Wear Cooking Desserts

Desserts & Puddings Page 2

Rich Christmas Pudding

4oz self raising flour
pinch of salt
4oz raisins
½ teaspoon grated nutmeg
4oz sultanas
½ teaspoon mixed spice
3oz shredded suet
4oz currants
2oz mixed peel
4oz sultanas
grated rind of ½ lemon
2 tablespoons of brandy

Firstly, 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. Then, steam for 10 hours, store in a cool dry place. Finally, when required, steam for 2 hours before using.

Ginger Pudding

One of our most popular desserts!

1oz margarine
4oz self raising flour
1oz sugar
pinch of salt
1 tablespoon treacle
one teaspoon ground ginger
1 egg

Firstly, mix together flour, salt and ginger. Then rub in margarine and mix in the other ingredients. Place mixture in a greased pudding basin. Finally, cover with greaseproof paper or foil and steam for 1½ hours.

Banana Pudding Cream Pie

36 vanilla wafer crumbs
4 tablespoons margarine or butter, melted
14 oz can sweetened condensed milk (not evaporated milk)
4 egg yolks
¼ pint of water
4 tablespoons sugar
1 packet vanilla flavour pudding mix (not instant)
8 oz sour cream, at room temperature
2 medium bananas, sliced, dipped in lemon juice and drained
banana slices and vanilla wafers for decoration

Firstly, preheat oven to 190°C/375°F/gas mark 5. Then, 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. Then, chill thoroughly and top with whipped cream. Finally, garnish with additional banana slices and vanilla wafers.

Baked Raspberry Egg Tart

2 medium eggs
12oz sweet or dessert short crust pastry
2 medium egg yolks
3oz caster sugar
2fl oz milk
1 teaspoon vanilla essence
8fl oz double cream
2 medium eggs
6oz raspberries
icing sugar to dust

Firstly, roll out the pastry on a lightly floured surface and use to line a 9inch round fluted, loose based, deep flan tin. Then, 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. Finally, cool for at least 15 minutes, dust with icing sugar and serve warm or cold.

Summer Pudding

Another one of our most fruitiest desserts!

4oz Redcurrants
8 slices white bread
4oz white currants
8oz blackcurrants
caster sugar, to taste
4oz. Blackberries

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 yoghurt.

Hot Chocolate Soufflé

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

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

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

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