiling water to come halfway up the sides of moulds. Cover dish with baking paper and foil, pressing tightly around edges to seal.

Bake in a slow oven (150C) (280F) for 35 to 40 minutes or until cooked. Unmould onto serving plates. Serve with whipped cream.

Very Quick Custard Slice

Ingredients

2 cream biscuits

150ml milk

20g custard powder

1 teaspoon sugar

Method

Split cream biscuits in half and place on a plate. Blend custard powder, sugar with a little milk until smooth. Heat remaining milk to boiling point. Pour heated milk onto custard paste. Mix well and return to heat, stir until boiling and thick. Allow to cool slightly and spoon onto biscuits.

Serve cold

Chocolate Cheese Cake

Ingredients for crust

1 packet chocolate wafers

½ cup melted butter

2 tablespoons sugar

dash of nutmeg

Method for crust

Crush biscuits into crumbs.Combine all ingredients and press into pie dish. Refrigerate for at least 20 minutes.

Ingredients for filling

3 eggs

1 cup sugar

750g cream cheese

180g milk chocolate

180g dark chocolate

1 teaspoon vanilla

1 cup sour cream

pinch of salt

Method

Melt chocolate in a double boiler or microwave at half power in 20 second bursts. Beat eggs and sugar until fluffy, add cheese and beat until smooth. Stir in remaining ingredients. Spoon into pie shell.

Bake at 180 c (350F) for 1 hour. Allow to cool then chill overnight. Decorate with cream or melted chocolate and strawberries to serve.

Floating Island Dessert

Meringue Ingredients

8 egg whites

¾ cup sugar

pinch of salt

Meringue Method

Beat egg whites and salt until they form soft peaks. Add sugar slowly continuing to beat egg whites until they are very stiff.

Fill a large pot with water and bring to a boil. Reduce to a simmer. Drop large spoonfuls into simmering water. Simmer for about 2 minutes and then turn with a slotted spoon. Simmer on other side for another 4 minutes. Remove cooked egg whites from water, drain on paper towels and set aside. If the meringues are prepared more than 1 hour before serving, refrigerate uncovered.

Ingredients for the custard sauce

4 egg yolks

¼ cup sugar

pinch of salt

2 cups milk

1 teaspoon vanilla

¼ teaspoon lemon rind, grated finely

Method for the custard sauce Beat the egg yolks lightly, then add the sugar and salt. Scald the milk and slowly add to the egg mixture, whisking to prevent yolks from curdling. Place the custard in a double boiler, stirring constantly until it begins to thicken and coat the back of a spoon. Remove from heat and allow to cool slightly. Add the vanilla and lemon rind. Chill thoroughly until ready to use. Note: This is not a firm custard, but a sauce. It must not be permitted to boil at any time. Makes about 2½ cups.

Ingredients for the Caramel Sauce

1 cup sugar

½ cup water

Method for Caramel Sauce Combine sugar and water in a heavy saucepan. Stir well and then heat until sugar turns a golden brown. Do not stir while sugar mixture is boiling or it may crystallize. Remove from heat and cool slightly. To assemble: Pour a bit of the custard sauce into a deep dessert plate. Float a poached meringue on each pool of custard. Dipping a fork into the caramel sauce, drizzle a web of the caramel sauce over the meringues. Serves 8.

Sugar and Spice Pecans

Ingredients

4 cups pecan halves

2 teaspoons peanut oil

5 tablespoons firmly packed brown sugar

1 teaspoon salt

½ teaspoon cinnamon

¼ teaspoon ground cumin

¼ teaspoon ground allspice

¼ teaspoon cayenne pepper or more to taste

Method

Preheat oven to 180 C (350F)  Spread the nuts on a baking sheet and toast for about about 10 minutes. Remove from oven and transfer to a large plate. Heat a large, heavy frying pan over medium to high heat until very hot.  Add the oil and nuts and stir to coat evenly.  Sprinkle with the sugar, salt, cinnamon, cumin, allspice and cayenne.

Cook, stirring constantly, until the sugar melts over the nuts and caramelises, about 2 minutes. (if the nuts start to burn, reduce the heat slightly.)  Return the nuts to the baking sheet and allow to cool.

Rugelach

Ingredients

300g of cream cheese

30g butter

30g vegetable shortening

50g sugar

¼ teaspoon vanilla extract

¼ teaspoon lemon extract

pinch of salt

2 eggs

2 cups plain flour

Method

At room temperature, whip butter, cream cheese, and shortening on medium speed until smooth. Scrape sides of bowl to incorporate all the ingredients. Refrigerate until firm and cold.

Roll into two rounds on floured board. Spread raspberry jam lightly over surface, sprinkle with raisins, chopped nuts and cinnamon sugar. Cut into pie-shaped wedges, rolling from wide end to point.

Place on baking sheets, brush lightly with egg wash and sprinkle with cinnamon and sugar. Bake at 190C (375F) until golden, 8 to 10 minutes

Makes 2 dozen

Pumpkin Ice Cream Pie

Crust Ingredients

8 whole marie biscuits or similar

2 tablespoons white sugar

5 tablespoons unsalted butter, melted and cooled

Filling Ingredients

500g cooked cold pumpkin

½ cup packed light brown sugar

½ teaspoon salt

½ teaspoon ground cinnamon

¼ teaspoon ground ginger

¼ teaspoon ground allspice

1 litre vanilla ice cream, softened

Crust Method
Adjust an oven rack to the lower-middle position and heat the oven to 160C (325 F).  Pulse the graham crackers and granulated sugar in a food processor until finely ground.  Add the melted butter, pulsing until the crumbs are evenly moistened and resemble damp sand. Press the crumbs evenly into the bottom and sides of a 9-inch pie plate.  Bake until fragrant and browned around the edges, 15 to 18 minutes. Transfer the pie plate to a wire rack and let cool completely, at least 20 minutes.

Filling Method
Wipe out the food processor bowl.  Process the pumpkin, brown sugar, salt and spices until smooth, about 1 minute. Transfer to a large bowl and stir in the ice cream.  Spoon into the prepared crust and freeze until firm, at least 2 hours.

Serves 8 to 10

Mousse Au Chocolat – Chocolate Mousse

Ingredients

140g semi-sweet chocolate

2 tablespoons softened butter

4 tablespoons white sugar

4 egg yolks

4 egg whites

Method

Chocolate mousse should be made well in advance, say, 24 hours ahead of time.

Melt the chocolate and butter in a double boiler over low heat, stirring gently as they begin to melt.  Stir in the sugar little by little.  When thick and creamy, pour the ch0ocolate mixture into a large mixing bowl and stir until it has cooled to lukewarm, then stir in the egg yolks.

Beat the egg whites until stiff, then add them to the bowl with the chocolate, and fold in using a wooden spatula or spoon.

When the egg whites have been complete incorporated into the chocolate, place the mousse in the refrigerator for 2 hours or more before serving.

Serves 4

Chocolate Balls with Wine Glaze

Ingredients

200g butter

1 cup brown sugar, firmly packed

2 teaspoons vanilla essence

150ml condensed milk

¼ cup port wine

¼ cup Cocoa

375 grams plain sweet biscuits Crushed (arrowroot, marie etc…)

1 packet of mini marshmallows

Method

Combine butter, condensed milk, port wine, sugar, sifted cocoa and essence in a saucepan, stir over heat without boiling until butter is melted. Take off the heat and stir in biscuits.  Use about 3 teaspoons to cover a marshmallow. Transfer to a tray lined with baking paper. Refrigerate.

Port Wine Balls

Ingredients

240g sweet plain biscuits

½ cup cocoa powder

1 cup pecans, whole

¾ cup pecans, coarsely chopped

¼ cup golden syrup (corn syrup in usa)

½ cup port

½ cup powdered sugar

Method

Mix biscuits, cocoa powder and 1 cup whole pecans in a blender until fine crumbs form. Add port and golden syrup to the crumb mixture and mix again until blended. Spoon the very sticky mixture into a bowl and add ¾ cup coarsely chopped pecans, stir to incorporate. Roll into 1-inch balls and place on baking paper, then roll each ball in powdered sugar.

Serve chilled

Indian Pudding

Ingredients

4 cups plus 2 tablespoons milk

½ cup mild molasses

¼ cup maple syrup

1 teaspoon vanilla extract

½ teaspoon ground cinnamon

½ teaspoon ground ginger

½ teaspoon salt

¾ cup yellow cornmeal

2 large eggs, lightly beaten

1 teaspoon cornflour

Method

Adjust oven rack to the lower-middle position and preheat to 140C.  Grease a 2 litre casserole dish.

Place 4 cups milk in a saucepan, add molasses, maple syrup, vanilla, cinnamon, ginger, and salt and simmer over medium heat.  Slowly stir in ?the cornmeal. Reduce the heat to low and cook, stirring frequently, until the mixture has thickened and the spoon leaves trails when stirred, about 15 ?minutes.

Mix the eggs, cornstarch, and the remaining 2 tablespoons milk together until smooth, then slowly add to the cornmeal mixture.  Increase the heat ?to medium-high and cook, stirring constantly, until large bubbles rise to the surface, 1 to 2 minutes.

Pour the cornmeal mixture into the prepared dish, wrap tightly in foil, and stand inside a roasting pan.  Place the roasting pan in the oven and ?carefully pour boiling water into the pan until it reaches halfway up the sides of the dish.  Bake for about 2 hours. Check that pudding has set then remove from oven. Allow to cool on a wire rack for 20 minutes before serving.  Pudding can also be served at room temperature.

French Apple and Custard Pie

Ingredients

2 tablespoons butter

1kg apples, Granny Smith or similar, peeled, cored and thinly sliced

4 tablespoons sugar

1 tablespoon dark rum

¼ teaspoon table salt

2 eggs separated

2 egg yolks

1 cup thick cream

½ cup sugar

1 teaspoon vanilla extract

¼ teaspoon nutmeg

Crust: 1 20cm pie crust, blind baked

The Almond Topping:

1 cup almond slivers

½ cup sugar

2 tablespoon butter, softened

pinch table salt

Method

Blind Bake the crust

Preheat the oven to 160C

Melt the 2 tablespoons butter in a large saute pan over medium heat. Add apples and the 2 tablespoons of sugar; saute until apples are soft but not mushy, 8 to 10 minutes. Stir in rum and salt. Spread apples over the bottom of the blind baked pie crust.

Whisk together eggs, egg yolks, cream, the ½ cup sugar, vanilla, nutmeg, and the salt; pour over apples in pie crust.

Bake pie for about 30 minutes.

Combine the almonds, the ½ cup sugar, and the remaining 2 tablespoons butter in a bowl. Remove pie from the oven; sprinkle pie with topping

Cover pie with foil if the edge of the crust seems to be over-browning.

Return pie to oven; bake until custard is almost set but still slightly jiggly in the centre, 15 to 20 minutes more.

Serve at room temperature

Eggnog Cheesecake

Ingredients

4 240g packets cream cheese, softened

1 cup sugar

3 tablespoons plain flour

3 tablespoons rum

1 teaspoon vanilla

2 eggs

1 cup whipping cream

4 egg yolks

Crust ingredients

2 cups sweet biscuits, crumbed

6 tablespoons butter, melted

½ teaspoon ground nutmeg

Method for the crust

Heat oven to 160C.  Mix crumbs, butter and nutmeg; press into bottom and 30cm up the sides of a spring form pan.  Bake 10 ?minutes.

