WARM WINTER APPLE AND CINNAMON PUDDING

Wonderful Caramel apple pudding, to warm winter hearts. Great alone or topped with whipped cream or a dab of yogurt. Ingredients:

1 cup all-purpose flour 1/3 cup packed brown sugar 2 teaspoons baking powder 1 teaspoon cinnamon 1/4 teaspoon salt 1/2 cup currant 2 apples, cored and unpeeled 1/2 cup milk 2 tablespoons butter, melted

Sauce

1 3/4 cups boiling water 1 cup packed brown sugar 1 tablespoon all-purpose flour 1 tablespoon butter, softened 2 teaspoons vanilla

Directions: In a bowl combine 1 cup flour, 1/3 cup brown sugar, baking powder, cinnamon, salt and currants. Thinly slice one half of one of the apples; set aside. Chop remaining apples and add to flour mixture along with milk and melted butter; mix well. Spread in buttered nine inch square metal cake pan. Arrange slices on top. Sauce: In a bowl, whisk together water, brown sugar, flour, butter and vanilla; gently pour over batter. Bake in 350f degree oven for 30/40 minutes or until tester inserted in cakes comes out clean. Serve warm.

BANANA PUDDING WITH CARAMEL SAUCE Ingredients 3 medium bananas cup water 1 tsp baking soda 150g butter, softened cup caster sugar 3 eggs, beaten 1 cup plain flour 1 tsp baking powder 1 cup NESTL White Choc Bits Caramel sauce: 75g butter cup brown sugar, firmly packed 1 cup cream cup NESTL White Melts Method Preheat the oven to 180C. Line the base of a deep 22cm round cake tin with baking paper. Mash the bananas and place in a saucepan with the water. Bring to the boil, stirring, then remove from the heat and stir in the baking soda. Set aside to cool. Cream the butter in a medium bowl. Add the caster sugar gradually and beat well after each addition. Beat in the eggs and continue to beat until the mixture is light and fluffy. Sift the flour and baking powder together and stir into the creamed mixture with the Choc Bits. Fold in the banana mixture. Turn the mixture into the tin. Bake in the preheated oven for 40-50 minutes or until a cake tester or skewer inserted into the centre of the pudding comes out clean. Leave in tin for 5 minutes, then turn out onto a rack and remove the paper lining. Cut pudding into wedges and serve warm with Caramel Sauce. Caramel sauce: Combine the butter and brown sugar in a small saucepan. Cook over a low heat, stirring, until the butter melts. Stir in the cream and bring just to boiling

point. Remove from the heat and add the White Melts. Stir until sauce is smooth. Serve hot.

Sticky Date Pudding with Caramel Sauce

A fantastic warming winter pudding with a low fat caramel sauce. This recipe featured in the book "Fit Food for Winners".
Recipe Ingredients (Serves 10)

PUDDING 250 g dried dates, chopped 3/4 cup boiling water 1 tsp baking soda 185 g margarine 1 cup brown sugar 2 eggs 1 1/4 cups plain flour CARAMEL SAUCE 1 tbsp custard powder 1 can CARNATION Light & Creamy Evaporated Milk, 375mL 1/4 cup brown sugar, extra 1/4 cup golden syrup

How to make PUDDING: 1. Combine dates, water and baking soda and allow to stand for 30 minutes. 2. Preheat oven to 180C. Line base of a 20cm deep round cake pan with baking paper. 3. Beat margarine and sugar until light and creamy, beat in eggs one at a time. 4. Fold in date mixture and sifted flour. Spoon evenly into prepared cake tin. Bake in preheated oven for 50-60 minutes or until cooked when tested with a skewer. CARAMEL SAUCE: 1. Combine custard powder with 1/4 cup of CARNATION Light & Creamy Evaporated Milk in a saucepan, add remaining CARNATION Light & Creamy Evaporated Milk, extra brown sugar and golden syrup. Stir over low heat until sauce boils and thickens. Serve over pudding.

