1lb dark cherries, stoned
2oz plain flour
4 tablespoons caster sugar
2 eggs, separated
½ pint milk
6 tablespoons butter, melted
3 tablespoons kirsch (optional)
caster sugar for sprinkling
Sprinkle the kirsch, if using, over the cherries in a bowl and leave to
soak for 30 minutes. Mix the flour and sugar together, then slowly stir
in the egg yolks and milk to make a smooth batter. Stir in half the
butter and leave for 30 minutes. Preheat oven 220ºC/425ºF/gas mark 7.
Then pour the remaining butter into a 1 pint baking dish and put in the
oven to heat. Whisk the egg whites until stiff peaks form, then fold
into the batter with the cherries and kirsch, if using. Pour into the
dish and bake for 15 minutes. Reduce the oven temperature to
180ºC/350ºF/gas mark 4 and bake for 20 minutes, or until golden and set
in the centre. Serve sprinkled with sugar.
Grease a 1½ pint pudding basin and add half the nuts. Heat 2oz of the
butter with 2oz of the sugar, the cream and 1 tablespoon of the lemon
juice in a small saucepan, stirring until smooth. Pour half into the
pudding basin, then swirl to coat it a little way up the sides. Beat the
remaining butter and sugar until light and fluffy, then gradually beat
in the eggs. Fold in the flour and the remaining nuts and lemon juice
and spoon into the basin. Cover the basin with grease proof paper with a
pleat folded in the centre, then tie securely with string. Steam the
pudding for 1¼ hours, or until it is completely set in the centre. Just
before serving, gently warm the remaining sauce. Unmould the pudding
onto a warm plate and pour over the warm sauce.
Fruity Bread Pudding
3oz mixed dried fruit
1/4 pint apple juice
4oz stale bread diced
1 teaspoon mixed spice
1 large banana, slice
1/4 pint skimmed milk
1 tablespoon Demerara sugar
Preheat oven 200ºC/400ºF/gas mark 6. Place the mixed dried fruit into a
saucepan with the apple juice and bring to the boil. Remove the pan from
the heat and stir in the diced bread, mixed spice and banana. Spoon the
mixture into a shallow 2 pint ovenproof dish, pour over the milk.
Sprinkle with demerara sugar and bake for about 25-30 minutes, until
firm and golden brown.
1 cream-filled chocolate Swiss roll
1 medium sized can apricot halves
2 tablespoons orange squash
1/4 pint double cream
1 tablespoon milk
2 level tablespoons sifted icing sugar
White of 1 standard egg
2oz grated plain chocolate
Cut the Swiss roll into about 10 slices and arrange over the base of a
shallow serving dish, overlapping if necessary. Moisten with 4
tablespoons of syrup from the apricots, mixed with the squash. Arrange
the apricots on top. Whip cream and milk together until thick. Stir in
sugar then fold in the egg white, beaten to a stiff snow. Pile over
apricots and chill. Just before serving sprinkle with grated chocolate.
Lightly butter a 1 pint pudding basin. Drain the mandarin oranges,
reserving the syrup. Place sultanas and raisins into a small basin. Add
two tablespoons syrup. Cut cherries into quarters and chop the
mandarins. Cream the butter and icing sugar until light and fluffy. Fold
in mandarins, sultanas, raisins and syrup. Place mixture into a basin
and press down firmly. Level top with back of spoon. Cover with foil.
Chill in freezer, or keep in refrigerator for up to 4 days. To serve
invert onto dish, and spread with whipped cream.
Grease an 18cm soufflé dish. Place the chocolate in a dish with the
water and melt over a pan of boiling water. Heat the milk reserving a
little, with the sugar and pour onto the melted chocolate. With the
remaining milk, blend the flour to a smooth paste and stir in the
chocolate mixture. return to the pan, bring to the boil stirring
continuously. Cook for 2 minutes. Add the butter in small pieces, allow
to cool until lukewarm. Beat in the yolks, whisk the egg whites until
stiff and then fold into the mixture. Turn the mixture into the souffle
dish and bake for about 45 minutes at 180ºC/350ºF/gas mark 4. Dust with
icing sugar before serving.
3oz self raising flour
3oz margarine
3oz sugar
2oz currants
few drops lemon essence
1 egg, beaten
a little milk
Cream the margarine and sugar. Gradually fold in the flour, alternately
with the beaten egg and milk. Add currants and lemon essence. Place in a
greased ovenproof dish. Bake for about 30 minutes on 180ºC/350ºF/gas
mark 4