Method for the filling

Beat cream cheese, sugar, flour, rum and vanilla at medium speed with electric mixer until well blended.  Add eggs, 1 at a time, ?mixing at low speed after each addition. Do not over mix. Fold in cream and egg yolks and spoon into crust.

Bake 1 hour and 10 minutes to 1 hour and 15 minutes or until centre is almost set. Run knife or metal spatula around the rim of pan to loosen cake; ?cool before removing rim of pan.  Refrigerate 4 hours or overnight.  Garnish with Whipped Cream and ground nutmeg.

Easy Apple Cobbler

Ingredients

2 large cans of apple in heavy syrup, or use fresh apples and sugar

½ cup each brown sugar and white sugar

extra sugar for crust

125g butter

60g butter, softened for the crust.

1 teaspoon ground cinnamon

1 teaspoon nutmeg

Crust

Use a commercial short crust pastry or one that we have listed here. Line a baking tray with pastry, cover with baking paper and load with dried beans or rice. Bake at 200C until golden brown, about 10 minutes

Filling

Combine filling ingredients in a saucepan and bring to boil. Reduce heat and simmer until apple are tender. Tinned apples will cook in a few minutes, fresh apples will take longer.  Use 1 tablespoon of cornstarch and ½ cup of cold water whisked together to remove lumps and pour into filling if filling is not thick enough.

Spoon filling over pastry and dot with butter. Bake at 200C until top begins to brown.

Serve hot or cold.

Jaffa Fudge Slice with Cream

Ingredients

200g plain sweet chocolate biscuits

1 cup chopped walnuts

125 g dark chocolate, chopped

½ cup icing sugar, sifted

125g butter

1 tablespoon grated orange rind

125g dark chocolate, extra, melted.

Method

Line a 18cm x 28cm shallow tin with baking paper or foil with paper overhanging opposite sides. Crush the biscuits and walnuts in a food processor and transfer to a large bowl and make a well in the centre.

Place the chopped chocolate, icing sugar, and butter in a small pan and stir over a low heat until melted and smooth. Remove from heat, stir in the orange rind, and pour into the biscuit mixture and mix well.

Press mixture firmly into the tin. Chill for 10 minute. Spread the melted chocolate over the slice and chill for 30 minutes to set. Cut into serving sized pieces and serve with whipped cream and a sprig of mint.

Peaches with Wine Glaze and Honey Yoghurt

Ingredients

2 cups dry white wine

½ cup sugar

6 medium peaches, halved

Cheese Filling

125g packet cream cheese, softened

100g prepared marzipan

½ teaspoon ground nutmeg

Honey Yoghurt

200g plain yoghurt

1 tablespoon honey

Method

Combine white wine and sugar in a pan. Stir over heat without boiling. Reduce heat and add peach halves. Simmer covered for for 4 minutes. Remove peaches carefully and discard wine syrup. Cool peaches for about 10 minutes and remove skin. Just before serving, press cheese filling into peach centre and grill until filling is soft and golden brown. Serve with Honey Yoghurt.

Method for cheese filling

Beat ingredients in a small bowl with an electric mixer until just combined. Roll into 12 balls.

Method for honey yoghurt

Combine ingredients in bowl and mix well.

Note: Frozen yoghurt could also be used, as in the photograph.

Refreshing Melon Fruit Salad

Ingredients

¼ watermelon, peeled

1 peeled rock melon, halved

1 peeled honey melon, halved

1 peeled champagne melon

Toffee Lime Syrup

1 cup white sugar

¾ cup fresh lime juice

3 passionfruit pulp

Method

Cut watermelon into 4cm pieces, remove seeds, place in a large bowl. Cut rock melon, honeydew and champagne melon into wedges. Roughly chop. Place in bowl with watermelon.

Method for syrup

Place sugar in a heavy based saucepan over medium heat. Cook, tilting saucepan back and forth until sugar dissolves and turns a deep golden brown. Set aside.

Stir passionfruit through syrup. Pour over chilled fruit and serve immediately.

Chocolate Souffle

Ingredients

1 ¼ cups milk

90g chocolate, grated

30g butter

2 tablespoons flour

pinch cinnamon

¼ cup caster sugar

1 teaspoon vanilla essence

4 egg whites, stiffly beaten

4 egg yolks, beaten

icing sugar for serving

Method

Heat ¼ cup of the milk over low heat. Add chocolate and stir until melted. Mix in remaining milk. Melt butter in a saucepan, add flour and cinnamon, and cook for 2 minutes. Add chocolate milk gradually and cook, stirring continuously over a medium heat until thick and creamy. Simmer a further two minutes. Turn off heat, and mix in sugar, vanilla, and egg yolks. Allow to cool.

Add a quarter of the beaten egg whites to the sauce mixture and fold through gently. Add this sauce mixture to the remaining egg whites. Fold through gently then pour into a 5 cup buttered soufflé dish lined with a paper collar. Bake in the centre of the oven for 50 to 55 minutes at 180C. Dust with icing sugar and serve immediately.

Blueberry Mango Tartlets with Strawberry Sauce

Ingredients

1 ¾ cups plain flour

125g butter

2 egg yolks

2 tablespoons water

400g blueberries

2 medium mangoes

Filling

250g cream cheese, softened

1 medium mango, chopped

¼ cup icing sugar

3 tablespoons lemon juice

Strawberry Sauce

250g strawberries

½ teaspoons icing sugar

1 teaspoon grand marnier

Method

Grease 6 deep 10cm flan tins.

Sift flour into bowl, rub in butter, add egg yolks and enough water to make ingredients cling together. Press dough into ball and knead gently on a lightly floured surface until smooth. Cover and refrigerate for 30 minutes.

Divide pastry into 6 portions and roll out each portion to line each of the 6 prepared flan tins. Lift pastry into tins, ease up into sides, and trim edges. Place tins on oven tray, line tins with paper, and fill with rice or dried beans. Bake in moderately hot oven for 10 minutes or until lightly browned. Allow to cool.

Just before serving, pour filling into pastry cases, top with blueberries, and serve with strawberry sauce and sliced mangoes.

Method for Filling

Blend or process all ingredients until smooth.

Method for Strawberry Sauce

Blend or process all ingredients until smooth, then strain.

Notes: Pastry cases, filling, and sauce, can be made a day ahead. Store pastry cases in an airtight container. Keep filling and sauce covered in refrigerator. Pastry cases can be frozen.

Chocolate Flan

A tasty chocolate flan with caramel, pecans, cooked in a bundt pan.

Ingredients for sauce

12 cup capacity bundt pan

¼ cup caramel sauce

Ingredients for the cake

½ cup butter, softened

1 cup sugar

1 egg, room temperature

1 ¾ plain flour

1 teaspoon baking powder

1 teaspoon bicarbonate of soda

¼ cup cocoa powder

1 ¼ cup buttermilk

Ingredients for the flan

360ml evaporated milk

380ml sweetened condensed milk

120g cream cheese, room temperature

3 eggs

1 tablespoon vanilla extract

For garnish:

¼ cup caramel sauce

¼ cup chopped pecans

Method

Put an oven rack in the middle of the oven and preheat to 180C.

Coat a Bundt pan with a little butter, then coat the bottom with ¼ cup caramel sauce and put it in a large roasting pan. (The roasting pan will serve as a ?water bath during baking.)

For the cake: Add the butter and sugar to a bowl and using an electric mixer, beat until light and fluffy, then beat in the egg. ?Sift together the flour, baking powder, baking soda and cocoa in a medium bowl. Beat ½ of the flour mixture and ½ of the buttermilk into the egg ?mixture. Repeat, ending with the flour mixture. Blend until well incorporated.

For the flan: In a blender, combine the evaporated milk, condensed milk, cream cheese, eggs and vanilla. Blend on high for 30 seconds.

Scoop the cake batter into the prepared bundt pan and spreading evenly. Slowly pour the flan mixture over the cake batter. Cover with foil and add ?about 1-inch of hot water to the roasting pan.

Carefully slide the pan into the oven, and bake 1 hour, until the surface of the cake is firm to the touch, or an inserted skewer comes out clean. ?When cake is done, remove from the water bath and cool completely to room temperature, about 1 hour.

Invert a large, rimmed serving platter over the bundt pan, grasp tightly together, jiggle a little and flip over. Remove the pan and scrape any ?remaining caramel sauce from the pan onto the cake, garnish with chopped pecans and serve!

Serves: 10

Caramelised Peaches

Ingredients

1 large can peach halves in syrup

½ cup heavy cream

1 tablespoons cognac

1 tablespoons lemon juice

2 tablespoons water, if needed

4 slices of pound cake

Method

Drain the peaches, reserving the syrup, and pour the syrup into a pan. Cook over high heat until the syrup is reduced and turns into caramel, 9 to ?10 minutes, shaking the pan near the end so the caramel doesn’t burn around the edges.

Add the peaches to the caramel and stir in the cream. Bring to a boil, stirring occasionally, to melt the caramel and combine it with the cream. Boil ?for 1 to 2 minutes, then transfer to a bowl and cool. Stir in the cognac and lemon juice and add the water if the sauce is too thick. Cover and ?refrigerate until serving time.

At serving time, toast the brioche slices and place a slice on each of four desserts plates. Arrange 2 peach halves on top of each slice and coat with ?the sauce.

Serves: 4

Note: ?This dessert is best chilled, so that the caramel sauce has a luxurious texture. Make it early in the day or just before dinner.

Belgian Rice Custard Pie

Ingredients

1 cup pitted prunes

1 ½ cups sugar

3 tablespoons brandy

½ cup basmati rice

½ teaspoon salt

4 cups full cream milk

1 teaspoon ground cinnamon

4 large eggs

2 teaspoons vanilla extract

1 commercial sweet pie crust to fit into a pie dish.

There are also several pastry recipes listed here if you prefer to make your own.

Method

Place the prunes, ½ a cup of the sugar, 1 tablespoon brandy, and 3 tablespoons water in a small saucepan.  Bring to a simmer over low heat and cook ?until the prunes are fully softened and the syrup is thick and golden, 20 to 25 minutes. Transfer the mixture to a food processor, add the remaining 2 ?tablespoons brandy, and process until smooth.

Bring 1 ½ cups of water to the boil in a medium saucepan over medium heat.  Stir in the rice and salt, reduce the heat to medium-low and cook, ?covered, until the rice is tender and the water has evaporated, about 20 minutes.

Stir in the milk, remaining 1 cup sugar, and cinnamon, return to a simmer, and cook, stirring frequently, until the rice is thickened and very soft, 40 ?to 50 minutes.

Preheat oven to 180C.  Beat the eggs and vanilla in a medium bowl until blended. Add 1 cup ?of the hot rice mixture to the egg and stir vigorously until combined. Add the egg and rice mixture back to the saucepan and cook, stirring ?constantly until the mixture thickens, about 1 minute.