Preparation time: 30 minutes Cooking time: 60 minutes

Caramel Apple Pudding

Preparation Time
15 minutes

Cooking Time
40 minutes

Ingredients (serves 6)

5 large golden delicious or Granny Smith apples, peeled, cored, sliced 1cm thick 1 2/3 cups (250g) plain flour 2 tsp baking powder 250g caster sugar 200ml milk 150g unsalted butter, melted 2 eggs, beaten 1 cup (200g) light muscovado sugar or light brown sugar 1/2 cup (125ml) golden syrup Icing sugar and thick cream, to serve

Method
1. Preheat the oven to 180C. Lightly butter a 2.5-litre baking dish. 2. Place apples in the prepared dish. Sift flour and baking powder into the bowl of an electric mixer, add caster sugar, milk, butter and egg, then beat until pale. Spread mixture over the apples. 3. Place muscovado or brown sugar, golden syrup and 300ml water in a saucepan. Stir over medium heat until sugar dissolves, then bring to the boil without stirring. 4. Pour over the pudding batter, then bake for 30-35 minutes or until the top is golden. 5. Dust with icing sugar and serve with cream.

Self-Saucing Jaffa Pudding

Ingredients
This recipe is gluten-free, wheat-free, yeast-free, egg-free and nut-free. 60g butter cup (125ml) milk teaspoon vanilla extract 3/4 cup (165g) caster sugar cup (90g) rice flour 1/3 cup (40g) soya flour 1/3 cup (45g) gluten-free self-raising flour 1 teaspoon gluten-free baking powder 2 tablespoons cocoa powder 2 teaspoons finely grated orange rind cup (110g) firmly packed brown sugar 2 cups (500ml) boiling water

Method
Preheat oven to 180C/160C fan-forced. Grease 1.5-litre (6-cup) ovenproof dish. Melt butter with milk and extract in medium saucepan. Remove from heat; whisk in caster sugar, then sifted flours, baking powder, half the cocoa and rind. Spread mixture into dish. Sift brown sugar and the remaining cocoa over mixture; gently pour the boiling water over mixture. Bake pudding about 40 minutes. Stand 5 minutes before serving. Storage - Pudding can be stored in an airtight container in the refrigerator for up to 2 days.

Self Saucing Chocolate Pudding

This is a warm, rich, silky, but very traditional pudding, perfect with vanilla ice cream on a cold winter night. Try it it's almost guaranteed not to fail, and if you have kids they will enjoy the way the sauce slowly creeps to the bottom during cooking!

Ingredients
Serves: 6

150g self raising flour 165g caster sugar 2 tablespoons cocoa powder 125ml milk 1 teaspoon vanilla extract 30g butter, melted 150g dark brown soft sugar 4 tablespoons cocoa powder 425ml hot water

Preparation method
Prep: 15 mins | Cook: 50 mins 1. Preheat the oven to 190 C / Gas 5. Grease an ovenproof dish, I used a glass casserole dish around 2 litres. 2. Sift flour, sugar and 2 tablespoons cocoa into a large mixing bowl. Add combined milk, butter and vanilla and stir until smooth. Pour mixture into baking dish. 3. Sift combined brown sugar and remaining cocoa evenly over the top of the pudding mix. Gently pour the water over the pudding, using a spoon to break the flow. Transfer to oven and bake for approximately 50 minutes. 4. Serve hot from the oven and dust with icing sugar if desired, enjoy!

Theres nothing better to lift your mood on a cold winters day than a hot, comforting pudding. Our recipes this month will take you back to your nursery days but we havent forgotten that you need to nurture not only yourself, but first-time eaters too.

Apple cobbler
Ingredients

For the filling:

1kg golden delicious apples, peeled, cored and cut into chunks cup light brown sugar 1 tsp ground cinnamon

For the topping:

200g butter 200g castor sugar 200g ground almonds 3 eggs

Instructions
1. Cook apples in a pot on medium heat with 2 tbsp of water, until soft 2. Remove 250g and liquidise for your baby. This pure can be frozen for up to nine months. 3. Stir sugar and cinnamon into the leftover apples for the cobbler 4. Cream the butter and sugar with a beater until light and fluffy

5. Add the ground almonds, then add the eggs one at a time (waiting until each egg has been incorporated) 6. Fill a ceramic baking dish half way up with the rest of the cooked apple, then spoon the almond cream on top of the fruit (it will spread out during the cooking) 7. Bake at 180C for approximately 40 minutes 8. Serve with custard or a scoop of vanilla ice cream.

