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Baked Lemon Pudding
Ingredients:
1 1/2 cups sugar
1/2 cup flour
1/2 tsp. baking powder
1/4 tsp. salt
3 eggs
2 tsp. grated lemon rind
1/4 cup lemon juice
1 1/2 cup milk
2 Tbsp. melted butter
Directions: Preheat the oven to 350 degrees F. Sift together 1 cup of the sugar, flour, baking powder and salt in a large mixing bowl. Set aside.
Separate the eggs. Beat the whites until they are stiff. A spoonful at a time, add the remaining 1/2 cup of sugar while continuing to beat the whites. Set aside. Without washing the beaters, beat the yolks until they are light yellow. Add the lemon rind, lemon juice, milk and butter. Stir into the flour mixture and beat until smooth. Add the whites and fold gently until no whites show. Bake in a 2 quart baking dish, set in a pan of water, for 45 minutes. Allow to chill for one hour before serving.
Serves 4.
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Banana Pudding
with Rum Sauce
Ingredients:
2 lb. bananas
3 1/2 oz. caster sugar
2 oz. softened butter
2 oz. flour
grated nutmeg
2 eggs
2 tbsp. icing sugar
1 tbsp. rum
1/4 pint single cream
Heat oven to 350°F (180°C).
Reserve half a large or 1 medium banana for decoration. Peel the
rest. Mash them with a fork in a bowl with sugar, butter, flour
and a pinch of nutmeg. Separate the eggs. Add yolks to the
banana mixture and beat well with a wooden spoon until smooth
and creamy. Beat the egg whites until very stiff, then gently
fold into the banana mixture. Lightly grease and flour a pudding
basin. Fill with the banana mixture and bake for 1 hour. Remove
from oven. Let cool slightly then turn out onto a warm serving
plate. Sprinkle with the icing sugar and decorate with the
reserved banana. Mix rum into the cream and serve separately.
Serves 6.
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Caramel Apple Bread Pudding
Ingredients:
Streusel Topping:
3/4 cup all-purpose flour
1/2 cup packed brown sugar
1/3 cup butter or margarine softened
1/2 cup chopped toasted pecans
Bread Pudding:
1 3/4 cups milk
1 cup caramel ice cream topping
1/4 cup butter or margarine
4 cups cubed white sandwich bread or rolls
2 cups peeled, thinly sliced apples
2 eggs, beaten
Additional ice cream topping, apple slices and mint sprigs for garnish.
Directions: Heat oven to 350 degrees. Lightly grease a 1 1/2 quart baking dish. Stir together the flour, brown sugar and butter until crumbly; add pecans and stir. Set aside. In a large saucepan, combine milk, ice cream topping and butter. Cook over medium heat until blended and the butter is melted; remove from heat. Stir in the bread and apples.
Let stand 10 minutes. Stir in the eggs. Pour into a greased baking dish and bake for 20
minutes. Remove from oven and sprinkle topping over partially
baked pudding. Bake for 20 to 25 minutes or until apples are tender
and a knife inserted into the center comes out clean. Serve warm with additional slightly heated caramel topping, sliced apples and mint sprigs if desired.
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Cherry Pudding with Jam Sauce
Ingredients:
4 oz. butter
4 oz, caster sugar
2 eggs
6 oz. self raising flour
4 oz. glacé cherries
3 tbsp. milk
1/2 tsp. almond essence
Sauce:
4 tbsp. red jam
1/4 pint water
1 tsp. arrowroot
1 tbsp. lemon juice
Cream sugar with the butter until pale and fluffy. Gradually
beat in the eggs one at a time. Fold in the sifted flour and
cherries, adding milk and almond essence to give a soft dropping
consistency. Place in a greased basin and cover with greased
foil. Put basin into a pan and fill up to the rim of the basin
with boiling water. Cover and steam for 1 1/2 hours. To make the
sauce, melt the jam with the water in a small pan, then sieve.
Blend arrowroot with the lemon juice and stir into sauce. Bring
to a boil, stirring. Turn pudding out of mold and serve
immediately with the hot jam sauce. Serves 4- 6.
