CH35 Hot Sweets

BOILED/STEAMED

1. Sponge pudding (1) (rubbing in)

2. Sponge pudding (2) (creaming)

3. Black cap sponge pudding

4. Castle sponge pudding

5. Chocolate sponge pudding

6. Golden sponge pudding

7. Jam sponge pudding

8. Lemon sponge pudding

9. Orange sponge pudding

10. Vanilla sponge pudding

11. Christmas pudding

12. Devonshire roll

13. Jam roll

FRITTERS

14. Apple

15. Banana

16. Bread and jam

17. Pineapple

18. Souffle

FRUIT BASED

19. Apple charlotte

20. Apple crumble

21. Baked apples

22. Eves pudding

MILK PUDDING

23. Bread and butter

24. Cabinet

25. French milk

26. Queen of puddings

27. Rice baked

28. Rice steamed

29. Sago baked

30. Sago creamed

31. Semolina baked

32. Semolina creamed

33. Tapioca baked

34. Tapioca creamed

        PANCAKES

35. Filled - apple

36. Folded - lemon

37. Rolled - jam

PASTRY BASED

38. Apple flan (1)

39. Apple flan (2)

40. Apple dumplings

41. Apple strudel

42. Bakewell tart

43. Custard tart

44. Dutch apple pie

45. Apple pie

46. Jam puffs

47. Jam roll baked

48. Jam tart

49. Jam turnover

50. Mince tart

51. Treacle tart

SOUFFLES

52. Lemon

53. Oranges

54. Chocolate

55. Coffee

56. Vanilla

57. Cecelia

58. Grand Marnier

59. Strawberry

60. Apple

61. Omlette

UNCLASSIFIED

62. Spiced bread pudding

63. Zabaglione

The Art of Hot Pudding

BOILED/STEAMED

1. SPONGE PUDDING (RUBBING IN)

10 PORTIONS

Ingredients

Flour                                                                    300 g

Baking powder                                                    15 g

Margarine                                                           150 g

Sugar                                                                    150 g

Egg                                                                          1

Milk                                                                    375 ml

Salt                                                                     375 ml

Method

1. Oil and flour pudding basins and sieve together the flour, baking powder and salt.

2. Rub in the margarine to a sandy texture.

3. Make a bay in the centre, add the sugar, egg and half the milk then mix to a smooth texture gradually adding the remaining milk.

4. Divide the mixture equally between the pudding basins, cover with greaseproof paper and steam for 1½ hours at 2 kg pressure.

2. SPONGE PUDDING (CREAMING METHOD)

10 PORTIONS

Ingredients

Flour                                                                     250 g

Margarine                                                             150 g

Sugar                                                                      150 g

Baking powder                                                       5 g

Eggs                                                                          3

Method

1. Oil and flour pudding basins and sieve together the flour and baking powder.

2. Cream together the margarine and sugar then gradually add the eggs beating continuously.

3. Fold in the flour and baking powder, divide the mixture equally between the pudding basins then cover with greaseproof paper and steam for 1½ hours at 2 kg pressure.

Variations of the basic recipe

3. BLACK CAP PUDDING. 

 To the sponge pudding recipe add 25 g of washed and dried currants after beating in the eggs.

4. CASTLE PUDDING. 

Divide the sponge pudding mixture equally between greased and floured dariole moulds. 1¼ hours at 2 kg steam pressure.

5. CHOCOLATE SPONGE PUDDING. 

Substitute 25 g of cocoa powder for 25 g of flour.

6. GOLDEN SPONGE PUDDING. 

 Put 75 g of golden syrup into the bottom of the prepared moulds before putting in the basic mixture.

7. JAM SPONGE PUDDING. 

Put 100 g of jam into the bottom of the prepared moulds then fill the moulds before putting in the basic mixture.

8. LEMON SPONGE PUDDING. 

 Grate the zest and squeeze the juice from one lemon. Add the zest and juice to the sponge mixture after beating in the eggs.

9. ORANGE SPONGE PUDDING. 

Grate the zest and squeeze the juice from half a lemon and one whole orange. Add the zest and juice to the sponge mixture after beating in the eggs.

10. VANILLA SPONGE PUDDING. 

To the sponge pudding recipe add 5 ml of vanilla essence before adding the flour and baking powder.

Sauces

1. It is quite acceptable to serve custard sauce with all these puddings although a particular pudding should be accompanied by its appropriate sauce.

Black Cap Pudding

Custard sauce.

Castle Pudding

 Custard or syrup sauce.

Chocolate Sponge Pudding

 Chocolate sauce.

Golden Sponge Pudding

Syrup sauce.

Jam Sponge Pudding

 Jam sauce.

Lemon Sponge Pudding

Lemon sauce.

Orange Sponge Pudding

Orange sauce.

Vanilla Sponge Pudding

Vanilla sauce.

11. CHRISTMAS PUDDING

100 PORTIONS

Ingredients

Sultanas                                                                1.2 kg

Currants                                                               1.2 kg

Rasins                                                                    1.2 kg

Mixed peel                                                            800 g

Suet                                                                        1.2 kg

Breadcrumbs                                                        800 g

Flour                                                                      600 g

Crystallised ginger                                               100 g

Prunes                                                                   200 g

Ground almonds                                                  100 g

Eggs                                                                          12

Salt                                                                           10 g

Brown sugar                                                         800 g

Oranges                                                                    6

Lemons                                                                     2

Apples                                                                    1.5 kg

Mixed spice                                                            25 g

Stout                                                                      750 ml

Rum                                                                         50 ml

Brandy                                                                    50 ml

Madeira                                                                  125 ml

Sherry                                                                     125 ml

Milk                                                                          25 ml

Method

1. Chop the suet and crystallised ginger.

2. Peel, core and finely chop the apples.

3. Wash and dry the dried fruit, stone and chop the prunes.

4. Grate the zest and squeeze the juice from the oranges and lemons.

5. Sieve together the flour, salt and mixed spice and add breadcrumbs, mixed peel, chopped crystalised ginger, apples, prunes, brown sugar, orange and lemon zest.

