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Desserts and Puddings


Raspberry Trifle : Apple Crumble : Melktert : Apricot Scones : Pavlova

Raspberry Trifle : Thanks to Shirley Miller

1 package (16 ounces) pound cake cut into 18 slices or 2 packages (3 ounces each) lady
fingers
2 packages (3.4 ounces each) instant vanilla pudding mix
1 jar (18 ounces) raspberry jam
1 ‘/2 pints fresh raspberries
Whipped cream and fresh raspberries for garnish

Arrange one-third of sliced cake on the bottom of a trifle dish or large decorative bowl.
Prepare pudding according to package directions. Place one-third more cake pieces around inside of bowl, using half of pudding to hold them in place. Gently stir together jam and raspberries; spoon half over pudding. Cover with remaining cake pieces. Layer
remaining pudding and raspberry mixture. Chill. Garnish with whipped cream and fresh raspberries. 8-10 servings.
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Apple Crumble : Thanks to Hannah Frame

4-5 large Apples
25g soft Brown Sugar
1 teaspoon Cinnamon
225g of Plain Flour
1 teaspoon Baking Powder
150g soft Brown Sugar
75g Butter or Margarine

1.Peel and cut apples into pieces
2.Mix with cinnamon and 25g sugar
3.Put into baking dish
4.Put flour in mixing bowl and add 150g brown sugar
5. Rub butter into flour till mix looks crumbly
6.sprinkle crumb mix on top of apple mixture
7.Bake 30/40 mins till topping light brown at 350 degrees
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Melktert : By Terry Smook

3 cups milk
3 eggs
1/2 cup sugar
3 tblspns cornflour
2 ozs. butter
I tblspn all purpose flour
pinch salt
1/2 tspn vanilla

ke a pastry case blind or lay plain biscuits (cookies) – either coconut or sugar biscuits in a pie dish (quite a large flat one)
Heat milk, salt, sugar & butter. Mix cornflour & flour with a little water until smooth, add egg yolks. Add this mixture to milk and bring to boil – simmer for 3 or 4 mins until thick.
Beat egg whites until stiff & fold in.
Pour into pie shell or biscuit base.
Refrigerate & sprinkle cinnamon on top
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Apricot Scones with Devonshire Cream:

1 tbsp. Confect. Sugar
1/2 tsp. Vanilla extract
¼ cup to 1/3 cup whipping cream

SCONES
2 Cups all purpose flour
¼ cup. Sugar
1 tbsp. Baking powder
¼ tsp. Salt
1/3 cup cold butter or margarine
1 cup dried apricots
1 cup chopped pecans
1 tsp. Grated orange peel
1 cup plus 2 tbsp. Whipping cream, divided
Jam of your choice

In a small mixing bowl, beat cream cheese, confect. Sugar and vanilla until fluffy.
Gradually beat in enough cream to achieve a spreading consistency. Cover and chill
for at least 2 hours.
For the scones, combine the dry ingredients in a bowl. Cut in butter until mixture resembles line crumbs. Add apricots, pecans and orange peel. With a fork, rapidly stir in 1 cup whipping cream just until moistened. Turn onto a floured surface;knead 5-6 times.
Divide in half; shape each into a ball. Flatten each ball into a 6 inch circle; cut each circle in to 8 wedges. Place 1 inch apart on an ungreased baking sheet. Brush with remaining whipping cream. Bake at 375 for 13-15minutes or until a toothpick come out clean. Serve with Devonshire cream and jam. Yield 16 scones (1 cup cream)
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Pavlova : Thanks to Hannah Frame

3 large Egg Whites
½ pint of Whipped Cream
175g Caster Sugar
fruit : fresh Strawberries (or Rasberries,Kiwi)

1.Preheat oven to 350 degrees
2.Put baking paper on a baking tray
3.Whisk egg whites with electric whisk till they hold in soft peaks – or you can turn bowl upside down with it falling out
4.Whisk in sugar a little at a time
5. With a metal spoon, spoon the mixture onto the baking tray in about an 8” diameter circle
6. make a hollow depression in middle so sides are higher (put mixture still covers whole circle)
7.Turn oven down to 325 – put mixture in oven
8.cook for 1 hour then turn oven off but leave in oven until cool
9.Fill Middle with cream
10. Top with strawberries

This recipe can also be used to make ETON MESS – meringue is broken up into small chunks and mixed with cream and strawberries.
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