Ma's Kitchen - Desserts
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Transcript of Ma's Kitchen - Desserts
desse"s.
Apple Coconut Squares
INGREDIENTS
125g Margarine
½ tsp grated Lemon Rind1 cup Sugar
2 Eggs
1½ cups Plain FlourSalt
2 cups sweetened Apple Pulp1 cup Coconut
METHOD
Cream margarine, lemon rind and half the sugar. Add one egg. Work in flour and salt. Press into base.
Cover with apple pulp. Beat other egg and the other half of the sugar and blend in coconut. Spread over apple. Bake in moderate oven for 20-30 minutes. Serve with cream, custard or ice cream.
~ 75 ~
desse"s.
Apple Crumble
INGREDIENTS
1 large can Pie Apples (or freshly-cooked)
1½ cups Self-Raising Flour125g Butter
1½ cups Brown Sugar
6 tbsp Nestle Malted Milk Powder1 tsp Cinnamon
CoconutRolled Oats
METHOD
Place apples in pie plate. Rub butter into remaining ingredients and crumble over apples. Bake in
moderate over for 30-35 minutes.
~ 76 ~
desse"s.
Apple Snow
INGREDIENTS
2 tsp Gelatin
¼ cup Hot Water1 tbsp Lemon Juice
2 cups Stewed Apple
1 tbsp Sugar1 Egg White
Salt
METHOD
Dissolve gelatin in hot water, add lemon juice and sugar. Stir into apple pulp. Chill to thicken slightly.
Beat egg white with salt until stiff. Beat into apple mixture and beat until thick and foaming. Return to
fridge.
~ 77 ~
desse"s.
Apricot Swansdown
INGREDIENTS
3 tsp Gelatin
¼ cup Hot WaterSmall can Apricots
2 Eggs, separated
1 tsp Lemon Juice½ cup Sugar
Shredded or Desiccated Coconut
METHOD
Dissolve gelatin in hot water and add apricot syrup. Put apricots through coarse sieve or slice, mix with
syrup. Beat egg yolks with half of the sugar, add to apricot mixture, then add lemon juice. Chill. Beat egg
whites until stiff with remaining sugar. Fold through thickening apricot mixture. Add coconut or decorate top.
~ 78 ~
desse"s.
Apple Tart
INGREDIENTS
Pie Crust:
1 cup sifted Flour
1 tsp Baking Powder
½ tsp Salt2 tbsp Sugar
½ cup Butter1 tbsp Vinegar
Filling:
3 cups Grated Apple1 cup Sugar
2 tbsp Flour
½ tsp CinnamonIcing Sugar
METHOD
Combine flour, salt and sugar lightly with a fork, cut in the butter and blend with fork until mixture looks like shortbread dough. Stir in vinegar with fork. Spread dough thickly on bottom of a spring-form pan
and then spread thinly about 2cm up the sides.
Combine all the filling for the tart (except icing sugar) and spread evenly over dough. Bake 1 hour,
remove from oven and cool. Remove from pan, sift icing sugar over tart and serve with cream.
~ 79 ~
desse"s.
Baked Apples*
INGREDIENTS
4 Green Apples
½ cup finely chopped Dates1 tbsp chopped Walnuts
1 tbsp grated Lemon Rind
½ cup Water½ cup Brown Sugar
30g Butter¼ tsp Ground Cinnamon
¼ tsp Ground Nutmeg
METHOD
Cut core out of apples, peel the top ¼ of the apple. Mix the dates, walnuts and lemon rind and press into hole made by removal of core. Put apples in loaf tin. Combine water, brown sugar, butter, cinnamon and
nutmeg in a small saucepan and bring to boil. Pour over the apples. Bake in moderate oven for 1¼ hour, basting with the liquid several times. Serve with ice-cream of whipped cream.
~ 80 ~
desse"s.
Baked Custard
INGREDIENTS
1 Egg, beaten
1 tbsp Sugar1 cup Milk
Drops of Vanilla
METHOD
Mix all ingredients, top with nutmeg and place in ovenproof dish. Place dish in larger dish containing ½cm of water. Cook in moderate oven until set.
*Variations: Bread and Butter Pudding - As above but place small squares of white bread, buttered, at base and pour custard mixture on top. Add a few sultanas and top with nutmeg. Rice Pudding - As baked custard mixture but add 2 or
3 tablespoons of cooked rice. Top with nutmeg.
~ 81 ~
desse"s.