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Chocolate Mousse
Ingredients:
1 orange
3 1/2 oz. plain chocolate
1 oz. butter
4 eggs
pinch of salt
Grate the orange rind finely. Break the chocolate into pieces
and melt it in the top of a double boiler. When the chocolate
has melted, pour into a heavy based pan and add the butter and
orange rind. Separate the eggs. Add the yolks to the chocolate
mixture, stirring vigorously with a wooden spoon to prevent the
mixture from boiling. Remove from heat and cool. Add the salt to
the egg whites and whisk until stiff peaks form. Fold one or two
spoonfuls into the chocolate mixture, to make it more liquid,
then gently fold the rest of the whites with a spatula. Pour
into a serving bowl and chill for 3 hours before serving. Serves
4.
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Irish Lemon Pudding
Ingredients:
4 oz. butter
6 oz. caster sugar
4 eggs
1 lemon
3 tbsp. flour
1/2 pint milk
1 tbsp. icing sugar
Heat oven to 400°F(200°C). Cream the butter and caster sugar
in a bowl until light and fluffy. Separate the eggs and add the
yolks to the sugar mixture. Beat well. Grate the lemon rind and
squeeze out the juice. Beat into the sugar mixture. Gradually
stir in the flour then the milk. Beat the egg whites until
stiff, then carefully fold into the sugar mixture. Turn into a
greased 7 inch soufflé dish and sift icing sugar over the top.
Bake for 40 - 50 minutes or until the pudding has risen and the
top is golden. Serve hot or cold. Serves 4- 6.
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Mocha Java Sorbet
Ingredients:
2 cups water
1 ounce semi-sweet chocolate
2 cups sugar
1 1/2 cups brewed coffee -- full strength
6 ounces unsweetened chocolate pieces
1 teaspoon pure vanilla extract
Heat the water, sugar, and coffee in a 2 1/2-qt saucepan over medium-high heat. Whisk to dissolve the sugar. Bring the mixture to a boil. Place the unsweetened and semisweet chocolate in a stainless steel bowl. Remove the boiling liquid from the heat and pour 1 cup over the chocolate. Allow to stand for 5 minutes. Vigorously whisk until completely smooth, about 3 minutes. Add the remaining hot liquid and whisk until smooth. Cool in an ice-water bath to a temperature of 40-45:, about 18-20 minutes. When cold, add the vanilla and stir to incorporate. Freeze in an ice cream freezer following the manufacturer's instructions. Transfer semi-frozen sorbet to a plastic container, securely cover the container, then place for several hours before serving. Serve within 2 days. Makes 2 quarts.
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Nutty Apple Pudding
Ingredients:
1 1/2 lbs. cooking apples
1/4 pint water
2 oz. flaked almonds
2 oz. sultanas
7 oz. whole meal bread
4 oz. demerara sugar
2 oz. butter
Heat oven to 425°F, 220°C. Peel and core apples and slice into
a saucepan. Add water, almonds and sultanas. Cover and cook over
a gentle heat for 10 minutes. Remove from heat. Crumble the
bread into a bowl and mix in half the sugar. Grease an oven
proof dish with some of the butter and spread half the bread
mixture over the bottom. Cover with apple mixture, then top with
the remaining bread. Sprinkle on the rest of the sugar and dot
with the rest of the butter. Bake for about 20 minutes. Serves
4- 6.
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Peach Cobbler
Filling Ingredients:
5 cups sliced peeled peaches (about 3 lbs.)
1/2 cup sugar
1/4 cup water
2 Tbsp. flour
1 Tbsp. lemon juice
1/2 tsp. vanilla extract
1/4 tsp. almond extract
1/2 tsp. cinnamon
1/4 tsp. salt
2 Tbsp. butter or margarine
Batter Ingredients:
1/2 cup unsifted all-purpose flour
1/2 cup sugar
1 egg, slightly beaten
2 Tbsp. butter or margarine, softened
1/2 tsp. baking powder
1/4 tsp. salt
Directions:
Heat the oven to 375°.
For Filling: In a medium bowl, combine the peaches, sugar, flour, lemon juice, vanilla and almond extracts, cinnamon, salt, and water.
Place into an 8 x 8 x 2 inch baking dish. Dot with the butter. For Batter:
In a medium bowl, combine all batter ingredients. Beat with a wooden spoon until smooth. Drop by spoonfuls evenly over batter. (The batter will spread during baking.)
