2oz margarine
3oz caster sugar
2oz self raising flour
1 egg
small can pineapple rings
glace cherries
Grease an 18cm sandwich tin and sprinkle with 1oz of caster sugar. Make
a pattern in the bottom with the pineapple and cherries. In a bowl cream
the margarine and remaining sugar until light and fluffy. Beat in the
egg and gently add the flour. Spread the cake mixture over the top of
the arranged pineapple and cherries. Bake the oven on 180°C/350°F/gas
mark 4 for about 30 minutes. Turn out and serve upside-down, either hot
with custard or cold with cream.
8oz self raising flour
pinch of salt
4oz shredded suet
cold water to mix
1lb apples
2oz sultanas
1 teaspoon ground cinnamon
sugar to sweeten
Mix flour, salt and suet, add sufficient cold water to make a pliable
dough. Turn the dough onto a floured board and knead lightly. Allow to
rest for a few minutes before rolling out. Divide pastry into four
pieces and roll out into circles, each one a little larger than the
last. Peel and slice the apples then mix with the sultanas, cinnamon and
sugar. Grease a 1 litre basin, place smallest circle of pastry in the
bottom, add a layer of fruit mixture and continue the layers, ending
with a layer of pastry. Cover and steam for 2 hours, turn out and dredge
with caster sugar.
4 eggs, separated
2 tablespoons single cream
1 tablespoon caster sugar
1 tablespoon butter
sifted icing sugar, for dredging
For the Filling
1 eating apple, peeled, cored and sliced
2 tablespoons butter
2 tablespoons soft light brown sugar
3 tablespoons single cream
To make the filling, saute the apple slices in the butter and sugar
until just tender. Stir in the cream and keep warm, while making the
omelette. Place the egg yolks in a bowl with the cream and sugar and
beat well. Whisk the egg whites until stiff peaks form, then fold into
the yolk mixture. Melt the butter in a large heavy based frying pan,
pour in the souffle mixture and spread evenly. Cook for 1 minute until
golden underneath, then place under a hot grill to brown the top. Slide
the omlette onto a plate, spoon the apple mixture onto one side, then
fold over. Dredge the icing sugar over thickly, then quickly mark in a
criss-cross pattern with a hot metal skewer. serve the omlette
immediately.
4 tablespoons clear honey
3 tablespoons whiskey
2oz oatmeal
½ pint double cream
12oz raspberries
fresh mint sprigs, to decorate
Gently warm the honey in the whiskey, then leave to cool. Preheat the
grill. Spread the oatmeal in a very shallow layer in the grill pan and
toast, stirring occasionally, until browned. Leave to cool. Whip the
cream in a large bowl until soft peaks form, then gently stir in the
oats, honey and whiskey until well combined. Reserve a few raspberries
for decoration, then layer the remainder with the oat mixture in four
tall glasses. Cover and chill in the fridge for 2 hours. About 30
minutes before serving, transfer the glasses to room temperature.
Decorate with the reserved raspberries and mint sprigs.
8oz red berry fruits, strawberries or raspberries
11oz packet silken tofu
3 tablespoons icing sugar
2½oz demerara sugar
Half or quarter any large strawberries, but leave the smaller ones
whole. mix with the other chosen berries. Place the tofu and icing sugar
in a food processor or blender and process until smooth. Stir in the
fruits and spoon into a flameproof dish with a 1½ pint capacity.
Sprinkle the top with enough demerara sugar to cover evenly. Place under
a very hot grill until the sugar melts and caramelizes. Chill in the
fridge before serving.
12oz sharp eating apples, peeled, cored and chopped
1½oz caster sugar
8fl oz whipping cream
1 teaspoon grated lemon rind
6 tablespoons Greek-style yogurt
4-6 crisp meringues, roughly crumbled
8oz blackberries
whipped cream, blackberries and mint leaves to decorate
Line a 2 pint pudding basin with clear film. Toss the chopped apples
into a saucepan with 1oz sugar and cook for 2-3 minutes, or until
softening. Mash with a fork and leave to cool. Whip the cream and fold
in the lemon rind, yogurt the remaining sugar, apples and meringues.
Gently stir in the blackberries, then tip the mixture into the pudding
basin and freeze for 1-3 hours. Turn out onto a plate and remove the
clear film. Decorate with whirls of whipped cream, blackberries and mint
leaves.