6. Make a bay in the centre, mix the eggs with the milk, brandy, rum, stout, madeira, sherry and orange and lemon juices and pour into the bay.

7. Mix all the ingredients thoroughly together, cover with a cloth and allow to stand in a cool place for 24 hours.

8. Oil pudding basins and ¾ fill each one with the mixture; divide between the greased basins.

9. Cover with greaseproof or silicone paper and steam or boil for 4 hours.

10. Remove from the steamer and, if not for immediate use, recover with fresh paper and store in a cool dry place until required.

11. When required for use reboil or steam for a further 2 hours.

12. DEVONSHIRE ROLL

10 PORTIONS

Ingredients

Sultanas                                                                75 g

Apples                                                                  500 g

Sugar                                                                     75 g

Cinnamon                                                             5 g

Suet paste                                                             1 kg

Method

1. Oil the pudding sleeves.

2. Peel, core and slice the apples.

3. Roll out the suet paste to a rectangle 10 mm thick. Moisture the edges with water.

4. Cover with sliced apples to within 15 mm of the edges.

5. Sprinkle with sultanas, cinnamon and sugar.

6. Roll up and then carefully seal the ends.

7. Place into the pudding sleeves and steam for 2 hours. Serve with custard sauce.

13. STEAMED JAM ROLL

10 PORTIONS

Ingredients

Jam                                                                                120 g

White bread                                                                 100 g

Suet pasts                                                                     1 kg

Method

1. Grease the pudding sleeves.

2. Remove the crusts from the bread make and the bread into breadcrumbs.

3. Warm the jam.

4. Roll out the suet paste to a rectangle 10 mm thick, moisten the edges with water.

5. Spread with the warmed jam to within 15 mm of the edges.

6. Sprinkle with the white breadcrumbs.

7. Roll up and then carefully seal the edges.

8. Place into the pudding sleeves and steam for 2½ hours.

9. Serve with jam or custard sauce.

FRITTERS

14. APPLES FRITTERS

10 PORTIONS

Ingredients

Apples                                                                  500 g

Sugar                                                                    200 g

Cinnamon                                                             10 g

Flour                                                                      100 g

Yeast batter                                                           500 g

Apricot sauce                                                       750 ml

Method

1. Prepare the yeast batter, mix the cinnamon with the sugar. Prepare the apricot sauce.

2. Peel and core the apples and cut into rings of 6 mm thickness.

3. Pass through the flour, coat with the yeast batter and deep fry until crisp and golden brown.

4. Remove from the oil, drain thoroughly and roll in the cinnamon sugar.

5. Serve the fritters in a doily covered dish accompanied by hot apricot sauce.

Notes:

1. The most suitable size apple is one of 100 g which can be cut into 4 rings.

2. As an alternative to rolling in cinnamon sugar, the fritters may be dusted with icing sugar and glazed under a grill before serving.

15. BANANA FRITTER

10 PORTIONS

Ingredients

Bananas 10

Flour 100 g

Icing sugar 125 g

Yeast batter 500 ml

Apricot sauce 750 ml

Method

1. Prepare the yeast batter and apricot sauce.

2. Peel the bananas and cut in two with a slanting cut across the centre.

3. Pass through the flour, coat with the yeast batter and deep fry until crisp and golden brown.

4. Remove from the oil and drain thoroughly.

5. Dust with icing sugar and glaze under the grill.

6. Serve in a doily covered dish accompanied by hot apricot sauce.

16. BREAD AND JAM FRITTERS

10 PORTIONS

Ingredients

Bread slices                                                             20

Butter or margarine                                              100 g

Jam                                                                            200 g

Milk                                                                          250 ml

Sugar                                                                         300 g

Cinnamon                                                                   15 g

Yeast batter                                                             500 ml

Custard sauce                                                         750 ml

Method

1. Prepare the yeast batter, mix the cinnamon with the sugar.

2. Spread ten slices of bread with butter or margarine and the other ten with jam and sandwich together.

3. Remove the crusts and cut each sandwich in half diagonally.

4. Moisten both sides of the sandwich liberally with milk.

5. Coat with the yeast batter and deep fry until crisp and golden brown.

6. Remove from the oil and drain thoroughly and then dust with the cinnamon sugar.

7. Serve in a doily covered dish accompanied by hot custard sauce.

17. PINEAPPLE FRITTERS

10 PORTIONS

Ingredients

Pineapple rings                                                     10

Flour                                                                      100 g

Icing sugar                                                             125 g

Yeast batter                                                          500 ml

Apricot sauce                                                       750 ml

Method

1. Prepare the yeast batter and apricot sauce.

2. Drain the pineapple rings and cut into halves.

3. Pass through the flour, coat with the yeast batter and deep dry until crisp and golden brown.

4. Remove from the oil and drain thoroughly then dust with icing sugar and glaze under a grill.

5. Serve in a doily covered dish accompanied by hot apricot sauce.

18. SOUFFLE FRITTERS

10 PORTIONS

Ingredients

Choux paste                                                             400 ml

Apricot sauce or Redcurrant sauce                      750 ml

Caster sugar                                                               100 g

Method

1. Prepare the choux paste and put it into a piping bag containing a 13 mm plain tube.

2. Pipe the paste onto oiled greaseproof paper in 50 mm rings. (The paper must be of a size that will fit inside the frying being used).

3. Place the choux rings into deep hot oil on the paper which should be withdrawn immediately the rings detach themselves.