Baked Raisin Roll
INGREDIENTS
1½ cups Self-Raising Flour
1 tsp Butter1 Green Apple
Pinch of Salt
MilkRaisins
¾ cup Sugar1 cup warm Water
2 tsp Butter
METHOD
Sift flour and salt, rub in butter and make a soft dough with milk. Roll out and spread with sliced apple and thick layer of raisins. Roll up. Place in ovenproof dish. Dissolve sugar and butter in water and pour
over roll. Bake in moderate oven for 1 hour, basting at intervals.
*Banana can be used instead of apple.
~ 82 ~
desse"s.
Banana Delicious*
INGREDIENTS
4 medium Bananas
2 Eggs1 cup Coconut
1 tbsp Lemon Juice
2 tbsp Caster Sugar2 tbsp Apricot Jam
METHOD
Peel bananas and slice into ovenproof dish - sprinkle with lemon juice. Put eggs and sugar in a bowl and beat well. Add coconut and apricot jam and mix well. Pour mixture over the bananas and bake for 25
minutes. Serve with cream or ice-cream.
~ 83 ~
desse"s.
Blancmange
INGREDIENTS
300ml Milk
2 dessertspoons SugarBay or Peach Leaf
2 level tablespoons Cornflour
3 drops EssenceLemon Rind
METHOD
Blend cornflour with some of the milk. Put remainder of the milk on to boil with sugar and bay/peach leaf. When nearly boiling, lift out leaf and stir in blended cornflour. Stir well and cook for 3 minutes after
it comes to boil. Add essence, lemon rind and pour into a wet mould to set.
~ 84 ~
desse"s.
Canned Fruit Jelly*
INGREDIENTS
2 tsp Gelatin
75ml Hot WaterSmall tin Canned Fruit (peaches, apricots, pears, etc.)
1 tbsp Lemon Juice
2 tbsp Sugar
METHOD
Add gelatin to hot water, stir until dissolved. Add sugar and lemon juice and stir until dissolved. Add fruit
then set in fridge.
*Variations:
Canned Fruity Whip -- Leave until jelly thickening. Then whip until thick and foamy.Canned Fruit Sponge - Leave until jelly thickening. Beat until thick and foamy and add then beaten white of 1 egg.
Canned Fruit Bavarian - Leave until jelly thickening. Fold through ½ cup cream whipped until stiff.
~ 85 ~
desse"s.
Carrington Mould
INGREDIENTS
Gelatin
Small Can Fruit (e.g. Peaches, Apricots, Pears), drainedSugar
1 tbsp Lemon Juice
½ cup MilkVanilla
Hot WaterCochineal
METHOD
1st Layer - Dissolve 3 level tbsp (1 envelope) gelatin in ¾ cup hot water, add 3 dessertspoons sugar,
lemon juice and strained juice. Arrange slices of fruit on dish and cover with some liquid. Set.
2nd Layer - Dissolve 1½ tsp gelatin in ¼ cup hot water, cool and add to milk, then add 1 dessertspoon
sugar and few drops vanilla. Pour onto first layer and set.
3rd Layer - Take leftover liquid from first layer. Colour red with cochineal. When cold pour onto milk
layer. Set.
~ 86 ~
desse"s.
Caramel Filling (for small pie)
INGREDIENTS
1 tbsp Butter
1 cup Brown Sugar1tbsp Plain Flour
Pinch of Salt
1 cup Milk2 Egg Yolks, beaten
Drops of Vanilla
METHOD
Put sugar, butter, flour in saucepan on low heat, stir until melted. Add milk and egg yolks. Add vanilla
and salt. Cook slowly and stir until thickened. Cool slightly and pour into cooked pie shell.
~ 87 ~
Cheese Cake: Basic Crumb Crust
METHOD
This is made by rolling sweet biscuits such as ‘Nice’ into crumbs with rolling pin and adding melted
butter. To this can be added cinnamon, nutmeg and ginger as desired. Press into base of tin.
7 inch tin: 6 oz sweet biscuits and 3 oz butter
8 inch tin: 8 oz sweet biscuits and 4 oz butter9 inch tin: 10 oz sweet biscuits and 5 oz butter
desse"s.
Apricot Cheese Cake
INGREDIENTS
Crust: 9 inch tin (see .p87)
Filling:
¼ cup Sweetened Condensed Milk¼ pint Cream
2 tbsp Lemon Juice
8 oz Cream Cheese
Topping:
1 cup Apricot Jam
2 tbsp Water2 tbsp Sugar
1 tsp Gelatin
METHOD
Refrigerate crust while preparing filling. Sieve cream cheese, add condensed milk and lemon juice. Beat
until smooth. Fold in whipped cream. Pour into prepared crumb crust. Refrigerate while preparing
topping.
