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Serves 6 & 8 Takes 30 mins plus chilling time

115g./ 4oz. Redcurrants
115g./4oz.whitecurrants
225g./8oz.blackcurrants
caster sugar, to taste
115g./ 4oz. Blackberries
8 slices white bread

method

Put a little water in the bottom of a pan and stew the red, white and blackcurrants lightly stirring in caster sugar to taste. Add the blackberries and raspberries and simmer gently until stewed. Allow the fruit to cool. ·Cut the crusts off the bread, · dip into the fruit juices and use to line a 1.15ltr./2pt. pudding basin. fill with the stewed fruit, topping with a layer of bread. Place a weighted plate on top of the pudding and chill for several hours. when ready to serve, turn out onto a plate and serve with cream or yogurt.

Squidgy Chocolate Cake

Ingredients

175g(6oz plain chocolate, roughly chopped
25g./ 10z. cocoa powder
175g/6oz. Butter, softened
175g/6oz. caster sugar
500ml/18 floz. Double cream
4 medium eggs, beaten
115g/4oz. Self raising flour
6tbsp. Tia Maria or coffee liqueur
2tsp. Vanilla essence
2 tbsp.icing sugar
350g/ 12oz.strawberries, quartered
150g/ 5oz. red cherry conserve

Method

Preheat the oven to 180'c/ 350'f/gas mark 4. Grease and line a 20.5cm/8in. round, loose-bottomed cake tin
Melt the chocolate in a glass bowl set over a pan of simmering water.
In a separate bowl, beat together the cocoa butter, caster sugar and 6tbsp cream
Gradually beat in the eggs, sift in the flour, add the melted chocolate and gendy fold together until evenly mixed
Spoon into the cake tin and · cook for 40-45 mins, until well risen.

Cool the cake on a wire rack before slicing horizontally into three drizzle each layer with a little Tia Maria place the vanilla ,icing sugar and remaining cream in a bowl and whisk until soft peaks form. Use to sandwich the cake together, layering with the strawberries and conserve. Finish by spreading a layer of cream over the top and decorate with strawberries.

Fruit Kebabs and chocolate dip

Serves 4 to 5 Takes 20 mins

Ingredients

For the kebabs

1 kiwi hult, peeled and cut into chunks
½ small cantaloupe melon,
peeled, seeds removed and cut into chunks
8 large strawberries, hulled ½ small pineapple, trimmed , cored and cut into chunks

For the chocolate dip

ltbsp cocoa powder
150ml/'¼pt fresh orange juice
ltbsp golden syrup
6 tbsp half-fat single cream

To decorate

Icing sugar for dusting

Preheat the grill. Thread the fruit onto four wooden skewers (presoaked, so they don't catch light) and cover the ends with foil. Blend together the cocoa powder and orange juice and place in a pan with the golden syrup. Bring to the boil reduce the heat and simmer for 5 to 6 rnins until the sauce is slightly thickened. Remove from the heat. a Grill the kebabs for 2 mins on each side until lightly browned. Stir the cream into the chocolate dip and pour into a bowl. Serve together

Maple Fudge

Ingredients

5 Tbsp. Butter
2 Cups Brown Sugar
1/2 Cup Evaporated Milk
2 Cups Confectioners Sugar
1 Tbsp.Maple Extract
1 Cup Nuts (optional)

Method

Put butter, brown sugar and milk in pan, and bring to boil for 3 to 4 minutes.
Add confectioners sugar and extract when removed from heat. Blend well and add nuts. Turn into a greased dish until firm.

Almond Scones

Ingredients

3 Cups All Purpose Flour
2 1/2 Tbsp. Baking Powder
1/2 Cup Sugar
1/2 teas. Salt
1/2 Cup Sweet Butter
1 Tbsp. Almond Extract
2 Cups Half & Half

Method

Mix all dry ingredients. Cut in ½ cup sweet butter until coarse, do not over mix.
Add almond extract and mix in 2 cups of half & half.
Form a round shape on floured surface with rolling pin with thickness of about 1 ½ inches. Use cutter to make 8 - 10 scones.
Place on a baking sheet, brush with milk, sprinkle sugar and add sliced almonds. Bake at 350 degrees for approximately 20 - 30 minutes, or until golden in color

Angel Biscuits

Ingredients

1 Package Dry Yeast
1/4 Cup Warm Water
2 ½ Cup Flour
1/2 teas. Baking Soda
1 tsp Baking Powder
1 tsp. Salt
1/8 Cup Sugar
1/2 Cup Shortening
1 Cup Buttermilk

Method

Dissolve yeast in warm water, set aside. Mix dry ingredients in order given, cutting in shortening as in pie dough.
Stir in buttermilk, along with the water & yeast mixture. Blend thoroughly, dough can be refrigerated up to 3 days or made into biscuits right away.
Turn onto floured board and kneed lightly. Roll out and cut out. Let rise slightly. 400 degree oven.