4. Fry the rings until they are crisp and golden brown then remove from the oil.

5. Drain on dish paper, dust with the caster sugar and serve hot accompanied by either hot apricot or redcurrant sauce.

Note: As an alternative to piping, the choux paste may be lifted with a dessert spoon and struck off into the hot oil in balls. Deep fry and present in the same way as for rings.

FRUIT BASED

19. APPLE CHARLOTTE

10 PORTIONS

Ingredients

Thin sliced bread                                                 250 g

Cooking apples                                                     1 kg

Butter                                                                    200 g

Sugar                                                                      150 g

Lemon                                                                       1

Cinnamon                                                               5 g

Apricot jam                                                            50 g

Apricot sauce                                                       750 ml

Method

1. Peel, core and slice the apples. Grate the zest from half the lemon.

2. Melt ½ of the butter in a saucepan with the sugar and add the sliced apple and lemon zest. Toss together until almost cooked then stir in the apricot jam and the cinnamon.

3. Remove from the heat and allow to cool.

4. Trim the crusts from the bread and cut enough into small triangles to fit the bottom of the charlotte mould.

5. Cut the remainder into fingers approximately 25 mm wide and the depth of the mould.

6. Melt the remainder of the butter.

7. Dip one side of the triangles of bread in the melted butter and arrange, butter side down and slightly overlapping in the bottom of the charlotte mould.

8. Dip one side of the fingers of bread in the melted butter and arrange butter side outwards and slightly overlapping, around the side of the mould.

9. Fill the mould with the apple puree and cover the top of the mould with a round of bread.

10. Bake in an oven 220°C for 45 minutes until the bread is crisp and golden brown.

11. Turn out onto a round serving dish and serve with hot apricot sauce.

Notes:

1. The apricot sauce may be flavoured with rum or rum essence.

2. White breadcrumbs (100 g to 1 kg of applies) may be added to the apple puree.

20. APPLE CRUMBLE

10 PORTIONS

Ingredients

Apples                                                                  1.2 kg

Flour                                                                     400 g

Margarine                                                             150 g

Caster sugar                                                         200 g

Butter                                                                      25 g

Method

1. Core, peel and slice the apples.

2. Grate the zest and squeeze the juice of the lemon. Rub the margarine into the flour then mix in the sugar.

3. Oil pie or heatproof glass dishes, put the apples in the bottom and sprinkle them with the lemon juice and yeast and 50 g of the sugar and cover with the dry mix. Press down lightly.

4. Bake in an oven at 200°C for 30 minutes and serve hot with a hot custard sauce.

21. BAKED APPLES

10 PORTIONS

Ingredients

Cooking apples                                                    10

Butter                                                                   50 g

Sugar                                                                    200 g

Cloves                                                                   10

Water                                                                    10

Method

1. Select and wash apples of approximately the same size.

2. Remove the cloves and make an incision 2 mm deep round the centre of each apple.

3. Place the apples in baking dishes. Fill the cavities with sugar and add a clove.

4. Add sufficient water to barely cover the bottom of the baking dish. Bake in an oven at 180°C until cooked.

5. Serve with custard sauce.

Note: It is important that the apples are baked slowly or they will burst and collapse.

22. EVES PUDDING

10 PORTIONS

Ingredients

Apple sauce                                                           800 g

Genoise sponge mix                                             500 g

Butter                                                                      50 g

Method

1. Prepare the apple puree.

2. Grease the pie dishes with the butter and put in the apple puree.

3. Prepare the genoise mix and pour it over the apple puree.

4. Bake in an oven at 180°C until the sponge is cooked.

5. Serve with custard sauce.

MILK PUDDINGS

23. BREAD AND BUTTER PUDDING

10 PORTIONS

Ingredients

Sliced bread                                                         200 g

Milk                                                                        1 ltr

Sultanas                                                                  50 g

Sugar                                                                       75 g

Butter                                                                   100 g

Eggs                                                                          5

Vanilla essence

Caster sugar                                                         50 g

Method

1. Grease the pie dishes with a little of the butter. Soften the remainder and butter the bread.

2. Cut off the crusts and then cut the slices into triangles.

3. Arrange neatly in the pie dishes, sprinkling some sugar and sultanas between the layers.

4. Prepare a custard with the eggs, sugar and milk. Pour the mixture through a strainer into the pie dishes and allow to stand for 15 minutes.

5. Stand the pie dishes in a bath of water and poach in an oven at 180°C until the custard has set and the surface is lightly coloured.

6. Remove from the oven and dust with caster sugar before serving.

24. CABINET PUDDING

10 PORTIONS

Ingredients

Plain cake                                                             200 g

Glace cherries                                                      25 g

Angelica                                                                25 g

Sultanas                                                                50 g

Milk                                                                        1 ltr

Sugar                                                                    100 g

Eggs                                                                         6

Vanilla essence

Method

1. Oil and sugar individual dariole moulds.

2. Cut the cake into 5 mm dice, chop the cherries and angelica. Mix the cake, cherries, angelica and sultanas together and divide equally between the moulds.

3. Prepare a custard with the eggs, sugar and milk. Pour the mixture through a strainer into the moulds until almost full.

4. Stand the moulds in a bath of water and poach in an oven at 180°C for 30 minutes, or until the custard is set.

5. Remove from the oven and turn out of the moulds to serve accompanied by custard sauce.

25. FRENCH MILK PUDDING

10 PORTIONS

Ingredients

Short gain rice                                                      150 g

Sugar                                                                      150 g

Eggs                                                                          4

Butter                                                                     50 g

Icing sugar                                                            10 g

Milk                                                                        1.5 ltr

Vanilla essence

Method

1. Grease the pie dishes with a little butter and dust with sugar. Simmer the rice in the milk until it is cooked.

2. Separate the egg yolks from the whites. Mix the yolks, sugar, butter and vanilla essence together in a basin.

3. Pour the rice onto the egg, butter and sugar mixture, stirring constantly to avoid curdling the yolks. Allow to cool. Whisk the egg whites to a stiff peak then fold into the rice.