Bread and butter pudding

Ingredients

6 hot cross buns 50g butter 2 tbsp apricot jam 50g cake fruit mix 275ml milk 125ml cream 50g castor sugar 3 eggs 1 grated zest of naartjie (optional) freshly grated nutmeg

Method 1. Preheat oven to 180C and butter a 1.2 litre baking dish 2. Cut hot cross buns into slices. Spread butter and jam on each slice. Arrange them in the buttered baking dish and sprinkle cake mix over 3. Whisk the eggs and sugar in a mixing bowl. Add the milk, cream and naartjie zest (if using) and whisk well 4. Pour this mixture over the hot cross buns in your baking dish. Grate or sprinkle some nutmeg over and bake for 30 40 minutes. Serve warm 5. This dish is suitable for children aged 1 year and up.

Tip This pudding is a great way to use up old bread. You can use any type of bread from croissants to wholewheat bread. We love it made with Pannetone! Youll need 6 8 slices of bread, depending on the size of the loaf.

Decadent warm chocolate pudding

Ingredients

350g dark chocolate (70% cocoa solids is best) 50g butter 150g castor sugar 4 eggs, beaten with a pinch of salt 1 tsp Vanilla extract 50g flour

Method 1. Preheat oven to 200oC, putting in a baking sheet at the same time 2. Butter six teacups or ramekin dishes

3. Melt the chocolate over boiling water or in the microwave and let it cool slightly 4. Cream together the butter and sugar, then gradually beat in the eggs and vanilla 5. Now add the flour, then the cooled chocolate, blending it into a smooth batter 6. Divide the batter into the six teacups or ramekins, place them on the heated baking sheet and bake for 10 12 minutes 7. Serve with cream or ice cream

Baked Nutmeg Custard Pudding

Ingredients (serves 4)

4 eggs 1/2 cup (110g) caster sugar 300ml milk 300ml pure (thin) cream 1 tsp vanilla extract Freshly grated nutmeg, to sprinkle Poached seasonal fruit, to serve

Method
1. Preheat the oven to 150C. 2. Whisk the eggs and sugar together until just combined. 3. Heat the milk, cream and vanilla extract in a saucepan over medium heat until just below boiling point, then remove from the heat and pour over the egg mixture. Beat until just combined, then strain mixture into a 1-litre baking dish. Sprinkle the surface of the custard with grated nutmeg. 4. Place the dish into a deep roasting pan and fill with enough boiling water to come halfway up the sides of the baking dish. Bake for 45 minutes until just set. Serve warm with poached fruits.

Creamy Rice Pudding with Plum Compote

Ingredients (serves 4)

1 cup (220g) medium-grain rice, cooked to packet instructions 2 tbs cornflour 1 cup (250ml) milk 300ml thickened cream 1 egg, beaten 1 tsp vanilla extract 400g blood plums 1 cinnamon quill 1/4 cup (55g) caster sugar 1/4 cup (60ml) port

Plum compote

Method
1. For compote, place all ingredients in a pan with 1/4 cup (60ml) water, stirring to combine. Bring to the boil over medium-high heat, then reduce heat to low and simmer for 8-10 minutes until the plums are soft and liquid is syrupy. Cool slightly, or chill for up to 5 days if desired.

2. Combine cooked rice and remaining ingredients in a pan over mediumlow heat. Cook for 5 minutes, stirring, until thick and creamy. Serve pudding topped with compote.

Lemon Steamed Pudding

Ingredients (serves 6)

150g butter, softened 3/4 cup caster sugar 2 large lemons, rind finely grated, juiced 2 eggs, at room temperature 1 1/2 cups self-raising flour pouring cream and lemon zest, to serve

Method
1. Grease a 6-cup capacity pudding basin. Line base with baking paper. 2. Using an electric mixer, beat butter, sugar and lemon rind until light and creamy. Add eggs, 1 at a time, beating well after each addition. Sift flour over mixture. Add 1/3 cup juice. Fold until just combined. 3. Spoon batter into basin. Smooth surface. Cover basin with baking paper and foil. Secure with string (see note). Place a trivet or inverted saucer

in a large saucepan. Sit basin on trivet. Pour boiling water into saucepan so it comes halfway up side of basin. Cover saucepan. Cook pudding over medium heat for 1 1/2 hours, adding more boiling water as required. 4. Lift basin out of saucepan. Remove foil and paper. Turn pudding onto a warm plate. Top with lemon zest. Cut into wedges and serve with cream.

