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Post by Forever Sunshine on Nov 15, 2011 8:59:57 GMT -5
Anyone with a sweet tooth?
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Post by Miss Who on Nov 15, 2011 10:40:50 GMT -5
Gypsy Tart : this was my favourite school pudding. Can only get it in Hearne Bay Kent, unless you make it yourself.
Ingredients:
300ml evaporated milk
260g light muscovado sugar
200g plain flour, plus extra for dusting
pinch of salt
140g butter, diced
Make your pastry first by rubbing the flour, butter and salt together between your fingers until you get coarse breadcrumbs, add 2 tablespoons of cold water and bring together to form a dough, knead lightly, wrap in clingfilm, and chill in the fridge for 30 mins.
Lightly dust your work surface with flour then roll out the pastry to a £1 coin thickness and line a tart tin with a removable base measuring 23cm and 2.5cm deep, leave the excess pastry to hang over the edge, and chill again for 30 mins.
Preheat the oven to 200 degrees, bake the pastry blind for 15 minutes, then for another 5-10 minutes without the baking beans until the pastry is crisp and lightly golden
Meanwhile whisk the evaporated milk and muscovado sugar like your life depended on it, really whisk it, for 15 full minutes or until your arm falls off, it’ll start off thin but get thicker, paler and creamier the more you whisk. When it’s done pour into the tart case till it’s two thirds full (it really puffs up) then bake for 10 minutes. The filling will have a golden crust but still be wobbly in the middle, remove from the oven and leave to cool and firm up in the tin for around four hours or preferably over night. Cut into 8 slices to serve. Can be eaten by itself, or if you feel really norty a dollop of double cream. A reallly huge dollop of double cream.
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Post by Miss Who on Jan 19, 2012 6:25:58 GMT -5
Saw this recipe in a magazine at the doctors, liked the look of it and decided to google
OLD ENGLISH APPLE HAT.
Serves 6-8Ingredients
For the suet pastry:
8 oz (225 g) self-raising flour, plus a little extra for dusting
4 oz (110 g) shredded suet
a little butter for greasing
salt
For the filling:
1 lb (450 g) Bramley apples (weight after coring), washed (no need to peel)
8 oz (225 g) Cox's apples (weight after coring), washed (no need to peel)
2 oz (50 g) golden caster sugar
6 cloves
Equipment
You will also need a large pudding basin, 3½ inches (9 cm) base diameter, 6½ inches (16 cm) top diameter and 4½ inches (11.5 cm) deep, very well buttered; some kitchen foil and string; and a steamer.
This recipe is taken from How to Cook Book Three.
Method
To make the suet pastry, all you do is sift the flour into a bowl, add the suet and a pinch of salt and mix them together. Now start to add a little cold water, sprinkling it here and there. Then take a flat-bladed knife and begin to mix with it, still adding water, until the mixture looks like it is coming together. Finish off using your hands, adding drops of water until you get a smooth, elastic dough. There's no need to rest the dough, so you can straightaway reserve a quarter of the pastry (for the lid) and then roll the rest out on a flat, lightly floured surface to a 10 inch (25.5 cm) round, giving it quarter turns as you roll to keep the round shape.
Now transfer the pastry to the pudding basin and arrange it to form a lining, using your hands to press it round as evenly as possible. If you have some pastry above the rim, just squeeze it down to form a neat edge. Next, cut the apples into quarters. Now slice them into 1/2 inch (1 cm) chunks and, as you add them to the basin, sprinkle in the sugar and tuck in a clove here and there. Pack the apples down as you go and don't worry if they rise a bit above the top, as they will shrink in the cooking.
Now roll out the reserved pastry to form the lid, dampen the edge all round with water, then place it over the apples. Press the edge all round to weld it to the edge of the pastry lining the basin. After that, take a double sheet of kitchen foil, about 10 inches (25.5 cm) square, make a pleat in the centre and cover the top of the pudding with it.
Then tie it securely with string around the top of the basin, and make a string handle (to help you lift it into the steamer) by attaching a length of string to both sides. Now boil a kettle and pour the boiling water into a saucepan to about halfway, place it over a medium heat and when it comes back to the boil, fit the steamer over the top. Pop the pudding in, put the lid on and steam the pudding for exactly 2 hours, keeping the water at a steady simmer. After an hour, check the water level in the saucepan and, if necessary, top up with boiling water.
To serve the pudding, remove the string and kitchen foil, loosen the pudding all round with a palette knife, then turn it out on to a warmed plate. Serve cut into slices, with the apples strewn around the pastry and – it has to be said – lots of proper custard.
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Post by Miss Who on Apr 9, 2012 2:56:00 GMT -5
Sex in a Pan
¾ cup ground almonds
1 cup flour
½ cup margarine
1 8-oz. pkg cream cheese
1 cup icing sugar (or Splenda)
1 pkg vanilla instant pudding
1 ½ cups milk
1 pkg chocolate instant pudding
1 ½ cups milk
1 large container Cool Whip
Combine almonds, flour, & margarine. Press into 9 x 13” pan. Bake at 350 for 20 minutes. Cool.
Mix cream cheese and icing sugar together until creamy and spread on cooled base.
Beat together vanilla pudding with milk. Let stand 2 minutes, then spread on top of cream cheese layer.
Beat together chocolate pudding with milk. Let stand 2 minutes, then spread on top of vanilla layer.
Let stand 15 minutes. Top with Cool Whip.
It's better the next day ... and the day after ...
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Post by starlight07 on May 5, 2012 16:05:11 GMT -5
lol Miss Who - it's an odd name for a dessert.
