Recipes‎ > ‎

Puddings


                           Please scroll down to view the following PUDDING recipes -

 
ARCHDEACON’S DELIGHT
AUTUMN PUDDING
BLACKCURRENT CHEESECAKE
CHERRIES IN WINE
CHOCOLATE AND PEPPERMINT CRISP ICE CREAM
CHOCOLATE BROWNIE PUDDING
CHOCOLATE FLUFF
CHOCOLATE TRIFLE
GERMAN APPLE CAKE
GOOSEBERRY FOAM DELICE
GRANDMA’S FESTIVE TRIFLE
GRAPE AND WINE JELLY
ICED BERRIES WITH HOT WHITE CHOCOLATE SAUCE
LEMON CRUNCH FLAN
LEMON DELICIOUS
LEMON SUPRISE PUDDING
LYCHEE MOUSSE
MALVERN PUDDING
MALVERN PUDDING - An old English recipe
MARSHMALLOW PAVLOVA
MERINGUE SHELLS AND FRESH PINEAPPLE
MINCEMEAT ALMOND LATTICE FLAN
MINCEMEAT AND BRAMLEY CARAMEL
NICE TIPSY CAKE
ORANGE BOODLE
POACHED APPLES WITH CLOVES, MINT AND BASIL
QUEEN VICTORIA PUDDING.
REDCURRANT AND STRAWBERRY CHEESECAKE TART
RUSSIAN RASPBERRY PUDDING
SHERRY MOUSSE
SLUG TART (or Spiced Raisin Flan)
STRAWBERRY SPECIAL
TOASTED ALMOND ICECREAM
TOFFEE APPLE BRIOCHE PUDDING
TRULY SCRUMPTIOUS CHOCOLATE COFFEE SLICE
UNCOOKED LEMON CHEESECAKE


ARCHDEACON’S DELIGHT      A Really Wicked Pudding!

Fresh fruit - could be strawberries, raspberries, bananas, etc but must be a mixture
Equal amounts of double cream and Greek yoghurt
Soft dark brown sugar
Chopped walnuts
Chopped dried dates – ready-to-eat variety
Chopped dried apricots – ready-to-eat variety

Whip the cream until holding its shape - don't over whip. Mix the cream and Greek yoghurt together.

Add the fresh fruit - sliced bananas, halved strawberries, etc., and mix.  Put into individual dishes - chunky wine glasses are good.

Put a generous layer of soft dark brown sugar on the top of each one and then scatter a generous amount of chopped walnuts, chopped dried dates and chopped dried apricots on top of the sugar.

Cover each one with Cling Film and chill in fridge - preferably for 6-8 hours.


AUTUMN PUDDING                             Serves 6

about 30 sponge fingers
2lbs (1kg) mixed fruits, to include cherries, blackberries, plums, blackcurrants, cranberries and whatever else you’ve got
3oz (85g) sugar
2 teaspoons cornflour
1/4 pint (142ml) whipped cream

Use about 24 sponge fingers to line the base and sides of a 2 pint pudding basin or mould, cutting to fit and reserving the trimmings.

Cook the fruits gently with the sugar until almost soft.   Add the cornflour mixed with a little water and cook until the mixture has thickened slightly.

Cool a little, then spoon (carefully, or your wall may collapse!) into the sponge-lined dish.

Top with the remaining sponge fingers and trimmings and cover with a circle of greaseproof paper.

Weight down and chill overnight.  Unmould onto a large serving plate.

Decorate with cream and fruit.


BLACKCURRENT CHEESECAKE      10 Servings

1lb (454g) lightly stewed blackcurrants or 15oz (440g) tin
1 blackcurrant jelly
1lb (454g) cottage cheese
1oz (28g) caster sugar
1/2 pint (142ml) double cream
8 digestive biscuits
1oz (28g) Demerara sugar
2oz (56g) butter, melted

To ensure a smooth cheesecake, remove skins and pips from the blackcurrants by either sieving or blitzing them in a food processor.

Place the puréed fruit and the jelly in a saucepan. Heat gently until dissolved, then cool.

Sieve the cottage cheese and combine with the blackcurrant purée and sugar. Lightly whip the cream and fold into the mixture when it thickens but before it sets.

Pour the mixture into a lightly oiled 8 inch (20cm) cake tin and chill until set.

To make the crust, put the digestive biscuits into a polythene bag and crush finely with a rolling pin. Combine crumbs with the sugar and butter, sprinkle over the cheesecake mixture and press down lightly.