Spread the prune puree in an even layer over the bottom and sides of the unbaked pie shell.  Pour the custard over the prune mixture and bake until the ?centre of the custard has set, about 1 hour.  Transfer the pie to a wire rack, cool slightly, then refrigerate until fully chilled

Serve cold

Apple Crostata

A crostata is an Italian baked dessert tart, and a form of pie. The jams that are traditionally used as a filling are cherries, peaches, apricots, berries. The crostata can also be blind-baked and then filled with pastry cream (crema pasticcera) topped with pieces of fresh fruit; this is called crostata di frutta. A typical central Italian variety replaces jam with ricotta mixed with sugar, cocoa or pieces of chocolate and anisetta; this is called crostata di ricotta. (Quote from Wikipedia)

Ingredients

For the pastry

1 cups plain flour

2 tablespoons sugar

¼ teaspoon salt

60g butter diced & very cold

Ingredients For the Filling

700g cooking apples

¼ teaspoons grated orange zest

½ cup plain flour

¼ cup sugar

¼ teaspoons salt

¼ teaspoons ground cinnamon

¼ teaspoons allspice

4 tablespoons Butter – cold and diced

Method for the pastry

Place the flour, sugar, and salt in the bowl of a food processor. Pulse a few times to combine. Add the butter ?and toss quickly with your fingers to coat each cube of cutter with the flour. Pulse in short bursts, or until the ?butter is in quite small pieces. With the motor running, add ¼ cup ice water all at once through the feed tube. Keep hitting the pulse button to combine, ?but stop the machine just before the dough comes together. Turn the dough out onto a well floured board and form into a disk. Wrap with plastic and ?refrigerate for at least an hour.

Preheat the oven to 230C

Roll the pastry into an 22cm circle on a lightly floured surface. Transfer it to a baking sheet lined with parchment paper.

Method for the filling

For the filling, peel, core, and quarter the apples. Cut each quarter into 3 pieces. Toss the pieces with the orange zest. Cover the tart dough with ?the apple chunks, leaving a 3cm border.

Combine the flour, sugar, salt, cinnamon, and allspice in the bowl of a food processor.  Add the butter and pulse until the ?mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts holding together. Sprinkle evenly on the apples. Gently fold the ?border over the apples, pleating it to make a circle.

Bake the crostata for 20 to 25 minutes, then transfer to a wire rack.

Serves: 6

Rice Custard

Ingredients

1 ½ cups rice

300 ml evaporated milk

½ cup raisins

1 cup vanilla custard

5 eggs, separated

1 teaspoon vanilla

cinnamon to taste

milk

Method

Boil the rice in 4 cups of water, add sugar and simmer until fairly soft. Add the evaporated milk and raisins. Add custard and a cup of milk to the rice mixture.

Beat the egg whites and yolks separately and add both. Turn off the heat and mix well.

If it seems a little thick just add some more milk.

Serves 6 or more.

Bread and Butter Pudding

A quick and easy dessert for everyday, or for entertaining.

Ingredients

200g thickly sliced fruit loaf, buttered

50g caster sugar

2 large eggs and 1 large egg yolk

300g full fat milk

150g thick cream

½ cup sultanas

Method

Arrange the slices of bread, buttered side up, in a shallow oven dish on 1 overlapping layer. Whisk sugar and eggs until the sugar is dissolved, whisk in the milk and cream until it begins to thicken, pour over the bread, sprinkle on sultanas, and leave for 1 hour at room temperature.

Bake in the oven, uncovered, at 150C for 1 hour.

Pashka

A simple yet stunning dessert for a memorable occasion

Ingredients

¾ cup sultanas

3 tablespoons brandy

125g butter

½ cup sugar

125g sour cream

125g cream cheese

1 tablespoon lemon juice

rind of 1 lemon

1 teaspoon vanilla

100g rum chocolate, chopped

60g chopped, toasted, almonds

Method

Place sultanas and brandy in a saucepan and heat on low. Remove from heat and let stand for several hours.

Cream the butter and the sugar until light and fluffy, then gradually beat in the sour cream. Add softened cream cheese, lemon juice, and rind, and beat until combined. Stir in vanilla, chocolate, almonds, sultanas, and any remaining juice.

Spoon mixture into individual moulds and chill for 24 hours. Unmould and decorate to serve.

Cheese Souffle

Ingredients

60g butter

45g plain flour

1 ¼ cups warm milk

1 ½ cups grated cheddar

1 teaspoon dijon mustard

4 eggs separated

1 tablespoon freshly grated parmesan

salt and pepper to taste

Method

Melt butter in a large saucepan and add flour. Stir over a low heat until mixture starts to brown. Remove from heat and slowly add the milk stirring until the mixture becomes smooth. Return to the heat and stir until mixture boils and thickens. Simmer for 1 minute, remove from heat.

Add the mustard, cheddar, and egg yolks and stir until cheese has melted. Season with salt and pepper. Cover with plastic wrap and allow to cool slightly.

Place egg whites in another bowl and whisk with an electric beater until peaks start to form. Gently fold in the egg whites in several additions being careful not to lose the texture of the egg whites.

Warm a 6 cup souffle dish and grease with butter, then carefully spoon in the mixture.

Bake at 200C for 25 to 30 minutes, or until souffle has risen. Serve hot.

Marshmallow

Ingredients

2 tablespoon gelatine

100ml cold water

100ml water extra

300g caster sugar

2 teaspoons vanilla

Chocolate Coating

200ml sweetened condensed milk

100g chocolate chips, melted

desiccated coconut

Method

Dissolve gelatine in 100ml cold water and place into the bowl of an electric mixer.

Combine sugar and extra water in a saucepan and bring to the boil slowly. Simmer until mixture reaches 125 C. (Around 15 minutes)

Start mixer and drizzle sugar syrup into the bowl. Start on low speed to prevent splashing then increase to high. Mix for 6 to 8 minutes until mixture is very thick. Add vanilla in last minute of mixing.

Drop spoonfuls onto a flat tray lined with baking paper and refrigerate until set.

Mix melted chocolate with condensed milk. Roll marshmallows in chocolate to cover, then roll in coconut to coat. Refrigerate for several hours.

Honeycomb

Ingredients

4 tablespoons golden syrup

1 cup sugar

3 teaspoons bicarbonate of soda

Method

Place sugar and golden syrup in a saucepan and simmer on low heat for 5 or 6 minutes. Remove from heat and add bicarbonate of soda and allow it to foam. Quickly pour mixture into a greased 20cm square tin. Honeycombe will then set.

Coat with melted chocolate for a real treat.

Bombe Alaska

Ingredients

a box of sponge fingers or similar

¼ cup orange juice

5 egg whites, at room temperature

150g caster sugar

¼ teaspoon salt

1 litre vanilla ice cream

60g toasted almonds

icing sugar to dust

Method

Line an ovenproof serving dish with sponge fingers and sprinkle orange juice evenly.

Beat egg whites until stiff, add 1 tablespoon sugar and salt. Whisk in remaining egg whites. Spread ice cream over cake and cover with almonds. Using a pastry bag with a large opening, cover the ice cream with egg white mixture. Dust with icing sugar.

Preheat oven to 250C, very hot, and bake for 3 to 4 minutes. Serve immediately. Can also be made ahead of time and kept in a freezer.

Ribbon Bavarois

Ingredients

10g gelatine

3 or 4 egg yolks

250ml milk

vanilla essence

red food colouring

25 ml water

100 caster sugar

250ml cream

60g chocolate, melted

¾ cup strawberry puree

Method

Soak gelatine in water. Beat yolks and sugar until white. Gently heat milk over a medium heat and pour over yolks. Return to pan and stir unto mixture is thick, but do not boil. Cool slightly and add dissolved gelatine. Allow to almost set then fold in the semi whipped cream and vanilla.

Divide mixture into three equal parts. Melt chocolate in double boiler over low heat. Add to one portion of bavarois mixture, blend well.

Pour into six well oiled moulds and refrigerate immediately.

Into another portion of bavarois mixture, add the strawberry puree and a few drops of red food colouring. Pour this on top of the set chocolate mixture, and refrigerate for 5 minutes. Top moulds with remaining bavarois. Cover and refrigerate until set.

To unmould, loosen sides with a knife and turn onto serving dish.

Garnish and serve.

Note: This dessert can be made one or two days in advance.

Strawberry Whip

Ingredients

1 punnet small strawberries

225 non-fat natural yoghurt

2 tablespoons skim milk

2 teaspoons sugar

1 teaspoons gelatine

2 teaspoons water

1 egg white, softly beaten

Method

Wash and hull the strawberries and place 5 in each serving glass. There should be 11 or 12 strawberries remaining. Place remaining strawberries in blender with yoghurt, milk, and sugar; blend until smooth. Or use an electric beater.

Sprinkle gelatine over hot water to dissolve. Cool, and add to strawberry mixture. Mix well, then fold in softly beaten egg white.

Spoon mixture over strawberries, garnish each with half a strawberry and a sprig or leaf of mint

Chocolate Royal Ice Cream

Ingredients

250ml milk

4 egg yolks

½ cup sugar

2 tablespoons cocoa powder, sifted

100g cooking chocolate

1 teaspoon vanilla essence

300ml thickened cream

Method

Heat milk in medium saucepan. Beat egg yolks, sugar, and sifted cocoa in a bowl until mixture is thickened. Pour hot milk over egg mixture and return to saucepan. Heat, stirring constantly, until custard thickens and coats the back of a wooden spoon.

Melt chocolate in a bowl over simmering water and stir through hot custard. Flavour with vanilla essence. Cover with plastic wrap and allow to cool.

Whip the cream until it forms soft peaks, and gently fold through the cold custard. Freeze in tray or churn. Serve with fresh seasonal fruit.

Variation:

Add 100g chopped, roasted hazelnuts. Add to ice cream just before freezing, fold through to mix.

Mangoes with Cointreau Ice

Ingredients

850g mango slices

¼ caster sugar

2 cups water

½ cup orange juice

¼ cup cointreau

Method

Combine sugar, water, and orange juice and stir over medium heat until sugar has dissolved. Cool, strain, and add cointreau. Pour into freezer tray and freeze.

Drain mangoes and place slices into serving glasses or dishes. Flake ice with fork and spoon onto mango slices.

Fresh mangoes can be used instead of canned. Allow one medium mango for each person.

Banana Flake Flan

You will need 2 ripe bananas for this recipe. Flan can be made two days ahead

Ingredients

250g packet shortbread biscuits, crushed

100g melted butter

1 ½ tablespoons cornflour

¾ cup milk

2 ½ tablespoons caster sugar

1 ½ tablespoons drinking chocolate

25g butter extra

2 teaspoons gelatine

1 tablespoon water

1 cup mashed banana

2 x 30g Flake chocolate bars, lightly crushed

1 cup thickened cream

Method

Lightly grease a 23cm fluted loose based flan tin. Combine crushed biscuits and butter in a bowl. Press over base and sides of prepared tin. Refrigerate while preparing filling.

Blend cornflour and milk in a pan. Add sugar and drinking chocolate and extra butter, stir over heat until mixture boils and thickens.

Sprinkle gelatine over water in a cup, stir into milk mixture, stir until gelatine is dissolved. Mix well and allow to cool. Do not allow to set. Fold in banana and flake bars.

Beat cream in a small bowl with an electric mixer. Until soft peaks form. Fold two tablespoons cream into chocolate mixture. Spoon into prepared biscuit crust. Cover and refrigerate overnight. Decorate top with remaining cream and extra flake bars.

Mars Bar Cheesecake

Ingredients

250g packet plain chocolate biscuits, crushed

125g butter, melted

3 teaspoons gelatine

¼ cup water

375g packaged cream cheese

½ cup caster sugar

1 teaspoon vanilla essence

300ml thickened cream

3 x 60g Mars Bars, chopped

Method

Combine crushed biscuits and butter in a bowl, mix well. Press mixture evenly over the base and sides of a 22cm springform tin. Refrigerate until firm.

Sprinkle gelatine over water in a cup. Stand in a small saucepan of simmering water. Stir until dissolved and allow to cool slightly.

