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DESSERT RECIPES |
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| Microwave Fudge Sauce |
1oz Butter
2 Tablespoons Brown Sugar |
1 Tablespoon Golden Syrup
1 Tablespoon Chopped Nuts |
- Microwave on high power for 2-3 minutes.
(Actual time depends on the power of your microwave.)
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| Hot Apple Spice Cake |
2oz Butter
4oz Granulated Sugar
1 Egg
4-6 Apples
1 Tablespoon Melted Butter
2 Teaspoons Cinnamon |
Milk to Mix
8oz Plain Flour
½ Teaspoon Salt
2 Teaspoons Baking Powder
6 Tablespoons Brown Sugar
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- Cream the butter and sugar.
- Sift the flour, baking powder and salt together.
- Beat the egg with a tablespoon of milk.
- Add the egg and the flour to the creamed mixture, alternately, beating well, to create a stiff batter. If the batter is too stiff, add a little more milk.
- Turn out into a prepared cake tin 8" x 8" x 2".
- Peel, core and slice apples into neat wedges.
- Set apple wedges in a neat row with pointed sides down into the dough.
- Brush with melted butter and sprinkle with brown sugar and cinnamon.
- Bake Regulo 7 for 40-45 minutes.
- Serve hot with cream or hot lemon sauce.
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| Apple Jelly Mould |
1 Lemon Jelly
2 Eating Apples
½ Pint Water |
1 Lemon
¼ Pint Double Cream
Whipped Cream to Decorate |
- Dissolve the jelly in water.
- Add the juice of one lemon and the grated rind.
- Set a little in the bottom of a mould.
- Stir the lightly whipped cream in the remaining jelly when it has reached the thick and syrupy stage.
- Now add the grated apples and pour into the mould when the first layer has set.
- Turn out when set firm and decorate with whipped cream.
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| Dad's Cheesecake |
As with many of Mother's recipes, this one came with inexact instructions.
The following is exactly as she wrote it: |
- Line patty tins with shortcrust pastry fill with the following:
- Beat together cheese spread, grated rind and juice of 1 lemon, 1oz caster sugar, 1oz sultanas and 1 egg.
- Bake Mk6 (gas regulo 6) for 30 minutes.
- Sprinkle with caster sugar when cooked.
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| Frozen Lemon Dessert |
3 Eggs, Separated
125g Caster Sugar
Juice and finely Grated Rind of 2 Lemons
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300ml Double Cream
225g Greek Yogurt, Strained
175g Shortcake Biscuits, Crushed |
For decoration : Frosted Lemon Slices |
- Place egg yolks in a bowl and whisk, gradually adding the sugar, until it becomes pale and fluffy.
- Add the lemon juice and rind and beat into the mixture.
- Whip the cream unitl it becomes thick but not too stiff. Fold it into the egg mixture with the yogurt using a metal spoon.
- Whisk the egg white until it beacomes stiff. Fold it into the misture.
- Spoon half the biscuit crumbs over the bottom of a loaf tin (lightly greased). Pour in the mousse, then cover the top with the remaining biscuit crumbs.
- Place the mousse in the freezer for 12 hours.
- Remove from the freezer 30 minutes before serving.
- Decorate with frosted lemon slices.
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| Chelsea Soufflé |
1 Cup Cooked Prunes
2 Egg Whites
1 Teaspoon Vanilla Essence
½ Cup Chopped Walnuts |
2 Tablespoons Caster Sugar
¼ Cup Prune Juice
½ Cup Breadcrumbs
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- Rub prunes through a sieve and mix the pulp with the juice and crumbs.
- Stir in the sugar and vanilla.
- Add chopped walnuts.
- Fold in stiffly-frothed egg whites.
- Pour into a buttered pie dish or soufflé dish, then place dish in a baking tin containing hot water to the depth of 1½".
- Bake in a moderate oven for about ¾ hour, until pudding is firm to the touch.
- Serve with hot or cold custard.
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| Yogurt Cake |
150 gram Carton Plain Yogurt
3 Eggs
1 Carton Vegetable Oil
3 Cartons Self Raising Flour |
2 Cartons Caster Sugar
Zest and Juice of 1 Orange
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- Empty yogurt into a bowl and wash the yogurt carton, fruit or plain yogurt may be used.
- Wash the carton and use it to measure the flour and sugar into a separate bowl.
- Use carton again to measure the oil and pour into the bowl with the yogurt and add the fruit juice and zest.
- Ingredients can be combined in any order so long as they are thoroughly mixed.
- Pour into to a prepared cake tin, or sandwich tins and bake for 1 hour at 165ºc.
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- For a coffee flavoured cake replace juice and zest with 1 dessertspoon of coffee dissolved in a little boiling water or coffee flavouring syrup.
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- For a chocolate flavoured cake replace juice and zest with 2 dessertspoons of drinking chocolate dissolved in a little boiling water.
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| This is a useful recipe if, like me, you only buy low fat margarine which is no good for baking. |
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I apologise that some recipes use imperial measurements, while others are metric.
If you have difficulty converting one to another, please try the adjacent link --> |
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