Chill until firm and then unmould.     Freeze if wished. 


CHERRIES IN WINE             Serves 4–6
Preparation Time: 5 minutes Cooking Time: 10 minutes

1lb (454g) cherries, stoned
1/2 teaspoon ground cinnamon
4 tablespoons sugar
1/2 pint light red wine
4 tablespoons redcurrant jelly
2 teaspoons cornflour or arrowroot

Put the cherries, cinnamon and most of the wine into a heavy saucepan.   Boil slowly.

Mix the redcurrant jelly and cornflour with the rest of the wine and form into paste before stirring into the cherry mixture.
Simmer for 3 minutes, then remove from the heat.

Leave covered for 5 minutes.   Serve cold.


CHOCOLATE AND PEPPERMINT CRISP ICE CREAM         Serves 8
Use top-quality peppermint crisp chocolates for the best results – Elizabeth Shaw or Bendicks Crisps are ideal.

4 large eggs, separated
4 oz (112g) icing sugar, sieved
½ pint (285ml) double cream
2 teaspoon cocoa powder
8 oz (225g) dark chocolate peppermint crisps

Whisk the egg whites until they are stiff, then, still whisking continuously, add the icing sugar, a spoonful at a time, until you have thick meringue. Next, whip the cream. Whisk the egg yolks in another bowl until they are pale and slightly thickened, and whisk in the cocoa. Fold the cocoa and egg yolk mixture into the cream. Fold this into the meringue mixture.

Very finely chop the chocolate peppermint crisps in a blender or food processor, a few at a time, and fold them through the mixture. Pour into a container, cover and freeze.

Leave the ice cream at room temperature for 30 minutes before serving. 


CHOCOLATE BROWNIE PUDDING

 1 cup self raising flour
¾ cup sugar
2 tablespoons cocoa
2 teaspoons baking powder
½ cup milk
2 tablespoons oil
1 teaspoon vanilla essence
¾ cup chopped walnuts
¾ cup brown sugar
¼ cup cocoa
1¾ cups hot water

Sift the first five ingredients and add the milk, oil and vanilla essence. Mix until smooth.

Stir in the nuts and pour into a greased dish.

Combine remaining ingredients and pour over batter. Bake at 350ºF for 45 minutes.


CHOCOLATE FLUFF
A recipe from my Father’s sister - an old favourite of the Toop household.

1 large tin Carnation milk
3 dessert spoons drinking chocolate
1 tablespoon golden syrup
1 packet gelatine (melted in 2 tablespoons warm water)

Put the tin of Carnation milk in the fridge until you are ready to use (not absolutely necessary, but better).

Mix syrup and drinking chocolate in a basin over warm water.

Beat milk until thick and whipped.

Melt gelatine, put in chocolate mixture when cool then blend into the whipped milk with a spoon.

Beat again, pour into bowl and place in fridge until needed.

If desired sprinkle top with a chocolate flake. 


CHOCOLATE TRIFLE
A recipe of my mother’s – very popular with husbands!

Sponge cake
Sherry
Flaked almonds
¾ pint custard sauce
4 oz chocolate
1 tablespoon single cream
3 eggs, separated
Cream to decorate

Line bowl with cake. Add sherry, sprinkle with almonds. Pour over custard and leave until cold.

Melt chocolate in basin over hot water to soften. Beat in 3 egg yolks. Add 3 egg whites previously stiffly whipped.

Pour over top of custard and decorate with cream.


GERMAN APPLE CAKE     Serves 6
I swapped this recipe for an antique ladle at a school fair, many years ago. I still have the ladle!

For the pastry
300g plain flour
100g caster sugar
2 level teaspoons baking powder
2 teaspoons vanilla sugar
Pinch of salt
1 egg
150g butter

For the filling
1 kg cooking apples, diced
1 egg yolk

Make the pastry by combining the first 7 ingredients in a food processor. Wrap in Cling Film and rest in the fridge for about 20 to 40 mins.

Use less than half of the pastry to line a round baking tin. Prick the base and bake in a pre-heated oven 200ºC for 15–20 mins until golden brown.

Peel and core the apples, cut into cubes. Put in a saucepan with some sugar and anything else you have to hand (such as raisins, flaked almonds, cinnamon, some fruit juice or rum, or a bit of left over jam) and stew until almost soft. Put apple mixture onto the pastry base in the baking tin.

