Puddings.

Ingredients.

8 oz. Shortcrust pastry
5 oz stewed apples, sweetened to taste
a little milk
granulated sugar

Method.

Preheat oven to 425 F
Divide the pastry in half and roll out on a lightly floured surface to form two even sized rounds.
Spread the stewed apple onto one round, leaving a clean edge.
Moisten the edge with milk and place the other round on top, sealing well.
Brush lightly with milk ands carefully place on a lightly buttered baking sheet.
Bake for 25 min.
Sprinkle thickly with granulated sugar and serve at once.

Ingredients.

1 lb. Self raising flour
4 oz. Fresh breadcrumbs
4 oz. sugar
4 oz. Shredded suet
½ tsp. salt
1 tsp. Mixed spice
1 apple, grated
8 oz. Currants
12 oz. Raisins
½ pt. milk
1 tbsp. treacle

Method.

Mix flour, breadcrumbs, sugar, shredded suet, salt and mixed spice.
Add grated apple, currants and raisins.
Mix well.
Stir in milk and treacle until well blended
Scald cloth in boiling water and then dust with flour
Place mixture on cloth and tie securely, leaving room to swell.
Place a plate in the bottom of a saucepan of boiling water
Boil for 4 hours
Never allow the water to drop below the half way mark on the pudding
When dumpling is ready remove cloth gently
Dry pudding gently in oven
Serve with custard

Ingredients.

1 lb. Self raising flour
6 oz. Shredded suet
8 oz. currants
grated rind of 1 orange
5 oz. Castor sugar Method.

Sift flour into bowl.
Stir in suet, currants, rind amd sugar.
Mix with enough water to make a dropping consistency.
Turn the mixture into a buttered pudding basin.
Steam for 2 ½ hours.
Serve with custard

Ingredients.

Bunch of rhubarb
½ loaf white bread
sugar to taste

Method.

Stew the rhubarb with plenty of water and sugar.
Put in a pudding basin a layer of bread.
Pour over the hot rhubarb.
Add another layer of bread and rhubarb.
Continue layers until dish is full.
Cover and leave for 24 hours in a cool place.
Serve with sugar and cream

Ingredients.

½ pt. milk
½ tsp. Ground ginger
pinch of ground nutmeg
pinch of ground cinnamon
2 large eggs
1 ½ oz sugar
5 thin slices of white bread, thickly buttered and crusts removed
grated rind of a lemon Method.

Pour the milk into a saucepan, stir in the spices and heat until almost boiling.
Remove from the heat, add the lemon rind, cover and leave to steep for 1 hour.
Beat the eggs and sugar together, pour over the milk and combine well.
Line a buttered 1 ½ pt pudding basin with the bread, buttered to the inside.
Strain the egg custard mixture into the basin, leave to stand for about 30 min. then cover with buttered greaseproof paper and kitchen foil.
Tie down and steam over a saucepan of boiling water for 40 – 50 min. topping up with water as necessary.
Turn out and serve the pudding with a sweet lemon sauce or custard.

Ingredients.

8 oz digestive biscuits, crushed into fine crumbs
4oz butter
vegetable oil
8 oz cream cheese
6 oz sweetened condensed milk
grated rind and juice of 2 limes
10 fl oz double cream

Method.

Mix together biscuits and melted butter.
Press into a lightly oiled 9” loose bottomed flan tin and chill until required.
Put 2oz sugar and 2 fl oz water in a pan. Heat gently until sugar dissolves. Cut peeled lime rind into strips and add to pan.
Simmer for 10 min. Transfer strips to a plate, sprinkle with 2 tsp. sugar and allow to cool.
Beat cream cheese and condensed milk until smooth. Beat in the grated lime rind and 6 tbsp. lime juice.
Whip cream into soft peaks, then fold half into the cream cheese mixture.
Spoon into biscuit case, decorate with remaining cream and sugared lime rind.
Chill for 1 hour and serve.

Ingredients.

4 oz caster sugar
3 tbsp. Plain flour
3 tbsp. sugar
6 tbsp. Fresh bread crumbs
3 tbsp. currants
3 tbsp. Raisins
a little orange peel
5 tbsp. Shredded suet
pinch of salt
1 tsp. Mixed spice
1 egg
milk

Method.

Combine all dry ingredients, fruit, spice and peel.
Beat the egg and mix with enough milk to make a stiff dough when added to the dry mixture.
Turn into a greased mould.
Steam for 3 hours.