Bake for 35 to 40 minutes, or until peaches are tender and crust is golden. Serve warm with cream or vanilla ice cream.
Makes 9 servings.
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Peach Meringue
Pudding
Ingredients:
1 pint milk
4 tbsp. Semolina
2 eggs
3 oz. caster sugar
4 ripe peaches
3 tbsp. peach or raspberry jam
1 oz. toasted flaked almonds
Heat oven to 350°F (180°C).
heat the milk in a saucepan and sprinkle in the semolina, stirring
constantly. Bring to the boil and cook, stirring for 3 minutes
until thickened. Remove from heat. Separate the eggs. Beat the
yolks into the semolina with 1 oz. of the sugar. Pour mixture into
a 7 inch soufflé dish and smooth surface. Peel and halve the
peaches. Place a little jam in each half. Arrange in soufflé
dish, some with the cut side pressing against the sides of the
dish and the rest jam side down on the semolina. Whisk the egg
whites until stiff, then whisk in half of the sugar. Fold in the
finely chopped almonds and the rest of the sugar. Pipe or spoon
the meringue over the peaches. Bake for 20 minutes or until the
meringue is lightly browned. Serve hot or chill before serving.
Serves 6.
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Tapioca and
Caramel Pudding
Ingredients:
4 oz. pearl seed tapioca
1 1/2 pints milk
4 tbsp. caster sugar
Grated rind of one lemon
4 oz. granulated sugar
1 oz. butter
3 eggs
Heat oven to 400°F (200°C). Put tapioca, milk, caster sugar and
lemon rind in a saucepan and bring to the boil, stirring. Simmer
for 15 minutes, stirring occasionally with a wooden spoon to
prevent sticking. Meanwhile, put the granulated sugar into a
saucepan with 2 tbsp. water and stir over a low heat until the
sugar dissolves. Stop stirring and boil steadily until it is
golden brown. Pour into a 7 inch round cake pan, turning so the
sides and bottom are coated. Remove the tapioca from the heat and
beat in the butter. Separate the eggs, putting the whites in a
large bowl. Beat the yolks into the tapioca then leave to cool,
stirring occasionally. Whisk the egg whites until stiff but not
dry and fold gently into the tapioca. Pour the mixture into the
caramel lined pan and bake for about 35 minutes or until well
risen and golden. Run a knife around the edge of the mold and turn
out onto a serving dish. Serve hot or cold with cream. Serves 6
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White Chocolate Tiramisu with
Berries
Ingredients:
3/4 cup Grand Marnier -- approximately
1/3 cup granulated white sugar
4 packages ladyfingers
FILLING:
12 ounces white chocolate -- chopped
1/2 cup whipping cream
1 1/2 pounds light cream cheese
6 tablespoons nonfat sour cream
6 tablespoons granulated white sugar
2 teaspoons vanilla
3 pints fresh berries -- strawberries,
blueberries, or raspberries -- cleaned
; a mixture of -- (strawberries sliced) these are pretty.
For a 10-serving scale use a 10-inch spring form pan.
Melt chocolate with whipping cream in small heavy saucepan over low heat.
Stir until smooth. Cool mixture to room temperature. In bowl, whisk cream cheese with sour cream and chocolate mixture. Set aside.
Pour Grand Marnier into a shallow bowl. Pour first measure of sugar onto a
small plate. Trim a ladyfinger to height of the rim of a spring
form pan. Quickly dip the cookie into the liqueur, turning to coat lightly. Dip one side into sugar. Place cookie rounded side up with the sugared side against the side of
the pan. Repeat with as many ladyfingers as needed to cover sides of pan. For bottom of pan, dip cookies in Grand Marnier only, omitting sugar. Trim to fit. Spoon half of the cheese and chocolate mixture into pan, smooth the top.
Sprinkle with half of the mixed berries. Top with more dipped ladyfingers,
covering berries completely and trimming to fit. Follow with remaining cheese mixture. Top dessert with remaining berries. Cover; chill at least 6 hours, or overnight. Release pan sides and transfer cake to a serving platter. Garnish with white chocolate curls, if desired.
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