Roll out the rest of the pastry and place on top.  Brush with egg yolk and bake for another 25 to 30 minutes at 200ºC, Gas Mark 6.

Freezes well.  This cake can also be made using plums, Morello cherries or apricots.


GOOSEBERRY FOAM DELICE        Serves 6

1lb (454g) gooseberries (may be frozen)
4oz (113g) sugar
1 lime jelly
a small tin evaporated milk

Top and tail fruit, wash and put in a pan with 2 tablespoons of water.   Bring to the boil and simmer for 10 minutes.

Add the sugar and jelly and stir until dissolved.   Liquidise and leave in a cool place until nearly set.

Whisk the evaporated milk until thick and then whisk into the gooseberry mixture a little at a time.

Pour into a glass bowl and leave to set.   Decorate with cream if desired.
This can be made with any fruit and an appropriate jelly e.g. rhubarb and strawberry jelly or a tin of mandarins and orange jelly.

 
GRANDMA’S FESTIVE TRIFLE
This was Grandma Tatham’s Boxing Day trifle (it took her three days to make!).
 
Trifle sponge
Ratafia biscuits
Sweet sherry (or fruit juice with liqueur)
Egg custard (packet or tinned custard is fine)
Fruit – fresh, frozen, tinned – in smallish pieces
Jelly
½ pint whipped cream
Blanched sliced almonds

Place the following layers in a large shallow bowl:

a) trifle sponges and ratafia biscuits – soaked, but not swimming, in sherry or liqueur.

b) custard.

c) fruit – any sweet fruit can be used – match the jelly to the fruit. Thawed frozen raspberries with raspberry jelly. Fruits of the forest fruits with blackcurrant jelly. Fruit salad (not cocktail) with strawberry jelly. Grandma’s choice!

d) jelly - must be almost set - for this layer.

e) decorate the top with blanched almonds; or any cake decorations (not hundreds and thousands). Or for Christmas: chopped walnuts, halved glacé cherries and sliced angelica. Grandma’s choice!


GRAPE AND WINE JELLY

 300ml (½ pint) water
15g (1 envelope) powdered gelatine
175g (6 oz) sugar
Thinly pared rind and juice of 1 orange and 1 lemon
300ml (½ pint) white wine
225g (½ lb) green seedless grapes, halved

Put 4 tablespoons of the water into a small bowl. Sprinkle gelatine over surface and leave for 5 mins until spongy.

Put remaining water into a saucepan with sugar, orange and lemon rind. Stir to dissolve sugar. Bring to the boil and boil for 3 mins. Remove from heat.

Stir in the gelatine until dissolved and leave to cool.  Add wine, orange and lemon juices.

Rinse a 900ml (1½ pint) jelly mould or bowl. Put grapes in the bottom. Strain jelly mixture into the container and leave to set in fridge. Alternatively divide between 4/6 ramekins.

Un-mould onto serving dish, decorate with whipped cream.

Unusually for a gelatine dish, this can be frozen. Do so before removing from ramekins. Wrap in Cling Film and over-wrap. Defrost 3-4 hours at room temperature.


ICED BERRIES WITH HOT WHITE CHOCOLATE SAUCE          Serves 4
A very simple recipe that takes little preparation and is light enough for the summer.

1 lb (500g) frozen berries (raspberries, blackberries, redcurrants and blackcurrants)

For the sauce:
8 oz (225g) white choc buttons or grated white chocolate
284ml carton double cream

Place the chocolate and cream in a bain-marie, or in a heat-proof bowl over a pan of water, and simmer for 20-30 minutes. Sir occasionally. When the sauce is hot you are ready to go.

Divide the berries between 4 dessert plates and leave at room temperature for 10-15 minutes to lose a little of their chill.

Serve with the hot chocolate sauce poured over the berries. 


LEMON CRUNCH FLAN                Serves 6
Easy and always popular – forget the calories!

4oz (113g) digestive biscuits
2oz (57g) butter
1 level tablespoon caster sugar
1/4 pint double cream
1 standard can condensed milk
2 large lemons

Pre-heat oven to Gas Mark 2 (150°C/310°F).
Crush biscuits with a rolling pin – easiest inside a polythene bag.
Melt butter in a small saucepan, add sugar and crumbs and mix well.
Use to line a 7 inch flan dish, pressing into base and sides with back of spoon.
Bake for 8 mins. Leave to cool.
Mix together cream, condensed milk and finely grated lemon rind.
Slowly beat in lemon juice and mix well.

