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DESSERTS

EASY ENGLISH APPLE CRUMBLE

To start:
1. Pre-heat oven to 375 degrees.
2. Peel and slice finely 2-3 apples.
3. Spread on the base of a pie-dish (or casserole dish).
4. Add a little water (2-3 teaspoons) and 1 tablespoon of sugar.
5. Mix 1 cup flour, half a cup of sugar, and 3 oz. butter in a
bowl.
Putting it together:
1.Knead flour and butter mixture with fingers until you get a breadcrumb- like consistency.
2. Place crumble over apples. Can add some crushed walnuts or sprinkle of cinnamon, if you like.
3. Cook 45-50 minutes, center oven.
Leave to cool for 5-10 minutes before serving.
Serving suggestion:
Serve on its own or with single cream, double cream, vanilla ice cream, whipped cream, OR, for an extra festive look, ice cream topped with whipped cream and a sprinkling of mixed nuts!
(With thanks to Cathy T. from London, England)


A FAVORITE SPANISH DESSERT: CREME CARAMEL WITH MARASCHINO CHERRIES

To start:

1. One Packet of White Wings Creme Caramel dessert mix. (Contains one packet of custard powder and one packet of caramel sauce)

2. Three and a half cups of milk plus half a cup of boiling water

3. A jar of maraschino cherries.

Putting it together:

1. Mix a little of the milk with the custard powder and heat the rest to nearly boiling. Add the custard mixture, lower heat and stir for a further minute. Pour into a jug.

2. Add half a cup of boiling water to the caramel sauce mix and stir until dissolved.

3. Either pour the caramel sauce into the bottom of a litre size soufflé mould OR pour into 6 individual small moulds. ]

4. Gently pour on the custard to fill the mould or moulds.

5. Turn the mould or moulds upside down and place the cherries artistically on top.

6. Allow to cool then place in the fridge to set. (about an hour) Can be made in advance to this stage and left overnight.. Serve with cream and extra juice.

(With thanks to Ann J. from Adelaide, Australia)

 

SHERRY TRIFLE

While this dessert needs planning,  each step is very easy, and requires no more than knowing how to read directions! Each step may be completed in just a few minutes. A great hit, especially as a holiday dessert.

To start, you will need:

A large dessert bowl, preferably glass or crystal.

Any kind of pound cake (store-bought)

1 package jello (strawberry, or raspberry flavor)

1 package Bird’s Eye custard powder

Milk

Dry sherry

Fresh fruit (strawberries/blueberries) or 2 cans canned fruit (mixed fruit or peaches or pears)

Whipping cream

Putting it together:

Line the bottom of the bowl with the sliced pound cake.

SOAK generously with dry sherry!

In a separate pan,  make up the jello according to instructions. Allow to set partially. Spoon over the cake mixture so it forms a 1/2 to 1-inch layer.

Leave in the refrigerator to set completely.

Meanwhile, when you have a few minutes, make up the custard with milk, according to the instructions on the package. Allow to set in refrigerator.

On jello has set, add a layer of your choice of fruit. Remember, color is important!

Once the custard has set, spoon over the fruit layer.

Final step: whip up the cream, and spoon over the custard. Could be a half-inch layer or more, depending on your calorie counting!

May garnish with cherries or any type of sprinkles.

May be left in the refrigerator and be ready way ahead of your party! Get ready for the accolades when you bring it out for the first time in its multi-layered colorful glory!

ASIAN MANGO/COCONUT/ALMOND PUDDING

Have you been to a Chinese restaurant and been served something that looks like almond tofu with some fruit for dessert? Or been asked if you'd like mango pudding?

Well, you can get mango, coconut or almond pudding mixes at a large Asian grocery!

Make up the pudding according to the quantities in the instructions. Cool for a half hour. Before it begins to set (i.e. before moving to the refrigerator), you can spoon into dessert cups -- this is especially attractive with the mango pudding.

Or put the coconut or almond pudding in a large flat pan, and cool in refrigerator until set. Once firm, cut into 2-inch cubes (give and take!), and serve in a decorative glass bowl with a large can of mixed fruit, peaches, or pineapples (for color and for the juice, and add fresh fruit (e.g. strawberries or kiwi fruit or raspberries). Serve chilled. Non-Asian guests tend to find this dessert unusual but generally like it for its lightness! AND it's super easy!