4. Put the mixture into the pie dishes and smooth the top with a palette knife.

5. Place the pie dishes into a bath of hot water and cook in an oven at 180°C for about 20 minutes.

6. Remove from the oven, dust the top with icing sugar and replace in a hot oven to glaze.

Note: Semolina or sago may be used in place of rice in the same quantity.

26. QUEENS OF PUDDINGS

10 PORTIONS

Ingredients

White breadcrumbs or cakecrumbs                      225 g

Eggs                                                                                5

Milk                                                                           1.5 ltr

Caster sugar                                                           300 g

Lemons                                                                        1

Butter                                                                       10 g

Vanilla essence few

drops

Apricot jam                                                           100 g

Raspberry jam                                                      150 g

Method

1. Grease the pie dishes with butter and dust with sugar.

2. Place 50 g of raspberry jam in the bottom of each pie dish then sprinkle on the bread or cake crumbs.

3. Take two of the eggs and separate the whites from the yolks. Place the whites and 100 g of castor sugar to one side for meringue.

4. Grate the zest from the lemon and place it in a saucepan with the milk.

5. Beat together the remaining eggs and the egg yolks and add to these the vanilla essence and remaining caster sugar.

6. Boil and pour this onto the eggs and sugar whisking continuously.

7. Strain the custard over the breadcrumbs and allow to stand for 10 minutes.

8. Place the pie dishes in a baking dish and fill half the baking dish with warm water. Poach in an oven at 190°C until the pudding is set.

9. Prepare the meringue with the egg whites and caster sugar.

10. Using a piping bag containing a small star tube pipe the meringue onto the pudding in a lattice work design.

11. Dust the meringue with caster sugar and place it in an oven at 150°C to lightly colour.

12. Pipe a little of each of the apricot and raspberry jam into the lattice work to complete the decoration and serve hot.

27. BAKED RICE PUDDING

10 PORTIONS

Ingredients

Short grain rice                                                    175 g

Milk                                                                       1.75 ltr

Sugar                                                                      75 g

Butter or margarine                                            10 g

Nutmeg

Method

1. Wash the rice and put it with the milk and sugar into a baking dish.

2. Add a knob of butter or margarine and a little grated nutmeg and bake in an oven at 150°C for 2 hours.

28. CREAMED RICE

10 PORTIONS

Ingredients

Short grain rice                                                    160 g

Milk                                                                        1.75 ltr

Sugar                                                                      75 g

Nutmeg

Method

1. Wash the rice.

2. Bring the milk to the boil, add the rice and sugar cover with a lid then reduce the heat and simmer gently until the grains of rice are tender, approximately 1 hour.

3. Serve the rice in a warm dish with a little grated nutmeg sprinkled on the surface.

29. BAKED SAGO

10 PORTIONS

Ingredients

Sago                                                                     175 g

Sugar                                                                    75 g

Milk                                                                    1.75 ltr

Butter or margarine                                          10 g

Nutmeg

Method

1. Bring the milk and sugar to the boil, add the sago, reduce the heat and cook slowly until the mixture thickens.

2. Remove from the heat and put the mixture into a baking dish. Dot the surface with a little butter or margarine and sprinkle with grated nutmeg.

3. Bake in an oven at 200°C until the surface is golden brown. Remove from the oven and serve.

30. CREAMED SAGO

10 PORTIONS

Ingredients

Sago                                                                     175 g

Sugar                                                                    75 g

Milk                                                                    1.75 ltr

Vanilla essence

Method

1. Boil the milk, add the sugar and the sago stirring constantly.

2. Reduce the heat add the vanilla essence, cover with a lid and simmer slowly until the mixture becomes creamy.

3. Remove from the heat and serve in a warm dish.

31. BAKED SEMOLINA

10 PORTIONS

Ingredients

Semolina                                                              175 g

Sugar                                                                     75 g

Milk                                                                       1.75 ltr

Vanilla essence

Butter or margarine                                              10 g

Nutmeg

Method

1. Boil the milk, add the sugar and the semolina stirring constantly until the mixture thickens.

2. Remove from the heat and put the mixture into a baking dish. Dot the surface with a little butter or margarine and sprinkle with grated nutmeg.

32. CREAMED SEMOLINA

10 PORTIONS

Ingredients

Semolina                                                              175 g

Sugar                                                                     75 g

Milk                                                                        1.75 ltr

Vanilla essence

Method

1. Boil the milk, add the sugar and semolina stirring constantly until the mixture thickens.

2. Reduce the heat, add the vanilla essence cover with a lid and simmer gently until the mixture becomes creamy.

3. Remove from the heat and serve in a warm dish.

33. BAKED TAPIOCA

10 PORTIONS

Ingredients

Coarse or fine tapioca                                          175 g

Sugar                                                                       75 g

Milk                                                                         1.75 ltr

Butter or margarine                                              10 g

Nutmeg

Method - using coarse tapioca

1. Barely cover the tapioca with a little milk and allow to stand for 3 hours.

2. Boil the remainder of the milk with the sugar and pour onto the tapioca stirring continuously.

3. Return to the saucepan, reboil and then simmer for 30 minutes.

4. Put the mixture into a pie dish. Dot the surface with a little butter or margarine, sprinkle with grated nutmeg and bake in an oven at 200°C until the surface is golden brown. Remove from the oven and serve.

Method - using fine tapioca

1. Boil the milk, add the sugar and tapioca stirring constantly.

2. Reduce the heat and simmer for 20 minutes.

3. Put the mixture into pie dishes. Dot the surface with a little butter or margarine, sprinkle with grated nutmeg and bake in an oven at 200°C until the surface is golden brown. Remove from the oven and serve.