Pour into flan case and chill for several hours until firm.

Decorate top if liked with more piped cream and lemon slices.


LEMON DELICIOUS

170g castor sugar
1 level tablespoon plain flour
15g butter
2 eggs
1 large lemon
1 cup milk

Beat the sugar, flour and butter together with a wooden spoon until well blended.

Stir in the two egg yolks, reserving the whites, plus the rind and juice of the lemon. Beat until well blended.

Whisk in a cupful of milk, whisk until smooth then fold in the beaten egg whites.

Pour the mixture into a greased ovenproof dish set in a roasting tin half full of water and bake for 35mins at 180ºC, Gas Mark 4 until golden brown.

Serve warm or cold


 
LEMON SUPRISE PUDDING            Serves 4
This was actually an old family recipe, of my best friend's mother, and I have had it for about 45 years. However it is now very popular and found in all cookery books, the proportion of the ingredients varying each time.

2 oz (50g) butter
4 oz (110g) caster sugar
Rind and juice of 2 lemons
2 eggs, separated
2 oz (50g) self raising flour
5 fl oz (150ml) milk

Pre heat the oven to Gas Mark 4, 350ºF, 180ºC.   Butter a one-and-a-half pint deep baking dish.

Beat the butter, sugar and lemon rind together until well softened and then beat in the egg yolks a little at a time.   Next fold in the flour alternately with the milk and lemon juice.

Finally whisk the egg whites and fold them in as well. The mixture will look a little curdled but do not worry.   Pour the mixture into a baking dish and bake in centre of oven for 40-45 mins or until golden brown.

The result will be a light lemony sponge topping with a pool of lemony sauce.


LYCHEE MOUSSE

 1 tin (20 oz) lychees
3 eggs, separated
75g (3 oz) caster sugar
10ml (1 pkt) gelatine
300ml (½ pint) double cream

Reserve 2 small well shaped lychees for decoration.

Puree remainder in a blender or food processor with some liquid to a thickish consistency.

Place the egg yolks and sugar in a bowl and whisk until thick and fluffy. Whisk in the pureed lychees.

Sprinkle the gelatine over a little lychee juice in a small bowl. Place the bowl in a pan of simmering water and leave to dissolve. Cool slightly, then stir into the fruit mixture.

Whip the cream and fold into the mixture. Whisk the egg whites and fold in. Transfer to a serving bowl and leave to set in the refrigerator.

Decorate just before serving. 


MALVERN PUDDING             Serves 4 portions

This in one of my mother’s recipes which she found in some magazine – Woman’s Own perhaps – some time in the late 1950’s or early 60’s. It is really only apples and custard but somehow tastes almost ambrosial, and is wonderful for that time of year when you don’t know what to do with all the apples. Younger members of family adore it. I even served it to a visiting Frenchman last year who had three helpings.
 
Base
1 lb apples (I use any I have on hand)
1 oz butter
1 oz sugar
Grated rind of 1 small lemon

Sauce
1 medium egg
1 oz butter
1 oz plain flour
¾ pint milk
1 oz sugar

Topping
2 oz Demerara sugar
½ level teaspoon cinnamon
½ oz butter

Peel, core and slice the apples. Place 1 oz of butter in a medium saucepan and heat until melted. Add the apples and 1 oz sugar. Cover and cook over a low heat, stirring occasionally, until soft and thick. Remove from the heat and
stir in the lemon rind; and spread in a 1½ pint ovenproof dish.

Beat egg. Melt 1 oz butter in a medium sized saucepan; stir in the flour and cook gently for about 2 minutes, without browning. Add milk, bring to the boil, stirring, and simmer for 2 minutes. Remove from the heat and stir in 1 oz sugar. Beat in the egg, a little at a time. Return to the heat and cook for 1 minute, stirring.

Pour the sauce over the apple mixture.    Prepare a medium grill.

Mix the Demerara sugar and cinnamon together in small basin, sprinkle on top of the sauce and dot with ½ oz butter. Place dish under the grill and heat until sugar has caramelised.

Remove from the grill and serve hot or cold.


MALVERN PUDDING - An old English recipe               Serves 4–6
An old English recipe, which has retained its popularity with young and old for many years. It is wonderful for that time of year when you don’t know what to do with all the apples.

