Wear Cooking Deserts

To begin with, there are three pages of deserts and pudding recipes here in the Wearside Kitchen. Of course, all the ingredients are easy to get hold of. Moreover, the recipes are simple enough to follow. In fact there are 16 deserts and pudding recipes. So, go on and give you or the kids a treat.

Deserts & Puddings Page 1

Cherry Batter Pudding

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

Firstly, 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. Then, reduce the oven temperature to 180ºC/350ºF/gas mark 4 and bake for 20 minutes, or until golden and set in the centre. Finally, serve sprinkled with sugar.

Sticky Toffee Pudding

One of our favourite deserts!

4oz toasted walnuts, chopped
6oz butter
6oz soft brown sugar
4 tablespoons double cream
2 tablespoons lemon juice
2 eggs, beaten
4oz self raising flour

Firstly, grease a 1½ pint pudding basin and add half the nuts. Then, 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. Finally, unmould the pudding onto a warm plate and pour over the warm sauce.

Fruity Bread Pudding

1 teaspoon mixed spice
3oz mixed dried fruit
1 large banana, slice
1/4 pint apple juice
4oz stale bread diced
1/4 pint skimmed milk
1 tablespoon Demerara sugar

Firstly, preheat oven 200ºC/400ºF/gas mark 6. Then, 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. Then, spoon the mixture into a shallow 2 pint ovenproof dish, pour over the milk. Finally, sprinkle with demerara sugar and bake for about 25-30 minutes, until firm and golden brown.

Chocolate Apricot Trifle

1 cream-filled chocolate Swiss roll
2 tablespoons orange squash
1/4 pint double cream
1 tablespoon milk
2 level tablespoons sifted icing sugar
White of 1 standard egg
1 medium sized can apricot halves
2oz grated plain chocolate

Firstly, cut the Swiss roll into about 10 slices and arrange over the base of a shallow serving dish, overlapping if necessary.
Then, 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. Then, pile over apricots and chill. Finally, just before serving, sprinkle with grated chocolate.

Snowball Pudding

One of our most fruitiest deserts!

Tin mandarin oranges
2oz sultanas
2oz seedless raisins
3oz (coloured) glace cherries
4oz butter
4oz icing sugar
2oz ground almonds
8 trifle sponge cakes
5fl oz double cream

Firstly, lightly butter a 1 pint pudding basin. Then, 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. Then, chill in freezer, or keep in refrigerator for up to 4 days. Finally, serve invert onto dish, and spread with whipped cream.

Hot Chocolate Soufflé

3-4oz cooking chocolate
2 tablespoons water
3/4 pint milk
2oz caster sugar
knob of butter
2oz plain flour
3 egg yolks
4 egg whites
icing sugar

Firstly, grease an 18cm soufflé dish. Then, 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. Then, turn the mixture into the souffle dish and bake for about 45 minutes at 180ºC/350ºF/gas mark 4. Finally, dust with icing sugar before serving.

Countess Pudding

3oz self raising flour
2oz currants
few drops lemon essence
3oz sugar
1 egg, beaten
a little milk
3oz sugar

Firstly, cream the margarine and sugar. Then, gradually fold in the flour, alternately with the beaten egg and milk. Add currants and lemon essence. Then, place in a greased ovenproof dish. Finally, bake for about 30 minutes on 180ºC/350ºF/gas mark 4.

There’s also 2 other deserts & puddings pages, see below.

 
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