34. CREAMED TAPIOCA

10 PORTIONS

Ingredients

Coarse or fine tapioca                                          175 g

Sugar                                                                       75 g

Milk                                                                        1.75 ltr

Nutmeg

Method - using coarse tapioca

1. Barely cover the tapioca with a little of the milk and allow to stand for 3 hours.

2. Boil the remainder of the milk with the sugar and pour onto the tapioca stirring continuously.

3. Return to the saucepan, reboil and simmer for 30 minutes.

4. Pour into a warm serving dish, sprinkle with nutmeg and serve.

Method - using fine tapioca

1. Boil the milk, add the sugar and tapioca stirring continuously.

2. Reduce the heat and simmer for 20 minutes.

3. Pour into a warm serving dish, sprinkle with nutmeg and serve.

PANCAKES

35. PANCAKES FILLED

APPLE PANCAKES

10 PORTIONS (10 DOUBLE PANCAKES)

Ingredients

Pancake batter                                                      1 ltr

Eating apples                                                        500 g

Caster sugar                                                          50 g

Butter                                                                     50 g

Cinnamon                                                              5 g

Lemon                                                                      1

Cooking oil                                                          100 ml

Method

1. Prepare the pancake batter, squeeze the juice from the lemon.

2. Peel, core and cut the apples, into dice.

3. Fry the apples in the butter and then sprinkle them with a little sugar, cinnamon and the lemon juice.

4. Heat an omelette pan and lightly grease it with oil.

5. Pour only sufficient pancake batter into the pan to thinly cover the bottom then remove it from the heat.

6. Cover the pancake with apple mixture and then coat this in batter.

7. Finish cooking the pancake in a hot oven, transfer to a serving dish, dust with sugar and serve hot.

36. PANCAKES FOLDED

LEMON PANCAKES

10 PORTIONS (20 PANCAKES)

Ingredients

Pancake batter                                                      1 ltr

Lemons                                                                    2

Caster sugar                                                         75 g

Cooking oil                                                          100 g

Method

1. Prepare the pancake batter. Grate the zest and squeeze the juice from the lemons.

2. Add the lemon zest to the pancake batter.

3. Heat an omelette pan with a little oil.

4. Pour sufficient pancake batter into the pan to thinly coat the bottom.

5. Allow it to colour, turn it over and colour the other side then put it onto a warm place.

6. Repeat the process stacking the pancakes one on top of the other to keep warm until required for service when each pancake should be sprinkled with lemon juice, dusted with caster sugar and served folded into quarters.

Notes:

1. Oranges may be used in place of lemons.

2. The pancakes may be served plain with lemon or orange wedges and sugar served separately.

3. When making a batch of pancakes they should be stored flat one on top of the other on a plate. Sprinkle sugar between each one to prevent them sticking together. Fold them all when ready for service, dust again with sugar and place on a serving dish.

37 PANCAKES ROLLED

JAM PANCAKES

10 PORTIONS (20 PANCAKES)

Ingredients

Pancake batter 1 ltr

Jam 125 g

Caster sugar 75 g

Cooking oil 100 ml

Method

1. Prepare the pancake batter.

2. Heat an omelette pan with a little oil.

3. Pour sufficient pancake batter into the pan to thinly coat the bottom.

4. Allow it to colour, then turn it over and colour the other side then put it onto a warm plate.

5. Repeat the process stacking the pancakes one on top of the other to keep warm until required for service when each pancake should be spread with jam rolled up and dusted with caster sugar.

Note: For syrup pancakes use 125 g of syrup in place of jam.

PASTRY BASED

38. APPLE FLAN (1)

10 PORTIONS

Ingredients

Cooking apples                                                    400 g

Flan paste                                                             500 g

Apple puree                                                          500 g

Apricot glaze                                                        500 g

Method

1. Oil the flan rings and place them onto oiled baking trays.

2. Roll out the flan paste 5 mm thick and line the flan rings.

3. Three quarters fill the flans with cold apple puree.

4. Peel and core the apples, cut into halves and thinly slice.

5. Arrange the slices, neatly on the apple puree.

6. Cook in an oven at 200°C for 40 minutes.

7. Remove from the oven and lightly mask with boiling apricot glaze.

39. APPLE FLAN (2)

10 PORTIONS

Ingredients

Cooking apples                                                    600 g

Flan paste                                                             500 g

Egg custard                                                          700 ml

Sugar                                                                      150 g

Cinnamon                                                              5 g

Method

1. Grease the flan rings and place them onto greased baking trays. Mix together the cinnamon and sugar.

2. Roll out the flan paste 5 mm thick and line the flan rings.

3. Peel, core and quarter the apples.

4. Arrange neatly in circles in the flan rings. Sprinkle with the cinnamon flavoured sugar.

5. Bake in an oven at 190°C for 25 minutes.

6. Remove the flans from the oven and pour in the egg custard mixture to just below the top surface of the apples.

7. Return them to the oven and cook until the egg custard is set.

40 BAKED APPLE DUMPLINGS

10 PORTIONS

Ingredients

Apples                                                                       10

Cloves                                                                        10

Granulated sugar                                                  150 g

Short paste                                                             500 g

Caster sugar                                                           100 g

Method

1. Peel and core the apples.

2. Roll out the short paste 5 mm thick and cut into 125 mm squares.

3. Place an apple in the centre of each pastry square, fill the centre of each apple with sugar and a clove.

4. Wet the edges of the paste with water and bring up the corners to envelope the apple, sealing all the edges tightly.

5. Place onto baking trays brush with water, dust with icing sugar and bake in an oven at 200°C for 45 minutes.

6. Remove from the oven and serve hot with custard sauce.

41 APPLE STRUDEL

10 PORTIONS

Ingredients

A. STRUDEL PASTE

Flour                                                                    225 g

Egg                                                                          1

Sugar                                                                    5 g

Salt

Butter                                                                   15 g

Water                                                                    50 ml

Oil                                                                        100 ml