Beat cheese, sugar, and essence in a small bowl until soft peaks form. Stir gelatine mixture into the cheese mixture with the cream and Mars Bars. Pour into crust and refrigerate until set.

Decorate top with cream and flaked almonds.

Pears with White Wine Glaze

Ingredients

6 firm pears

300ml water

250 brown sugar

1 teaspoon cinnamon

3 whole cloves

300ml dry white wine

¼ cup honey

Method

In a saucepan combine water, sugar, cinnamon, and cloves. Simmer for 5 minutes. Place pears in a large saucepan and pour over mixture. Simmer gently for 40 minutes. Remove pears from saucepan and place in a baking tray with liquid.

Combine white wine and honey and pour over pears. Bake for 5 minutes at 180C.

Serve hot or cold.

Mangoes with Cointreau Ice

Ingredients

850g mango slices

¼ caster sugar

2 cups water

½ cup orange juice

¼ cup cointreau

Method

Combine sugar, water, and orange juice and stir over medium heat until sugar has dissolved. Cool, strain, and add cointreau. Pour into freezer tray and freeze.

Drain mangoes and place slices into serving glasses or dishes. Flake ice with fork and spoon onto mango slices.

Fresh mangoes can be used instead of canned. Allow one medium mango for each person.

Banana Flake Flan

You will need 2 ripe bananas for this recipe. Flan can be made two days ahead

Ingredients

250g packet shortbread biscuits, crushed

100g melted butter

1 ½ tablespoons cornflour

¾ cup milk

2 ½ tablespoons caster sugar

1 ½ tablespoons drinking chocolate

25g butter extra

2 teaspoons gelatine

1 tablespoon water

1 cup mashed banana

2 x 30g Flake chocolate bars, lightly crushed

1 cup thickened cream

Method

Lightly grease a 23cm fluted loose based flan tin. Combine crushed biscuits and butter in a bowl. Press over base and sides of prepared tin. Refrigerate while preparing filling.

Blend cornflour and milk in a pan. Add sugar and drinking chocolate and extra butter, stir over heat until mixture boils and thickens.

Sprinkle gelatine over water in a cup, stir into milk mixture, stir until gelatine is dissolved. Mix well and allow to cool. Do not allow to set. Fold in banana and flake bars.

Beat cream in a small bowl with an electric mixer. Until soft peaks form. Fold two tablespoons cream into chocolate mixture. Spoon into prepared biscuit crust. Cover and refrigerate overnight. Decorate top with remaining cream and extra flake bars.

Mars Bar Cheescake

Ingredients

250g packet plain chocolate biscuits, crushed

125g butter, melted

3 teaspoons gelatine

¼ cup water

375g packaged cream cheese

½ cup caster sugar

1 teaspoon vanilla essence

300ml thickened cream

3 x 60g Mars Bars, chopped

Method

Combine crushed biscuits and butter in a bowl, mix well. Press mixture evenly over the base and sides of a 22cm springform tin. Refrigerate until firm.

Sprinkle gelatine over water in a cup. Stand in a small saucepan of simmering water. Stir until dissolved and allow to cool slightly.

Beat cheese, sugar, and essence in a small bowl until soft peaks form. Stir gelatine mixture into the cheese mixture with the cream and Mars Bars. Pour into crust and refrigerate until set.

Decorate top with cream and flaked almonds.

Plum Pudding

Ingredients

(no added sugar, butter, eggs, or flour)

2 cups mixed fruit

2 cups soft bread crumbs

1 cup milk in which 1 teaspoon bicarbonate of soda has been dissolved

1 mashed banana (squeeze lemon over banana)

Method

Mix ingredients together and place in a pudding steamer and steam for 2½ to 3 hours.

Apple and Raspberry Crumble

Ingredients

4 granny smith apples

a pinch of cinnamon

3 tablespoons water

5 tablespoons rolled oats

1 tablespoon plain flour

1 tablespoon desiccated coconut

2 tablespoons unsalted mixed nuts

1 tablespoon butter, softened

1 tablespoon honey

250g raspberries, fresh or frozen

Method

Peel, core, and quarter apples and place in saucepan with 3 tablespoons water. Add the cinnamon. Cover tightly and cook on medium heat until apples have softened.

Meanwhile, mix together by hand rolled oats, flour, coconut, nuts, honey, and butter.

Preheat oven to 210C. Spoon cooked apple into oven dish. Top with raspberries and flatten using a spatula.

Spread crumble over layer of fruit and pat down a little.

Place dish in oven and cook for about 15 minutes or until the top is golden brown.

Chocolate Fig and Nut Slice served with Whipped Cream

Ingredients

150g butter

½ cup brown sugar

3 tablespoons honey

1 cup self raising flour

1 cup rolled oats

½ cup chopped dried figs

½ cup dark choc bits

½ cup blanched almonds, chopped

½ cup chopped mixed peel

150g dark chocolate, chopped

3 tablespoons maple syrup

1 tablespoon cream

Method

Preheat oven to 180C. Grease a 23cm square shallow tin with melted butter. Place the butter, sugar, and honey in a pan and stir over low heat until the sugar dissolves. Leave to cool slightly.

Combine the flour, oats, figs, chocolate, almonds, and mixed peel in a large bowl. Pour in the butter mixture and mix thoroughly. Press the mixture into the tin.

Bake for 30 minutes then cool completely and turn out onto a wire rack.

Put the chocolate, maple syrup, and cream into a small pan. Stir over a low heat until the chocolate is just melted – do not let the mixture boil. Cool slightly, then spread over the base, and refrigerate until the topping has set before cutting.

Celery Potato and Watercress

Ingredients

40g butter

3 medium leek, sliced

1 clove garlic

5 sticks celery

1 tablespoon chopped parsley

2 medium potatoes, chopped

1 litre water

2 cubes chicken stock, crumbled

1 small bunch watercress

Method

Melt butter in large saucepan and add leeks and garlic. Cook over low heat for 15 minutes. Stir in celery, parsley, potatoes, water, and stock cubes Simmer for 30 minutes. Add watercress and cook for 1 minutes. Blend or process. Pour a little cream on top and serve.

Lemon Custard Slice with Cream

Ingredients

250g plain sweet biscuits

120g butter, melted

¼ cup custard powder

1 cup caster sugar

½ cup corn flour

3 cups milk

1 cup of lime or lemon juice

60g butter

3 egg yolks

whipped cream and Chocolate Curls to serve

Method

line a 20cm x 30cm shallow tin with baking paper overhanging two sides. Finely crush the biscuits in a food processor. Add the melted butter and mix well.

Press firmly into the tin and refrigerate while making filling.

Place the custard powder, sugar, and cornflour in a pan. Mix the milk and lemon or lime juice with ¾ cup water, and gradually stir into the pan. Stir over medium heat or until the custard boils and thickens.

Remove from heat and cool a little. Whisk in the butter and egg yolks. Pour over the base and and chill for 2 or 3 hours.

Decorate with the whipped cream and chocolate curls to serve.

White and Dark Chocolate Tiramisu

Ingredients

100g white chocolate, roughly chopped

300ml thickened cream

3 eggs

55g caster sugar

500g mascarpone cheese

175ml prepared strong espresso coffee, cooled

125ml Kahlua, or other coffee liqueur

24 sponge finger biscuits

300g fresh, or thawed, raspberries

chocolate sauce to pour over.

Method

Place white chocolate in a heatproof bowl over a pan of simmering water (don’t let the bowl touch the water) Allow to melt and stir very gently until smooth. Set melted chocolate aside to cool slightly.

Meanwhile, whip cream to soft peaks then fold into cooled chocolate.

In a separate bowl, whisk the eggs and 2 tablespoons of sugar with an electric beater until pale in colour, then whisk the mascarpone. Carefully fold a quarter of the chocolate cream into the mascarpone mixture. Combine coffee, Kahlua, and remaining 1 tablespoon of sugar in a shallow dish. One at a time, dip 8 of the sponge fingers into the coffee mixture and lay in a row on a flat serving platter.

Using a palette knife, spread half the mascarpone mixture on top, then scatter with half the raspberries. Top with another 8 dipped sponge fingers, remaining mascarpone and raspberries followed by remaining dipped sponge fingers.

Cover loosely and chill for at least 2 hours or overnight. When ready to serve, drizzle tiramisu with the chocolate sauce and cut into 8 slices. Alternatively, dust the top with some cocoa powder and serve chocolate sauce in a bowl on the side.

This recipe is part of the dinner party 19th February 2011

Grandmarnier Mousse

Ingredients

2 oranges

3 tablespoons Grand Marnier

2½ tablespoons sugar

3 eggs

2 tablespoons grated orange rind

1½ teaspoons gelatine

3 tablespoons orange juice

2/3 cup cream

Method

Peel oranges removing all the white pith and cut into segments. Reserve two segments for decoration. Roughly chop remaining segments. Pour over grand marnier and let stand for 30 minutes.

Place sugar and eggs in top of double saucepan. Beat over simmering water until mixture is thick. Remove from heat and stir in remaining grand marnier and grate in orange rind.

Sprinkle gelatine over orange juice and stand in hot water until gelatine dissolves. Add gelatine mixture to egg mixture and stand in cold water until mixture cools. Stir occasionally.

Beat cream until soft peaks form, fold into cooled orange mixture. Spoon marinated orange pieces into 2 serving dishes. Pour mousse evenly over top of oranges. Refrigerate until set.

Just before serving, top each with reserved orange segment.

This recipe is part of the dinner party 12^th February 2011

Rock Melon Ice Cream

Ingredients

1 teaspoon gelatine

1 tablespoon hot water

2 egg yolks

¼ cup sugar

1½ tablespoons orange juice

½ cup milk

300ml thickened cream

½ small rock melon

2 passionfruit

Method

Sprinkle gelatine over hot water to dissolve. Beat egg yolks, sugar, and orange juice until pale and fluffy. Place in double saucepan with milk, stir over simmering water until the mixture thickens slightly.

Remove from heat, add dissolved gelatine. Add cream and mix well. Pour mixture into freezer tray and freeze until it is firm.

Peel rock melon, remove seeds, and chop roughly. Blend until smooth. Measure one cup only of the puree as water content is high, and using too much will result in an icy texture.

Spoon ice cream into a small bowl of electric mixer and beat until smooth and thick. Fold rock melon puree and passionfruit pulp into ice cream. Pour into freezer tray and freeze until firm.

Top each serve with extra whipped cream and extra passionfruit pulp.

This recipe is part of the dinner party 5^th February 2011

Sweet Pastry

Excellent for sweet dishes and deserts.

Ingredients

200g caster sugar

500g of plain flour

pinch of salt

1 lemon grated zest

4 egg yolks

250g cold butter

Method

Mix dry ingredients together. Add chilled butter and rub until the mixture resembles breadcrumbs.Turn out onto work surface and form a mound with a well in the top. Add egg yolks and lemon zest. Knead until mixture comes together and don’t overwork. Flatten slightly and wrap in kitchen wrap and refrigerate for an hour.

Pastry can then be rolled out and used.

If you have a food processor or an electric food mixer you can do the whole process by machine. Place dry ingredients into mixer bowl and mix to combine 30 seconds or so. Add chilled butter and, using flat beater, mix to the consistency of breadcrumbs. Add remainder of ingredients and mix until a dough starts to form and finish by hand as above.

Easy Shortcrust Pastry

Ingredients

2 cups plain flour

140 g butter, chilled

1 egg

Method

Sift the ?our and salt into a mixing bowl, rub in the butter until the mixture resembles breadcrumbs.