BASE

1lb (454g) apples – any variety                                 

1oz (28g) butter
1oz (28g) sugar
grated rind of 1 small lemon

 SAUCE

1 medium egg
1oz (28g) butter

1oz (28g) plain flour

3/4 pint milk
1oz (28g) sugar

TOPPING
2 oz (85g) Demerara sugar
1/2 level teaspoon of cinnamon
1/2oz (15g) butter

Peel, core and slice the apples. Place 1oz (28g) butter in a medium saucepan and heat until melted.

Add the apples and 1oz (28g) sugar.  Cover and cook over a low heat, stirring occasionally, until soft and thick.

Remove from the heat, stir in the lemon rind and spread in a 11/2pt ovenproof dish.
Beat the egg.

Melt 1oz (28g) butter in a medium saucepan, stir in the flour and cook gently for about 2 minutes, without browning.   Add the milk, bring to the boil and simmer for 2 minutes.

Remove from the heat, add sugar and beat in the egg, a little at a time. Cook for 1 minute, stirring.

Pour the sauce over the apples.  Mix the Demerara sugar and cinnamon together, sprinkle on top of the sauce and dot with 1/2oz butter.

Place under a medium grill until sugar has caramelised.    Serve hot or cold.


MARSHMALLOW PAVLOVA              Serves 8

4 egg whites
210g (8oz) granulated sugar
1/2 teaspoon vanilla extract
1 teaspoon white vinegar
300ml (1/2 pint) double cream
1 punnet strawberries
2 bananas
2 kiwi fruit
2 tablespoon lemon juice
2 tablespoons strawberry jam

Beat egg whites until soft peaks form, gradually add sugar, beating well after each addition until all sugar is dissolved.   Add vanilla and vinegar, beat for a further minute.

Spread the meringue into lightly greased, baking parchment lined 28 x 18cm (11 x 7in) swiss roll tin or tray that has been lightly dusted with cornflour.

Bring paper over sides of tin so it is easy to remove when cooked.   Bake in slow oven, Gas Mark 2 (150°C/310ºF) for 45 minutes or until meringue is crisp and has a hard shell.
Lift out carefully onto wire tray to cool.

Invert onto serving plate or tray and remove paper.  Beat cream until soft peaks form and spread over meringue.

Peel bananas, cut into diagonal slices, put into lemon juice to keep colour. Hull strawberries, cut in half.    Peel kiwi and slice.

Arrange fruit in rows, strawberry, banana, kiwi, banana again and strawberry. Heat strawberry jam in small saucepan, push through sieve to remove seeds.

Brush jam over strawberries to give a glaze.  Can top meringue with only strawberries, raspberries or any fruit/chocolate combination you prefer.


MERINGUE SHELLS AND FRESH PINEAPPLE          For approx. 8 people

275g (8 oz) caster sugar
4 egg whites (yolks could be used to make Creme Bruleé)
10 fl oz double or whipping cream
1 fresh pineapple

Pre set the oven to 150ºC.   Whisk egg whites until they stand in stiff peaks when whisk is removed.

Whisk in the sugar, 1 tablespoon at a time, whisking well in between so that the mixture looks smooth and glossy.

Anchor a sheet of bakewell (or oiled grease proof paper or foil) onto a baking sheet with small blobs of meringue mixture.  Divide meringue mixture into at least 16 blobs on baking sheet.

Put in oven and reduce temperature immediately to 140ºC. Bake until dry - approx 1 hour. If possible leave in the oven with heat switched off to finish drying out.

When cold, sandwich pairs of meringe shells with whipped cream and serve I pair each with a slice of prepared fresh pineapple or some other similar fruit.


MINCEMEAT ALMOND LATTICE FLAN           Serves 6-8

75g (3 oz) each currants, raisins and sultanas
50g (2 oz) chopped mixed peel
50g (2 oz) shredded suet
150g (5 oz) demerara sugar
5ml (1 level teaspoon) ground mixed spice
Finely grated rind of 1 orange and 1 lemon
45ml (3 tablespoons) sherry
175g (6 oz) small green grapes, skinned, halved and pipped
225g (8 oz) plain flour
125g (4 oz) butter
25g (1 oz) caster sugar
50g (2 oz) nibbed almonds
1 egg, separated
215g (7½ oz) packet puff pastry, thawed
Whole blanched almonds
Demerara sugar

Mix the dried fruits, peel, suet, demerara sugar, spice, lemon and orange rinds, sherry and grapes well together.