Notes

Steaming puddings: Correct preparation prevents puddings from becoming waterlogged during cooking. Cover basin with baking paper and foil, leaving a 4cm overhang. Secure with string. Fold foil edges up out of reach of water.

All recipes are tested using the standard metric measuring equipment. All spoon and cup measurements are level. All eggs used have an average weight of 60g. Metric (20ml/250ml) 1 cup (250ml) 3/4 cup (185ml) 2/3 cup (170ml) 1/2 cup (125ml) 1/3 cup (80ml) 1/4 cup (60ml) 2 tablespoon 1 tablespoon (20ml) Oven Temperatures GAS ELECTRIC Metri Imperial US and British Imperial (15ml/220ml) 1 cups (220ml) 1 cup 2/3 cup 1/3 cup 1/4 cup (55ml) 3 teaspoons (15ml) 8 fl oz 6 fl oz 4 fl oz 2 fl oz 1/4 oz 1 fl oz = 30g

3/4 cup (165ml) 5 fl oz 1/2 cup (110ml) 2 fl oz

c C Very slow Slow Moderately slow Moderate Moderately hot Hot Very hot 120 150 160 180 190 200 230 F 250 300 325 350 375 400 450 C 125 150 160180 180200 210230 240250 260 F 250 300 325350 375400 425450 475500 525550 125g 250g 500g 1 kg 4 ounces 8 ounces 1 lb (pound) 2 lb (pound)

Chocolate Bread and Butter Pudding

Ingredients
2 1/2 cups milk 200g TOBLERONE* Dark Chocolate or dark cooking chocolate, roughly chopped 125g block PHILADELPHIA Cream Cheese, cubed and softened 1 tablespoon cocoa 1 tablespoon caster sugar 4 eggs, lightly beaten 8 slices raisin bread Icing sugar, to serve Double cream, optional, to serve

Method
COMBINE the milk, Toblerone*, Philly*, cocoa and sugar in a large saucepan over low heat, stirring until smooth. Allow to cool, then whisk in the eggs. CUT each bread slice diagonally in half. Arrange bread triangles in a greased 2 litre capacity deep baking dish. Pour over chocolate mixture and set aside for 10 minutes. BAKE pudding at 160C for 30-35 minutes until set. Allow to cool slightly. Dust with icing sugar and serve with cream, if desired.

GOLDEN SYRUP PUDDING

125ml golden syrup 125g butter 125ml castor sugar 2 eggs 5ml vanilla essence 250ml cake flour

5ml baking powder 60ml milk

Method Pour the syrup into the base of a small ovenproof baking dish. Cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla. Sift flour and baking powder and add to the creamed mixture with the milk to form a batter. Spoon over the syrup. Bake at 180C for 25-30 minutes until a skewer inserted into the mixture comes out clean. Serve warm with custard or cream. Serves 4. * Vary the flavour by using different flavoured syrups. ..

RUM & RAISIN CHOCOLATE PUDDING

250ml self-raising flour 160ml castor sugar 60ml cocoa powder 80ml milk 1 egg, beaten

60g butter, melted 125ml raisins 125ml chocolate chips 250ml boiling water 80ml rum 125ml castor sugar 15ml cocoa powder Method Sift the flour, castor sugar and cocoa powder into a bowl. Combine the milk, egg and melted butter and stir into the flour to form a batter. Mix in the raisins and chocolate chips. Spoon the mixture into a greased ovenproof baking dish. Combine the boiling water, rum, castor sugar and cocoa powder and mix well. Carefully pour this over the batter and bake at 180C for 35-40 minutes. Serve immediately. Serves 4-6. STICKY TOFFEE PUDDING Sticky toffee pudding always, Hot gooey and unbelievably good, you just have to try this one. What you need Cake mixture 1 1/3 cup flour 1 1/2 teaspoons baking powder 100g treacle sugar pinch of salt

1/2 cup milk 2 eggs 1 teaspoon vanilla essence 75ml melted butter Toffee Sauce 120g soft butter 200g treacle sugar 250ml cream The process In a large bowl, sift the flour, add the sugar, salt and combine well. In another bowl, add the milk, eggs, vanilla essence and melted butter. Whisk together until you get a slight froth on the top. Add the liquid to the dry ingredients and mix well. Pour into a buttered baking dish and bake at 180 Celsius for 40 minutes until the cake is firm to the touch. The sauce Add all of the ingredients to a pot and simmer for 5 minutes or so over a medium heat. I prefer to pour sauce over the individual servings but you can also poke holes into the cake and pour it over the top as it comes out of the oven and let it soak in. Its very rich and should serve 6 people no problem.