Soften gelatin in 1 tbsp water. Combine jam, sugar, and remaining water. Stir over heat until sugar dissolves, bring to boil. Boil without stirring for 2 minutes. Remove form heat, strain, add softened
gelatin, stir until dissolved. Cool slightly, spoon over cream cheese filling. Refrigerate.
~ 88 ~
desse"s.
Pineapple Cheese Cake
INGREDIENTS
Crust: 8 inch tin (see .p87)
Filling:
¼ cup Lemon Juice8 oz Cream Cheese
2 Eggs, separated
3 tbsp Water1 dessertspoon grated Lemon Rind
1 cup Sugar1 tbsp Gelatin
½ pint Cream
Topping:
¼ cup Lemon Juice
½ packet Lemon Jelly
1 tbsp White Wine1 dessertspoon grated Lemon Rind
½ cup Hot Water¾ cup canned Crushed Pineapple
METHOD
Beat cream cheese and sugar until smooth, add lemon rind and juice, beat to combine; add egg yolks and
beat for 2 minutes. Soften gelatin in the water, dissolve over hot water, cool slightly, beat into cheese mixture. Whip cream; beat egg whites until soft peaks form. Fold cream into cheese mixture very
carefully, then fold in egg whites. Spoon carefully into prepared case. Refrigerate until firm.
Dissolve jelly in hot water, add juice and rind of lemon and wine. Stir in undrained pineapple. Refrigerate
until point of settling. Spoon carefully over cheesecake. Refrigerate for several hours.
~ 89 ~
desse"s.
Chocolate Cheese Cake
INGREDIENTS
Crust:
5 oz Plain Chocolate Biscuits¼ tsp Cinnamon
2 oz Butter
Filling:
5 oz Dark Chocolate
¾ cup Sugar1 Dessertspoon Cocoa
1 cup Sour Cream
1 lb. Cream Cheese2 Eggs
1 tsp Vanilla¼ pint Cream, whipped
Topping:
Grated ChocolateCherries
METHOD
Crush the biscuits. Mix with cinnamon and melted butter and press on bottom of 8 inch spring-form tin.
Melt the chocolate in top of double pan. Cream the cheese and sugar until smooth and fluffy. Add eggs separately, beating well each time. Add cocoa and vanilla and sour cream and beat well. Pour into crumb
crust and bake in slow oven for 1½ hours. It may appear moist in the centre, but will set as it cools. Turn off heat and cool in oven with door slightly open. Decorate with cream, cherries and chocolate.
~ 90 ~
desse"s.
Chocolate Blancmange
INGREDIENTS
3 dessertspoons Cornflour
1 pint Milk1½ dessertspoons Cocoa
Pinch of Salt
Sugar and Vanilla to taste
METHOD
Mix cornflour and cocoa together, then mix to a smooth paste with a small quantity of milk. Heat
remainder of milk with salt and sugar added, then stir in cornflour, slowly. Bring slowly to the boil, stirring all the time. Boil gently for 10 minutes keeping it well stirred all the time. Add vanilla to taste.
Pour into wet mould and leave until set.
~ 91 ~
desse"s.
Delicious Lemon Pudding
INGREDIENTS
2 tbsp Butter
4 level tbsp Self-Raising Flour1 cup Milk
¾ cup Sugar
2 Eggs, separated1 Lemon
METHOD
Cream butter and sugar. Add sifted flour and grated rind and juice of lemon. Beat egg yolks with milk and add slowly. Beat egg whites until stiff and fold into mixture. Put in greased pie dish. Bake in
moderate oven for 30 minutes.
~ 92 ~
desse"s.
Lemon Meringue Pie Filling
INGREDIENTS
2 level tbsp Plain FLour
2 level tbsp Cornflour1 cup Sugar
1 cup Boiling Water
1 tbsp Butter2 Egg Yolks
2 Egg Whites½ cup Lemon Juice
Grated Lemon Rind
METHOD
Make flour and cornflour paste with lemon juice. Add sugar, egg yolks, grated rind. Pour on boiling water slowly and stir. Heat until thickened. Add butter.
Pour into pie shell. When cool, beat egg whites with extra sugar and top lemon filling to form meringue.
Place under griller to brown.
~ 93 ~
desse"s.
