Advantages Our favourites
Disadvantages They might not appeal to you!
My favourite course of a meal has always been dessert. When I lived at home, my Mum tended to concentrate on old favourites, such as Bakewell Tart, Crumbles, and steamed puddings, together with the mandatory trifle on a Sunday for tea!Since I have had children of my own, I have experimented more and more with desserts and we always like to try out new recipes. Of course we’ve had the odd disaster, who hasn’t…..but here are a few of our favourites.
The first is a very easy mousse. The fruit in this can be adapted to suite your taste, but out favourite is raspberry.RASPBERRY MOUSSE
15oz of either canned or fresh raspberries
1 raspberry jelly
1 sachet Birds Dream Topping
4fl oz milk
2 egg whites
Sponge fingers or chocolate curls to decorate
Make up the jelly to ¾ pint, using the syrup from the raspberries and water. If you are using fresh raspberries, make up the jelly with water.When the jelly is on the point of setting, make up the sachet of Dream Topping, and whisk into the jelly, together with the raspberries.
Whisk the egg whites until stiff (I always do this in my Kenwood Chef as no other appliance I have can make whites as stiff) and stir LIGHTLY through the raspberry mixture.Turn into a dish and leave to set.
Decorate as desired.You will find that this mousse has a lovely light fluffy texture and tastes wonderful.
CHOCOLATE FUDGE PUDDING
6oz self raising flour
9oz caster sugar
3 tbsp cocoa or drinking chocolate
6 fl oz milk
1 ½ tsp vanilla essence
1 ½ oz margarine, melted
6 oz soft brown sugar
1 ½ oz cocoa or drinking chocolate, sifted
1 ¼ pint hot water
Pour into a greased oven proof dish.Sprinkle the mixture with the brown sugar and cocoa. Pour the hot water over the whole dish. Bake at Gas Mark 4 for 40-50 minutes. Serve hot.
TOFFEE CREAM TART
The next recipe is one that I have had for years and was passed down from my Aunt. I have recently passed this on to Daddycash, after a plea in one of his ops!
7 inch pastry case
¼ pint milk
2 ½ oz margarine
1 ½ oz brown sugar
1 oz plain flour
3 oz golden syrup
Melt the margarine and sugar, then stir in the flour. Whisk in the hot milk and stir as it thickens and reaches boiling point. Keep stirring all the time while you are waiting for the mixture to boil, then cook for 2-3 minutes, stirring all the time.Remove from the heat, and add the syrup, then whisk the mixture.
Spread the filling into the flan case and serve hot or cold with whipped cream or custard.**************************************************************
The last recipe is a gorgeous minty flan which is served cold. I always use crème de menthe in this, rather than peppermint essence and food colouring, as I like the boozy flavour better!PEPPERMINT FLAN
8oz digestive biscuits, crushed
2oz butter or margarine, melted
4oz milk or plain chocolate, grated
Mix crushed biscuits and butter together with the grated chocolate and mix well.Press mixture firmly into the bottom of a dish.
Whisk the egg yolks then add the sugar and the crème de menthe or flavouring and colouring. Continue whisking until the mixture thickens.Sprinkle the gelatine into the water in a bowl and cook it over a saucepan of simmering water until the gelatine has dissolved. Leave to cool, then gradually whisk it into the egg mixture.
Fold in the whipped cream and pour on top of the biscuit base. Chill until firm then decorate as desired.This flan has a wonderful creamy flavour, and if you use crème de menthe, the mint flavour is cool and quite strong.
CHOCOLATE RASPBERRY MOUSSE LAYER
2/3 cup plain flour
1/2 teaspoon baking powder
1/4 teaspoon salt
6 tbsp butter, softened
1/2 cup granulated sugar
1 large egg
1 tsp vanilla extract
1/4 cup milk
2 cups chocolate chips
3/4 cup double or whipping cream
1/3 cup granulated sugar
2 tbsp water
1 tsp cornflour
10oz raspberries (tinned are fine for this, I always sieve them as my partner hates the pips!!!)
18oz white cooking chocolate
1 3/4 cups double or whipping cream
1 tsp vanilla extract
Preheat oven to 350 deg F. Grease large pie dish or springform pan.Mix flour, baking powder and salt in small bowl and set aside. Beat butter and sugar until creamy then beat in egg and vanilla extract. Alternately beat in flour mixture and milk. Spread into prepared dish/pan.
Bake for 15/20 minutes or until lightly browned. Cool completely in pan.Microwave chocolate chips and cream until smooth. Cool completely.
Spread half of chocolate mixture over cake then put in freezer whilst making mousse.Mix sugar, water and cornflour in saucepan, stir in raspberries. Bring to a boil and stir constantly for 1 minute. Cool completely.
Microwave white chocolate and ½ cup cream until smooth. Cool and stir into raspberry mixture.
Beat remaining cream and vanilla in large mixer until stiff peaks form. Fold raspberry mixture into cream.
Spread remaining chocolate mixture over raspberry mousse and refrigerate until firm. Decorate with whipped cream and raspberries.This is gorgeous served with home made ice cream.
Attention, this is the first review from this author
Instead of giving a negative rating, consider:
Help this member by giving your advice
Report fraud (for example plagiarism) or other issue with the review to the Ciao support team
Add your comment
Pages: 160, Paperback, Book Publishing Company
Availability: Usually dispatched within 24 hours
Pages: 208, Hardcover, Duncan Baird
Availability: Not yet published
Pages: 144, Paperback, Quirk Books
Availability: Not yet published