Mocha Syrup Cakes

100g unsalted butter, chopped 50g white chocolate, chopped 1/2 cup brown sugar, firmly packed 1/2 cup plain flour 3/4 cup self-raising flour 1/4 tsp bicarbonate of soda

1/2 cup sour cream 1 egg, lightly beaten Ice-cream, to serve

SYRUP 1/2 cup brown sugar, firmly packed 2 tblsps instant coffee granules 1/4 cup cocoa powder 1/3 cup hot water 1/2 cup golden syrup Method 1 Grease four small baba pans (1-cup capacity). 2 Place butter, chocolate and sugar in a medium saucepan. Stir over a low heat until smooth. Remove. Stir in combined sifted flours and soda, cream and egg until smooth. Divide evenly among prepared pans. 3 Cook cakes in a moderate oven (180C) for about 25 minutes. 4 To make syrup, place sugar, coffee and sifted cocoa into a medium pan. Gradually stir in hot water and syrup. Bring to boil. Gently boil for about 2 minutes, or until slightly thickened. Pour into a heatproof jug. 5 Pierce hot cakes in pans all over with a skewer. Pour half the hot syrup evenly over cakes. Cool in pans. Turn out cakes and trim bases to sit flat. 6 Serve with ice-cream and remaining syrup..

Chocolate Self Saucing Pudding

An easy, quick and delicious recipe for a warming chocolate dessert. A family favourite and easy for a dinner party, this chocolate self saucing pudding recipe is simple and easy to prepare and absolutely delicious.

This chocolate self saucing pudding recipe only takes about 10 minutes to prepare and should satisfy everyone from children to grandparents, and from family to dinner guests. Serving Chocolate Self Saucing Pudding The chocolate self saucing pudding can be enjoyed with ice cream, cream or custard or just plain. If there are any leftovers (which is doubtful) they can be kept in the fridge and eaten cold or reMaking Enough Sometimes one pudding is not enough. If serving more than four people it is a good idea to double the recipe and make two chocolate self saucing puddings. For A Dinner Party For a dinner party individual chocolate self saucing puddings can be served instead of a temperamental and difficult souffl or a fiddly steamed pudding. Simply make up the recipe and then divide into individual ramekins or similar dishes an excellent and easy dinner party dessert. Ingredients For Making Chocolate Self Saucing Pudding You will need an ovenproof casserole dish with a lid. Alternatively you can use a deep ovenproof dish covered in aluminium foil. The Pudding 60g butter cup milk 1 egg 1 cup self raising flour 1 dessertspoon cocoa cup milk vanilla essence

The Sauce cup sugar 1 dessertspoon cocoa 11/2 cups boiling water

Method For Making Chocolate Self Saucing Pudding Pre-heat oven to 180C / 360F Making The Pudding 1. 2. 3. 4. 5. Cream the butter and the sugar Mix in egg and vanilla Sift flour with cocoa Fold in the flour-cocoa and the milk into the mixture Pour into an ovenproof casserole dish and spread evenly.

Making The Sauce 1. Mix together sugar and cocoa 2. Sprinkle over the pudding mixture 3. Pour boiling water over the mixture and topping Cooking The Pudding 1. Put the lid on the casserole dish 2. Bake for approximately 45mins The End Result and Serving The pudding will cook and rise to the surface and develop a nice brown and slightly crisp surface. The sauce will thicken in the base of the casserole dish. The chocolate self saucing pudding is best served straight from the casserole dish be careful it is very hot. With the addition of a little ice cream, whipped cream, or for an even richer winter dessert custard, you have the perfect heart warming dessert.

