Puddings and Desserts
Ingredients
385 g (13 oz) can apple slices
100 g (4 oz) margarine
100 g (4 oz) light muscovado sugar
2 eggs
50 g (2 oz) ground almonds
50 g (2 oz) self raising flour
5 ml (1 tsp) ground mixed spice
60 ml (4 tbsp) flaked almonds
Ingredients
150 ml (1/4 pt) water
100 g (4 oz) caster sugar
3eggs
3ml (1/2 tsp) vanilla essence 30 ml (2 tbsp) caster sugar 300 ml (1/2 pt) cold milk
Ingredients
200 g (7 oz) fresh dates, stoned and finely chopped
175 g (6 oz)
5 ml (1 tsp) baking powder
5 ml (1 tsp) vanilla essence
15 ml (1 tbsp) Camp coffee essence
100 ml (31/2 fl. oz) milk
75 g (3 oz) butter
150 g (5 oz) caster sugar
2 eggs lightly beaten
Butterscotch sauce
45 g (13/4 oz) butter
120 ml (8 tbsp) soft brown sugar
200 ml (7 fl. oz) whipping cream
15 ml (1 tbsp) vanilla essence
Almond Eve’s Pudding | Serves 4 |
Dish: 22 cm (81/2”) Pyrex® or microwave safe dish
1.Arrange the apple slices in the base of the dish.
2.Beat together the remaining ingredients except the flaked almonds until smooth.
3.Spread over the top of the apples and sprinkle with flaked almonds.
4.Cook on MEDIUM power for
Creme Caramel | Serves 4 |
Dish: 15 cm (6”) souffle dish
1.Put water and the 100 g (4 oz) of sugar in a souffle dish. Cook on HIGH power for
2.Beat eggs, essence, caster sugar and milk together and strain over caramel.
3.Cook on SIMMER power for
N.B. Individual Creme Caramels can be prepared by dividing the above ingredients between 4 individual 9 cm (31/2”) ramekins. Cook the sugar solution for approx.
Date Puddings and Butterscotch Sauce | Serves 6 |
Dish: 6 Individual microwave proof moulds
1.Pour 175 ml (6 fl. oz) boiling water over the chopped dates and set aside to cool.
2.Sift together flour and baking powder. Add vanilla and coffee essence to the milk.
3.Cream the butter and sugar until light and fluffy. Add eggs a little at a time.
4.Fold in the flour and flavoured milk, then pour in the date mixture.
5.Place in six moulds. Cook on HIGH power for 7 mins. and leave to stand for 10 mins.
Sauce
1.Place butter in a large jug and cook on HIGH power for 45 sec. to 1 minute, or until bubbling.
2.Add sugar and stir until it has dissolved cooking for 1 minute at a time on HIGH power. Continue to cook until liquid is foaming and bubbling 30 sec. at a time on HIGH power.
3.Slowly pour in the cream and bring to the boil on HIGH power for
P U D D I N G S A N D D E S S E R T S
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