This wonderfully delicious pudding serves 3 to 4 people.

1 lemon
½ cup sugar
2 tbsp flour
1 egg
¾ cup milk
1 tbsp melted butter

Grate lemon rind into a 2 ½ cup soufflé dish. Squeeze the lemon juice and stir the yolk into the lemon mixture, setting the white aside in a bowl. Add the milk, stirring to combine thoroughly. Melt the butter and mix in. Whip the egg-white until stiff but not dry; with a pinch fold in thoroughly but gently and making sure no lumps of white are left. Place a dish in a pan of water 2 to 3 cm deep, bake at 180°C for 35 to 40 minutes until the top is golden and firm. Remove from water and serve warm with pouring cream.

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Raisins or Cocoa can be added!

2 oz butter
1 ½ cup flour
1 heaped tsp baking powder
1 egg (optional)
pinch salt
½ to ¾ cup milk

Sauce:
½ cup sugar
2 oz butter
3 tbsp honey or golden syrup or a combination
¾ cup hot water

Melt butter, remove from heat, add flour, egg and salt. Mix with milk to a firm dough. Place in a greased steam pudding basin. Heat all ingredients for sauce until blended. Pour over dough. Cover basin, place in saucepan of boiling water – ½ full and steam for ½ to ¾ of an hour. Run a knife around the edge and turn out.

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1 tin condensed milk
½ cup pistachio nuts
½ cup finely chopped almonds
1 punnet raspberries
1 cup cream
1 tsp vanilla

Blen together condensed milk, vanilla and cream. Stir in nuts. Freeze until firm. Puree raspberries and serve on top. Other fruit may be substituted for raspberries.

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Equal quantities of cream and plain yoghurt
rind and juice of 1 to 2 lemons
sugar to taste

Beat cream until stiff. Stir in yoghurt, finely grated lemon rind, lemon juice and sugar to taste. Stir thoroughly and place in freezer. Stir thoroughly there or four times while the sorbet is freezing.

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Delicious! This recipe is designed to end screaming for help to WeightWatchers – beware!

1 cup boiling water
1 ½ cups chopped dates
1 tsp bicarbonate of soda
1 cup brown sugar
¼ cup butter
2 eggs
1 cup chopped walnuts
1 ½ cups self raising flour
¼ tsp salt

Pour boiling water over chopped dates, add soda and mix then set aside to cool. Cream butter and sugar, add eggs and beat well. Add walnuts, sifted flour, salt and finally the date mixture. Bake at 180°C for 1 hour in a greased bowl or soufflé dish covered with tin foil. Remove from oven, pour over sauce and serve with whipped cream or ice cream.

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300 ml milk
½ vanilla pod or 1 tsp vanilla essence
150 ml single cream
3 eggs
1 egg yolk
50 g castor sugar
sliced strawberry and mint sprig to garnish

Caramel:
100g sugar
4 tbsp water

Preheat oven to 170°C (325°F or gas 3).

Over a low heat, bring the milk and vanilla pod to the boil and leave to infuse for 15 minutes before stirring in the cream. Beat together the eggs, egg yolk and aster sugar. Remove the vanilla pod and add the milk to the egg mixture.

Make the caramel in a heavy based pan using 100 gm sugar and 4 tbsps water. Stir over a low heat until the sugar has dissolved and then increase the heat and boil rapidly, without stirring, until the mixture turns dark golden. Holding a 450 gm loaf tin with a cloth, pour in the caramel so it coats the base and sides. Leave until cold.

Pour the milk mixture through a sieve into a jug and then pour into the caramel coated tin. Cover with foil and standing in a baking dish with hot water coming halfway up the side soft the tin.

Bake in the oven for 40 to 50 mins until set. Remove foil and refrigerate for four hours before inverting the tin onto a plate. Garnish with sliced strawberry and mint sprig.

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A quick and inexpensive special party dessert.

1 pkt butterscotch instant pudding
2 cups milk
1 bottle of cream
1 tsp instant coffee dissolved in 1 tbsp boiling water
1-2 tsps rum essence (or real rum)
chopped walnuts (or any other nuts)

Set pudding mix in milk. Whip cream and fold ½ to ¾ into the pudding mix. Stir in coffee mixture and add rum or rum essence to taste. Pile remaining cream and chopped nuts on top and chill in fridge if desired.

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