Lemon Pudding*
INGREDIENTS
1 cup Sugar
1 Lemon2 tbsp Arrowroot (or Cornflour)
Yolks of 2 Eggs, well beaten
1 dessertspoons Butter1 pint (600mL) Boiling Water
METHOD
Blend arrowroot with a little cold water. Add egg yolks, sugar, lemon juice and grated rind. Add boiling water. Heat and stir until thickened. Mix butter well through and pour into buttered pie dish. When cold,
cover egg whites stiffly beaten with a little sugar and brown top in oven.
~ 94 ~
Lemon Sago
INGREDIENTS
5 oz Sago
3 tbsp Sugar3 Lemons
1½ pints Water
2 tbsp Golden Syrup
METHOD
Put a lemon rind in water, boil half an hour, then add sago, golden syrup and juice of the lemons. Boil
until clear and put in moulds.
desse"s.
Passionfruit Mallow Pie
INGREDIENTS
Pastry:
2 oz Self-Raising Flour1 oz Custard Powder
2 tbsp Sugar2 tbsp Milk or Water
2 oz Plain Flour
Pinch Salt2 oz Butter or Margarine
Filling:
2 oz ButterPulp of 2 or 3 Passionfruit
¼ cup Lemon Juice1 Egg
½ cup Sugar
2 dessertspoons Cornflour
METHOD
For the pastry, sift dry ingredients, then rub in butter. Mix to firm dough with milk or water. Roll out and
place in a pie dish. Prick base. Bake in hot oven for 15-20 minutes. Cool.
For the filling, place sugar, butter, water and cornflour (blended with lemon juice) in a saucepan. Stir
until it boils. Add passionfruit and simmer for 3 minutes/ Remove from stove and add beaten egg yolk. Cool slightly and pour into pastry case. Beat egg white stiffly with extra sugar. Brown in oven.
~ 95 ~
desse"s.
Foolproof Pavolva
INGREDIENTS
2 Egg Whites
Pinch of Salt1½ cups Castor Sugar
1 tsp White Vinegar
1 tsp Cornflour½ tsp Vanilla
4 tbsp Boiling Water
METHOD
Place all ingredients in a glass bowl and beat with a electric beater on highest speed until stiff peaks form
(15-20 minutes). Pipe or pile onto greased foil covered tray. Bake in centre of moderately hot oven
(190C) for 10 minutes. Pavlova will rise at this point. Reduced heat to 140 degrees and bake for a further 35 to 45 minutes. Turn off and allow pavlova to cool in oven. This will result in the pavlova being crisp on
the outside and soft inside.
* For fan force oven, temperatures 30 degrees less.
~ 96 ~
desse"s.
Peach Butterworth
INGREDIENTS
3 rounded tbsp Brown Sugar
1 heaped tbsp Plain Flour1 Egg Yolk
1 tbsp Margarine
2 cups Milk1 small tin Peaches
METHOD
Melt margarine and brown sugar. Then add flour and stir well. Slowly add milk and egg yolk. When thickened, pour over peaches on base of pie dish. Beat egg white with sugar until stiff, place on top of
mixture and brown.
~ 97 ~
desse"s.
Peach Honey Roll
INGREDIENTS
2 cups Self-Raising Flour
½ level tsp Salt3 oz Margarine
Milk to mix
1 small tin Peaches¼ cup Brown Sugar
Syrup:
½ Peach Syrup and ½ cup Water½ cup Honey
Lemon Juice
METHOD
Sift flour and salt, rub in margarine, add milk. Roll out to about ¼ inch thick. Spread with drained
chopped peaches, sprinkle with brown sugar. Roll up and cut into sections.
Bring combined syrup ingredient to boil. Pour over roll. Bake in moderate oven, basting now and then.
~ 98 ~
desse"s.
Peach Kuchen
INGREDIENTS
1 packet Buttercake Mix
½ cup toasted coconut4 oz Margarine
26 oz tin Sliced Peaches, drained
¼ cup Sugar½ tsp Cinnamon
1 cup Sour Cream1 Egg
METHOD
Combine cake mix and toasted coconut in a bowl, then rub in softened margarine until the mixture
resembles coarse breadcrumbs. Press into base and up sides of an 8 inch by 12 inch slab tin. Cook in moderate oven for 10-15 minutes. Arrange peach slices on semi-cooked pastry, sprinkle with sugar and
cinnamon. Blend sour cream and beaten egg and pour over peaches. Cook in moderate oven for 10-15 minutes until topping is set.
~ 99 ~
desse"s.