Sooji Ka Halwa - Semolina Halwa

Ingredients: 1 and a 1/2 cups sooji/ rawa 1/2 cup ghee 3/4 cup mixture of cashews (coarsely chopped ) and whole raisins/ sultanas 3 cups hot water 1/2 cup whole/ full cream milk 1/2 cup sugar 5 pods of green cardamom split open

Preparation: Heat a deep pan on a medium heat and when hot add the ghee. When it melts, add the Sooji and mix well. Roast the Sooji (stirring frequently) till it begins to turn a very light golden color and give off a faint aroma. The roasted Sooji will have the grainy consistency of wet sand. Now add the cashews and raisins to the Sooji and mix well. While you are roasting the Sooji, in a separate pot and on medium heat, bring a mixture of the milk, water, sugar and cardamom to a boil, stirring often. When the Sooji is roasted, gently add the water and milk mixture, stirring all the while to prevent lumps from forming. If any do form, make sure to break them with the back of the stirring spoon so you get a smooth paste-like consistency. Cook the mixture till it is thick and begins to come away from the sides of the pan. Turn off the heat and allow the mixture to cool to a warm temperature. Serve now in individual bowls.

Kheer - Payasam - Payas Creamy Rice Pudding

This creamy rice pudding is delicately flavored with cardamom and full of nuts. It's a great dessert for anytime of the year. In south and east India versions of it are made for certain festivals. In the South, Kheer is called Payasam and in the east it is known as Payesh. Ingredients:

2 litres full-cream milk 1 can (400 gms) sweetened condensed milk 1 tsp cardamom powder 1 cup sugar 1 cup Basmati rice 50 gms almonds blanched and slivered 50 gms raisins A few strands of saffron Rose petals to garnish (optional)

Preparation: Wash the rice well and soak for half an hour in enough water to cover it fully. Put the milk, condensed milk and sugar in a deep, thick-bottomed pan and boil. When the milk comes to a boil, add the rice and simmer. Cook till the milk thickens and reduces to half its original volume. Add the almonds, raisins and cardamom and cook for 5 more minutes. Turn off the fire and add the saffron. Stir well. Allow the kheer to cool, then chill. Serve cold garnished with rose petals.

Caramel Croissant Pudding

Ingredients

2 stale croissants 110g sugar 2 tbsps water 110g double cream 2 tbsps bourbon 110ml whole milk 2 eggs, beaten

Method
How to make Caramel Croissant Pudding

1) Preheat the oven to 180C/gas 4. 2) Tear the croissants into pieces and put in a small gratin dish; I use a cast iron oval with a capacity of about 500ml. 3) Put the sugar and water into a saucepan, and swirl around to help dissolve the sugar before putting the saucepan on the hob over medium to high heat. Caramelise the sugar and water mixture by letting it bubble away until it all turns a deep amber colour; this will take 3 to 5 minutes. Keep looking but don't be too timid. 4) Take the pan off the heat and add the cream - ignoring all spluttering followed by the bourbon and milk. Whisk to mix, then still whisking add the beaten eggs. Pour this quickly over the croissants and leave to steep for 10 minutes. 5) Place in the preheated oven for 20 minutes and prepare to swoon.

Malva pudding
(Serves 6 8) 375 ml milk 45 ml butter 30 ml smooth apricot jam 20 ml vinegar 2 extra large eggs 200 ml sugar (150 g) 375 ml Snowflake cake flour (210 g) 5 ml bicarbonate of soda 10 ml baking powder 3 ml salt Sauce 250 ml ideal milk 125 ml sugar (100 g) 60 g butter or margarine 5 ml vanilla or caramel essence 1. Place milk, butter and jam in a pot. Stir over low heat until butter and jam melted. Add the vinegar to the milk mixture and set aside. 2. Whisk the egg and sugar in a bowl until light and fluffy. 3. Sift dry ingredients and add to egg mixture, alternating with milk mixture. Pour into a large, greased baking dish and bake in a preheated oven at 180 C for 45 60 minutes.

4. Sauce: Combine ideal milk, sugar and butter in a small heavy-based saucepan. Simmer for ab Remove from heat and add essence. Remove pudding from oven, prick with a fork all over and pour hot sauce over.

