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Baked Rice Pudding
October 7th, 2010

serves 6

1/4 cup golden sultanas

1 cup arborio rice

2 cups full-fat milk

1/2 cup sugar

finely grated rind of 1/2 a lemon

pinch ground cinnamon

125g butter

4 egg yolks

1 egg white

powdered sugar

- soak the sultanas in water until needed

- Boil the arborio rice in 4 cups of water for 5 minutes, drain

- In a separate pot, bring the milk and sugar to the boil

- add the arborio rice, lemon rind and cinnamon

- cook over a low heat until most of the milk has been absorbed by the rice

- Stir in the butter, drained sultanas, egg yolks and egg whites, allow to cool

- Pre-heat oven to 180 degc

- pour the mixture into 6 individual moulds which have already been buttered

- Bake fore 45 minutes

- sift with powdered sugar and serve

* also delicious served with a raspberry sauce



Fruit cocktail pudding
August 26th, 2010

serves 6

2 cups cake flour

1,5 cups castor sugar

2 teaspoons baking powder

half teaspoon salt

2 well beaten eggs

1 can Campagna fruit cocktail, juice included

half cup brown sugar

half cup chopped pecan nuts (coconut can be used for those who have a nut allergy)

sauce

240ml evaporated milk

175ml sugar

half cup butter

teaspoon vanilla extract

Pre-heat the oven to 180deg.c and grease a 18×26cm cake pan or pyrex dish.

Mix together by hand the flour, baking powder, castor sugar, salt, eggs and fruit cocktail with juice.

Do not over mix.

Pour the mixture into the cake pan and sprinkle with the half cup of brown sugar and the chopped pecan nuts.

Bake for 40 minutes, remove and place on a rack to cool.

While the cake is coolong, in a medium pan, bring to a slow boil the evaporated milk, sugar and butter.

Once the butter is melted and almost to the point of a slow boil, remove from the heat and stir in the vanilla.

With the tip of a sharp paring knife/cake skewer, poke small holes in the cake and slowly pour the sauce evenly over the cake.

Allow all the sauce to settle before serving.

Serve with ready made toffee sauce and whipped cream



Fruit cocktail trifle
August 26th, 2010

serves 6

1 loaf shop-bought sponge cake, cut into small cubes

120ml  Limoncello

2x tins Campagna Fruit cocktail, drained

500ml whipping cream, lightly whipped

700ml ready-made custard

100g toasted almond flakes

Line the bottom of a trifle bowl with the sponge cake and drizzle with the Limoncello.

Sprinkle the fruit cocktail pieces evenly over the sponge

Pour the custard over the fruit and spread it over to cover completely

Top the custard with the whipped cream and toasted almonds

Allow to stand in the fridge for at least 2 to 4 hours before serving



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