DESSERTS/CAKES

• Golden Pumpkin Pie
• Tropical Fiesta Salad
• Sultana and Zucchini Steamed Pudding
• Waterberries Under Ginger Ice
• Apple Rice Dessert
• Banana Passionfruit Icecream
• Homemade Icecream
• Apple Pie

Golden Pumpkin Pie

INGREDIENTS:

240 gm shortcrust pastry.
360 gm mixed dried fruit.
1 good tblspn brown sugar.
1 tspn grated lemon rind.
1 green apple, grated.
2 eggs.
1/2 cup brown sugar.
1/4 tspn salt.
1 cup evaporated milk
3/4 cup cooked mashed pumpkin.
Brandy or sweet sherry.

METHOD: Line a 9" pie dish with shortcrust pastry. Combine the fruit, 1 tblspn brown sugar, grated lemon rind and green apple with 1-2 tblspn brandy or sherry and spoon into the uncooked pastry. Beat eggs with the remaining brown sugar and salt, mix in the evaporated milk and pumpkin, then stir over a low heat until warmed but not boiling. Carefully pour the fruit mixture, place in a hot oven (400 F or 600 C and cook for 10 minutes. Reduce heat to moderate 350 F or 180 C and cook a further 30-40 minutes or until the custard is set. Allow to stand aside for 5 minutes, then prick surface of custard with a fork. Sprinkle a little extra brandy or sherry over (if desired), and when cooled, decorate with whipped cream and walnuts.

* Mashed Gramma can also be substituted for the pumpkin in this recipe.

Tropical Fiesta Salad

Serves 6-8

INGREDIENTS:

1 large pineapple.
2 pears.
1 cup strawberries or raspberries.
1/2 cup sliced peaches.
1 cup seedless white grapes.
4 tblspn honey.
Juice of 1 lemon.
Stoned cherries for decoration.

METHOD: Cut pineapple in half lengthways, cutting through leaves and down to stalk end. Scoop out pineapple flesh and cut into bite-sized pieces. Peel oranges and cut into segments. Peel, core and slice pears. Cut strawberries in halves if large. Combine pineapple, oranges, pears, strawberries, peaches and grapes in a large bowl. Add honey and lemon juice. Mix together thoroughly, being careful not to break fruit, chill. To serve, place fruit salad in pineapple skins and decorate with cherries.

Sultana And Zucchini Steamed Pudding

The addition of zucchini to this pudding makes it deliciously moist and light. It will have fine green shreds throughout the mixture when cooked. Any pudding not eaten can be used as a teacake spread lightly with butter. It can be accompanied by an orange or vanilla sauce, or a bowl of cream or icecream.

INGREDIENTS:

3/4 cup sultanas.
125 gm butter.
3/4 cup light brown sugar
2 large eggs.
1 cup finely grated zucchini.
1 tspn finely grated orange rind.
1 cup plain flour.
1 tspn baking powder.
1/2 tspn bicarbonate soda.
1/2tspn allspice.

METHOD: Place sultanas in a bowl and cover with boiling water. Leave stand 15 minutes, drain. Cream butter until light and fluffy. Add sugar and cream again. Beat in eggs one at a time. Add zucchini. Sift together flour, baking powder, bicarbonate soda, and spice. Mix half into creamed mixture, stir well, then add remainder. Lastly fold in sultanas and orange rind. Beat all together for a minute and spoon into buttered steam pudding basin. Use a basin with a capacity or approx. 5 cups to allow pudding to rise. Steam for 1 1/2 hours. Rernove from basin, allow to stand 5 minutes before cutting.

Orange Sauce.

INGREDIENTS:

1 tspn finely grated orange rind.
1 cup orange juice.
3 tblspn castor sugar.
3 tspn cornflour.
1 tblspn brandy.

METHOD: Place orange rind, juice and castor sugar into saucepan and heat gently until boiling. Mix the cornflour with brandy and add to hot mixture. Heat again until lightly thickened. Pour a little of this sauce over servings of pudding.

Waterberries Under Ginger Ice.

INGREDIENTS:

2 1/2 kg watermelon.
1/2 a punnet strawberries.
2 pieces preserved ginger.
1/4 cup green ginger wine.
1 tblspn honey.
Extra strawberries and watermelon.

METHOD : Chop watermelon, discarding seeds, hull strawberries. Blend watermelon and strawberries until smooth. Combine finely chopped ginger, honey and wine. Mix well with waterberries mix and freeze. When ready to serve, run a fork across ice so that it flakes and separates. Serve in individual glasses over chunks of well-chilled watermelon and extra strawberries. Pop spoonfuls into your mouth and see if your tastebuds don't beg for more.

Apple Rice Dessert.

INGREDIENTS:

2 tblspn sultanas.
2 1/2 cups skim milk.
Grated rind of 1 lemon.
1/2 cup brown rice (half cooked).
6 apples, peeled, sliced and simmered on low heat.

METHOD: Blend sultanas with 1/2 cup of milk to liquidity. Combine with remainder of milk and lemon rind. Mix well. Place half the rice in a non-stick baking pan. Pour in half the milk mixture. Cover with cooked apple, then remaining rice and pour over the rest of the milk mixture. Bake in a hot oven for 1 hour. Serve warm or cold with cream and a dusting of cinnarnon.

Passionfruit Cream

INGREDIENTS:

1 tblspn sultanas blended in 3/4 cup water.
1 1/4 cups skimmed milk powder.
2 tspn lemon juice.
2 bananas, rnashed.
1 1/2 tspn vanilla essence.
Whites of 4 eggs, stiffly beaten.
3/4 cup passionfruit pulp (about 10 passionfruit).

METHOD : Blend sultana mixture, skim milk powder, lemon juice, banana and vanilla until fluffy. Transfer the mixture to an electric mixer and add beaten egg whites and passionfruit (or fold in by hand). Pour into shallow trays and freeze. Use any fruit instead of bananas or passionfruit, should you desire.

Homemade Icecream

Before you say you can't be bothered, this is a one-beat icecrearn, and costs about 60 cents for a small 2 1/2 litre container full, plus a bit!

INGREDIENTS:

1 chilled can Carnation milk.
1 tspn gelatine, dissolved in 1 tblspn cold water.
3 tblspn sugar
1 tspn vanilla essence.
1 pinch salt.
Juice of half a ripe lemon.

METHOD: Put all the ingredients in a mixing bowl of your mixmaster and whisk on high speed for 10 minutes. Spoon into icecream container and put on lid. Put in the freezer and leave overnight. You will never waste your money on bought icecream again, as this is so easy.

Apple Pie

INGREDIENTS:

125 gm butter.
1/2 cup castor sugar.
1 egg.
1 cup wholemeal self raising flour.
3 cooked and drained apples (or 410 gm tin apple pie).
1 passionfruit.
Some fennel leaves.

METHOD: Cream butter and sugar, add egg and beat well. Combine sifted flours and beat in. Knead lightly on floured surface and divide into two portions. Roll each piece between plastic to fit a 2Ocm(8") cake tin. Line the cake tin entirely with bake non-stick paper and place one pastry round in the base of tin, pressing well to fit. Spread combined apple and passionfruit pulp over pastry. Sprinkle with fennel leaves and some extra sugar. Place the second round of pastry over the apple mix and press edges together. Brush with water and bake in a moderate oven (180° C) for 40 minutes. Allow to stand for 20 min. before removing from tin. Slice when cold.

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