Tipsy tarts

(Makes 12) 250 g dates, chopped 5 ml bicarbonate of soda 250 ml boiling water 125 g butter 250 ml sugar (200 g) 2 extra-large eggs 375 ml Snowflake cake flour (210 g) 5 ml baking powder 2 ml salt 125 ml pecan nuts, chopped (50 g) Sauce 250 ml sugar (200 g) 125 ml water 60 g butter 5 ml vanilla essence 100 ml brandy 1. Preheat oven to 180C. 2. Mix dates, bicarbonate of soda and boiling water. 3. Cream butter and sugar. Add eggs one at a time and beat until creamy. 4. Sift flour, baking powder and salt and add to creamed mixture. 5. Stir in the dates with water mixture and nuts. 6. Spoon into greased muffin tins and bake in preheated oven for 15-20 minutes. 7. Sauce: Heat sugar, water and butter, until sugar is melted. Remove from heat and stir in vanilla essence and brandy. 8. Pour sauce over hot tarts and allow to soak in. Serve with fresh cream or custard. Tip Freeze these individual brandy tipsy's airtight for up to 3 months. It can be baked in any size dish for a variation.

Vinegar pudding
(Serves 4 - 6) 60 g butter or margarine 125 ml sugar (100 g) 1 extra large egg 15 ml smooth apricot jam 250 ml Snowflake cake flour (140 g) 5 ml baking powder 1 ml salt 5 ml bicarbonate of soda 250 ml milk 30 ml vinegar Syrup 80 ml sugar (65 g) 80 ml milk 60 ml boiling water 45 ml butter or margarine 5 ml vanilla essence 1. Beat butter and sugar. Add egg and beat until light and creamy. Add jam. Sift flour, baking powder, salt and add. 2. Mix bicarbonate of soda in milk and add lastly with vinegar. 3. Pour in a greased baking dish and bake in a preheated oven at 180 C for about 40 minutes. 4. Syrup: Boil all ingredients together except essence. Remove from heat, add essence and pour over warm pudding.

Tipsy tarts
(Makes 12) 250 g dates, chopped 5 ml bicarbonate of soda 250 ml boiling water 125 g butter 250 ml sugar (200 g) 2 extra-large eggs 375 ml Snowflake cake flour (210 g) 5 ml baking powder 2 ml salt 125 ml pecan nuts, chopped (50 g) Sauce 250 ml sugar (200 g) 125 ml water 60 g butter 5 ml vanilla essence 100 ml brandy 1. Preheat oven to 180C. 2. Mix dates, bicarbonate of soda and boiling water. 3. Cream butter and sugar. Add eggs one at a time and beat until creamy. 4. Sift flour, baking powder and salt and add to creamed mixture. 5. Stir in the dates with water mixture and nuts. 6. Spoon into greased muffin tins and bake in preheated oven for 15-20 minutes. 7. Sauce: Heat sugar, water and butter, until sugar is melted. Remove from heat and stir in vanilla essence and brandy. 8. Pour sauce over hot tarts and allow to soak in. Serve with fresh cream or custard. Tip

Freeze these individual brandy tipsy's airtight for up to 3 months. It can be baked in any size dish f a variation.

Orange pudding

(Serves 4 - 6) Syrup 125 ml orange juice 250 ml water 125 ml sugar (100 g) 30 ml butter or margarine Dough 60 g butter or margarine 125 ml sugar (100 g) 1 extra large egg 15 ml smooth apricot jam 5 ml grated orange rind 200 ml Snowflake cake flour (100 g) 5 ml bicarbonate of soda 1 ml salt 125 ml milk 1. Syrup: Boil all ingredients and pour into a large greased ovenproof dish. 2. Dough: Beat butter and sugar. Add egg and beat until light and creamy. Add apricot jam and orange rind. 3. Sift dry ingredients and fold alternately with milk into egg mixture. 4. Spoon dough into syrup and bake in preheated oven at 180 C for 20-30 minutes. Serve with custard or cream and garnish with orange rind.

Lemon and lime pudding

(Serves 4 ) 100 g butter or margarine 200 ml castor sugar (160 g) 4 extra large eggs, separated 125 ml Snowflake cake flour (70 g) 30 ml ground almonds 60 ml milk 60 ml fresh lemon juice 45 ml fresh lime juice 10 ml grated lemon rind 10 ml grated lime rind 1. Cream butter and sugar. Add the egg yolks, one at a time and beat well. 2. Sift flour and add, with almonds and milk. Add juice and rinds. 3. Whisk the egg whites to soft peaks, then gently fold into the mixture until smooth. 4. Spoon the mixture into a greased oven dish or cups, then place in oven pan, filled half with hot water. Bake in a preheated oven at 180 C for about 40 minutes until the sponge is risen and golden. Serve immediately.