Combine egg and 1tablespoon chilled water and add to flour mixture.

Knead to bring together on a work surface.

Wrap and chill the dough for an hour or overnight.

Zabaglione

Ingredients

6 egg yolks

½ cup sugar

1 cup marsala

½ teaspoon vanilla

Method

Beat egg yolks and sugar until thick. Add marsala and transfer to a double boiler. Beat with an electric beater until mixture begins to thicken. Remove from heat when mixture begins to rise.

Serve hot over ice cream with a sprinkle of cinnamon, or chilled and decorated with a strawberry.

Walnut Meringue

Ingredients

3 egg whites

1 cup sugar

120g sweet biscuits, crushed

125g chopped

whipped cream

Method

Beat egg whites and sugar until stiff. Mix walnut and crushed biscuits and add to egg mixture.

Bake for 30 minutes at 160C or until golden.

Decorate with whipped cream

Vanilla Ice Cream

Ingredients

3 eggs

300ml cream

½ cup honey

1 teaspoon gelatine dissolved in 2 tablespoons water

2 teaspoons vanilla

Method

Electric Mixer

Beat eggs, add cream, and beat until creamy. Add honey, gelatine, and vanilla and beat until blended.Freeze

Tropical Freeze

Ingredients

2 eggs separated

1 cup orange juice

3 bananas, mashed

1 cup crushed pineapple

1 tablespoon sugar

Method

Beat egg whites until stiff and set aside

Beat egg yolks, juice, and sugar. Partially freeze. Remove from freezer and add beaten egg white. Return to freezer

Top with strawberries, slices of banana, berries or other fruits

Trifle

Ingredients

1x 20cm sponge cake

½ cup raspberry jam

2 tablespoons sherry

600ml warm custard

300ml thickened cream, whipped

glace cherries to decorate

Method

Split sponge cake in two, spread jam on one side, rejoin cake and place in the bottom of a large serving dish.Sprinkle sherry over top.

Pour over warm custard.

When custard has cooled, spread over whipped cream. Decorate with glace cherries.

Tipsy Cake

Ingredients

400g stale sponge

180g raspberry jam

½ cup sherry

½ cup brandy

300ml cream

split toasted almonds for decoration

Method

Cut cake into pieces and place in a bowl. Warm jam and pour over cake. Mix carefully until cake is coated with jam. Pour over sherry and brandy and mix in. Transfer mixture to a greased pudding basin and pack in tightly. Refrigerate for 8 hours.

Remove from pudding basin and place on a serving plate. Decorate with cream and almonds

Sweet Shortcrust Pastry

Ingredients

200g caster sugar

500g of plain flour

pinch of salt

1 lemon grated zest

4 egg yolks

250g cold butter

Method

Mix dry ingredients together. Add chilled butter and rub until the mixture resembles breadcrumbs.Turn out onto work surface and form a mound with a well in the top. Add egg yolks and lemon zest,Knead until mixture comes together and don’t overwork. Flatten slightly and wrap in kitchen wrap and refrigerate for an hour.

Stuffed Pears

Ingredients

4 large pears

1 cup fruit mince

Method

Peel and core large pears taking care not to pierce bottom of pear.

Fill each pear with Fruit Mince or dried mixed fruit.

Bake for 45 minutes at 160C

Serve hot

Stuffed Apples

Ingredients

6 large apples

3 tablespoons chopped walnuts or almonds

½ cup crushed macaroons

1 tablespoon chopped ginger

½ cup warm honey

Method

Remove core of apples and score skin around middle. Mix ingredients except honey, and stuff apples. Place in buttered dish and pour honey over apples. Bake uncovered at 160C for 30 mins. Test with skewer. Apples should be reasonable soft.

Strawberry Ice Cream

Ingredients

3 cups powdered milk ice cream

250g punnet strawberries, hulled and crushed

Method

Partly thaw ice cream and add strawberries. Refreeze

Strawberries in Cream Liqueur

Ingredients

500g strawberries, hulled

250ml cream

2 tablespoons cointreau, or other liqueur

Method

chop strawberries, or leave whole

mix liqueur and cream and add to strawberries.

Strawberries and Cream Cheese Pie

Ingredients

500g strawberries, hulled

a quantity of sweet shortcrust pastry

125g cream cheese

¾ cup cream

Method

Bake pastry and allow to cool.

chop strawberries or leave whole

Beat cream cheese until soft then add cream.

Pour into pastry and serve chilled

Strawberries and brandy cream

500g Strawberries, hulled

Mix together the following and pour over strawberries

1 tablespoon raspberry jam

1 tablespoon brandy

2 tablespoons water

1 cup whipped cream

1 tablespoon chopped walnuts

Shortcrust Pastry

Ingredients

2 cups plain flour

140 g butter, chilled

1 egg

Method

Sift the ?our and salt into a mixing bowl, rub in the fats until the mixture resembles breadcrumbs.

Combine egg and 1tbs chilled water and add to flour mixture.

Knead to bring together on a pastry board or workbench. Wrap and chill the dough for an hour or overnight.

See also Sweet Shortcrust Pastry

Cold Rum Souffle

Ingredients

4 eggs, separated

½ cup caster sugar

3 teaspoons gelatine

¾ cup water

300ml cream, whipped
1½ tablespoons rum

extra cream for topping

grated chocolate

Method

Dissolve gelatine in warm water.

Beat egg yolks and sugar until creamy. Add dissolved gelatine. Stir in rum and cream. Beat egg whites until peaks form and gently fold into mixture. Decorate with cream and grated chocolate

Ricotta in Pastry Shells

Bake pastry shells using shortcrust pastry and fill with the following mixture

250g ricotta cheese

1 egg separated

2 tablespoons caster sugar

1 teaspoon vanilla

1 teaspoon brandy

150 ml whipped cream

Method

Beat ricotta until smooth. Add egg yolk, sugar, vanilla, brandy, and cream. Beat egg white until peaks start to form and fold into mixture. Spoon onto pastry shell.

An interesting variation would be to lay some fresh fruit on the bottom before adding mixture.

Rice Pudding

Ingredients

¾ cup rice

boiling water

600ml milk

2 tablespoons sultanas

1 tablespoon mixed peel

½ cup sugar

1 tablespoon butter

Method

Set oven at 150C.

Place rice in a greased dish, add 1 cup water. Place in oven for 10 minutes. Add 3 cups milk and stand another 10 minutes. Add remaining ingredients and stir to combine.

Place casserole dish in a baking dish of water, cover, and cook slowly for an hour. Remove cover and cook a further 20 minutes for top to brown.

Quick Ice Cream

Ingredients

600ml evaporated milk

400ml sweetened condensed milk

2 teaspoons vanilla

Method

Electric Mixer

Beat together all ingredients. When partially frozen beat again until quantity is doubled.

Portuguese Custard Tarts

Ingredients

3 egg yolks

110g caster sugar

2 tablespoons cornflour

¾ cup cream

½ cup water

1 teaspoon lemon rind, chopped

2 teaspoons vanilla essence

1 sheet butter puff pastry

Method

Grease a 12 hole muffin pan.

Place egg yolks, sugar, and cornflour, whisk together.

Gradually whisk in cream and water until smooth

Add lemon rind, and stir over medium heat until mixture just comes to the boil. Immediately remove from heat and stir in vanilla essence.

Line muffin pan with puff pastry abd spoon in filling. Sprinkle with cinnamon.

Bake at 220C for 20 minutes or until browned.

Pineapple Meringue

Ingredients

400g can crushed pineapple

1 large egg, separated

2 teaspoons custard powder

2 tablespoons caster sugar

Method

Place pineapple, egg yolks, and custard powder into a saucepan. Mix well and stir over low heat until thickened.

Transfer to an ovenproof dish.

Beat egg whites with a pinch of salt until thick. Gradually add sugar.

Spoon meringue onto pineapple. Place in a hot oven to brown on top.

Pineapple and Jelly Rings

Ingredients

400g fruit salad, either fresh or canned

1 packet pineapple jelly

1 cup boiling water

1 cup plain yoghurt

Method

Dissolve jelly in water and add yoghurt. Allow to cool. Add remaining ingredients and refrigerate to set

Pineapple Ice Cream

Ingredients

400g crushed pineapple

¼ cup lemon juice

180g sugar

300ml water, warmed

300ml cream, whipped

Method

Mix pineapple and lemon juice.

Dissolve sugar in the water, and allow to cool. Add sugar mixture to pineapple and place in freezer until it starts to freeze.

Blend until a bit frothy then fold in whipped cream. Return to freezer.

Pineapple Fruit Salad

Ingredients

800g pineapple, chopped

200g orange segments

1 cup marshmallows, chopped

1 cup seedless grapes

130g shredded coconut

2 cups plain yoghurt

Method

Combine all ingredients and chill.

Pineapple Cream Cheese Pie

Ingredients

Crust

185g sweet biscuits

90g melted butter

Method

Crush biscuits finely and mix with butter. Press into a 20cm springform pan. Refrigerate at least 30 minutes

Filling

425g can crushed pineapple

1 tablespoon cornflour

250g cream cheese

2 tablespoons sugar

2 eggs

1 teaspoon vanilla extract

Method

Drain pineapple, reserve juice. Add cornflour to a little of the juice to make a paste, then add remaining liquid. Heat until thickened. Add pineapple to thickened juice, then spoon onto biscuit base.

Beat cream cheese and add eggs, vanilla, and sugar. Pour over pineapple.

Bake at 150C for 45 minutes. Refrigerate until required.

Pears in Red Wine

Ingredients

6 firm pears

300ml water

250 brown sugar

1 teaspoon cinnamon

3 whole cloves

300ml red wine

Method

Peel pears and leave the stalks on. In a saucepan combine water, sugar, cinnamon, and cloves. Simmer for 7 minutes, then add red wine. Place pears in a large saucepan and pour over mixture. Simmer gently for 40 minutes.

Serve hot or cold.

Peanut Butter Whip

Ingredients

2 teaspoons gelatine in ¼ cup water

2 cups evaporated milk

½ cup peanut butter

2 tablespoons sugar

1 teaspoon vanilla

Method

Heat gelatine mix until dissolved, allow to cool.

In a beater on slow, mix evaporated milk and peanut butter. Slowly add cooled gelatine, then vanilla and sugar.

Chill and allow to set.

Shown here as a topping for Genoise

Peach Brulee

Ingredients

8 peach halves, tinned or fresh

300ml sour cream

3 tablespoons brown sugar

1 teaspoon vanilla

Method

Place peaches in a shallow oven dish. Add vanilla to cream and whip until firm. Cover peaches with cream.

Refrigerate overnight.

Just before serving, place dish under a hot griller for about 2 minutes so sugar will caramelise

Pavlova

Ingredients

4 egg whites
¾ cup caster sugar
¼ teaspoon salt
1 teaspoon vanilla
1 teaspoon vinegar
whipped cream

added fruit
Method
Preheat oven to to 180C Beat egg whites and salt until stiff. Add sugar gradually beating constantly. Fold in vinegar and vanilla.

Cover a greased flat oven tray with baking paper. Spoon mixture onto paper making a circle that is slightly higher at the edges..

Reduce oven temperature to 130C. Place pavlova on lowest shelf and cook for 1½ to 2 hours. Allow to cool in oven.