Ingredients.

4 oz caster sugar
1 ¼ pt white wine
2 tbsp. lemon juice
2 tbsp. orange juice
2 sprigs mint
2 oranges
12 oz strawberries
1 small mango
8 oz black seedless grapes

Method.

Place ½ pt water in a pan with the sugar and wine.
Heat gently, stirring occasionally, until the sugar dissolves.
Bring to the boil and simmer for 5 min.
Remove from the heat and add the lemon juice, orange juice and mint.
Allow to cool and stand for 30 min.
Peel and slice the oranges, hull and halve the strawberries.
Peel the mango, cut out the stone and chop the flesh. Wash the grapes and pat dry.
Pour the syrup into a bowl and add the fruit.
Cover and chill.
Serve immediately with a mint sprig garnish.

Ingredients.

Pastry:

175g plain flour, sifted
75g butter, diced
20g icing sugar, sifted
½ x 5ml spoon vanilla bean paste Filling:

500g ricotta cheese
50g icing sugar, sifted
3 medium eggs, beaten
zest and juice of 1 lemon
3 x 15 spoons cornflour
pinch of salt Decoration:

200g seedless grapes
125g blueberries
2 kiwi fruit, peeled and sliced
1 royal gala apple, cored and sliced Method.

Preheat oven to 200 C.
Line a 20cm spring-form cake tin. For the pastry, put all the pastry ingredients in a food processor and process until the mixture resembles fine breadcrumbs. Add 30 – 45 ml ice-cold water and mix to make a soft pliable dough. Wrap the dough in clingfilm and chill in fridge for 30 min.
Roll out the pastry on a lightly floured surface until large enough to line the bas and sides of the tin. Trim the pastry to fit and lay a piece of parchment paper over the pastry base and fill with baking beans.
Cook in the preheated oven for 15 min. then remove the baking beans and parchment paper and return to the oven for 20 min.
Remove from oven and reduce temp to 160 C.
Blend all of the filling ingredients for 30 sec. (or until smooth). Pour into the cooked pastry case and return to the oven for 45 min. or until just set in the middle when gently touched.
Leave to cool before removing from tin and chill well for at least an hour.
Decorate the cheesecake with the fruit and cut into wedges to serve.

Ingredients.

1 lb. gooseberries
¾ oz caster sugar
8 oz double cream
5 oz plain yoghurt
few drops vanilla essence
1 tsp. icing sugar
6 dsp. demerara sugar

Method.

Poach the gooseberries gently in a saucepan with a very little water and with the caster sugar.
When cool spoon the gooseberries, with a little juice, into 6 ramekin dishes.
Beat the yoghurt and cream together until soft peaks form and fold in the vanilla essence and icing sugar.
Spoon the mixture on top of the gooseberries.
Sprinkle a dessert spoon of demerara over the top of each ramekin.
Cover with cling film and refrigerate for several hours.
The sugar forms a nice crunchy topping

Ingredients.

4 tbsp. clear honey
3 tbsp. whisky
300ml whipping cream
12oz raspberries
80g muesli bars, crushed

Method.

Put honey, whisky and cream into a large mixing bowl and whisk together until soft peaks form.
Spoon a third of the raspberries into the base of four serving glasses.
Divide half the cream mixture between the glasses.
Scatter over half each of the muesli and the raspberries, dividing between the glasses.
Repeat layers, finishing with a topping of raspberries.
Chill for 30 min. In the fridge before serving.

Ingredients.

Pastry.

8oz plain flour
pinch salt
3 ½ oz butter
15ml caster sugar
1 egg yolk

Filling:

Finely grated rind and juice of 1 lime
Juice of 2 lemons
2 ¾ oz. Caster sugar
2 tbs. cornflour
knob of butter
2 egg yolks

Topping:

1 egg white
1 ¾ oz. Caster sugar
½ tsp. white wine vinegar
hundreds and thousands
icing sugar
¼ tsp. cornflour

Method.

