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80 g sultanas

100 g seedless raisins

80 g currants

60 g mixed peel

60 g cut up cherries

50 g chopped cashew nuts

1 small cqarrot grated

60g moist brown sugar

1 Tab. molasses

1 apple grated

3 1/2 Tab. brandy

80 ml beer

rind and juice of 1/2 lemon

3 eggs beaten

60 g. cake flour

8og finely shredded suet

60 g fresh white bread crumbs

2 Teas cocoa powder

2 ml mixced spice

1 ml nutmeg

1 ml almond essence


Combine in a large bowl,the fruit,nuts,brown sugar,mollasses,apple brandy beer,lemon rind and juice..   Stand for 1 hour.Add rem. ingred and mix well.  Grease or spray a litre pudding basin.   Place mix in basin,cover with vented plastic wrap.  Microwave on med(50%) for 20 - 25 mins.   Stand until cool.Sprinkle with a little extra brandyand cover tightly with aliminium foil.  Store until required.  Serves 8


Serve with brandy butter.     250 g butter and the same castor sugar and a good Tab. brandy.   Mix well



125 ml  mixed chopped peel,

250 mls chopped nuts,

250 ml mixed dried fruit(raisins sultanas etc)

125 ml chopped dates,

250 ml cold water,

24 ml chopped canned ginger,

3 eggs separated,

250ml condensed milk,

250 ml orange juice,

100 ml lemon juice,

500 ml boiling water,

1 packet lemon jelly,

1 packet orange jelly,

25 ml geltine softened in 50 ml cold water,

30 ml cocoa,

250  ml sugar,

250 ml evaporated milk chilled and stiffly beaten,

5 ml rum extract, 

50 ml brandy.

Put candied peel, nuts dried fruit, dates and 250ml water in a saucepan  .  Heat slowly to boiling and boil 10 mins.   Stir in beaten egg yolks.Add chopped ginger.Add condensed  milk, orange and lemon juice. Dissolve orange and lemon jelly in boiling water.  Add softened gelatine. Stir well into fruit mix.Add cocoa sugar and salt.  Stir well. Add rum and brandy.  Fold in stiffly beaten evaporated milk and lastly stiffly beaten egg whites.Pour into wet moulds and leave to set.

Unmould and serve with brandy sauce or cream.


50 ML BUTTER, 250 ml sugar, 25ml brandy, juice of 1 lemon 5ml grated lemon rind, 2 eggs sep. 125 ml milk.1 Pour the milk, butter and sugar in a saucepan.  Heat slowly over boiling water and stir until sugar has dissolved and butter melted.

2 Beat egg yolks and add milk gradually.  Stir over boiling water until mix is the consistencey of custard, without boiling as it will curdle.

3 Add lemon juice and rind and brandy.

4 Lastly fold in stiffly beaten egg whites.


Easy — Peasy Chocolate Mousse

You will not believe this is so easy and you won’t believe the taste!


16 white marshmallows

I can Ideal Milk

I 00g best dark chocolate — Lindt 70% works well


Place Marshmallows in large glass bowl — suitable for microwave Break up chocolate slab into small pieces into bowl with marshmallows Add can of Ideal milk. Stir.

Micro on High for 3 mm - take out and stir — marshmallows must dissolve completely Keep microwaving 1mm at a time — stirring in between until all dissolved — should take no longer than 5-6 mm in total.

Half fill ramekins with the chocolate mixture — should fill 9 std ramekins.  Place in freezer for 6 hours — they can stay in freezer until needed. Take out an leave at room temp for 15 mm. Use canned whipped cream and place on top an top with grated chocolate if desired. Enjoy!


Fujiyama Coffee Dessert


I t (4 C) strong, black coffee (unsweetened & cool)

30 ml (2 T) gelatine


250 ml (1 C) sugar

125 ml (½ C) water



250 ml (1 C) thick cream, slightly whipped

A dramatically different dessert guaranteed to stun the taste buds. Ultra -light, it consists of three separate layers: bitter coffee jelly, syrup and thickened cream. The epitome of stylish simplicity, which is one of the trademarks of Japanese cuisine.

JELLY Sponge and dissolve gelatine in coffee.  Mix well, then pour jelly into six straight-sided glasses the simpler in design the better. Cover with cling wrap refrigerate for several hours to set.

5YRUP Combine sugar and water in small saucepan and b - the boil, stirring continuously until sugar dissolves. Bofi -- syrup starts to thicken slightly. Do not allow to change Remove from heat and cool to room temperature.

TO SERVE Onto layer of jelly, pour 30 ml (2 T) syrup and top with a layer of thick cream. Place glasses on doily-covered plates and garnish only with one dramatic flower placed next to the glass.

