Desserts Recipes
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Chocolate Pudding
Ingredients
- 1 egg
- 1 lemon
- ½ cup sugar
- 1 cup self raising flour
- ½ tsp salt
- ½ tsp mixed spice
- 1 tbsp cocoa
- 2 oz butter
- ½ cup brown sugar
- ¼ cup milk
Instructions
- Break into greased basin (in which pudding is to be cooked), the egg, juice of lemon and ½ cup sugar
- Heat until slightly thickened
- Sift flour, salt, spice and cocoa in separate bowl
- Rub in butter, add brown sugar, mix well
- Mix in moist? dough with milk (adding more? if necessary)
- Fill dough on top of lemon mixture in greased basin ??? rapidly
Steamed Chocolate Pudding
Ingredients
- 2 ozs butter or margarine
- ⅓ cup sugar
- 1 egg
- ? ? vanilla
- 2 tbsp cocoa
- 2 tbsp jam
- 3 tbsp boiling water
- 1 heaped cup self raising flour
- 1 pinch salt
Instructions
- Cream butter and sugar, add egg and beat well
- Blend cocoa, jam and boiling water
- Sift flour with pinch of salt
- Add half to creamed mixture, then cocoa etc, then remaining flour
- Steam in greased basin 1 ½ to 2 hours
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Lemon Meringue Pie
Ingredients
- 8 ozs shortcrust pastry
- 3 tbsp flour
- ¾ cup sugar
- 3 egg yolks
- ¾ cup water
- 2 lemons (grated rind and juice)
- 1 oz butter or substitute
- 3 egg whites
- 6 tbsp sugar
Instructions
Pastry
- Roll out pastry to fit 8 or 9 inch tart-plate
- Glaze edges
- Prick pastry well
- Bake in hot oven for 15 - 20 mins
Filling
- Blend flour and sugar in saucepan with egg yolks, water and lemon juice
- Stir over low heat until mixture boils and thickens
- Blend in butter and lemon rind and let cool
- Spoon into cool pastry case
- Top with meringue
Meringue
- Beat egg whites until stiff and dry
- Add 6 tbsp sugar gradually, beating well after each addition
- Pile on top of lemon filling
- Bake in slow oven until meringue is lightly brown
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Yoghurt
Cook Time6 hrs
Ingredients
- 1 tin nestle milk
- 1 tin boiling water
- 2 tins cold water
- ½ glass yoghurt
- ⅔ kettle boiling water
Instructions
- Mix 1 tin of nestle milk with 1 tin of boiling water (mix together well)
- Add two tins of cold water (mix well)
- Add ½ glass yoghurt (mix well)
- Pour into glasses. Take bubbles off top
- Put glasses into large sauce pan
- Pour in ⅔ of a kettle boiling water
- Cover with tea towel and place lid ???
- Leave for 6 hours
- Put into fridge when cool