B: FILLING

White breadcrumbs                                              75 g

Butter                                                                     150 g

Cooking apples                                                    500 g

Caster sugar                                                         75 g

Sultanas                                                                75 g

Cinnamon                                                             5 g

Nib almonds                                                         50 g

Icing sugar                                                           100 g

Method

a. TO MAKE THE STRUDEL PASTE

1. Warm the water, melt the butter.

2. Sieve together the flour and salt, make a bay in the flour.

3. Mix the egg, sugar and melted butter together and pour into the bay.

4. Mix in the flour, then gradually add the warm water and knead to a smooth dough.

5. Roll the dough into a ball, place it in a bowl and brush it with a little oil. Cover it with a cloth to rest for 1 hour.

b. FILLING PREPARATION

6. Toast the breadcrumbs, melt the butter.

7. Peel, core and thinly slice the apples. Mix the cinnamon with the caster sugar.

c. STRETCHING THE STRUDEL PASTE

8. Place a cloth over a pastry board to completely cover it and dredge the cloth generously with flour.

9. Brush the dough with oil, roll it into a thick wide strip with a rolling pin.

10. Lightly brush the dough again with oil, place it onto a cloth and then pull and stretch it until it completely and evenly covers the cloth.

11. At this stage the dough should be smooth, paper thin and transparent and should not have any holes.

d. FILLING AND COOKING

12. Brush the surface of the paste with melted butter leaving one of the longer edges clear to a width of 60 mm.

13. Distribute the apples evenly over the paste then sprinkle on the cinnamon sugar, sultanas, toasted breadcrumbs and almonds. Finally, sprinkle generously with melted butter.

14. After filling, trim off any edges overlapping the board. Raise the edge of the cloth and roll the paste towards the clear strip until a long, cylindrical shape is achieved.

15. Brush the surface with melted butter and place onto a baking sheet.

16. Bake at 190°C for 30 minutes or until crisp and golden brown.

17. Remove the strudel from the oven and dust it with icing sugar then cut it into portions to serve either hot or cold.

42. BAKEWELL TART

10 PORTIONS

Ingredients

Short paste                                                            500 g

Margarine                                                              125 g

Sugar                                                                      125 g

Flour                                                                       125 g

Cake crumbs                                                          125 g

Eggs                                                                           3

Red Jam                                                                   75g

Water icing                                                            100 ml

Lemons                                                                      1

Almond essence

Apricot glaze                                                         150 g

Method

1. Roll out the short paste 5 mm thick line the flan rings and prick the bottoms with a fork. Spread a thin layer of jam in the base of each.

2. Grate the zest and squeeze the juice from the lemon.

3. Cream together the sugar and margarine in a basin and gradually beating continuously.

4. Add the almond essence and the grated zest and the juice of half the lemon.

5. Fold in the flour and cake crumbs.

6. Divide the mixture equally between the flans and lattice the top with thin strips of short paste.

7. Bake in a moderate oven 190°C for 40 minutes.

8. Remove from the oven allow to cool, brush over with hot apricot glaze and then with water icing.

9. Return to the oven for 1 minute to set the glaze and serve either hot or cold.

43. CUSTARD TART

10 PORTIONS

Ingredients

Flan paste                                                             500 g

Milk                                                                       500 ml

Sugar                                                                     50 g

Eggs                                                                         3

Vanilla essence

Nutmeg

Method

1. Lightly oil the flan rings and baking trays, place the flan rings on the trays. Warm the milk.

2. Roll out the flan paste 5 mm thick and line the flan rings.

3. Beat the eggs and sugar together in a basin. Add the warmed milk and vanilla essence and pour through a conical strainer into the flan then sprinkle the surfaces with grated nutmeg.

4. Bake in the bottom of an oven at 190°C for 40 minutes and serve either hot or cold.

44. DUTCH APPLE TART

10 PORTIONS

Ingredients

Apples                                                                  1 kg

Sultanas                                                                75 g

Sugar                                                                    75 g

Margarine or butter                                           25 g

Short paste                                                           500 g

Mixes spice                                                          2.5 g

Method

1. Oil the sandwich tins then line them with short paste. Prick the bottoms with a fork.

2. Peel, core and thinly slice the apples and divide them equally between the sandwich tins.

3. Mix the spice, sugar and sultanas together and spread evenly over the apples. Dot the surface with a little butter or margarine.

4. Moisten the edge of the paste, cover the tart with a short paste top, seal and crimp the edges.

5. Brush over with water, dust with sugar and bake in a moderate oven at 190°C for 30 minutes.

45. APPLE PIE

10 PORTIONS

Ingredients

Apples                                                                  1.4 kg

Sugar                                                                    150 g

Cloves                                                                    6

Short paste                                                         500 g

Method

1. Peel, quarter and core the apples.

2. Cut the quarters into slices and place in the pie dishes with the sugar and cloves. Add 20 ml of water to each dish.

3. Roll out the short pastry 5 mm thick.

4. Cut a narrow band of paste for the edges of the pie dishes. Wet the edges of the pie dishes and cover them with the band of paste.

5. Brush the band of paste with water. Cover the pies with a layer of short paste and press down the edges. Trim and neatly crimp the edges.

6. Brush over with water, dust with sugar and bake in an oven at 200°C for 40 minutes for either hot or cold service.

46. JAM PUFFS

10 PORTIONS

Ingredients

Short paste                                                            600 g

Jam                                                                          100 g

Caster sugar                                                          100 g

Method

1. Roll out the puff pastry 5 mm thick and cut into 75 mm rounds.

2. Roll out each round to form a triangle with equal sides of 150 mm length.

3. Place 10 g of jam in the centre of each triangle then moisten the edges with water.

4. Fold the edges into overlap and form a smaller triangle, completely covering the jam. Ensure the edges are sealed.

5. Turn the triangles over, brush them with water, and then dust them with caster sugar.

6. Place them on baking trays, allow to stand for 30 minutes then bake in an oven at 200°C for 30 minutes.

47 BAKED JAM ROLL

10 PORTIONS

Ingredients

Short pastry                                                           500 g

Jam                                                                          250 g

Caster sugar                                                          100 g

Method

1. Oil a baking tray.

2. Roll out the short paste into a rectangle 10 mm thick. Moisten the edges with water. Spread the jam to within 15 mm of the edges.