Decorate with: Whipped Cream; with rum flavouring; grated chocolate; passionfruit; raspberries etc

Pashka

Ingredients

1 cup sultanas

½ cup glace cherries

500g cream cheese

300ml sour cream

1 cup caster sugar

1 teaspoon vanilla

extra glace cherries cut in half to garnish

Method

Soak sultanas in a little hot water for 1 hour. Chop glace cherries finely. Beat cream cheese, add sour cream and continue beating until smooth. Add sugar and vanilla and beat until smooth. Drain sultanas and fold into mixture, add chopped glace cherries. Pile mixture into an inverted cone shape. Decorate with extra glace cherries.

Orange Granita

Ingredients

600ml water

250g sugar

300ml orange juice

1 tablespoon lemon juice

Method

Dissolve sugar in water, simmer 5 minutes, then allow to cool.

Stir in juice and pour into ice cream trays. Freeze for several hours removing every 30 minutes to scrape ice away from edges. This gives a fine texture

Orange Delicious Pudding

Ingredients

1 tablespoon butter

½ cup sugar

2 eggs, separated

180g sugar

2 teaspoons grated orange rind

½ cup orange juice

1 cup milk

Method

Cream butter and sugar.

Add egg yolks, grated rind, flour, and juice. Add milk slowly.

Whisk egg whites until stiff and fold into mixture.

Bake is a dish for 40 minutes at 180C.

Stand dish in another dish with water coming up to about halfway up the sides.

Orange Custard Sauce

Ingredients

2 teaspoons cornflour

1 tablespoon lemon juice

1 cup orange juice

1 tablespoon brandy

1 tablespoon brandy

1 tablespoon sugar

Method

Blend cornflour with with lemon juice and set aside. Place other ingredients into a small saucepan and bring to boil. Add cornflour mixture and stir until sauce thickens.

Serve as a custard topping.

Mince Tart

Use the sweet short crust pastry from the recipe below

Fruit Mince

Ingredients

80g sultanas

80g raisins

80g mixed peel

60g glace cherries, chopped

1 teaspoon mixed spice

1 tablespoon brandy

Method

Mix fruit together and allow to stand refrigerated for at least a day.

Line a shallow pie plate with pastry and fill with fruit mince. Bake for 30 minutes at 180C

An option would be to use 12 individual pie moulds as shown in the photograph instead a single pie dish.

Sweet Shortcrust Pastry

Ingredients

200g caster sugar

500g of plain flour

pinch of salt

1 lemon grated zest

4 egg yolks

250g cold butter

Method

Mix dry ingredients together. Add chilled butter and rub until the mixture resembles breadcrumbs.Turn out onto work surface and form a mound with a well in the top. Add egg yolks and lemon zest,Knead until mixture comes together and don’t overwork. Flatten slightly and wrap in kitchen wrap and refrigerate for an hour.

Pastry can then be rolled out and used.

If you have a food processor or an electric food mixer you can do the whole process by machine. Place dry ingredients into mixer bowl and mix to combine 30 seconds or so. Add chilled butter and using flat beater mix to the consistency of breadcrumbs. Add remainder of ingredients and mix until a dough starts to form and finish by hand as above.

Milk Ice Cream

Ingredients

600ml full cream milk

3 tablespoons powdered milk

½ can sweetened condensed milk

2 teaspoons gelatine dissolved in 2 tablespoons water

pinch of salt

2 teaspoons vanilla

Method

Electric mixer

Mix all ingredients except salt and vanilla. Freeze until mixture is becoming firm. Mix again adding salt and vanilla and beat until mixture is creamy. Return to freezer.

Lime Parfait

Ingredients

1 packet lime jelly

1 cup boiling water

250g cream cheese

2 tablespoons cup sugar

2 tablespoons cup orange juice

1 teaspoon lemon juice

2 teaspoons mixed peel

300ml whipped cream

glace cherries to garnish

Method

Dissolve jelly in water. Place other ingredients, except cream, into a mixer and beat until smooth. Chill until partly set then fold in whipped cream. Spoon into serving bowls and decorate with cherries.

Lemon Syllabub

Ingredients

juice of 2 lemons

rind of 1 lemon, chopped

80g caster sugar

2 tablespoons brandy

300ml cream

Method

Place all ingredients, except cream, in a bowl and refrigerate four hours or overnight. An hour before serving, add cream to mixture and transfer to a mixer and mix until creamy. Serve cold.

Lemon Souffle

Ingredients

1 tablespoon gelatine dissolved in 1 cup water

3 eggs separated

180g sugar

2 teaspoons grated lemon rind

2 tablespoons lemon juice

1 cup cream

Method

Beat together, egg yolks, sugar, juice. and rind. Add gelatine mixture and stir. Whip cream and fold in. Beat eggs whites until peaks start to form and fold in. Pour into bowl and refrigerate

Lemon Meringue Puddings

Ingredients

2½ cups water

1 cup sugar

grated rind of a lemon

juice of 2 lemons

4 tablespoons cornflour

2 eggs separated

1 tablespoon butter

3 tablespoons extra for meringue

Method

Place 2 cups water in saucepan with sugar, lemon rind, and juice.

Blend cornflour with remaining water. Slowly bring lemon mixture to the boil, then stir in cornflour. Stir until mixture thickens. Allow to cool slightly and stir in egg yolks and butter. Pour into ramekins and allow to cool. Place ramekins in fridge for at least an hour.

Beat egg whites until stiff, gradually adding sugar. Spoon over mixture in ramekins.

Place ramekins under a pre-heated grill for 2 or 3 minutes until top starts to brown.

Serve immediately

Lemon Granita

Ingredients

600ml water

250g sugar

300ml lemon juice

Method

Dissolve sugar in water, simmer 5 minutes, then allow to cool.

Stir in juice and pour into ice cream trays. Freeze for several hours removing every 30 minutes to scrape ice away from edges. This gives a fine texture

Lemon Delicious Pudding

Ingredients

1 tablespoon butter

½ cup sugar

2 eggs, separated

180g sugar

2 teaspoons grated lemon rind

½ cup lemon juice

1 cup milk

Method

Cream butter and sugar.

Add egg yolks, grated rind, flour, and juice. Add milk slowly.

Whisk egg whites until stiff and fold into mixture.

Bake in a dish for 40 minutes at 180C.

Stand dish in another dish with water coming up to about halfway up the sides.

Jam Roly Poly

Ingredients

½ cup butter

2 cups self raising flour

1 teaspoon baking powder

cold water

jam

½ cup sugar

1 tablespoon butter, extra

1 cup boiling water

Method

Rub butter into flour until it resembles breadcrumbs. Add enough cold water to make a firm dough. Roll out to 1cm thick, spread with jam, then roll up from the long side into a cylinder shape and place in oven dish.

Mix butter, sugar, and boiling water and pour over roll.

Bake at 200C for 30 minutes.

Jam Custard in Pastry Shells

Bake pastry shells using shortcrust pastry and fill with the following mixture

Spread raspberry jam over the base of the pastry shells and cover with thick custard. Sprinkle with coconut. Brown under a grill.

Serve hot or cold

Honey and Yoghurt Ice Cream

Ingredients

1 cup plain yoghurt

2 teaspoons lemon juice

½ cup orange juice

¼ teaspoon salt

2 tablespoons honey

2 egg whites, beaten until stiff

Method

Blend together all ingredients except egg whites and pour into ice cream trays. Place in freezer until mixture starts freeze.

Remove from trays and beat until smooth. Fold in egg whites and return to freezer.

Grapefruit Sherbet

Ingredients

2 grapefruit, peeled and crushed

1 cup sugar

1 cup hot water

2 tablespoons lemon juice

2 egg whites

Method

Dissolve sugar in hot water and allow to cool. Add juices and place in freezer until partly frozen.

Beat egg whites until stiff and fold into grapefruit mixture. Refreeze

Golden Syrup Dumplings

Dumplings

1 Cup self raising flour

1 tablespoon butter

1 egg, lightly beaten

water to mix

Sauce

1 cup water

½ cup sugar

1 tablespoon golden syrup

1 tablespoon butter

Method

Rub butter into flour until it resembles breadcrumbs. Stir in egg and enough water to make a stiff dough. Roll into small balls and drop into boiling water for about 5 to 10 minutes.

Place sauce ingredients into pan and heat.

Pour sauce over dumplings to serve

Gingerbread Pears

Ingredients

1 cup plain flour

1 cup self raising flour

¼ teaspoon salt

3 teaspoons ground ginger

1 teaspoon allspice

½ cup golden syrup

½ teaspoon bicarbonate of soda

2 tablespoons butter

125g brown sugar

1 egg, beaten

½ cup warm milk

8 canned pear halves

Method

Sift flour and spices. Place golden syrup, soda, butter, and sugar in a saucepan and heat until butter is dissolved. Add dry ingredients, then milk and egg.

Grease a 20cm square tin and place pears in a single layer. Spread mixture over the pears.

Bake for 30 minutes at 180C. Cut into serving sized pieces and serve with custard or cream. Can be served hot or cold.

Fruitcake Ice Cream

You can make this wonderful tasty dessert by mixing together vanilla ice cream and leftover fruitcake. The ice cream recipe is Powdered Milk Ice Cream and you can find the recipe in the dessert section.

Ingredients

2 teaspoons gelatine

1 tablespoon butter, softened

¾ cup water

1½ cups powdered milk

¾ cups sugar

1¾ cups boiling water

3 teaspoons vanilla

Method

Electric mixer

Dissolve gelatine and butter in ¼ cup water. Mix milk and sugar to a paste with ½ cup cold water. Add boiling water, gelatine mixture and vanilla. Mix well and place in freezer. When partially frozen remove from freezer and beat again until mixture thickens. Return to freezer

The Fruit Cake

Partly thaw 3 cups of Powdered Milk Ice Cream and add 1 cup of crumbled fruitcake. Refreeze until ready to serve.

Fruit with Stale Cake Topping

Fruit

Use a pie dish or shallow baking dish. Line the bottom of the dish with fresh fruit, or stewed fruit.

Topping

1 cup stale cake crumbs

½ cup coconut

2 tablespoons sugar

1 teaspoon mixed spice

Method

Mix ingredients together and sprinkle over fruit.

Bake for 30 minutes at 160C

Fruit Fool

Ingredients

300g gooseberries

30g caster sugar

3 egg whites, beaten

3 tablespoons cream

1 tablespoon gelatine dissolved in ¼ cup water

Method

Puree fruit in a blender. Combine other ingredients and chill.

Fruit Flan

shortcrust pastry

300g plain flour

155g butter

5 tablespoons caster sugar

1 egg yolk

5 tablespoons water

Method

Mix into a firm dough. Add water or flour when necessary.

Refrigerate for 30 minutes before use.

Roll thinly and line base and sides of a 30cm flan tin. Prick base with a sharp knife

filling

2 pears, skinned, and thinly sliced

2 firm peaches, peeled and thinly sliced

20 cherries, stone removed

1 orange, in segments

12 pitted prunes

2 eggs

300ml cream

3 tablespoons sugar

Method

Arrange fruit in flan.

Beat eggs and sugar, then add cream. Beat well and pour over tart.

Bake at 180C for 40 minutes. Increase temperature to 200C and bake a further 10 minutes.

Serve when cooled

Fruit with crumble topping

Fruit

Use a pie dish or shallow baking dish. Line the bottom of the dish with fresh fruit, or stewed fruit. Spread topping over fruit and bake for 30 minutes.

