Pudding and dessert recipes

Hi Jodie,

I'm not great at making desserts but pavlova is foolproof.....even for me and is quite light following a heavy meal. The base can be made a day or two in advance and just top with whipped cream and fruit when you plan to eat it.

For the base:

4 egg whites
8 oz caster sugar
1tsp white vinegar
1tsp cornflour
1tsp vanilla essence

In a clean dry bowl whisk the egg whites until stiff (you can turn the bowl upside down and they won't slide out) and gradually add 4oz sugar (a spoonful at a time). Whisk well after each addition.

In a separate bowl mix the the other 4 oz of sugar with the cornflour.

Add the sugar and cornflour mix, all in one go, into the egg white/sugar mix and whisk again until firm and glossy.

Quickly fold in the vinegar and vanilla.

Spoon the mix onto a baking tray covered with baking parchment or greased greaseproof paper and smooth with the back of a spoon to form a circle.

Cook at 130-140 degrees for an hour. (120 degrees if it's a fan oven) Then leave it in the oven until the oven goes cold.

Store in an airtight container until you need it.

Add whipped fresh cream and fruit just before serving.


Don't forget to save your egg yolks to make pasta carbonara.


Pink

I know this doesnt actually feature any of the ingredients you have, but i made this for my dads 60th birthday party and everyone loved it. It looks really impressive, and is actually surprisingly light. HTH:D

fruit salad and


stuff you parents

or if you really want to cook something what about making thin slices in the strawberrys keeping the stalk end intact(take the stalk off obviously) and then push down on the strawberry so it fans a little (does that make sense?)

so it looks like this...

http://www.finedinings.com/strawberry_fan_garnish.htm

then pop them onto little premade puff pastry rounds witha sprinkle of caster sugar and a brush of milk or egg round the edges, pop in the oven until the puff pastry is risen and golden and serve with a dollop of cream.

looks pretty and it's not too much fuss...

ohhh yum they sound great.. anyone have a good reciepe for a berry cheesecake?