Decorations
The simplest of decoration makes a plain pudding
look more interesting:-
Most may be added to a blob of cream if that is wanted.
- Hundreds and thousands sprinkled all over
or as an initial.
- Half a glace cherry
- A few chopped nuts or
flaked almonds
- Half a walnut
- Thinly sliced fresh fruit. Dip
fruit which may discolour in lemon juice.
- A small sprig of mint
- Grated chocolate
- Or, of course, a slice of
kiwi fruit
Alison Pudding
(serves 5-6)
I do not know who Alison was but this makes
a lot of pudding for few ingredients.
A large bowl is needed.
- 1 packet Jelly crystals or cubes
- 1 small
(170gm) tin of evaporated milk
Chill the can of milk, preferably overnight.
Make up the jelly according to packet instructions, cool.
When the jelly is just setting, whip the milk and add the jelly, whisking
all the time.
Serve with appropriate fruit, either from the bowl or in individual dishes.
Ambrosia
- Oranges
- Sugar
- Dessicated Coconut.
Peel one orange per helping. Remove the white pith – over a dish to
catch the drips.
Slice thinly or cut in small chunks.
Sprinkle with sugar and dessicated coconut, pour the dripped juice
over the mixture.
Leave an hour or two if possible.
A cherry or a few almond flakes may be added for special occasions.
Banana Ice Cream
(serves 4)
This is a good use for cheap over-ripe bananas
when you see them. I keep a tin of milk in the 'fridge just in
case; cream would probably be even better but I have never tried
it.
- 2 or 3 very ripe bananas
- 4 good tablespoons
light brown sugar
- Lemon juice
- 170gm tin evaporated milk, chilled.
Using a fork, mash the bananas with lemon juice – one or two tablespoons
according to taste. Add the sugar and keep squashing to minimise lumps
Whip the milk and stir all together.
Freeze about two hours, whip again to remove ice crystals. Freeze
another four hours or so, depending on your own freezer.
Remove to the 'fridge half an hour before serving.
Fruit Jelly
Make up a packet jelly (in very hot
weather, reduce the amount of water) and add any fruit except
pineapple or Kiwi fruit.
Tinned fruit should be well drained; use a little lesss water if it still
seems damp.
The fruit will rise to the top and thus be at the bottom when the jelly is
turned out.
It is possible to set it in a little jelly at the bottom of the mould – either
by standing the bowl on ice or even freezing it for a short while.
By setting a layer of jelly and then adding the fruit in another layer and
letting that set, a third layer of jelly only will leave the fruit in the
middle.
Fancy molds can often be found at charity shops – a metal mould
makes turning out easier as a quick dip in hot water melts thin layer
of the jelly.
Jam Swirl
per serving -
- 150 ml plain yoghurt
- 1 – 2 tablespoons jam
Mix gently and serve in a glass
Mottled jelly
Make up packet jelly with three-quarters of the normal amount of water.
When just setting, stir in the remaining quarter of liquid, this
time using milk.
Set in wet teacups; dip these in hot water to unmould.
Pineapple super-quick
Place a slice of pineapple on a slice of
Swiss roll, or a round of sponge cake, add a swirl of cream and
a glace cherry.
Rhubarb Freshener
- 250gm rhubarb
- 3 sweeteners
- 2 egg whites
- 2 150gm pottles low-fat yoghurt
- a few poppy
seeds
Cut the rhubarb into small pieces, put in
a saucepan with 15ml water. Cover and simmer until just soft
- about 4 minutes.
Add the sweeteners (only a very delicate palate will notice!)
and divide into 4 dishes. Cool.
Whisk the egg whites, drain any liquid from the yoghurt and
stir together. Add to the rhubarb, sprinkle with poppy seeds
and serve immediately.
Spicy Daisies
per serving
- 1 Tangerine
- Water.
- 2 teasp sugar
- 1 clove
- ½ teasp mixed spice
Peel tangerines, removing as much pith as
possible
Open at the top, about half way down
Poach gently in weak syrup for about ten minutes, cool.
Open the segments, taking care not to pull them apart.
Place in a dish with cream, ice cream, crème fraiche or whatever you
like in the middle.
Grated rind is all the decoration these need. Orange peel is easier to grate
if you have some handy.
Whipped Jelly
The easiest of all – and small children
think it wonderful.
Make packet jelly with ice cubes to replace some of the water.
When nearly set, whisk well.
Using fizzy water makes it yet more pleasing.
Fresh Pineapple
A very sharp knife is needed.
It is easier to cut the fruit in slices, core and then de-rind.
To make tidy rings is difficult but no-one will know you didn't
intend to cut chunks in the first place. Sprinkle the cut pineapple
with a little sugar to bring out some juice and it will be
ready to serve within minutes. Here, a few raspberries add
colour and walnut quarters give a change in texture. It really
is much easier to open a tin and usually cheaper.
 Althea
Bridgeman-Sutton, 2008
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