Rub the fat into the flour, stir in the caster sugar and nibbed almonds and bind to a dough with the egg yolk mixed with 30ml (2 tablespoons) water. Use this to line a 23cm (9¨) French fluted flan tin. Fill with the mincemeat, and lattice with twisted strips of thinly rolled puff pastry.

Glaze with beaten egg white and sprinkle with demerara sugar; setting blanched almonds in the lattice.

Bake at 190°C (375°F) Gas Mark 5 for about 35 min.   To freeze: cool, pack and freeze.

To then use: refresh from frozen, lightly covered with foil, at 190ºC, Gas Mark 5 for about 45 minutes.


MINCEMEAT AND BRAMLEY CARAMEL                  Serves 6-8
Use dessert or cooking apples, whichever you have on hand. You could use an 11-12 inch pizza plate to bake it on.

6 oz (175g) self raising flour
1 teaspoon baking powder
2 oz (50g) caster sugar
2 oz (50g) soft baking margarine
1 egg
Grated rind of 1 lemon
¼ pint (150ml) milk
1 lb (450g) apples, peeled weight, sliced (toss in a little lemon juice if preparing ahead)
8 oz (225g) mincemeat

Topping
2 oz (50g) butter, melted
About 6 oz (175g) demerara sugar

Well grease a round 11 inch shallow ovenproof dish. Measure the flour, baking powder, caster sugar, margarine, egg, lemon rind and milk into a bowl. Beat well together until of a cake-like consistency. Spread the mixture on the base of the dish and spread over the mincemeat, and then arrange apple on top. Brush or drizzle butter over the apple and sprinkle with the demerara sugar.

Bake in a preheated oven at 230ºC, 450ºF, Gas Mark 8 for about 25-30 minutes until the apples are deep golden and the sponge cooked.

Serve with crème fraîche or cream. 


NICE TIPSY CAKE             Serves 8

2 x 250g pkts Nice biscuits
5 fl oz (142ml) milk, full cream is best
2 fl oz sweet sherry
3–4 generous heaped tablespoons raspberry jam
10 fl oz (284ml) double cream

Use a rectangular loaf tin approx: 11 x 22 x 6cm (4 x 8 x 2in deep).
Mix the milk and sherry.
Completely line the tin with foil, overlapping all sides by approx 3 ins making sure that the foil is pressed closely to the tin to maintain the shape.
Place a layer of biscuits, top down, into the base of the tin (6 biscuits), and carefully spoon over enough milk/sherry to soften them.

Spreading jam on the top of each biscuit, place another layer of biscuits, jam down onto the first and again soften with the milk/sherry.

Continue as above until all biscuits, jam and liquid have been used.
It is important that there are no dry areas of biscuit as the layers are made but do not let the milk mixture run down into the tin, making the bottom layer soggy!
Closely wrap the overlapping foil over the cake, from sides then ends, making a tight parcel and invert it onto a suitable plate. Place in fridge overnight.

When needed, unwrap the base and turn out onto a suitable serving plate, carefully remove the foil and completely cover with the double cream, whipped to a spreading consistency.

Decorate according to use e.g. in traditional manner with glace cherries and angelica for a party cake or with some fresh raspberries around and on the top.

It makes an excellent dinner party sweet.   This is quite rich so small portions!


ORANGE BOODLE

110g (4 oz) sponge cake
The grated rind and juice of 2 large oranges
The grated rind and juice of 1 large lemon
85g (3 oz) caster sugar
280g (½ pint) double cream
Candied orange slices or fresh orange segments to decorate
6 tall or long stemmed glasses

Cut the cake into 1cm (½ inch) strips and put into the glasses.

Mix the rind & juice of the oranges and the lemon (you should have about 200ml (7 fl oz) of liquid) with the caster sugar.

Whip the cream until thick then gradually beat in the juices, rind and sugar, keeping the mixture thick.  Pour into the glasses and chill for several hours – preferably overnight.

Decorate with orange slices or segments. Note: the sponge can be sprinkled with orange liqueur, if wished.


POACHED APPLES WITH CLOVES, MINT AND BASIL

4 Bramley apples or pears
2½ cups water
2 tablespoons lemon juice
½ cup sugar
4 whole cloves
4 sprigs of mint
6 basil leaves

Peel, core and cut the apples into quarters.

Place the water, lemon juice, sugar, cloves and mint in a pan and stir over a low heat until the sugar dissolves. Bring to the boil. Add the apple to the pan and cook gently until the apple is soft but not breaking up.

