4oz self raising flour
pinch of salt
½ teaspoon grated nutmeg
½ teaspoon mixed spice
3oz shredded suet
4oz raisins
4oz sultanas
4oz currants
4oz soft brown sugar
2oz mixed peel
grated rind of ½ lemon
2 tablespoons of brandy
Mix together the dry ingredients, add the egg and brandy and mix well.
Grease a 1 litre pudding basin, place a small round of greaseproof paper
in the bottom to prevent sticking. Place the mixture in the basin, cover
with greaseproof paper and foil. Steam for 10 hours, store in a cool dry
place. When required, steam for 2 hours before using.
4oz self raising flour
pinch of salt
1 teaspoon ground ginger
1oz margarine
1oz sugar
1 tablespoon treacle
1 egg
Mix together flour, salt and ginger. Rub in margarine and mix in the
other ingredients. Place mixture in a greased pudding basin. Cover with
greaseproof paper or foil and steam for 1½ hours.
36 vanilla wafer crumbs
4 tablespoons sugar
4 tablespoons margarine or butter, melted
14 oz can sweetened condensed milk (not evaporated milk)
4 egg yolks
¼ pint of water
1 packet vanilla flavour pudding mix (not instant)
8 oz sour cream, at room temperature
2 med bananas, sliced, dipped in lemon juice and drained
banana slices and vanilla wafers for decoration
Preheat oven to 190°C/375°F/gas mark 5. Mix together the crumbs, sugar,
and margarine. Press firmly on the bottom and up the side to rim of a 9"
pie plate to form crust. Bake for 8-10 minutes then cool. In a heavy
saucepan, beat sweetened condensed milk, egg yolks, water and pudding
mix until well blended. Then over a medium heat, cook and stir until
thickened and bubbly. Cool for 15 minutes. Beat in the sour cream and
arrange 2 sliced bananas on the bottom of prepared crust. Pour filling
over bananas and cover. Chill thoroughly and top with whipped cream.
Garnish with additional banana slices and vanilla wafers.
12oz sweet or dessert short crust pastry
2 medium eggs
2 medium egg yolks
2 tablespoons cornflour
3oz caster sugar
2fl oz milk
1 teaspoon vanilla essence
8fl oz double cream
6oz raspberries
icing sugar to dust
Roll out the pastry on a lightly floured surface and use to line a 9inch
round fluted, loose based, deep flan tin. Chill for 20 minutes. Preheat
oven to 200°C/400°F/Gas Mark 6. Line the pastry case with greaseproof
paper, fill with baking beans and bake blind for 15 minutes. Reduce the
oven temperature to 180°C/350°F/Gas Mark 4. Remove the paper and beans
and bake for a further 10 minutes. Meanwhile, place the eggs, yolks,
corn-flour and sugar into a bowl and whisk until smooth. Whisk in the
milk, vanilla essence and double cream and pour into the pastry case.
Scatter the raspberries over the custard and bake for 45-50 minutes
until the custard has set and is pale golden. Cool for at least 15
minutes, dust with icing sugar and serve warm or cold.
4oz Redcurrants
4oz white currants
8oz blackcurrants
caster sugar, to taste
4oz. Blackberries
8 slices white bread
Put a little water in the bottom of a pan and stew the red, white and
blackcurrants lightly stirring in caster sugar to taste. Add the
blackberries and raspberries and simmer gently until stewed. Allow the
fruit to cool. Cut the crusts off the bread, dip into the fruit juices
and use to line a 2pt pudding basin, fill with the stewed fruit, topping
with a layer of bread. Place a weighted plate on top of the pudding and
chill for several hours. when ready to serve, turn out onto a plate and
serve with cream or yogurt.
Grease an 18cm soufflé dish. Place the chocolate into a basin with the
water and melt them 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 soufflé
dish and bake for about 45 minutes at 180°C/350°F/gas mark 4. Dust with
icing sugar before serving.
