CRUNCHIE DELIGHT
Serves 6-8
2 packets of tennis biscuits
500ml cream
375g tin of caramelised condensed milk
4 honeycomb chocolate bars, crushed
Line the base of serving dish with a layer of biscuits.
Whip cream until stiff and beat in the caramelised condensed milk (Caramel Treat).
Layer a third of the cream mixture over the biscuits and crumble on some honeycomb chocolate (such as Crunchie).
Layer until all ingredients are used up. Refrigerate for 4-5 hours or overnight.
LIME AND LEMON POSSET
Serves 6-8
500ml cream
200ml castor sugar
45ml lemon juice
30ml lime juice
5ml grated lemon peel
5ml grated lime peel
10ml extra sugar
Bring cream and sugar to boil over medium-high heat, stirring until sugar dissolves. Boil for 3 minutes, stirring constantly. Remove from the heat.
Stir in the lemon and lime juice and cool for 10 minutes. Stir the mixture again and divide among ramekins or glasses. Cover and chill until set.
Mix remaining lemon and lime rind with the extra sugar in a small bowl. Sprinkle over possets and serve.
EASY FRUIT COCKTAIL PUDDING
Serves 8-10
500ml flour
250ml castor sugar
10ml bicarbonate of soda
3 eggs, beaten
400g can of fruit cocktail
SAUCE
125g butter
125ml castor sugar
125ml cream
5ml vanilla essence
Put the flour, castor sugar and bicarbonate of soda into a bowl. Add the eggs and the tin of fruit cocktail, including the syrup, and mix well.
Pour this mixture into a greased 25cm ovenproof baking dish. Bake at 180ºC for 40-50 minutes or until a skewer inserted into the pudding comes out clean. Remove from the oven and pierce the pudding all over with a skewer. Pour over the hot sauce and leave it to become absorbed. Serve warm with custard or cream.
SAUCE: Combine all the ingredients in a small pot and bring to the boil. Remove from the heat and pour over the pudding.
QUICK FIG TART
Serves 6
300g ready-made puff pastry
4-6 figs, thinly sliced
25g butter
30ml honey
warm apricot jam for glazing
Preheat the oven to 200ºC.
Cut 6 rectangles, measuring about 7cm x 10cm, from the pastry. Score a 5mm border around the rectangle and prick the area inside with a fork. Lay the fig slices inside the scored border. Dot with butter and drizzle with honey.
Bake for 15 minutes until pastry is golden and risen. Brush with warmed jam. Serve with whipped cream or a dollop of mascarpone.
* If unable to get figs, use any fruit in season, such as plums, peaches, apples or pears.
ANGELA DAY
* For household queries, recipes and tips, call The Angela Day Helpline at 011 836 7181 between 8.30am and 12.30pm weekdays, or e-mail Janice at [email protected].
* See www.angeladay.co.za.
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Saturday Star