3. Starting at one of the longer edges roll up and then seal both ends. Brush over with water, dust with caster sugar and then place onto the baking tray.

4. Bake in an oven at 200°C for 1 hour.

5. Remove from the oven and cut into portions for service.

48. JAM TART

10 PORTIONS

Ingredients

Short paste                                                            500 g

Jam                                                                         400 g

Method

1. Oil the flan rings and the baking trays, place the flan rings on the trays.

2. Roll out the short paste 5 mm thick and line the flan rings. Prick the bottoms with a fork.

3. Place the jam in the prepared flans and decorate the top with narrow strips of short pastry.

4. Bake in an oven at 190°C for 25 minutest.

5. Remove from the oven, allow the jam to set and then remove the flan rings. Cut into portions for either hot or cold service.

49 JAM TURNOVER

10 PORTIONS

Ingredients

Puff pastry 600 g

Jam 100 g

Caster sugar 100 g

Method

1. Roll out the puff pastry 5 mm thick and cut into 75 mm rounds.

2. Place 10 g of jam in the centre of each round, moisten the edges and then fold over and seal thoroughly.

3. Brush the tops with water, dust with caster sugar and place onto baking trays. Allow to stand for 35 minutes then bake in an oven at 200°C for 20 minutes.

50. MINCE TART

10 PORTIONS

Ingredients

Short paste                                                            500 g

Mincemeat                                                            300 g

Caster sugar                                                          100 g

Method

1. Grease the sandwich tins.

2. Roll out the short paste and line the sandwich tins.

3. Prick the bottoms with a fork and then three quarters fill with the mincemeat.

4. Moisten the edge of the pastry with water, cover with short paste and seal and crimp the edge.

5. Make two 50 mm incisions in the top of the tart, brush over with water and dust with caster sugar.

6. Bake in an oven at 190°C for 35 minutes and serve either hot or cold.

Note: As an alternative to using all short paste, either sweet or puff paste may be substituted to cover the top.

51. TREACLE TART

10 PORTIONS

Ingredients

Puff paste                                                              500 g

White bread                                                          100 g

Golden syrup                                                        400 g

Method

1. Grease the sandwich tins. Remove the crusts from the bread and make breadcrumbs.

2. Roll out the short paste and line the sandwich tins. Prick the bottoms with a fork.

3. Warm the syrup in a saucepan and add in the breadcrumbs.

4. Divide the filling equally between the tarts.

5. Bake in an oven at 190°C for 30 minutes and serve either hot or cold.

SOUFFLES

52. LEMON SOUFFLE

8 PORTIONS

Ingredients

Granulated sugar                                                   100 g

Flour                                                                         100 g

Butter                                                                        125 g

Milk                                                                         500 ml

Eggs                                                                              6

Lemons                                                                         3

Caster sugar                                                             50 g

Method

1. Separate the egg yolk from the whites and grate the zest from the lemons.

2. Grease the souffle moulds with a little of the butter and dust with caster sugar.

3. Mix the flour and 100 g of butter together to form a smooth paste.

4. Add the lemon zest and granulated sugar to the milk and bring to the boil and reduce the heat and mix in the flour and butter paste.

5. Remove the pan from the heat and gradually add the yolks stirring vigorously. Allow the mixture to cool.

6. Whisk the egg whites to a stiff peak and fold them into the souffle mixture

7. Three-quarters fill the souffle moulds and place them in a shallow pan, add boiling water to half the depth of the moulds and then simmer until the mixture rises to the top of the moulds.

8. Bake in an oven at 180°C for 40 minutes until the souffles are firm.

9. Remove the souffles from the oven, turn them out onto a dish or plate and serve accompanied by a lemon or custard sauce.

Notes:

Variations to the recipes:

53. ORANGE SOUFFLE. 

 Substitute the finely grated zest of 2 oranges for the lemon zest and accompany with an orange sauce.

54. CHOCOLATE SOUFFLE. 

 Mix in 10 g of cocoa powder with the flour and butter and accompany with a chocolate sauce.

55. COFFEE SOUFFLE. 

 Add 10g of good quality instant coffee to the milk or use an appropriate measure of coffee flavouring or essence and accompany with a coffee sauce.

56. VANILLA SOUFFLE. 

 Add 5 ml of vanilla essence to the milk and accompany with a vanilla or egg custard sauce.

57. SOUFFLE CECELIA

6-8 PORTIONS

Ingredients

Flour                                                                     55 g

Butter                                                                   55 g

Milk                                                                    250 ml

Sugar                                                                    110 g

Eggs                                                                         6

Hazelnut                                                               85 g

Chartreuse liqueur                                             20 ml

Lady finger biscuits                                             100 g

Method

1. Separate the egg yolks from the whites.

2. Grease the souffle moulds with butter and dust with sugar.

3. Lightly roast and then grind the hazelnut.

4. Cut the lady finger biscuits into dice and soak them with chartreuse.

5. Put the hazelnut in the milk and bring to the boil.

6. Melt the butter, mix in the flour and sugar then immediately pour on the boiling milk.

7. Cooking constantly until the mixture thickens.

8. Remove from the heat and gradually add 4 of the egg yolks stirring constantly.

9. Whisk all the egg whites to a stiff peak and fold them into the souffle mixture.

10. One quarter fill the moulds with souffle mix then put in a shallow layer of the biscuit mixture. Follow this with a further layer of the souffle mix so that the moulds are three quarters full.