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Post by dom on May 5, 2012 16:23:17 GMT -5
They were munchkins.
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Post by a on May 18, 2012 14:42:42 GMT -5
Balsamic Strawberries with Ricotta Cream
Ingredients
1 cup part-skim ricotta cheese
2 tablespoons honey (I substituted black strap molasses)
1/2 teaspoon vanilla extract
3 tablespoons balsamic vinegar
2 tablespoons sugar (I substituted organic cane sugar crystals)
1 (16-ounce) container strawberries, hulled and quartered
2 tablespoons fresh basil leaves, cut into ribbons
Directions
Put the ricotta cheese, honey and vanilla extract into the small bowl of a food processor and process until smooth, about 1 minute. Transfer to a small bowl and refrigerate for at least 2 hours.
In a small saucepan combine the vinegar and sugar and bring to a boil. Simmer over medium heat for 2 minutes, stirring occasionally. Allow to cool completely.
In a medium bowl, toss the berries with the basil and the balsamic syrup.
Divide the cream among 4 cocktail glasses, top with the berry mixture and serve.
(serving size: about 1/3 cup cream and 1/2 cup berries)
Calories 180; Total Fat 5 g; (Sat Fat 3 g, Mono Fat 1.5 g, Poly Fat 0 g) ; Protein 8 g; Carb 27 g; Fiber 2 g; Cholesterol 20 mg; Sodium 80 mg
Excellent source of: Vitamin C, Manganese
Good source of: Protein, Vitamin K, Calcium, Phosphorus, Selenium
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Post by Forever Sunshine on Dec 14, 2012 23:34:26 GMT -5
Kahlua Cream Cheese Pie
1 1/4 c. graham c racker crumbs
1/4 c. sugar
1/4 c. cocoa
1/3 c. butter, melted
2 (8 oz.) pkgs. cream cheese
3/4 c. sugar
1/2 c. cocoa
2 eggs
1/4 c. strong coffee
1/4 c. kahlua
1 tsp. vanilla
8 oz. sour cream
2 tbsp. sugar
1 tsp. vanilla
6-8 chocolate curls
Combine first 4 ingredients; mix well. Press firmly into bottom of 9 inch spring-form pan. Bake at 325 degrees for 5 minutes; cool. (note: I prefer to use either a pre-made chocolate pie crust, or press the crumbs into a pie pan. You'll have some leftover filling using this method though because you have to leave room for the sour cream topping.)
Beat cream cheese with mixer until fluffy. Add 3/4 cup sugar gradually, mixing well. Add 1/2 cup cocoa. Add eggs, one at a time. Stir in next 3 ingredients and pour mixture into pan on top of crust. Bake at 375 degrees for 25 minutes (If using pie crust instead, you may need to decrease bake time a bit. It's a cheesecake-y type filling but not as firm).
Combine sour cream, sugar, and vanilla; spread over top of cheesecake. Bake at 425 degrees for 5-7 minutes. Cool to room temperature and chill 8 hours or overnight.
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Post by Forever Sunshine on Dec 14, 2012 23:34:56 GMT -5
Easy Pumpkin Dump Cake
1 large can pumpkin
1 can (5 oz) evaporated milk
1 cup sugar
1 teaspoon vanilla
1 teaspoon allspice
3 eggs
2 teaspoons cinnamon
1 teaspoon ginger
1 teaspoon salt
Topping
1 box yellow cake mix
2 sticks margarine, melted
1 cup chopped nuts (optional)
Mix ingredients together and pour into a 9x13 inch cake pan. Sprinkle dry yellow cake mix over the top of the pumpkin mixture. Do not mix in! Pour melted margarine over cake mix topping. Sprinkle nuts over the top, if desired. Bake in preheated 350 degree oven for 60 minutes.
Serves 12 or more.
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Post by kelly on Dec 15, 2012 4:40:05 GMT -5
Desserts, I love them, but find it's much easier to buy them from M&S than bake them. ;D   
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Post by Forever Sunshine on Dec 15, 2012 8:08:26 GMT -5
 I agree, Kelly! I don't bake as much as I did when I was younger since it's just me here. 
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Post by starlight07 on Dec 15, 2012 12:09:01 GMT -5
I enjoy buying desserts too. 
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Post by Miss Who on May 3, 2013 16:12:35 GMT -5
CLOOTIE DUMPLING
6oz self-raising flour
6oz brown or wholemeal breadcrumbs
6oz vegetable suet
1 teaspoon bicarbonate of soda
2 teaspoons cinnamon
1 teaspoon ginger
4oz currants
6oz sultanas
4oz soft dark brown sugar
2 tablespoons golden syrup
Approx 1½ cups soya milk
Method
Place your cloot (clean, not clarty, cloot) in boiling water.
Mix all the ingredients together with the milk to make a fairly soft consistency. Make sure everything is mixed really well.
Take the cloot out of the water and wring, lay it out flat and dredge it with flour. Smooth the flour over the cloot with your hands to get an even spread.
Place the mixture on the cloot, draw it together evenly, leaving some room for expansion, then tie the cloot with string.
Place a plate in the bottom of a pot and then the cloot containing the mixture on top of that. Use a large pot, big enough to completely cover the dumpling with boiling water - that way there should be no need to top up throughout the cooking.
Simmer the dumpling for 2 to 3 hours. Remove it and place it in a colander in the sink. Untie the string and gently pull the corners of the cloot apart.
Put a plate over the dumpling in the colander and ‘whip’ it over. Carefully peel the cloot away.
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Life is short,smile while you still have teeth.
© 2011 -- 
Crap, the Name Escapes Me 