Ginger date pudding

(Serves 4 - 6) 80 g butter or margarine 60 ml sugar (50 g) 2 extra large eggs 45 ml apricot jam 500 ml Snowflake cake flour (280 g) 10 ml ground ginger 2 ml salt 10 ml bicarbonate of soda 200 ml milk 75 g (125 ml) dates, chopped Sauce 125 ml sugar (100 g) 200 ml water 45 ml butter or margarine 5 ml vanilla essence 1. Cream butter and sugar. Add eggs and add jam, beating until light and fluffy. 2. Sift dry ingredients and add, with milk, beating until smooth. Add chopped dates. 3. Spoon into a greased medium ovenproof dish and bake in a preheated oven at 180 C for about 40 minutes. 4. Sauce: Heat sugar, water and butter until sugar melts. Remove from heat and add vanilla essence. 5. Pour sauce over the top as soon as the pudding is taken out of the oven. Serve with cream or custard.

Dumplings with dates

(Serves 4 - 6) 500 ml Snowflake cake flour (280 g) 2 ml salt 15 ml bicarbonate of soda 2 ml ground cinnamon 45 ml butter 125 g pitted dates, chopped 250 ml milk Syrup 800 ml water 500 ml sugar 2 ml ground cinnamon 30 ml butter 30 ml golden syrup 1. Sift flour, salt, bicarbonate of soda and cinnamon together. Rub in butter. 2. Add dates and milk and mix into flour until combined. 3. For syrup: Mix all ingredients together and bring to the boil in a large heavybased saucepan. 4. Drop spoonfuls of dough into the boiling syrup. Cover and boil for about 15 minutes. Do not remove the lid while cooking. Serve with custard or cream.

NO YEAST MINI DOUGHNUTS

Ingredients

1 egg 2 Tbsp. sugar 1 cup self-rising flour 2 Tbsp. cream cheese 2 Tbsp. yogurt or eshel Note: Eshel is Israeli yogurt 1 pkt (10 g) vanilla sugar grated lemon rind

How to make it

Mix egg and sugar. Add remaining ingredients and beat well. Drop spoonfuls into hot oil. Fry quickly, drain and roll in icing sugar. I sometimes like to add some ground cinnamon to the icing sugar. Yummmmmmy! This is a very easy recipe to double.

Homemade Mini Donuts

1 package active dry yeast; instant if youre in a rush (2 tsp.) 2 Tbsp. warm water 3 1/4 cups all-purpose flour, plus additional for sprinkling and rolling out dough (use half whole-wheat if you like) 1 cup milk, at room temperature 2-4 Tbsp. butter or non-hydrogenated margarine, softened 1 large egg 2 Tbsp. sugar 1 tsp. salt canola oil, for frying cinnamon-sugar, for dipping (spike sugar with as much cinnamon as you like) In a large bowl, stir together the yeast and water; set it aside for 5 minutes, until its foamy. (If it doesnt foam, throw it out and buy fresh yeast. It wont foam much, but if it just sits there and does nothing, its inactive.) Add the flour, milk, butter, egg, sugar and salt, and stir until you have a soft, sticky dough. Stir for a minute or two, then cover and set aside for an hour, if you have time and arent at a 10th birthday party. Turn the dough out onto a lightly floured surface and pat with floured hands until its about 1/2 inch thick. Cut out as many rounds as possible with the rim of a shot glass, and poke a hole in each with your finger, stretching it out a bit as it will puff up as it cooks, closing the hole somewhat. If you like, cover with a kitchen towel and let them rise for another 20-30 minutes (this isnt necessary, but will produce lighter doughnuts). Heat about 2 of oil in a deep, heavy saucepan until its hot but not smoking. Youll know when its hot enough by dipping in a piece of bread or a bit of dough it should start sizzling right away. If the oil is too cool, they will take too long to cook and will absorb too much oil, making them heavy. Cook doughnuts 2 at a time, turning occasionally with tongs or a slotted spoon, until puffed and golden brown, about 2 minutes per batch. Transfer to paper towels to drain, then toss in cinnamon-sugar while still warm.