Topping

Mix together,

2 tablespoons wholemeal self raising flour

2 tablespoons sugar

2 tablespoons wheat germ

2 tablespoons lecithin

2 tablespoons desiccated coconut

½ teaspoon mixed spice

60 g butter

Fruit with Cream Cheese Topping

Fruit

Use any fruit such as sliced apple, sliced pineapple, apricots, bananas or whatever you choose

Method

Use a pie dish or shallow baking dish. Line the bottom of the dish with fresh fruit, or stewed fruit. Spread topping over fruit and bake for 30 minutes.

Topping

2 cups cream cheese, softened

3 tablespoons brown sugar

2 tablespoons chopped walnuts

Mix together and spread over fruit

Fruit with cornflakes topping

Fruit

Use a pie dish or shallow baking dish. Line the bottom of the dish with fresh fruit, or stewed fruit. Spread topping over fruit and bake for 30 minutes at 160C or until browned on top.

Topping

60g melted butter

2 tablespoons brown sugar

2 teaspoons mixed spice

½ cup cornflakes

Mix ingredients together

Fruit with Cereal Topping

Fruit

Use stewed or fresh fruit; sliced apple, pineapple, bananas, orange segments, or any fruit of your choosing.

Use a pie dish or shallow baking dish. Line the bottom of the dish with fresh fruit, or stewed fruit. Spread topping over fruit and bake for 30 minutes at 180C.

Topping

100g melted butter

½ cup plain flour

2 tablespoons brown sugar

2 teaspoons mixed spice

½ cup cornflakes

Method

Mix ingredients together. Spread over fruit and bake for 30 minutes at 180C

Fruit with Bread and Butter Topping

Use a pie dish or shallow baking dish. Line the bottom of the dish with fresh fruit, or stewed fruit.

Topping

60g very soft butter

4 slices bread cut into cubes

½ cup sugar

1 teaspoon mixed spice

Method

Coat bread cubes with butter and scatter over fruit. Sprinkle with sugar and spice.

Bake for 30 minutes at 160C

Easy Fruit Salad

Vary the quantities depending on the number of people you are serving. Cut the ingredients into bite sized pieces and serve in a large bowl.

Ingredients

Cantaloupe

Watermelon

Banana

Grapes, cut in half

1 tin pineapple, including juice

1 orange, peeled and chopped

1 Apple, peeled

Easy Fruit Fool

Ingredients

300g berries or other stewed fruit, drained

3 tablespoons cream

sweetening if desired

Method

Puree fruit in a blender. Combine other ingredients and chill.

Top with a raspberry for decoration

Custard Ice Cream

Ingredients

2 tablespoons flour

½ cup sugar

1 cup milk

2 eggs separated

pinch of salt

1 cup whipped cream

2 teaspoons vanilla

Method

Beat egg whites with salt until stiff. Set aside.

Mix flour and sugar. Stir in milk to make a paste. Heat in a double saucepan until mixture thickens. Cook a further 10 minutes on very low. Beat egg yolks and add to mixture. Cook a further 2 minutes. Allow to cool completely.

Fold in egg white mixture. Fold in cream and vanilla. Place in freezer and partially freeze. Beat again then freeze.

Curried Pears

Ingredients

120g butter

½ cup brown sugar

2 teaspoon curry powder

6 pears. skinned and halved

Method

Combine butter, sugar, and curry. Place pear halves in oven dish and spoon filling into the hollow of each pear. Place under a hot grill and cook until bubbling.

Cornmeal Pancakes

Ingredients

2 eggs

1½ cups milk

3 teaspoons lemon juice

1½ tablespoons butter, melted

1¼ cups cornmeal (polenta)

1 teaspoon bicarbonate of soda

¾ cups sifted plain flour

Method

Beat eggs, milk, lemon juice, and melted butter. Add dry ingredients and blend to a smooth batter.

Heat greased pan and drop spoonfuls of mixture allowing mixture to spread. When bubbles start to form on the mixture it is time to turn over.

Top with your favourite filling

Coconut Ice Cream

3 cups powdered milk ice cream, below

½ cup desiccated coconut

Toast coconut by placing under a griller, or by placing in a dry frypan on a cook top.

Partly thaw ice cream and stir in coconut then refreeze

Powdered Milk Ice Cream

Ingredients

2 teaspoons gelatine

1 tablespoon butter, softened

¾ cup water

1½ cups powdered milk

¾ cups sugar

1¾ cups boiling water

3 teaspoons vanilla

Method

Electric mixer

Dissolve gelatine and butter in ¼ cup water. Mix milk and sugar to a paste with ½ cup cold water. Add boiling water, gelatine mixture and vanilla. Mix well and place in freezer. When partially frozen remove from freezer and beat again until mixture thickens. Return to freezer

Chocolate Peppermint Ice Cream

Ingredients

3 cups powdered milk ice cream, below

½ cup grated chocolate

2 tablespoons crème de menthe

Method

Partly thaw ice cream and stir in other ingredients

Powdered Milk Ice Cream

Ingredients

2 teaspoons gelatine

1 tablespoon butter, softened

¾ cup water

1½ cups powdered milk

¾ cups sugar

1¾ cups boiling water

3 teaspoons vanilla

Method

Electric mixer

Dissolve gelatine and butter in ¼ cup water. Mix milk and sugar to a paste with ½ cup cold water. Add boiling water, gelatine mixture and vanilla. Mix well and place in freezer. When partially frozen remove from freezer and beat again until mixture thickens. Return to freezer

Chocolate Fluff

Ingredients

125g 70% pure chocolate

2 teaspoons gelatine

½ cup water

1 can evaporated milk

½ cup sugar

whipped cream to serve

Method

Melt chocolate in a double boiler, or in a microwave at 50% in 20 second bursts. Dissolve gelatine in water.

Beat milk and sugar together, add chocolate and gelatine mixture.

Chill in a refrigerator. Decorate with whipped cream to serve.

Chocolate Chiffon Cake

Ingredients

3 teaspoons gelatine in ¼ cup water

2 eggs separated

½ cup sugar

½ cup cocoa

1¼ cups cups milk

1 teaspoon instant coffee

1 teaspoon vanilla

1¼ cups cream, whipped to serve

Method

Beat egg yolks and sugar until creamy, add cocoa and milk. Pour into a saucepan and bring to the boil. Add coffee, gelatine, and vanilla. Remove from heat and allow to cool.

When mixture is starting to set, beat egg whites until stiff and fold in. Whip cream and fold in gently.

Cool a mould or bowl and pour in mixture. Allow to set in refrigerator.

Serve with whipped cream

Chocolate Cheesecake

Ingredients

185g chocolate ripple biscuits

75g melted butter

½ teaspoon cinnamon

½ teaspoon nutmeg

1 tablespoon sugar

Crust

Combine biscuits, melted butter, cinnamon, nutmeg, and sugar. Press into a 20cm springform cake tin and place in refrigerator for 1 hour.

Filling

250g cream cheese

½ cup lemon juice

2 egg whites, beaten

120g melted chocolate

1 teaspoon vanilla

400g sweetened condensed milk

1 teaspoon gelatine

Method

Dissolve gelatine in lemon juice. Beat cheese in an electric mixer until smooth. Add condensed milk, and dissolved gelatine. Fold in beaten egg whites and spoon into prepared crust

Cherry in Pastry Shells

Bake pastry shells using shortcrust pastry, below, and fill with the following mixture

Use a canned cherry pie filling.

For a topping: mix together cream cheese and 2 tablespoons milk. 1 tablespoon liqueur (optional)

Shortcrust Pastry

Ingredients

2 cups plain flour

140 g butter, chilled

1 egg

Method

Sift the ?our and salt into a mixing bowl, rub in the fats until the mixture resembles breadcrumbs.

Combine egg and 1tbs chilled water and add to flour mixture.

Knead to bring together on a pastry board or workbench. Wrap and chill the dough for an hour or overnight.

Powdered Milk Ice Cream

This is a recipe from about 1955 when refrigerators were beginning to appear in more and more home across Australia. It is so very easy to make.

Ingredients

2 teaspoons gelatine

1 tablespoon butter, softened

¾ cup water

1½ cups powdered milk

¾ cups sugar

1¾ cups boiling water

3 teaspoons vanilla

Method

Electric mixer

Dissolve gelatine and butter in ¼ cup water. Mix milk and sugar to a paste with ½ cup cold water. Add boiling water, gelatine mixture and vanilla. Mix well and place in freezer. When partially frozen remove from freezer and beat again until mixture thickens. Return to freezer

Cherry Almond Ice Cream

Ingredients

3 cups powdered milk ice cream

1 cup cherries, pitted and chopped

½ cup slithered almonds

Method

Partly thaw ice cream and mix in the other ingredients. Refreeze

Cherries Jubilee

Ingredients

500g can cherries

½ cup syrup from cherries

1 tablespoon butter

¼ cup raw sugar

1 tablespoon arrowroot

½ teaspoon cinnamon

1 tablespoon kirsch

1 tablespoon lemon juice

½ cup brandy

Method

Drain cherries, reserve syrup. Melt butter in a pan, add sugar. Blend arrowroot with a little water to form a paste.

Add cherries to pan, then arrowroot mixture, lemon juice, cinnamon, remaining syrup and kirsch. Stir until sauce thickens. Pour over cherries.

Serve with ice cream.

Cheesecake

Ingredients

250g sweet biscuits

90g melted butter

375g cream cheese

½ cup caster sugar

2 eggs

150ml cream

4 passionfruit

Method

Crush biscuits and combine with melted butter. Press into the base and sides of a greased springform tin. Chill for at least 30 minutes.

In an electric mixer, blend cheese, sugar, and eggs. Pour into base.

Bake for 45 minutes at 150C. Cool in oven. Decorate with cream and passionfruit.

Cheese Fruit Frappe

Ingredients

250g cream cheese

2 tablespoons honey

½ cup whipped cream

1 cup dates, chopped

425g crushed pineapple

Method

Beat cheese until smooth. Add honey and mix well, then add cream. Add dates and pineapple. Place in freezer until mixture hardens.

Serve in slices, or with pineapple chunks

Cassata Ice Cream

Ingredients

2 to 3 cups of powdered milk ice cream

½ cup mixed peel

grated chocolate or melted chocolate

chopped nuts

Method

Partly thaw ice cream and mix in the ingredients.

You could be creative and make layers of different ingredients, or use chopped nuts as a coating.

Caramel in Pastry Shell

Bake pastry shells using shortcrust pastry, below, and fill with the following mixture

Boil 500ml sweetened condensed milk for about 2 hours. Allow to cool completely and pour into pastry shells.

Variations : can be served with whipped cream, or slice banana

Shortcrust Pastry

Ingredients

2 cups plain flour

140 g butter, chilled

1 egg

Method

Sift the ?our and salt into a mixing bowl, rub in the fats until the mixture resembles breadcrumbs.

Combine egg and 1 tablespoon chilled water and add to flour mixture.

Knead to bring together on a pastry board or workbench. Wrap and chill the dough for an hour or overnight.

Caramel Apples

Ingredients

4 large cooking apples

3 tablespoons chopped almonds

1 tablespoons golden syrup

1 tablespoon butter

1 tablespoon flour

1 cup boiling water

Method

Peel apples and slice thickly. Place in an ovenproof dish.

Combine other ingredients taking care when adding boiling water.

Bake uncovered at 160C for 45 minutes. Test with a skewer before removing from oven.

