Orange delight This was a recipe my mum made for us when we were children, she made it with oranges but it would work with any flavour jelly/jello. Sometimes she would add a tin of mandarin oranges.
Ingredients Zest and juice of 2 oranges 1 orange jelly/jello 1 small can evaporated milk
Method Make up the jelly following the instructions but instead of using all water add the zest and orange juice then make up the liquid quantity with boiling water set aside to cool. Place the evaporated milk in a bowl and whisk milk until thick. When the jelly is cool fold in the milk, cool until set.
Quick and easy lemon syllabub Serves 6 Preparation time , 15 minutes
This is a recipe that I have used for more than forty years, it is so quick and easy I’ve never wanted to use any other. The recipe can be made an hour before it’s needed or a day and even a month because it freezes well . Non of the ingredients need to be expensive and its important to use a cheaper lemon curd as it will help set the syllabub.
Ingredients I make this syllabub in a stand mixer using the whipping attachment but you can use an electric hand mixer. 6 wine glasses, or china tea cups, or ramekins, or what ever you fancy. Ingredients 1/4 pint (142ml about half a jar)lemon curd 1/4 pint (142ml)white wine either sweet or dry 1/2 pint (284ml)hi double cream Zest of an unwaxed lemon 4 drops of spice drops lemon extract
To decorate 6 fresh raspberries 6 mint leaves A little icing sugar to dust
Place the lemon curd in the mixer bowl and beat on medium until it is broken up and not lumpy.
Reduce the speed to the slowest setting and add the wine pouring in a steadily stream so the wine and curd combine.
Add the cream and continue to beat slowly until the mixture thickens.
Fold in the lemon zest and lemon extract.
Spoon into 6 glasses place in the refrigerator for an hour just before serving decorate each pudding with a raspberry, mint leaf and a dusting of icing sugar.
Quick and easy Mocha chocolate mousse Serves 4 Preparation time: 15 minutes, chill time 1 hour
My long time friend Jenny gave me this recipe and over the years I have developed the recipe and added a few twists.The recipe contains no raw egg so it’s possible to serve this to young children or those with an egg allergy.
Ingredients 16 large marshmallows (100g) 1/4 pint (142ml ) semi skimmed milk 3 teaspoons of instant coffee 85g dark chocolate at least 50% cocoa fat, I use chocolate chips as they melt more easily. 142ml whipping cream 1 teaspoon vanilla extract 1 tablespoon of coffee liqueur (optional)
To decorate Chocolate covered coffee beans to decorate A little piece of block dark chocolate to grate over the finished mousse
Cut the marshmallows into pieces and place in a small saucepan.
Add the milk and coffee and stir over a low heat for about 2 minutes or until the marshmallows have melted.
Add the chocolate chips to the marshmallow mixture .If you are using a bar of chocolate coarsely chop the chocolate before adding to the mixture.
Heat gently for 2 minutes or until the chocolate has melted, stirring constantly, set aside until cool.
Whip the cream until it reaches stiff peaks, gently fold in the vanilla extract and the coffee liqueur, fold the cream into the chocolate mixture until combined. Spoon the mousse into 4 desert glasses.
To make the Chantilly cream place the cream in a bowl with the dried milk powder and icing sugar then stir, leave for 2 minutes to allow the powder and sugar to dissolve.
Whip the cream until it reaches stiff peak stage and then fold in the coffee liqueur.
Place the cream in a piping bag fitted with a 2D star nozzle, and pipe a swirl of cream on each pudding .
Top with a chocolate covered coffee bean and grate a little chocolate over the top of the pudding.
Chill for at least 1 hour before serving.
Quick and easy malt loaf
This is a recipe from my husband’s grandma’s cook book, it is delicious spread with butter and your favourite jam/ jelly. The recipe calls for a mug and not a cup but so long as you use the same mug for each quantity that will be fine.
Ingredients 1 mug ALBRAN 1 mug dried fruit 1 mug soft brown sugar 1 mug flour, use self raising flour but if you only have plain flour or All purpose flour then add a teaspoon of baking powder
Method Place all the ingredients in a bowl and stir well, pour into a 2 lb loaf tin and leave for 10 minutes before placing in a medium oven 160F/ 325-50F gas 3-4