MAKING AHEAD Coffee jelly may be kept refrigerated upto 1 week. Syrup keeps indefinitely unrefrigerated. Assemble desserts just before serving, or cream will sink.


6 – 8 servings




1 small tin of orange segments

1 cup whipped cream

Dissolve jelly in 1 litre of water.  Allow partly to set.  Fold in pulp and condensed milk.   Pour into individual sweet dishes and set in fridge.   Decorate with whipped cream and orange segments.


1 Tab. Gelatine

1/2 cup water

2 cups mango pulp

1/2 cup orange juice

1 T. brandy

2 egg whites

2 T. sugar

1/2 cup cream.

Dissovel gel. With water. Beat egg whites stiff. Add sugar until glossy.  Mix pulp and gelatine etc. Fold in whites and cream. Chill.





Piece of lemon zest

250 ml rice

1 Litre milk

180 ml sugar

Pinch salt

4 egg yolks

½ t vanilla

60 ml seedless raisins

1 Tab. Butter cut up

Combine water, cinnamon, and lemon in pot .Bring to boil. Stir in rice ,bring back to boil and turn down to simmer covered (about 20 mins)   Stir in milk,sugar and salt.   Cook uncovered until thickens about 20 mins.   Remove from heat and discard lemon.   Whisk yolks with vanilla and a little hot rice.   Stir into rice mix with raisins.   Spread into square dish of 20 cms (greased)   Dot with butter.   Cook under preheated grill until lightly brown 3 – 4 mins .   Garnish with cinamon and serve warm   * - 10 people


Sticky Toffee Pudding with toffee sauce


For the pudding

90g/3oz butter, softened

30g/loz plain flour

200g/7oz dried dates, pits removed

300m1/103/4fl oz water

I 7OgI6oz dark brown sugar

1 tbsp golden syrup

2 tbsp black treacle

1/2 tsp vanilla extract

2 free-range eggs

200g/7oz self-raising flour

1 tsp bicarbonate of soda

For the sauce

1 00m113 ‘/2fl oz double cream

40g/ 1 V2oz butter

40g/1 1/20Z dark brown sugar

2 tbsp black treacle

1 tbsp golden syrup


1. For the pudding, preheat the oven to 200C/400FIGas 6. Butter the pudding basins really well with a third of the softened butter, then dust with the plain flour.

2. Place the dates and the water in a saucepan and bring to the boil.

3. Whisk the remaining butter and the sugar together in a large bowl using an electric beater until light and fluffy. Gradually add the golden syrup, treacle, vanilla extract and eggs to the mixture and continue beating. Turn the beaters down to a slow speed and add the self-raising flour, a spoon at a time. Beat until all the ingredients are well combined.

3. Purιe the hot water and date mixture in a food processor or blender and add the bicarbonate of soda. Quickly add this to the mixture in the bowl while it is still hot. Stir to combine and fill two or three 7.5cm/3m metal pudding basins (or one 12.5cm/5in pudding basin) with the mixture.

4. Bake in the oven for 20-25 minutes until the top is just firm to the touch.

5. For the sauce, place all the sauce ingredients into a pan and bring to the boil. Remove from the heat.

6. To serve, remove the puddings from the moulds and put on a serving plate with lots of the hot sauce on the top. Serve with ice cream.




Take a tin of apricots.    Put apricots over sponge and make an orange jelly with the juice of the apricots.  Pour over and let set.     Toast some almond bits and make a thick custard.  Stir in almonds and pour the custard over the apricots.

Quantities depend on the numbers.     For a big crowd I use a big tin of apricots (2lbs) and make over a litre of very thick custard.   In other words read the recipe on the tin of custard powder and make it a bit thicker than it tells you for thick.  Then pipe whipped cream all over top and decorate.


White Chocolate Bread and Butter Pudding


4 slices bread, cut in half

I egg, plus I extra yolk

3 tbsp caster sugar

seeds from I vanilla pod

I 50ml15fl oz double cream

l5Oml!5f1 oz milk

75g/2%oz white chocolate

55g12oz butter, cubed

icing sugar, to dust


1. Preheat the oven to 200CI400FIGas 6.

2. Arrange the bread in an ovenproof dish.

3. Beat together the egg, egg yolk, sugar and vanilla seeds until light.

4. Heat the cream, milk and chocolate until the chocolate starts to melt, and gradually pour onto the eggs and sugar, beating all the time to incorporate.

5. Dot the bread with the butter and drizzle over the chocolate custard.

6. Bake in the oven for 10-12 minutes. Dust with icing sugar and serve.



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