Bread Pudding

Ingredients

2 cups whole milk

¼ teaspoon salt

¼ cup butter, melted

¾ cup brown sugar

2 eggs, beaten

1 tablespoon cinnamon

1 tablespoon ground nutmeg

1 teaspoon vanilla extract

3 cups bread, torn into pieces

½ cup sultanas

1 teaspoon grated lemon rind.

Method

Place milk and salt in a saucepan and bring to boil. Pour over bread and leave for 30 minutes. Stir in eggs, fruit, sugar, melted butter, spice, and lemon rind. Mix well and transfer to a greased 20cm square baking tin.

Bake for 45 minutes at 180C

Brandy Snaps

Ingredients

2 tablespoons golden syrup

60g butter

60g brown sugar

1 teaspoon ground ginger

500ml double cream

Method

Add syrup, butter and sugar to a saucepan.  Heat until the butter has melted.  Sift the flour and the ginger together, then stir in the syrup mixture.

Drop tablespoons of the batter on to well greased baking sheets, well spaced apart (don’t put more than 2 on each sheet). Place in a pre-heated oven 180 ºC for 7 minutes until golden brown.

Cool for 1 min, then remove from the sheets, one at a time, and immediately roll them around the handle of a wooden spoon.  Allow to firm and cool on the handle.

Whip cream until stiff and pipe rosette in each end of the brandy snap.

Brandied Fruit in Pastry Shell

Bake pastry shells using shortcrust pastry and fill with the following mixture

Place 150g mixed dried fruit into a saucepan. Add 2 tablespoons brandy and a teaspoon sugar. Gently bring to boil and simmer for 1 minute. Thicken with 1 teaspoon cornflour mixed with a teaspoon cold water. Stir until thickened and allow to cool completely before adding to pastry shell.

Easy Shortcrust Pastry

2 cups plain flour

140 g butter, chilled

1 egg

Method

Sift the four and salt into a mixing bowl, rub in the fats until the mixture resembles breadcrumbs.

Combine egg and 1tbs chilled water and add to flour mixture.

Knead to bring together on a pastry board or workbench. Wrap and chill the dough for an hour or overnight.

Boiled Apple Pastries

Ingredients

4 cooking apples, peeled and sliced

2 tablespoons sugar

Method

Peel and core apples and slice thinly

Roll out biscuit pastry and cut into 12cm circles

Place apple slices into centre of pastry circle and carefelly fold pastry to meet at the top. Crimp edges together to form a pasty shape.

Boil 2 litres of water and add 1 cup sugar. Drop pastries in the water until they float.

Serve hot

Blackberry Mousse

Ingredients

1 cup blackberries

1 tablespoon gelatine

2 tablespoons blackberry juice

½ cup water

½ cup sugar

2 eggs separated

1 cup whipped cream

Method

Dissolve gelatine in water and blackberry juice.

Cream egg yolks and sugar.

Add dissolved gelatine mix and blackberries.

Whip egg whites until peaks form and fold into blackberry mixture.

Fold in cream, and spoon into serving bowls.

Biscuit Pastry (2)

Ingredients

1 cup self raising flour

2 cup plain flour

pinch salt

90gm Butter

3 tbsp sugar

1 egg yolk

1 tablespoon milk or water

Method

Sift self raising flour, salt and plain flour into a bowl. Rub in butter until it resembles breadcrumbs.

Add sugar, egg yolk and milk and mix well.

Roll out on lightly floured board.

Biscuit Pastry

Excellent for sweet dishes and deserts

Ingredients

200g caster sugar

500g of plain flour

pinch of salt

1 lemon grated zest

4 egg yolks

250g cold butter

Method

Mix dry ingredients together. Add chilled butter and rub until the mixture resembles breadcrumbs.Turn out onto work surface and form a mound with a well in the top. Add egg yolks and lemon zest and knead until mixture comes together, don’t overwork. Flatten slightly and wrap in kitchen wrap and refrigerate for an hour.

Pastry can then be rolled out and used.

If you have a food processor or an electric food mixer you can do the whole process by machine. Place dry ingredients into mixer bowl and mix to combine 30 seconds or so. Add chilled butter and, using flat beater, mix to the consistency of breadcrumbs. Add remainder of ingredients and mix until a dough starts to form and finish by hand as above.

Bananas in Honey

Ingredients

6 bananas

2 tablespoons lemon juice

2 tablespoons butter, melted

½ cup honey

Method

Peel, and cut bananas in half lengthways. Mix lemon, butter, and honey and heat but do not boil. Bake for 15 minutes at 160C.

Baste with remaining liquid.

Banana Ice Cream

Ingredients

2 to 3 cups of powdered milk ice cream

2 large bananas

butter

2 teaspoons lemon juice

1 tablespoon sugar

Method

Chop bananas and cook in butter until soft. Add lemon juice and sugar. Mash and stir to combine.

Allow ice cream to partly thaw, mix in banana mixture and refreeze.

Banana Chocolate Ice Cream

Ingredients

1¼ cups milk

1½ tablespoons cocoa dissolved in 2 tablespoons hot water

50g dark chocolate, melted (70%)

3 tablespoons sugar

2 eggs separated

1 teaspoon vanilla

¾ cup evaporated milk, cold

3 bananas mashed

Method

Melt chocolate in microwave at 50% power in 20 second bursts

Stir milk, cocoa, and melted chocolate until blended. Add sugar, then beaten egg yolks. Stir over low heat until mixture thickens. Allow to cool.

Beat egg whites until stiff and fold into mixture with vanilla. Whip evaporated milk and fold in. Add mashed bananas and freeze. Beat again when mixture begins to freeze.

Sprinkle with Rice Bubbles for decoration

Banana Caramel

Ingredients

2 cups brown sugar

2 tablespoons butter

2 tablespoons cream

1 teaspoon vanilla

6 bananas sliced

whipped cream

Method

Mix together cream, vanilla, sugar, butter and stir over a low heat until thick. Place bananas in serving dishes and pour over sauce.

Top with cream to serve.

Banana Bake

Ingredients

4 bananas sliced

1 tablespoon lemon juice

2 eggs, beaten

2 tablespoons sugar

1 cup coconut

2 tablespoons plum jam

Method

Arrange bananas in an ovenproof dish and sprinkle with lemon juice.

Cream eggs and sugar, then add coconut and jam.

Pour over bananas and bake uncovered 30 minutes at 180C

Bakewell Tart

Ingredients

1 cup self raising flour

2 tablespoons butter

1 egg, beaten

2 tablespoons sugar

pinch of salt

grated lemon rind

Method

Mix flour, salt, and sugar. Rub in butter and add beaten egg.

Add a little milk to form a dough, then roll out. Cut in half

Roll out first half to 6mm and line a greased tin. Fill with fruit mixture, and top with the other half of the pastry. Fill with fruit mixture, below.

Bake at 180C for 20 minutes or until golden brown. Tarts can be iced

Fruit mixture

1 cup currants

1 teaspoon mixed spice

1 teaspoon grated lemon rind

2 tablespoons sugar

1 teaspoon cornflour

Method

Boil ingredients for 5 minutes then thicken with the cornflour dissolved in a little water. Allow to cool completely.

Baked Rhubarb and Raisins

Ingredients

1 bunch rhubarb

1 cup orange juice

½ cup sugar

½ cup raisins

1 teaspoon cinnamon

Topping

1 tablespoon butter

½ cup self raising flour

2 tablespoons sugar

3 tablespoons shredded coconut

Method

Wash rhubarb and cut into 2cm pieces. Combine other ingredients and add chopped rhubarb. Place in an ovenproof dish.

Combine topping ingredients and spread over surface of rhubarb.

Bake at 180C for 45 minutes.

Baked Pears in Honey

Ingredients

4 pears

½ cup honey

½ cup water

2 tablespoons lemon juice

1 teaspoon mixed spice

Method

Peel pears and arrange in an ovenproof dish.

Blend other ingredients and pour over pears.

Bake 35 minutes at 160C. Baste often.

Baked Custard

Ingredients

600ml milk

2 eggs

2 tablespoons sugar

½ cup milk powder

pinch of salt

1 teaspoon vanilla

nutmeg to sprinkle

Method

Place all ingredients in a mixer and mix until smooth. Pour into casserole dish. Sprinkle surface with nutmeg. Stand casserole dish in a pan of water and bake 45 minutes at 180C

Avocado Ice Cream

Ingredients

1 ripe avocado

2 tablespoons lemon juice

½ cup brown sugar

1 cup milk

1 cup orange juice

2 teaspoons mixed peel

1 cup cream

Method

Peel and mash avocado with lemon juice. Add remaining ingredients and mix. Transfer to freezer. Allow to partly freeze and remove and beat again until smooth.

Apricot Ice Cream

Ingredients

2 to 3 cups of powdered milk ice cream, from the recipe below

1 cup add finely chopped dried apricots

2 tablespoons brandy.

Method

Soak chopped apricots overnight in brandy. Partly thaw ice cream and mix in. Refreeze and serve frozen

Powdered Milk Ice Cream

Ingredients

2 teaspoons gelatine

1 tablespoon butter, softened

¾ cup water

1½ cups powdered milk

¾ cups sugar

1¾ cups boiling water

3 teaspoons vanilla

Method

Electric mixer

Dissolve gelatine and butter in ¼ cup water. Mix milk and sugar to a paste with ½ cup cold water. Add boiling water, gelatine mixture and vanilla. Mix well and place in freezer. When partially frozen remove from freezer and beat again until mixture thickens. Return to freezer

Apricot Brulee

Ingredients

16 apricot halves, tinned or fresh

300ml sour cream

3 tablespoons brown sugar

1 teaspoon vanilla

Method

Place apricots in a shallow oven dish. Add vanilla to cream and whip until firm. Cover apricots with cream.

Refrigerate overnight.

Just before serving, place dish under a hot griller for about 2 minutes so sugar will caramelise

Apple Walnut Dessert

Ingredients

½ cup walnuts

1 apple, peeled and chopped

1 tablespoon juice or water

Method

Place all ingredients in a blender and blend for a few seconds.

Use on tarts or other pastries

Apple Tart

Line a pie dish with sweet shortcrust pastry using the recipe below, or use a frozen pastry

Peel and slice a cooking apple thinly and place slices over base of dish. Sprinkle surface with sugar, and bake for about 30 minutes at 180C

Sweet shortcrust pastry

Ingredients

200g caster sugar

500g of plain flour

pinch of salt

1 lemon grated zest

4 egg yolks

250g cold butter

Method

Mix dry ingredients together. Add chilled butter and rub until the mixture resembles breadcrumbs.Turn out onto work surface and form a mound with a well in the top. Add egg yolks and lemon zest,Knead until mixture comes together and don’t overwork. Flatten slightly and wrap in kitchen wrap and refrigerate for an hour.

Apple Strudel

Use filo pastry, or a double layer of thawed commercial pastry if you do not wish to make your own.

Strudel dough

Ingredients

250g plain flour

1 egg yolk, beaten

1 tablespoon butter, melted

warm water

Method

Sift flour into a bowl. Stir in egg and butter and enough water to form a soft dough. Knead by hand until smooth. Cover and set aside

Filling:

Ingredients

1 kg cooking apples, sliced thinly

125g butter, melted

60g dry breadcrumbs

60g raisins

60g currants

120g caster sugar

1 teaspoon cinnamon

extra cinnamon

Method

Combine apples and other ingredients and mix carefully.

Roll out pastry as thinly as possible and spoon filling to a thickness of about 5cm. Roll several times until all the pastry is rolled.

Bake at 180C for 30 minutes or until golden brown.