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Dessert
PEAR CRUMBLE PUDDING 650g tinned pear (12oz) 100g brown sugar (2oz) 100g flour (2oz) 80g margarine (1 1/2 oz) 50g oats (1oz) 4 Tbsp sunflower seeds 1 tsp ground cinnamon Preheat the oven, 180deg Celsius (350deg F). Place pear in an ovenproof dish with 50g of the brown sugar. Cook for 10 minutes. Prepare topping: mix remaining ingredients in a bowl. Rub margarine in with fingertips until it resembles fine breadcrumbs. Spoon mixture over pear and return to oven. Cook for a further 25 minutes. Serves: 6
300ml hot tea (1/2 pint) 200g unpeeled bananas 100g brown sugar (4oz) 225g self raising flour (8oz) 1 tsp bicarbonate of soda 1 tsp ground cinnamon Preheat the oven, 180deg Celsius (350deg F). Grease a loaf tin (line the base with greaseproof paper). Peel and mash the banana. Add all the dry ingredients. Add the tea and mix thoroughly. Spoon into the tin and cook for 1 hour or until a knife comes out clean when inserting into loaf. Leave to cool before turning loaf out.
1 Packet (200g) tennis biscuits 100ml melted butter 250ml (1 cup) coffee creamer 250ml boiled water 125ml lemon juice 1 tin of condensed milk Spray non-stick food spray on a pie dish or rub the inside thoroughly with soft margarine. Crush the tennis biscuits in a food processor and combine with melted butter. Spread evenly in the pie dish. Mix the coffee creamer and boiled water together, add the lemon juice and condensed milk and beat mixture until it slightly thickens. Pour it over the biscuit crust and cool mixture until it sets. BREAD PUDDING
3 eggs, of which 2 must be separated 375ml warm milk 60ml sugar 5ml vanilla extract 30ml icing sugar 2 thick white bread slices 100ml apricot jam Whisk one whole egg and 2 egg yolks; add milk, sugar and vanilla extract. Mix thoroughly. Break the bread into small pieces and place it in an ovenproof dish. Pour egg mixture over the bread and mix. Place the dish in a bowl of shallow water and bake at 180deg Celsius for 30 minutes until set. Spread the apricot jam over the egg mixture. Mix the egg whites until stiff and add icing sugar slowly. Spread it over the jam and bake for a further 6 minutes at 200deg Celsius until meringue changes colour. Serve with raisin sauce: Boil 100ml raisins in 250ml water. Add 125ml soft brown sugar and 20ml lemon juice. Simmer for a few minutes until sugar has dissolved. Thicken sauce with corn flour and water.
1 tin of Condensed Milk 125ml lemon juice pinch of salt 2 eggs, separated 2 Tbsp melted butter 1/2 packet of tennis biscuits. Spray non-stick food spray on a pie dish or rub the inside thoroughly with soft margarine. Crush the tennis biscuits in a food processor and combine with melted butter. Spread evenly in the pie dish. Beat the egg yolks together. Add condensed milk and lemon juice and stir well and pour mixture over the crust. Sprinkle a corn flour over (this prevents the meringue from pulling away from mixture and sides). Beat the egg whites until stiff, add 6 Tbsp to the mixture slowly and beat mixture until stiff and shiny. Spoon it over the condensed milk mixture. Bake for 30 minutes at 160deg Celsius.
2 x 410g tin pears 5ml cinnamon 15ml lemon juice 1 packet tennis biscuits 50ml coconut 50ml brown sugar 50ml melted butter Place pear in a bowl and sprinkle cinnamon and lemon juice over. Mix and place pear mixture in a dish. Place the tennis biscuits in a food processor and crush. Add coconut and sugar and mix. Add melted butter in a thin stream and mix until crumbling. Add pear and bake for 20 minutes at 200deg celsius. Serves: 6 - 8 BANANA PUDDING 1 egg 60ml sugar 25ml melted butter 60ml cake flour 15ml baking powder 190ml milk 3 bananas Caramel condensed milk Thinly slice the banana and place the slices in an ovenproof dish. Beat egg in a mixing bowl and slowly add sugar. Add melted butter and mix. Sift flour and baking powder and add with milk to egg mixture. Mix till smooth. Pour into an ovenproof dish and bake for 25 minutes at 180deg celsius or till cooked. Melt 100ml caramel condensed milk in 100ml boiling water and pour over pudding. Serves: 4 CARAMEL SAUCE This is delicious with ice-cream and bananas. 10ml butter 125ml sugar 300ml milk 2ml salt 10ml custard powder 2ml vanilla extract Melt butter and sugar in a pan. Boil until sugar slightly changes colour. Add 250ml milk and salt and boil over low heat until caramelised sugar dissolves. Thicken the sauce with a paste made from 50ml milk and custard powder. Add vanilla extract to flavour it.
This is my personal favourite. Also because it is so easy to make. Melt 2 Mars bars over medium heat, add milk until it reaches the consistency you require. Pour over ice-cream.
500ml flour 10ml bicarbonate of soda 375ml bran 250ml chopped dates 250ml sugar 2 eggs 1/2tsp salt 125ml oil 5ml baking powder 375ml milk Mix all dry ingredients together. Mix together eggs, oil and milk and pour it over the dry ingredients. Mix thoroughly. Add dates and pour mixture into buttered muffin tins. Bake at 180deg celsius for 15 minutes.
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