SUPER PUDDINGS (fattening, oops)

Crunchie Pudding.
 
Take one Crunchie bar for each person and crush them into very small pieces.  Whip double cream until it will stand in soft peaks and then stir the two together.  The amount of cream depends on personal choice but I allow a little over one pint for four people.

This is from my friend Chris


Cointreau Trifle

Soak trifle sponges in Cointreau and the juice from a tin of mandarin oranges or use broken Jaffa cakes instead of sponges.

Add the drained orange segments.

Cover with thick custard.

The whip cream, whipping or double, and put on top of the custard.

Chill in the fridge.

Just before serving decorate with Terry's  Chocolate  Orange segments.

This from my friend Pauline. 


My Mother's Sherry Trifle

Soak trifle sponges in sherry

or  slice a raspberry Swiss roll and soak in sherry.

If the trifle is for children better use fruit juice or the juice from a tin of fruit.

Slice bananas on top and cover with custard.

or use a tin of your favourite fruit.

Whip cream and pile on top.

Put in the fridge till you need it then sprinkle hundreds and thousands on top.


Fresh Fruit Salad

First make the syrup.  Boil 1/2 pint water with 4 ozs. sugar and the grated peel of an orange and a lemon.

Allow to cool while you prepare the fruit.

Leave bananas till last. In fact don't add till the last minute to save the possibility of their turning brown.  Slice them and cover them with syrup.

Juice the lemon, add to the syrup when it's cooled a bit.

Pears:  wash, cut into bit-sized pieces, discard any core and stalk.

Apples:  wash, quarter and core.  Cut into bite sizes pieces.  Put into the syrup so the pieces don't go black.

Pineapple:  top, tail and core   use a corer if you have one or a sharp knife if you haven't.  Cut into suitable pieces.  You won't need a whole fruit so save some for the next recipe.

Grapes:  wash, halve and seed if necessary.

Melon:  take a couple of slices......remove the peel and either cut into smallish pieces or use a posh melon baller and make melon balls.
 
Mango:   Poirot can use a spoon to remove the stone without mashing up the fruit.  I can't.  So, peel the mango and then cut slices round the stone.  Cut into suitable pieces.

Orange: take each segment, cut in half and lose the skin and pips.


Cherries:  remove the stone and halve.

Add any fruit you enjoy.  Leave the fruit in syrup in the fridge for several hours, over night is good.  Add banana if you like it just before you serve the fruit salad.  Serve with cream, creme fraiche, yogurt or custard.


Drunken Pineapple

Take slices of fresh pineapple.  

Sprinkle with brown sugar.

Drench with dark rum.



Bake in the oven for 20-30 minutes, gas mark 4, 180c.

Serve with cream.



This is an organic recipe from Abel and Cole.