Remove from the heat, add the basil and set aside until cold.

Serve with cream or yogurt, adding a selection of fresh berries if liked.


QUEEN VICTORIA PUDDING.
This recipe was invented by my grandmother’s Indian cook to celebrate Queen Victoria’s Jubilee.

2 lb apples
6 egg yolks
12 oz sugar
8 oz butter
Vanilla essence
Nutmeg

Peel, quarter, core and slice the apples.   Cook slowly in a saucepan until just tender. Add the sugar and butter, and mix up so that they dissolve and melt while the apples are still hot.

Beat the egg yolks together and add to the apple mixture.   Butter a large flatish (2 ins deep) casserole or flan dish. Pour in the mixture and bake in a slow oven in a bain-marie for 1 hour or until set.

Cool and either freeze when cold or cover surface with whipped cream and decorate before serving. If freezing, allow several hours to de-frost to serve and decorate with cream etc when thoroughly de-frosted.


REDCURRANT AND STRAWBERRY CHEESECAKE TART

175g (6 oz) plain flour
100g (4 oz) chilled butter, in pieces
50g (2 oz) icing sugar, plus extra for dusting
1 egg yolk
100g (4 oz) redcurrants
250g (9 oz) strawberries
100g (4 oz) full fat soft cheese
50g (2 oz) caster sugar
1 teaspoon grated orange rind
1-2 tablespoons cream

Blend the flour and butter in a processor until it resembles breadcrumbs. Mix in the icing sugar. Add the egg yolk and mix until the dough clings in large lumps. Turn out onto a floured surface and use your fingertips to draw the dough into a smooth ball. Roll the pastry into a 23cm/9¨ circle and use a pan lid to trim the shape. Slide onto a baking sheet, prick all over with a fork and pinch around the edges with floured fingers. Chill for 30 mins.

Preheat oven to 190°C, Gas Mark 5. Bake for 15-20 mins until crisp and with lightly browned edges. Cool on the tray for 10 mins then transfer to a rack and leave until cold.

Rinse the fruit and slice the strawberries. In a bowl mix together the cheese, sugar and grated orange rind until soft, then beat in enough cream to make it spreadable. Place shortbread on a serving plate and spread the cheese mixture to within 2.5cm/1¨ of the edge. Scatter the fruit over the top.

Dust with icing sugar.


RUSSIAN RASPBERRY PUDDING1 lb fresh raspberries
3 tablespoons caster sugar
½ pint double or soured cream
2 eggs
1 tablespoon flour
Sugar to decorate

Turn the raspberries into either individual or a 1 pint shallow gratin dish and sprinkle over 2 tablespoons of the caster sugar.

Stand the dish in the middle of a 300ºF, Gas Mk 2, oven and leave for 10-5 minutes until the raspberries are hot.

Beat up the cream with the eggs, flour and the remaining tablespoon of sugar, then pour this mixture over the raspberries and return the dish to the oven at the same temperature but on a higher shelf.

Cook until the topping is pale golden brown and firm – about 45 minutes.

Sprinkle with a little more sugar before serving.  This pudding can be eaten hot or cold, both ways are delicious. 


SHERRY MOUSSE
 
3 oz caster sugar
½ pint of sherry (use half sweet and half dry)
¼ oz gelatine
½ pint lightly whipped cream
4 egg whites
2 packets Boudoir biscuits
Spring form cake tin

Gently dissolve the sugar in the sherry over a low heat, then dissolve the gelatine in the warm sherry mixture. Cool well.

Fold whipped cream into the sherry mixture and then fold in the egg whites.

Trim off one end of the biscuits to form a level base and then stick the biscuits around the sides of the tin with a little beaten egg white.

When sherry mixture starts to set, pour into the prepared tin.  Refrigerate to set

This pudding can be frozen. Defrost thoroughly before serving.


SLUG TART (or Spiced Raisin Flan)               Serves 8
Slug tart is the family name for this recipe.

8 oz digestive biscuits
1 tablespoon cornflour
4 oz melted butter
8 oz seedless raisins
½ teaspoon powdered cinnamon
½ teaspoon powdered cloves
Water
4 oz soft brown sugar

Crush the biscuits into fine crumbs, stir in the melted butter and mix well. Press onto the bottom and sides of a flan case and chill.

Cook the raisins in water for 10 mins. Stir cornflour in a little water and add to the raisins. Stir until thick, then add the spices and sugar.

When the sugar has dissolved, cool the mixture and fill the flan.  Serve cold.