11. Place the moulds into a shallow pan, add boiling water to half their height and then simmer until the mixture rises to the top of the moulds.

12. Bake in an oven at 180°C for 35 minutes or until the souffles are firm.

13. Remove the souffles from the oven, turn them out onto a dish or a plate and serve accompanied by a chartreuse flavoured egg custard.

58. SOUFFLE GRAND MARNIER

Ingredients

Flour                                                                     100g

Butter                                                                    100 g

Eggs                                                                         6

Milk                                                                      375 ml

Grand marnier                                                    125 ml

Sugar                                                                     100 g

Orange                                                                     1

Macaroons

Method

1. Separate the egg yolks from the whites.

2. Grease the souffle moulds with butter and dust with sugar.

3. Cut the macaroons into dice and soak in Grand Marnier.

4. Finely grate the zest from the orange into the milk and bring to the boil in a saucepan.

5. Melt the butter, add it to the flour and sugar and then pour on the boiled milk.

6. Reboil stirring constantly until the mixture thickens.

7. Remove from the heat and gradually add the yolks beating vigorously.

8. Whisk the egg whites to a stiff peak and fold into the souffle mixture then add the macaronns.

9. One quarter fill the moulds with souffle mix then put in a shallow layer of the macaroon mixture. Follow this with a further layer of the souffle mix so that the moulds are three quarters full.

10. Place the moulds into a shallow pan, add boiling water to half their depth and then simmer until the mixture rises to the top of the moulds.

11. Bake in an oven at 180°C for 40 minutes until the souffles are firm.

12. Remove the souffles from the oven, turn them out onto a dish or a plate and serve accompanied by a Grand Marnier flavoured egg custard.

59. STRAWBERRY SOUFFLE

4-5 PORTIONS

Ingredients

Strawberry puree                                                   225 g

Sugar                                                                        150 g

Eggs                                                                              5

Butter                                                                         5 g

Vanilla essence

Caster sugar

Method

1. Separate the egg whites from the yolks.

2. Grease the souffle moulds with butter and dust them with caster sugar. Lightly warm the strawberry puree.

3. Whisk the egg whites to a soft peak, fold in the sugar and continue whisking until the whites stiffen then fold in the fruit puree.

4. Three-quarters fill the moulds with the souffle mixture, place into a shallow pan add boiling water to half the depth and then simmer until the mixture rises to the top of the moulds. Bake in an oven at 180°C for 40 minutes until the souffles are firm.

5. Remove the souffles from the oven, turn them out onto a dish or a plate and serve with poached strawberries flavoured with kirsch.

Note: Other varieties of this souffle can be made with soft fruits such as: raspberries, apricots, peaches, blackcurrants etc.

60. APPLE SOUFFLE

4-5 PORTIONS

Ingredients

Apple puree                                                                    225 g

Eggs                                                                                    4

Caster sugar                                                                  150 g

Pastry cream                                                                  60 g

Butter                                                                                5 g

Method

1. Separate the egg whites from the yolks. Grease the souffle moulds with butter and dust them with caster sugar.

2. Lightly warm the apple puree and gradually add the egg yolks.

3. Whisk the egg whites to a soft peak, fold in the sugar and continue whisking until the whites stiffen then fold in the fruit puree and the pastry cream.

4. Three-quarters fill the moulds with the souffle mixture, place into a shallow pan add boiling water to half their depth and then simmer until the mixture rises to the top of the moulds. Bake in an oven at 180° for 25 minutes until the souffles are firm.

5. Remove the souffles from the oven, turn them out onto a dish or a plate and serve with stewed apples flavoured with Calvados.

61. OMELETTE

Ingredients

Eggs                                                                           3

Caster sugar                                                          50 g

Butter                                                                      15 g

Vanilla essence

Method

1. Separate the egg yolks from the egg whites and discard one yolk.

2. Add 5 g of the caster sugar and vanilla essence to the egg yolks and whisk to a light creamy texture.

3. Whisk the egg whites to a stiff peak and fold them into the egg yolk mixture.

4. Heat the butter in an omelette pan and pour in the omelette mixture. Cook quickly until the bottom of the omelette is lightly coloured.

5. Fold the omelette over and dust it with caster sugar then caramelise a lattice work pattern on the surface with a red hot poker.

UNCLASSIFIED

62. SPICED BREAD PUDDING

Ingredients

Break and or stale cake                                       400 g

Sugar                                                                        75 g

Sultanas                                                                   75 g

Mixed peel                                                               25 g

Margarine                                                                75 g

Syrup                                                                        75 g

Currants                                                                  75 g

Mixed spice                                                              5 g

Salt

Method

1. Soak the bread in water. Squeeze out the moisture and pass the bread through a coarse mincer.

2. Cream together the margarine, sugar and warm syrup.

3. Add the bread and the fruit and mix all the ingredients together.

4. Spread the mixture onto oiled baking trays to a depth of 50 mm and sprinkle a little sugar over the surface.

5. Bake in an oven at 190°C for 1 hour.

6. Remove the pudding from the oven cut it into portions and serve hot.

63. ZABAGLIONE

8 PORTIONS

Ingredients

Caster sugar                                                     150 g

Marsala                                                              150 ml

Double or whipping cream 200 ml

Whipped cream, crystallised violets, angelica

Method

1. Separate the egg yolks from the whites and put aside the whites. Put the egg yolks, sugar and marsala in a basin and whisk over a pan of simmering water, until thick and creamy.

2. Remove the mixture from the heat and continue whisking until cool.

3. Whip the cream into soft peaks and then fold it into the egg mixture.

4. Spoon the mixture into ramekin dishes and refrigerate until required. Decorate for service with whipped cream, crystallised violets and angelica.