Preheat oven to 190 C
Sift the four and salt into a mixing bowl.
Rub in the butter using fingertips until it resembles breadcrumbs.
Stir in the sugar, egg yolk and 3 tbs. cold water to form a dough.
Knead lightly on a surface, cover with clear film and chill for 30 min.
Roll out pastry to 2.5cm thick and line four 9cm fluted flan tins.
Prick the base and sides with a fork and line with greaseproof paper and baking beans.
Bake blind for 10 min.
Remove the beans and paper and bake for 5 min.
Allow to cool.
Measure the lime and lemon juice to 90ml and place in a pan with the lime rind, sugar and 3 fl oz. Water.
Bring to the boil, stirring, until sugar is dissolved.
Simmer for 30 sec.
Remove from heat and cool.
Blend cornflour with a little water until smooth.
Stir into the lemon mixture with butter and egg yolks.
Bring slowly to the boil, stirring until thickened.
Allow to cool and spoon into the pastry cases.

Pavlova:

Reduce oven to 180 C
Whisk the egg white until stiff.
Gradually whisk in the sugar, a spoon at a time, whisking after each until stiff.
Fold in the vinegar and cornflour.
Divide between tarts, swirl gently.
Place on a baking sheet.
Bake for 12 min., until golden.
Allow to cool.
Decorate with hundreds and thousands. .
Dust with icing sugar.

Ingredients.

4 oz. Lemon curd
4 oz. butter
4 oz. Castor sugar
2 eggs, beaten
grated rind of lemon
4 oz. Self raising flour
milk Method.

Butter a pudding basin and spoon in the lemon curd.
Cream butter and sugar until light and fluffy.
Gradually add beaten eggs.
Stir in the lemon rind and fold in the sifted flour.
Add enough milk to make a dropping consistency.
Steam in pudding basin for 1 ½ hours.

Ingredients.

1 oz. butter
1 oz. sugar
¾ pt. milk
grated rind of lemon
6 oz. Fresh white breadcrumbs
3 egg yolks
5 tbsp. strawberry jam Method.

Preheat oven to 350 F.
Put the milk in a saucepan, add the butter, sugar and grated lemon rind and bring to the boil.
Put the breadcrumbs in a bowl and pour the hot mixture over them.
Allow to cool and swell.
Stir the egg yolks into the cooled mixture and then spread half of the mixture into a greased, ovenproof dish.
Melt the jam, pour half of it over the mixture, add the remaining breadcrumbs mixture and finish with a layer of jam.
Bake for 45 min.

Ingredients.

4 ½ oz plain flour
2 tbsp. grated lemon rind
pinch salt
3 ½ oz chilled butter
2 ½ oz soft brown sugar
5 apples
1 tbsp. golden syrup

Method.

Mix together the flour, lemon rind and salt.
Cut 2 ½ oz butter into small pieces and rub into the flour to form coarse crumbs.
Stir in sugar and rest in freezer for 20 min.
Peel core and chop apples.
Melt the remaining butter in a pan and cook apples for ten minutes, stirring regularly.
Cover and cook for a further 10 min.
Increase the heat and add the golden syrup.
Cook until the apples start to caramelise.
Transfer the apples to a plate and keep warm.
Wipe the pan clean and set it over a medium heat.
Add the crumble and cook for five minutes, without stirring, until golden.
Spoon the apples into 4 bowls and top with the crumble.

Ingredients.

500g puff pastry
15ml milk
15ml caster sugar
500g summer fruits
284ml whipping or double cream
grated white chocolate, optional

Method.

Preheat oven to 220 C.
Roll pastry into a 30cm x 40 cm rectangle, trim edges and cut into 12 x 10 cm squares.
Fold each square in half to form a triangle. Slice 1 cm borders along the two open sides of the triangle from 1cm below the triangle’s point to 1 cm before it’s folded edge.
Unfold the pastry squares and brush the borders with milk, then fold into twists.
Prick the centre of the pastry twists with a fork, brush the borders with milk again and lightly dredge with caster sugar.
Place the twists on lightly greased baking trays and cook in the preheated oven for 10 – 12 min. Or until risen and golden brown.
Remove from the oven and leave to cool on a wire rack. Gently tap the centre of each twist to flatten it a little, leaving the outsides risen.
Drain the summer fruits, reserving the juice.
Place the juice in a saucepan and warm through over a gentle heat.
To serve whip the cream until thick and spoon into the middle of the pastry twists. Top with the summer fruits, drizzle over the warmed summer fruit juice and served sprinkled with the grated white chocolate.
Serve immediately.

Ingredients.

6 oz plain chocolate, grated
3 tbsp. water
½ oz unsalted butter
3 yolks from medium eggs
8 fl oz double cream
1 tbsp. vanilla caster sugar
2 oz chocolate flakes

Method.