STRAWBERRY SPECIAL
Needs to be started at least 6 hours before eating.

Strawberries
Any liqueur - Cointreau or Drambuie are particularly good
Crème de Cassis (French blackcurrant syrup)
Balsamic vinegar

Hull and halve the strawberries.  Mix equal amounts of liqueur and Crème de Cassis, plus a shake of balsamic vinegar.

Pour over the strawberries and mix well.   Mix again at regular intervals so that the strawberries stay well coated and absorb the flavours.

Eat on its own or with cream or crème fraîche - low fat so that you can feel virtuous.


TOASTED ALMOND ICECREAM
This is my version of a wonderful ice cream I had at a restaurant in Amersham – delicious with fresh raspberries!

4 eggs, separated
4 oz (100g) caster sugar
½ pint (300ml) double cream
100g flaked almonds, lightly toasted and crushed
2-3 drops almond essence
3 tablespoons Amoretto (optional)

Whisk egg whites with an electric mixer to form a light meringue. Beat in the sugar, a little at a time, until a thick meringue. Fold in the egg yolks.

In a separate bowl, whisk together cream, almond essence and Amoretto. Fold into the meringue mixture, together with the toasted almonds.

Freeze in a flat polythene container for at least 12 hours.


TOFFEE APPLE BRIOCHE PUDDING             Serves 8
Suitable for freezing.
 
50g (2oz) butter
6 apples, peeled, cored and cut into wedges
175g (6oz) caster sugar
568ml (1 pint) double cream
400g (1lb) brioche or brioche rolls cut into finger thick slices, then into triangles
100g (4oz) raisins
4 egg yolks
Turn the oven to Gas Mark 4 (180°C/350°F).   Melt the butter in a pan until sizzling.

Tip in apples and 150g (3oz) of the sugar, then cook over a high heat for 5 mins until caramelised and juicy.   Stir in the cream, bring to the boil and simmer for a minute.

Strain the apples over a bowl to collect the cream and reserve it.
Layer an ovenproof dish with slices of brioche, cooked apples and a scattering of raisins.
Finish off the top layer with brioche and a few raisins.
Whisk the egg yolks into the reserved cream and ladle over the top of pudding.

Sprinkle over remaining sugar and bake in the oven for 35 minutes until crisp and golden.


TRULY SCRUMPTIOUS CHOCOLATE COFFEE SLICE
This wonderfully calorific dessert has a fantastic blend of flavours with a rich chocolate taste balanced by the tartness of the coffee. On no account omit the Tia Maria.
 
30ml (2 level tablespoons) instant coffee granules
45ml (3 tablespoons) Tia Maria
125g (4 oz) plain chocolate
125g (4 oz) slightly salted butter, softened
50g (2 oz) icing sugar
2 egg yolks
300ml (10 fl oz) fresh whipping cream
50g (2 oz) chopped toasted almonds (these can be omitted if required)
Approximately 30 Boudoirs/sponge fingers

Make up the coffee granules with 200ml (7 fl oz) of boiling water. Stir in the Tia Maria when the liquid has cooled slightly.

Break up the chocolate, melt with 1 tablespoon of water and cool. Whisk the butter and icing sugar together until pale and fluffy. Add the egg yolks and beat well.

Stir in the cooled chocolate. Whip the cream until softly stiff. Stir half into the chocolate mix with the nuts. Refrigerate the remaining cream.

Butter and base line an 8½″ x 4½″ loaf tin with non-stick paper. Line the bottom with sponge fingers, cutting to fit if necessary. Spoon over 1/3 of the coffee mix.

Layer up tin with chocolate mix and sponge fingers, soaking each layer with coffee and ending up with soaked sponge
fingers. Weight down lightly and refrigerate for several hours, or overnight.

Turn out onto a dish.   Decorate with the remaining fresh cream and grated chocolate.


UNCOOKED LEMON CHEESECAKE               Serves 4–6
 
4 large digestive biscuits, crumbled
1oz (28g) butter, melted
1oz (28g) soft brown sugar
1 lemon jelly
8oz (227g) cream cheese
5 fl oz (142 ml) yoghurt
2oz (57g) caster sugar
rind and juice of a large lemon
 
Combine biscuits, melted butter and sugar to make a base in a 7" round tin.

Melt the jelly in 3 tablespoons of boiling water.    Combine with the rest of the ingredients and pour onto base.

Chill in fridge until set.