Banana Kiwi Pudding

1 1/3 c Cooked Rice
1 1/3 c Milk
1 ts Vanilla extract
Sugar substuite equal to
2 Tb of the real thing
1 Ripe Banana, Mashed
1/4 c Whipping cream, Whipped
2 Kiwi fruits; sliced -for garnish<<

Method

Cook Rice and milk in 2-quart saucepan over medium heat until thick and creamy (about 15-20 minutes) stirring frequently.
Remove from heat; Cool. Stir in Vanilla and sugar substitute. Just before serving, fold in banana and whipped cream. Garnish with kiwi slices
Makes 4 servings

Different kind of Bread Pudding

Ingredients

6 slices White bread; day-old crust removed
2 tb Margarine melted
Sugar
1 ts Ground cinnamon;
1/2 cup Seedless raisins;
Vegetable cooking spray;
4 Eggs;
2 cups Skim milk;
1 ts Vanilla extract;

Method

Brush bread lightly with melted margarine; sprinkle with 1 ts sugar substitute and cinnamon
. Quarter each bread slice. Layer with raisins in a 1 1/2 -quart casserole dish coated with cooking spray.
Set dish aside. Combine eggs, milk, vanilla, and remaining 2 ts sugar substitute; pour over bread and raisins in dish.
Place dish in a pan containing 1 inch of hot water. Bake at 350 degrees for 55 minutes to 1 hour or until a knife inserted in center comes out clean out clean. Server warm, or cold

Yorkshire Pudding

Ingredients

2 Eggs
Salt, pinch
2 tbsp. Beef fat
1 1/2 cups Flour
1 x Milk

Method

Beat eggs and salt slightly with fork. Add flour gradually, beat, add milk a little at a time until smooth. Add more milk to make a batter like a rather thin pancake batter. Let stand 1 hour. Put 2 tablespoons beef fat in baking pan and heat in oven. Pour batter on hot fat. Bake 20 minutes in 425 degree oven

Scotch Apple Pudding

Ingredients

4 Large apples
1/8 tsp. Cinnamon
1 tsp. Butter
1 1/2 c Skim milk
1/3 cup Sugar
1/8 tsp. Salt
1/2 cup Rolled oats

Method

Cut apples into slices. Combine sugar, cinnamon, and salt. Place half the apples in a nonstick baking dish and sprinkle with half the sugar mixture. Dot with half the butter.
Sprinkle half the oats over all. Arrange another series of layers. Then add milk. Cover and bake 350F for 45 min. Remove the cover and bake 15 min. more. Serve hot or cold

Pineapple, and Rum Bread Pudding

Ingredients

20 oz Can crushed pineapple with liquid.
5slices bread 1in.
1/2 cup Brown sugar
1 tot Rum
1/2 tsp. Cinnamon
Sliced almonds
1/2 c Low fat milk
2/3 c Raisins
2 tblsp.Margarine, melted
1 tsp Vanilla extract
Light brown sugar

Preheat oven to 350F. Combine pineapple, milk and bread in mixing bowl. Stir together and let stand 10 min.
Stir in the remaining ingredients. Pour mixture into lightly oiled 9 x 9 in. baking pan.
Last 3 ingredients are for glaze. Melt margarine . Add rum and brown sugar and stir just until sugar is dissolved. Spoon in thin layer over top of pudding.
Bake for 25 min, top with almonds. Bake for another 15 to 20 min, or until top is golden brown and turning crusty. Serve warm.

Apple and Caramel Pudding

Ingredients

6 oz Self-Raising Flour
3 oz Suet
1/4 Salt
Cold Water to mix
4 oz Soft brown sugar
1 oz Butter
2 L Cooking Apples

Method

Butter the pudding basin thickly with the ounce of butter, then press in 3 ounces of the sugar.
Mix the flour, salt and suet together. Add just enough cold water to make a soft. but not sticky dough
. Do not overwork or you will get tough pastry. Roll out two-thirds of the pastry and line the buttery, sugary basin.
Slice in the peeled and cored apples. Sprinkle in the last ounce of sugar. Make a circle for a lid with the last of the pastry.
Moisten the edges to make a firm seal, pinching the two layers of pastry together well. Trim any surplus. Cover with a double layer of greaseproof and steam for two hours. Turn out your pudding for service and a caramel sauce will be coating the outside.

Cookie Crumble Cheesecake

Ingredient

1 Env Gelatin -- plain
1/2 Cup Mini-Chocolate Chips
1/4 Cup Cold Milk
1 Cracker Pie Crust, 9 Inch
1 Cup Milk -- heated to boiling
2 8-Oz Pkgs Cream Cheese
1 Cup Cookie Crumbs
1/2 Cup Sugar
1 tsp Vanilla Extract

Method

In blender, sprinkle gelatine over cold milk; let stand 2 min. Add hot milk and process at low until dissolved, about 2 min.
Add cream cheese, sugar and vanilla and process until blended. Arrange chocolate in bottom of crust.
Pour in gelatine mixture; sprinkle with crushed cookies. Chill until firm, about 2 hrs.

Lemon Cheesecake

Ingredient

crumbs crust
1/3 cup Powdered sugar
1/2 cup Butter melted
1 1/2 cups cracker crumbs

Filling

8 ounces Cream cheese
1 package Instant lemon pudding
2 cups Milk

Mix sugar; crumbs, and oleo.
Bake as for crumb crust. Mix cream cheese until smooth.
Gradually blend in 1/2 cup milk until smooth and creamy. Add remaining milk and pudding mix.
Beat slowly with egg beater for 1 minute. Do not overbeat. Pour into cooled crust. Chill