Pineapple Custard Marshmallow
INGREDIENTS
850g tin Crushed Pineapple
2 Eggs, separated1 tbsp Caster Sugar
1 tsp Vanilla Essence
3 tsp Cornflour1 cup Milk
3 tsp Gelatin1 tbsp extra Caster Sugar
METHOD
Drain pineapple, reserve ¼ cup syrup, spoon pineapple over base of serving dish. Combine eg yolks,
sugar, vanilla essence, cornflour and milk in a pan. Whisk over heat until slightly thickened, pour over pineapple. Sprinkle gelatin over reserved syrup in bowl. Stand bowl in small pan of simmering water.
Stir until gelatin is dissolved; cool slightly. Beat egg whites in a small bowl with electric beater until firm peaks form, gradually add extra sugar; beat until dissolved. Gradually beat in gelatin mixture, beat until
well combined. Spread over custard layer in dish, refrigerate several hours or until firm. Sprinkle with
toasted flaked almonds, if desired.
~ 100 ~
desse"s.
Prune Dessert
INGREDIENTS
1½ cups Self-Raising Flour
2 oz Margarine½ cup Milk
Pinch of Salt
2 oz ButterGrated Lemon Rind
Cinnamon1 cup Water
½ cup Sugar
Prunes, cooked and stoned
METHOD
Mix flour, salt, margarine and milk into a dough. Roll out to ¼ inch thick. Cover with cooked, stoned
prunes, lemon rind, cinnamon and roll up. Place in oven dish. Boil water (or juice from prune cooking), sugar and butter. Pour over roll. Cook ½ hour in moderate oven. Baste often.
~ 101 ~
desse"s.
Rhubarb Cobbler
INGREDIENTS
Rhubarb
Sugar1 piece Root Ginger (optional)
1 tbsp Plain Flour
Water
Topping:
1 cup (200 mL) Self-Raising Flour
½ cup Brown Sugar½ cup Rolled Oats
¾ cup (150 mL) MilkPinch of Salt
3 oz Margarine
Lemon Rind, finely grated
METHOD
Cook the rhubarb with sugar and ginger (if desired). Thicken with flour in a little water.
Rub margarine into flour, salt, brown sugar and rolled oats, lemon rind and then enough milk to make
scone-like dough. Spread over rhubarb. Cook in moderate oven until the topping is crisp and browned.
~ 102 ~
desse"s.
Spanish Cream (aka Angel’s Food)
INGREDIENTS
3 tsp Gelatin
3 tbsp Hot Water2 Eggs, lightly beaten
3 tbsp Sugar
¼ tsp Salt¾ pint Milk
1 tsp Vanilla
METHOD
Add sugar and salt to milk. Heat slowly until nearly boiling. Pour over lightly beaten egg yolks and return
to heat. Continue stirring until mixture thickens and breaks into curd. Remove from stove. Dissolve
gelatin in hot water and add carefully to mixture. Add essence. Beat egg whites stiffly and fold through mixture. Set in refrigerator.
~ 103 ~
desse"s.
Steamed Apple Sponge
INGREDIENTS
Cooking Apples
1 oz Butter1 Egg
1 small cup Self-Raising Flour
2 oz SugarLittle Milk
METHOD
Stew apples in saucepan. Rub butter into flour, add well-beaten egg with sugar. Add to milk to make a thick batter. Pour over apples, put the lid on and cook for about 20 minutes.
~ 104 ~
Steamed Custard
INGREDIENTS
1 Egg
2 drops Vanilla1 level dessertspoon Sugar
½ pint Milk
METHOD
Beat ingredients together. Put in ovenproof basin. Stand in saucepan with about 2 inches water and steam until set.
desse"s.
Steamed Date Pudding
INGREDIENTS
½ cup Sugar
1 cup Flour1 cup Dates
1½ tbsp Butter
1 cup Milk1 tsp Spice
1 tsp Baking Soda
METHOD
Mix all dry ingredients except baking soda. Boil the milk and add the butter, then add the soda mixed in a
little cold milk once the butter is melted. Steam for about 2 hours.
~ 105 ~
Trifle (Chantilly)*
INGREDIENTS
Light, rich Cake
CustardWhipped Cream
Stewed or Canned Fruit
Raspberry Jam or Sherry
METHOD
Scoop out centre of cake (or cake cooked in a ring pan). Fill hollow with fruit, custard, raspberry jam/
sherry and pile up with whipped cream.
desse"s.
