custard
Crunchy Gooseberry Crumble
 Gooseberries are perfect for traditional family puddings like this one. When they are out of season, other fruits such as apple, plums or rhubarb could be used instead. |
 Crunchy Gooseberry Crumble |
Mini Paris Brest
This classic French past is meant to resemble the wheel of a bicycle and the name is taken from bicycle race that was in the late 19 th century between the two cities Paris and Brest. |
 Mini Paris Brest |
Ginger Trifle
This is a good way to use up leftover cake, whether plain, chocolate or gingerbread. |
 Ginger Trifle |
Raspberry Passion Fruit Chinchillas
Few desserts are so strikingly easy to make as this one: beaten egg whites and sugar baked in a dish, turned out and served with a handful of soft fruit and ready-made custard from a carton. |
 Raspberry Passion Fruit Chinchillas |
Martha Washington Cake
Martha Washington cake is a one-egg cake sandwiched with spread and cream filling. |
 Martha Washington Cake |
Zucchini and carrot quiche
The extra care needed to make the case and filling are amply rewarded by this quiche with its delicately flavoured filling set in a crisp, light crust of rice. |
 Zucchini and carrot quiche |
Crabmeat Pie
 This rich crabmeat pie is flavoured with fennel and is delicious hot or cold. |
 Crabmeat Pie |
Baked Custard with Burnt Sugar
You can add a little liqueur to this dessert if you like, but it is equally delicious without it. |
 Baked Custard with Burnt Sugar |
Gingerbread Upside Down Pudding
A proper pudding goes down well on a cold winter's day. This one is quite quick to make and looks very impressive. |
 Gingerbread Upside Down Pudding |
Low Fat Creme brulee
Raspberries and banana nestle under the creme brulee, 'burnt cream', in this reduced-fat adaptation of a rich pudding. |
 Low Fat Creme brulee |
Strawberry and Apple Crumble
A high-fibre, healthier version of the classic apple crumble. Raspberries can be used instead of strawberries, either fresh or frozen. |
 Strawberry and Apple Crumble |
Cheese and vegetable pudding
Layers of whole wheat bread triangles and a brilliantly coloured medley of crunchy chopped vegetables give body to this savoury cheese custard. |
 Cheese and vegetable pudding |
Mango choux ring
Puffs of airy choux pastry, sprinkled with a golden almond praline, form a ring filled with a creamy, rum-flavoured custard and slices of mellow mango. |
 Mango choux ring |
Baked Apples in Honey and Lemon
A classic mix of flavours in a healthy, traditional family pudding. Serve warm, with skimmed-milk custard or low fat frozen yogurt. |
 Baked Apples in Honey and Lemon |
Budget Chocolate Mousse
This rich, dark mousse is based on an egg custard and costs so little that you could afford to lavish cream on top if desired. |
Confectioners Custard
This cream, called creme patissiere in France, is the filling found in eclairs and all sorts of choux pastry. Creamy and delicately flavoured, it is an excellent substitute for whipped cream in any cake or dessert. |
Scots Porridge Apples
Warming, economical and hearty, Scots porridge apples are just the thing for wet and chilly autumn evenings |
Bread Pudding
This is often confused with bread and butter pudding but is in fact very different. It is an economical way of using up stale bread. |
Creme Brulee
This rich glazed custard serves a small quantity of cream to a lot of people. It can be served in one dish or in separate ramekins. |
|
|
|
|
