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Apple Crumble
Pre heat oven to 190c
Serve with whipped cream or vanilla ice cream
Ingredients:
6 apples cored peeled and sliced zest and juice of 1 lemon
1/2 cup caster sugar 1/4 cup water 100gm cold butter finely
diced 1 cup flour
1/2 cup brown sugar 1 tbsp ground cinnamon
a little ground ginger if desired.
Method:
Put apples, lemon zest, juice and water into a saucepan. Cover, bring to
boil and boil for 5 mins. Uncover and boil further 5 mins.
When apples are tender, pour into deep over proof dish. Put the butter,
flour, sugars and cinnamon in a food processor.
Process till the mixture resembles fine breadcrumbs OR you can rub the
butter into dry ingredients with fingertips.
Spread the mixture evenly on top of the apples. Bake for approx 20 mins till
browned and crisp.
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Yorkshire Pudding
Pre heat oven to 220c
This dish was originally cooked in a tin under the rotating spit on
which roast beef was cooking
The juices from the meat dripped on to it, giving a delicious flavour.
In Yorkshire, it is still cooked around the meat tin and is served as a
first course before the meat and vegetables.
Ingredients:
Lard - a little, melted for each pudding 110g
plain flour 1 Large egg 300 ml
milk
Method:
Put a little lard in individual Yorkshire pudding tins or
large muffin tin. Place in oven until the fat is very hot and
bubbling.
Place the flour in a bowl, then make a well in the centre and break in
the egg. Add half the milk and, using a wooden spoon, work in the
flour.
Beat the mixture until it is smooth then add the remaining milk. Beat
until well mixed and the surface is covered with tiny bubbles.
Chill for an hour, stir well and pour the batter into the tins and bake for 10 to 15 minutes for
individual puddings until risen and golden brown.
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Pikelets
1 egg 1/4 cup sugar 1 cup flour 3/4
cup milk 1 tsp baking powder 1/4 tsp salt
1 oz butter.
Beat the egg and sugar until thick, then add with the milk to the sifted
flour, salt and baking powder. Lastly add melted butt and mix until
smooth.
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Fudge
Boil 2 cups white sugar 3 tbsp cocoa powder 1/2 cup
milk for 3 mins. Add 2 tsp butter . Add few drops vanilla
essence.
BEAT WITH ELECTRIC BEATER for 3 mins until thick. Working quickly pour
into 18cm x 18cm tin and leave to cool. Cut into squares.
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Quick Caramel Sauce
1/2 cup brown sugar 1 tbsp butter 1 cup of cream into a pot
Stir over medium heat until dissolves then simmer for a couple of
minutes.
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Toffee Pop
Truffles
2 packets of toffee pops
250g of cream cheese .Crush biscuits in a Wizz add cream cheese,
roll into balls then into coconut and chill in fridge.
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Chocolate Sorbet
On you stove
top, boil 300ml of milk.
Place in blender 500g of chocolate buttons 1 raw egg
2 tbsp white sugar 2 nips of your favourite dark alcohol (brandy
whiskey rum bourbon)
Set the blender to low speed, pour the boiled milk in slowly and blend
till it JUST turns smooth The hot milk will melt the chocolate..
Pour this into your desert serving bowls/dish and place a sprig of mint
to one side and put in the fridge to set for about 30 mins
Serve with knob of whipped cream on top.
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Roasted Tamarillo
Wash and halve tamarillo
lengthways and place in baking dish cut side up Drizzle with
melted butter and sprinkle brown sugar over the top
Bake at 180c until soft and serve with whipped cream or french vanilla
ice cream
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Sweet Nectarines
Slice ripe nectarines in half and
dip cut side into caster sugar. Drizzle with lemon juice and serve
with ice cream
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Spicy Hot Apple
Sundae
30g butter 1/2 cup raw sugar 1/4 tsp nutmeg 1/4 tsp
cinnamon 425g can apple slices 1/2 cup chopped
walnuts 6 scoops vanilla ice cream.
Melt butter in frypan. Add sugar, nutmeg, cinnamon, and apple slices,
cook stir for 5-6 mins. Remove from heat, stir in walnuts.
Place a scoop of ice cream in individual dishes and top with hot apple
mix. Serve immediately.
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Crockpot Chocolate
Bread Pudding
Ingredients:
2 cans evaporated milk 1 cup chocolate chips 4 large eggs
1/4 cup sugar 1 tsp vanilla extract 500gms of white bread,
cubed, crusts removed
Method:
In microwave bowl, combine milk and chocolate chips and heat for 2-3
minutes on high .Stir and whisk in eggs, vanilla and sugar.
Lightly butter the crockpot liner and place the bread cubes evenly over
the bottom. Pour in chocolate mixture pressing into the bread so it
absorbs
Let sit for 15 mins and turn to high and cook for 2.5 hours. Serve warm
with whipped cream.
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Crockpot Rice Pudding
Ingredients:
2 cans evaporated milk 3/4 cup short grain rice 11/4 cups of
water 1 cinnamon stick 2/3 cups of sugar
1 tsp vanilla essence
Method:
Combine all the ingredients mixing well. Place in crockpot
and set to high and cook for 2 to 3 hours. Remove cinnamon stick
before serving.
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Butterscotch
Pudding
For those with sweet
tooth
Mix butterscotch instant pudding with 300ml milk. To 300 ml of
whipped cream, add 2 smashed crunchie bars and fold into pudding.
Sprinkle a broken up Cadburys Flake on the top and place in fridge to
chill and set.
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Crockpot
Butterscotch Pudding
Serve with cream/ice
cream
1 cup self raising flour 3/4 cup sugar
1/2 tsp salt 50 gm melted butter 1/2 cup milk
Butter sides and base of crockpot Preheat crock pot on high 20
mins. Sift flour, sugar and salt. Combine melted butter and milk.
Add to dry ingredients. Stir until mixture is well blended, pour into
crockpot.
Cover with Sauce: ~
2 tbsp golden syrup 2 tbsp butter 3/4 cup hot water.
Pour over the pudding Cover with lid and cook on high approx 3
hours
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Edmonds Overnight Pudding
Can be cooked straight
away ~ serve with warm custard
Mix together in a bowl 2
cups flour 1 cup sugar 1 cup currants 1 cup sultanas
1 tsp mixed spice 1 tsp cinnamon.
Add 2 tsp baking soda to 1 cup cold water and stir to dissolve soda. Add
1 tsp butter to 1 cup hot water and stir to melt butter.
Mix the two cups of liquid together, and add to fruit mix. Stir well.
Cover and stand on the bench overnight or several hours.
Stir well, tie in a cloth, or place in a greased steamed pudding bowl.
Boil or steam three hours
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Fried Bread
Maori Style
300ml water warm 1 tsp salt
2 tbsp sugar 3 cups flour 2 tbsp milk powder
1 to 1/2 teaspoons yeast.
Put all dry ingredients into bowl including yeast. Mix all
together with warm water Leave in bowl to prove (rise) double in
size.
Knead down and flatten out and cut into sizes required. Fry in hot oil
or fat and cook until golden brown. Turn and cook other side.
Put lashings of butter and jam and enjoy.
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