Pudding and dessert recipes

MaggieBaking

beebuzz168 wrote: »

Following the expert advice received, I made this recipe and it went down a storm!

Only slight problem was that I discovered at 10pm on Sunday evening when I came to make the topping that I'd only bought half the required amount of cream (I blame baby brain). Emergency phone call to my Mum establishing the contents of my fridge and we replaced 300ml of double cream with one Ski yoghurt, apricot flavour! Result was very nice, though have no idea how different it would have been otherwise...!

Thank you very much for all the advice received, very much appreciated.

So glad it went well for you

My step-sister frequently makes up her own recipe whilst remembering roughly how to do it. She's put mousse in it, bit of white chocolate etc., marbles dark chocolate through it - frankly it's a bit of a stretch to say it's the same cheesecake sometimes but it's still very edible and yummy.

She said she made it with pink grapefruit and although it was a bit more "tart" it was lovely in a grown up sort of way.

Be warned though - you can make a lime cheesecake in the same way, but an orange cheesecake will refuse to stiffen and remain a sloppy mess (my parents discovered that one Christmas!)

u751904

Came across this in Jocasta Innes book - The Pauper's Cookbook. Really recommend this book. No pictures just good simple / useful recipes.

Baked Buttered Apricots (could use other fruit).

4 servings
1 small tin apricot halves
4 thick slices of bread
butter
sugar
cinnamon.

drain the apricots, reserving the syrup. Cut the crusts off the bread. Fresh white bread is best for this recipe. Butter thickly on both sides of the bread. Lay the slices over the bottom of a baking tin. Press the apricot halves firmly into the buttered bread. Sprinkle the sugar (preferably demerara) generously over the top, and a dusting of cinnamon. Bake in a moderate oven 180c (350F gas mark 4). till the bread is crisp and golden. About 1/2 an hour. You can serve these with a sauce made from the apricot syrup thickened with a little cornflour or with plain cream. Fresh apricots plums or peaches are even better done this way.

boredjellybean

hi there

my children have been invited to a friends for lunch tomorrow & i have offered to take along something for pudding without really thinking about what i have in the house

so i have sr & plain flour, lard a bit of butter, jam, some plums & apples, custard sugar, eggs & some other things in the cupboard but no idea of what to make, at first i thought i'd make some jam tarts but i don't think i have enough butter (could i use lard instead for pastry) any ideas would be great

many many thanks

bjb

Kitchenbunny

Hi bjb, I've seen this recipe for an onion tart which uses vegetable oil instead of butter to make the pastry. Is this something you've got in? Just wondered if you could use this to make an apple tart.

Other suggestions from me include:

Plum Batter Bake - bake plum halves in a sweetened Yorkshire pudding batter
Apple Brown Betty
Hope those ideas help

KB xx

boredjellybean

Kitchenbunny wrote: »

Hi bjb, I've seen this recipe for an onion tart which uses vegetable oil instead of butter to make the pastry. Is this something you've got in? Just wondered if you could use this to make an apple tart.

Other suggestions from me include:

Plum Batter Bake - bake plum halves in a sweetened Yorkshire pudding batter
Apple Brown Betty
Hope those ideas help

KB xx

oooh thats loads of help thank you - like the idea of a batter & fruit !

Mrs_Chip

You can use 50/50 butter and lard, rubbed into twice the amount of plain flour - lovely short pastry for an apple pie (or jam tarts!)

outofmoney

Plum upseide down pudding. Half the plums and cook with a little sugar. Then pour over cake batter and cook.