Serves: 4-6

Ingredients

• 2 large pears
• 3/4 cup whipping cream
• 3/4 cup milk
• 2 eggs
• 1/3 cup sugar
• 4 pinches of cinnamon
• 2 tablespoon butter

Preparation time
15 minutes

Preparation
First peel the pears and cut them half, remove seeds and slice them. Put the sliced pears in a saucepan with 2 tablespoons of sugar. Cook over low heat until tender. Preheat oven at 300 degrees. With butter grease some individual serving bowls (oven proof).

In a mixing bowl, stir eggs, milk, whipping cream and cinnamon. Pour mixture into each bowl and Place a couple pear slices in each bowl. Bake for 1 hour. Serve warm.

Serves 12

Ingredients

• 12 Small Puff Shell
• 6 ounces (170 grams) Whipping Cream
• 1 ounce (30 grams) Powdered Sugar

Preparation time
15 minutes

Preparation

• With a serrated knife slice the upper 1/3 off the small puff shells. Hollow the bottom section of any interior webbing. Lay out top pieces next to bottom shells
• Whip the cream in a chilled bowl to stiff peaks. Do not over whip. Using a pastry bag and a medium star tip, over-fill the lower section with a rosette of whipped cream.
• Using a sifter dredge the top pieces with powdered sugar, then press them down onto the rosette of cream
• Store chilled or freeze.

Ingredients

• 2 cups milk, scalded
• 3/4 cup sugar
• 1/2 cup flour
• 2 eggs
• 4 apricots, pitted, sliced
• 2 bananas, peeled, sliced
• 2 apples, peeled, cored, sliced
• 1 teaspoon vanilla extract

Preparation time
10 minutes

Preparation
Mix sugar, flour, eggs and vanilla extract together. Add gradually the scalded milk and mix well. Put all the fruit in a pudding dish. Pour over them the milk mixture. Set pudding dish in a pan of water. Bake in moderate oven for about 35 minutes.

Serves: 4

Ingredients

• 1 quart cranberries
• 1 pint water
• 2 cups sugar
• Juice of 2 lemons

Preparation time
10 minutes

Preparation
Cook the cranberries and water together for ten minutes, then force through a sieve. Add the sugar and the juice of the lemons, cool and freeze to a mush.

Serves: 4

Ingredients

• 2 tablespoons butter
• 1/2 cup fine sugar
• 3 tablespoon self raising flour
• rind and juice of 2 lemons
• 2 eggs
• 1 cup milk

Preparation time
15 minutes

Preparation
Preheat oven to 190°C (375°F). Cream butter and sugar until light and fluffy. Stir in flour, lemon juice and rind. Separate eggs and beat egg yolks and milk into the mixture. Beat egg whites until soft peaks form. Fold into the mixture. Pour into a greased oven proof dish, stand dish in a water bath. Bake in oven for 45 minutes. Serve with cream or ice cream.

Serves: 12

Ingredients

Crust

• 2 c cracker crumb
• 1/4 c Margarine; melted

Filling

• 14 oz Caramel
• 5 oz milk
• 16 oz cream cheese
• 1/2 c sugar
• 1 ts Vanilla
• 2 Egg whites; whipped
• 1/2 c chocolate chips

Preparation time
15 minutes

Preparation
Preheat oven to 350 F (176 C). Prepare a 9″ pie pan with cooking spray and flour; set aside. To prepare crust, combine cracker crumbs and margarine in a small mixing bowl.

Press into prepared pan. Bake for 10 minutes; set aside.

In 1 1/2-quart heavy saucepan, melt caramel candy with milk over low heat, stirring frequently, until smooth. Pour over crust.

To prepare remaining filling ingredients, combine cream cheese, sugar, vanilla, egg whites, and chocolate chips. Pour over crust. Bake for 40 minutes.

Loosen cake from rim of pan. Cool.

Serves: 5

Ingredients

• 3 eggs
• 1/4 cup white sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 1/2 cups whole milk

Preparation time
15 minutes

Preparation
Separate two of the eggs. In top of double boiler, combine 1 whole egg and 2 yolks with sugar, salt and vanilla, beating until smooth. Stir in milk and cook over simmering water, stirring constantly. When custard thickens enough to coat the back of a spoon, remove from heat. (Do not boil. If custard should start to curdle, remove from heat and beat vigorously until smooth.) Cool completely.

In a medium bowl, beat egg whites with electric mixer until stiff. Gradually beat in 4 tablespoons sugar. Pour cooled custard into serving dish. Drop meringue by heaping tablespoons onto custard to make islands. Chill before serving.

Serves: 6

Ingredients

• 4 ea Eggs, seperated
• 1 qt Milk
• 1/8 ts Salt
• 3/4 c Sugar
• 1 ea Nutmeg

Preparation time
15 minutes

Preparation
Make a paste of egg yolks, flour and 1 cup of the milk. In a medium saucepan, add the sugar and salt to the remaining milk and scald at medium temperature. Add the egg yolk mixture to the scalded milk and continue to cook at medium temperature until it reaches the consistency of soft custard. Remove from heat and cool to room temperature. Beat egg whites until stiff but not dry and fold into the custard. Chill before serving. Spoon custard into individual serving dishes. Sprinkle each with nutmeg before serving.

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: 6

Ingredients

• 4 tsp gelatine
• 1/3 cup milk
• 1/3 cup cocoa
• 2/3 cup sugar
• 1/3 cup water
• 11oz tin evaporated milk
• 1 tsp vanilla

Preparation time
15 minutes

Preparation
Chill the evaporated milk in the fridge for several hours. (It will not beat up well if it is at room temperature) Measure out the gelatine carefully. Add the milk. Stir well, then leave to stand for 5 minutes. In a medium sized saucepan mix the cocoa, sugar and water. Bring to the boil, stirring constantly. Remove from the heat and add the softened gelatine. Stir until the gelatine has completely dissolved. Stand the chocolate mixture in cold water to cool but DO NOT let it set. Beat the evaporated milk until very thick. Add the cooled chocolate mixture gradually, then;

• Turn into one large dish to set.
• Spoon into individual dishes.
• Spoon mixture into glasses or individual dishes alternately with spoonfuls of whipped cream and/or raspberries or stewed peaches.
• Spoon into a mould that has been wiped with cooking oil to prevent sticking. Leave to set. Colour darkens and flavour becomes more marked if pudding is left for several hours. To unmould, loosen edges with fingers, then loosen one side and turn onto a dampened plate. DO NOT stand the mould in warm water unless all else fails.