Steamed Jam Pudding
INGREDIENTS
½ cup Strawberry Jam
60g Butter½ cup Caster Sugar
1 Egg
1½ cups Plain Flour1 tsp Baking Powder
½ cup Milk
METHOD
Grease a 4-cup pudding bowl and spread jam in the base. Beat butter, sugar and egg until smooth and
creamy. Sift flour and baking powder and add to mixture. Add milk and mix well. Spread carefully on top
of jam. Cover bowl with foil, pressing edges to seal. Place pan in boiling water 5 cm deep. Put lid on pan, Turn heat to low and simmer 1¼ hours. Keep refilling water. When cooked, run knife around the edge of
the pudding and tip onto a serving plate.
~ 106 ~
desse"s.
Tapioca Cream
INGREDIENTS
3 dessertspoons Tapioca
1 cup Water¾ pint Milk
2 Eggs
2 level tbsp SugarVanilla Essence
METHOD
Soak tapioca on cold water overnight. Drain. Place in double saucepan with milk and sugar, cook about 1 hour, or until soft, stirring occasionally. Add beaten egg yolk gradually, and stir a few minutes longer.
Beat egg whites stiffly and pour the hot custard on to them gradually, beating all the time. Add essence.
When cool, place in glass dish and sprinkle with nutmeg.
~ 107 ~
Trifle (Delicious)*
INGREDIENTS
Stewed or Canned Fruit
¼ lb. Preserved Ginger, cut in piecesWhipped Cream
Sponge Fingers, moistened with Fruit Juice
1 pint Custard
METHOD
Place layer of drained fruit in bottom of glass dish and cover with sponge fingers. Sprinkle over with
preserved ginger, and over all ingredients pour custard and decorate with whipped cream.
desse"s.
Upside-Down Cake
INGREDIENTS
125g Butter
¾ cup Caster Sugar1 Egg
2 cups Plain Flour
2 tsp Baking Powder¾ cup Milk
1 large Banana, mashed75g Butter, melted
½ cup Brown Sugar
1 cup well-drained Crushed PineappleCream to serve
METHOD
Beat butter, sugar, egg until smooth. Sift in flour and baking powder and mix. Add milk and mashed banana. Spread melted butter on base of 20cm square tin. Carefully spread crushed pineapple over butter
and pour batter evenly over pineapple and bake in moderate oven (180C). When cooked, tip out on plate
and serve warm with cream.
~ 108 ~
desse"s.
‘No Fuss’ Christmas Pudding
INGREDIENTS
250g Sultanas
125g Currents250g Raisins
60g Mixed Peel
125g Glace Cherries1 Cooking Apple
125g Almonds2 tbsp Brandy or Sherry
1 cup firmly packed Brown Sugar
1 tsp Vanilla1 tsp finely grated Lemon Rind
1 tsp Ground Cloves4 Eggs
1 cup Self-Raising Flour
1¼ cup soft White Breadcrumbs (grate when bread slightly frozen)250g Butter or Margarine
METHOD
Put sultanas, currents, raisins, mixed peel, glace cherries, apple and almonds chopped in a bowl. Sprinkle with spirits and leave 2 hours or overnight, if possible. Cream butter and sugar, add vanilla, lemon rind
and spices. Beat eggs, add to mixture and beat well. Add fruit mixture, then sifted flour and breadcrumbs.
Turn into heatproof basin which has a round of greaseproof paper at base. Fill a little above ¾. Cover with foil and tie with string or rubber band to keep foil covering the boil. Put in a saucepan of boiling
water - enough to come halfway up the basin when placed in saucepan. Steam (just bubbling) for 4 hours and then 2 hour on Christmas Day OR 5 hours on making and 1 hour Christmas Day. You must check
from time-to-time to keep keep water up the basin. Don’t allow water to completely dry up!
* 1kg Mixed Fruit can be substituted for sultanas, currents, raisins, mixed peel, cherries and almonds.
* Recipe can be made ¾ mixture: 750g fruit and others ¾ of other quantities / ½ mixture: 500g fruit and others ½ of
other quantities.
~ 109 ~
desse"s.
Impossible Pie
INGREDIENTS
4 Eggs
125g Soft Margarine½ cup Plain Flour
2 tsp Vanilla
2 cups Milk1 cup Sugar
1 cup Coconut
METHOD
Put all ingredients in together and mix well. Bake for 45 minutes to an hour in 180C oven (or 150C for
fan-forced) using a 10 inch pie plate or two 7 inch pie plates. Sprinkle the top with nutmeg before
cooking if desired.
Thanks for reminding me of this recipe Joan and Jean.
~ 110 ~