Melt the chocolate in the water and mix in the butter.
Cool for 5 minutes and stir in the egg yolks one at a time.
Leave to cool for 15 min.
Whip the cream and sugar together until soft peaks form.
Fold two thirds of the cream into the chocolate mixture.
Divide into serving bowls and decorate with remaining cream and chocolate flakes.

Ingredients.

½ tsp. Baking powder
½ tsp. Vinegar
4 oz. Self raising flour
4 oz. Fresh white breadcrumbs
4 oz. Shredded suet
1 dsp. Sugar
1 egg
1 cup raspberry jam
1 cup milk Method.

Wet the soda with the vinegar and add to the other ingredients.
Mix well.
Put into a buttered pudding basin.
Steam for 2 hours.

Ingredients.

4 oz. breadcrumbs
2 cups milk
2 eggs
2 oz. Castor sugar
2 tbsp. marmalade

Method.

Bring milk to the boil and pour over breadcrumbs.
Leave to cool.
Separate the eggs and beat the yolks with the castor sugar.
Add the marmalade and stir into the bread and milk.
Beat the egg whites until stiff and stir lightly into the mixture.
Butter a pudding basin and pour in the pudding mixture.
Steam for 2 hours.
Serve with custard

Ingredients.

2 oz raisins
4 oz suet
pinch of salt
4 oz fresh breadcrumbs
grated rind of 2 lemons
1 ½ oz ground rice or cornflour
3 oz soft brown sugar
3 eggs
3 oz marmalade

Method.

Butter a 1 pt pudding basin.
Cover the base with raisins.
Mix all the dry ingredients together in a bowl.
Beat the eggs and add to the mixture with the marmalade.
Pour the mixture into the basin and cover with greaseproof paper and kitchen foil.
Steam for 1 ½ hours topping up the water as necessary.
Serve hot with custard.

Ingredients.

6 oz butter
6 oz dark muscovado sugar
3 tbsp. golden syrup
2 eggs, beaten
4 oz self raising flour
pinch of salt

Method.

Preheat oven to 180 C.
Grease a 2 pt pudding basin.
Heat 2oz butter, 2 oz sugar and the syrup in a pan over a low heat until smooth.
Pour half the sauce into the basin.
Melt the rest of the butter and sugar in a heavy based pan. Remove from heat and cool for 10 minutes before mixing in eggs.
Sift flour and salt into a large bowl. Make a well in the centre, pour in melted mixture and stir until combined. Spoon into the basin.
Bake for 40 – 45 minutes or until springy to the touch.
Run a knife around the edge and carefully turn out onto a large plate.
Reheat the reserved sauce, pour over the pudding and serve.

Ingredients.

1 pt milk
1 oz. butter
4 oz. Light brown sugar
4 oz. raisins
4 oz. Sultanas
1 tsp. Lemon juice
3 eggs, separated
3 oz. Caster sugar
8 oz shortcrust pastry Method.

Preheat oven to 350 F.
In a saucepan, melt the butter and allow it to cool slightly, stir in the brown sugar, fruit and lemon juice.
Combine well together then add the egg yolks.
Roll out the pastry on a lightly floured surface and use to line a well greased 8” flan case, trimming the edges neatly.
Spoon in the filling and smooth the to, then bake for 30 min.
Remove from the oven.
Whisk the egg whites until they stand up in soft peaks, then fold in the caster sugar with a metal spoon.
Reduce the oven temperature to 300 F.
Pile or pipe the meringue on top of the filing and bake for 15 min.
Serve hot or cold, accompanied by single cream.

Ingredients.

1 pt milk
¼ tsp. ground nutmeg
pinch salt
small bayleaf
1 ½ oz pudding rice
2 eggs, separated

Method.

Preheat the oven to 425 F
Pour the milk into the saucepan, add the nutmeg, salt and bayleaf and bring to the boil.
Stir in the rice and simmer until the milk is absorbed and the rice cooked, adding a little extra milk if necessary.
Remove from the heat and remove the bayleaf.
Allow the rice to cool slightly then mix in the egg yolks.
Whisk the egg whites until they hold their shape and fold into the rice mixture.
Turn into a lightly buttered 2 pt pie dish and cook for 15 min.
Serve with stewed fruit, jam or honey.