Serves 6

Ingredients

Pastry

• 1 3/4 Cups All-Purpose Flour
• 1/4 Cups Sugar
• 1/2 Teaspoon Baking Powder
• 1/2 Cup Chilled, Sweet Butter
• 1 Whole Egg And One Additional Egg Yolk

Filling

• 2 cups Whole Milk Ricotta Cheese
• 3 Eggs
• 1/3 cup Sugar
• 1 Teaspoon Vanilla Extract
• 1 Cup Fruit Jam (I Prefer Blueberry)
• 1 (10-11 Inch) Tart Pan With Removable Bottom
• Powdered Sugar

Preparation time
20 minutes

Preparation
Prepare the crust first, by first mixing the sugar, flour and baking powder. Cut the butter into this mixture until it resembles small peas. Whisk together your egg and egg yolk, and add this to the dry ingredients. Combine just until the dough comes together. Do not over mix. If the mixture seems a bit dry, add a tablespoon or so of ice water. Wrap this dough in plastic wrap and refrigerate for at least 30 minutes, no longer than 2 hours.

Preheat the oven to 375 degrees F (190 C). Roll the dough on a lightly floured surface into a 10-11 inch round, depending the size of your chosen pan. Transfer the dough carefully to the pan and trim.

To prepare the filling, mix together the ricotta, sugar, eggs and vanilla until well blended. Spread the jam across the bottom of your pie pan, and pour the ricotta mixture overtop. Bake for about 55 minutes or until golden. Remove from the heat and cool. When cool, remove from the pan rim, sprinkle with powdered sugar and serve.

Serves 6

Ingredients

• 2 tb Margarine
• 1 c Sugar
• 1 Egg
• 2 c White flour
• 2 1/2 pt Baking powder
• 1 c Skim milk mixed with 1 ts
• 6 Granny Smith apples

Topping

• 1/3 c Brown sugar
• 1/2 ts Cinnamon
• 1/4 ts Freshly ground nutmeg
• 3 tb Margarine, no salt

Glaze

• 1/2 c Apricot jam
• 1 ts Lemon juice
• 1 About 1 tsp water

Preparation time
45 minutes

Preparation
Preheat oven to 350 F (175 C). Spray a 9″ x 12″ baking dish with a nonstick spray Cream margarine with sugar. Beat in egg. Sift together dry ingredients. into egg mixture alternating with milk and vanilla. In food processor, pro egg with sugar until well mixed. Add margarine and process and then milk. dry ingredients into processor and pulse 3 or 4 times, just until mixed. ( wash processor reserve for next step.) Spread batter evenly into prepare dish.

Top with fruit. Mix topping ingredients together in food processor or mixe Dot over top of cake. Bake 30 to 40 minutes or until skewer comes out clean Cool completely.

For glaze, heat together apricot jam, lemon juice and water. Strain into s saucepan or glass measuring jug. Heat on top of stove or in microwave unti boiling and slightly reduced. If reduced too much, add a bit more water. onto completely cooled cake with pastry brush.

Serves: 4-6

Ingredients

• 6 tblsp flour
• 2 tblsp jam (any sort)
• butter the size of an egg
• 2 tsp ground ginger
• 1 heaped tsp baking soda
• 1/2 cup milk

Preparation time
15 minutes

Preparation
Rub butter, sugar and flour together, then add jam. Add baking soda dissolved in the milk and mix well. Place in greased pudding basin cover with grease proof paper, tie securely and steam 1 1/2 hrs. Serve with hot creamy custard.

Serves: 4-6

Ingredients

• 110g/4oz ratafias
• 110g/4oz macaroons
• 110g/4oz sponge fingers
• 1 glass brandy
• 2 glasses madeira or sherry
• 570ml/1 pint custard (preferably homemade)
• 110g/4oz strawberry jam
• 255g/9oz double cream, whipped
• crystallised fruit and nuts, to decorate

Preparation time
10 minutes

Preparation

• Cover the base of a trifle dish with ratafias, macaroons and sponge fingers.
• Mix the brandy and maderia (or sherry) together before pouring over the biscuit base. Leave to soak.
• When all the moisture has been absorbed pour over the cold custard and cover with a layer of jam.
• Top with plenty of whipped cream and decorate with crystallised fruit and nuts.