Recipes for desserts Courses
Desserts
Lemon Tart
Method
Pre heat the oven to 180 ̊C / Gas 4.
Crush the biscuits to fine crumbs, then add the melted butter and mix. Press into the bottom of a tart tin by pressing the mixture with a glass or the palm of your hand.
Pour the condensed milk into a bowl, add the eggs and mix well. Zest one lemon and set aside, juice the 3 lemons and add the juice slowly to the milk while whisking the mixture will thicken. Add the lemon zest then mix.
Desserts
Basic Pavlova
Method
Pre heat oven to 160 ̊C / Gas 3.
Beat the 4 egg whites with vinegar until stiff. Add 4 rounded teaspoons of the caster sugar and beat until the mixture looks dry.
Desserts
Easy Banoffee Pie
Method
Place the biscuits into a food processor and pulse until the mixture resembles fine breadcrumbs. Transfer to a mixing bowl and stir in the melted butter, mixing well to combine.
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Desserts
Apple Crumble Pie
Method
Lightly cover the work surface with flour, then roll out the shortcrust pastry until it is about 3cm larger than the pie plate.
Flip the pastry up over the rolling pin, then lift the pastry over the plate or tin. Press it into the tin, then trim the edge with a sharp knife. Chill the pastry while you make the filling.
Desserts
Strawberry Cheesecake
Method
Butter and line a 23cm loose bottomed baking tin with greaseproof paper. Place 250g digestive biscuits into a plastic food bag and crush to crumbs using a rolling pin. Transfer the crumbs to a bowl, then pour over 100g melted butter.
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Desserts
Quick Rice Pudding
Method
Put 100g long grain rice/pudding rice into a heavy based pan, preferably non stick and add 500ml semi skimmed milk. Bring to the boil stirring occasionally. Turn the heat to the lowest setting and stir until the milk sinks back, then cover gently for 15 minutes, giving the pan a shake occasionally.
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Desserts
Gooey Chocolate Fudge Cake
Method
Mix together flour, caster sugar, salt and 30g cocoa.
Add melted margarine, egg, milk and vanilla extract to above mix. Stir well to combine and place in microwave bowl (sides should be about 5cm high as cake will rise).
Desserts
Cheesecake
Method
Crush the biscuits and mix with melted margarine. Press into your loose based cake tin. Mix the jelly in 0.25 pint/150ml of boiling water and leave to cool.
Lightly whip the double cream. In a second bowl, mix the cheese, sugar and vanilla essence, add the mixture to the whipped double cream and mix well. Mix in the soured cream and add the jelly and whip.
Desserts
Strawberry Trifles
Method
Whisk the cream and set aside.
Cut the sponge fingers into small pieces and add to each glass.
