Bourbon Fruit Layer Dessert

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Ingredients:

• 3 large oranges
• 8 ounces fresh strawberries about 10 strawberries
• 2 1/2 tablespoons Bourbon
• 2 ounces chocolate chilled milk or dark
• 1 cup whipping cream
• 1 1/2 tablespoons powdered sugar
• strawberry to decorate

Steps:

• Peel each orange and finely dice the flesh discarding the tough core and any seeds I find it easiest to quarter each orange then peel
• Hull and dice the strawberries
• Put both fruits in a bowl and add the bourbon Add 1/2 tablespoon of the sugar and stir Leave to soak for about 30 minutes in the fridge Gently stir as frequently as you can- every 5 minutes if possible- to evenly blend the flavours
• Finely grate the chocolate until you have the required 4 tablespoons grated chilling it beforehand stops it from melting in your hands as you grate it
• When the fruit has finished soaking whip the cream until it starts to stiffen
• Add the remaining 1 tablespoon of sugar to the cream
• Drain the fruit through a sieve pouring the juices and bourbon into the whipped cream Stir gently to mix
• In four glasses put a layer of fruit then cream then chocolate flakes Repeat the layers of fruit cream and chocolate finishing with the chocolate If desired top with a fanned strawberry

Easy Sticky Toffee, Apple and Cognac Pudding

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Ingredients:

• 200 g stoned dates
• 100 g shelled walnuts or 100 g shelled pecans
• 2 dessert apples peeled cored chopped
• 3 tablespoons golden syrup
• 4 tablespoons cognac
• 100 g butter cut into cubes
• 2 eggs beaten
• 140 g soft brown sugar
• 170 g self-raising flour
• 1 teaspoon bicarbonate of soda
• 180 g soft brown sugar
• 100 g butter
• 6 tablespoons double cream
• 50 g walnuts roughly chopped or 50 g pecans

Steps:

• Heat oven to 160C or 320F
• Whizz up the dates in a food processor until chopped up a little and then add the walnuts or pecans apple golden syrup amp; cognac Pulse a few times until coarsely chopped amp; mixed together but still chunky
• Add the butter eggs amp; sugar amp; pulse a few times to combine
• Finally add the flour amp; bicarbonate of soda amp; keep pulsing until everything comes together amp; is mixed well
• Butter a 15 litre pudding basin amp; tip in all the mixture
• Smooth and level the top amp; bake in the pre-heated oven for 1 hr 20 mins or 1 hr 30 mins or until a skewer inserted comes out almost clean
• While the pudding is baking make the toffee sauce; tip the sugar into a saucepan and add the butter amp; the cream Bring to a rapid boil amp; then simmer until the sugar is dissolved amp; the mixture has thickened amp; is caramel in colour
• To serve turn out the pudding and place the walnuts or pecans over the top of the pudding amp; pour over the toffee sauce; place pudding under a grill and cook until the sauce is bubbling
• Serve with Ice Cream Creme fraiche or Chantilly Cream
• FREEZER
• Make the pudding ahead of time and freeze in the pudding container for up to 1 month To reheat defrost amp; cook in the microwave for 8-10 minutes on mediumMake the toffee sauce and serve as before

Ellie Krieger's Dark Chocolate Mousse

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Ingredients:

• 1 12 1/3 ounce package silken tofu drained
• 3 ounces high quality bittersweet chocolate finely chopped
• 1/4 cup unsweetened cocoa powder preferably Dutch-processed
• 1/4 cup water
• 1 tablespoon brandy
• 1/2 cup superfine sugar
• 1/2 teaspoon superfine sugar
• 1/4 cup heavy cream
• 1 1/4 teaspoons chocolate shavings

Steps:

• In a blender or food processor puree the tofu until it is smooth
• Put the chopped chocolate cocoa powder 1/4 cup water and brandy in a saucepan or heat-proof bowl fitted over a pot containing 1-inch barely simmering water Stir frequently until melted and smooth Remove from heat Mix in 1/2 cup of sugar a little at a time until smooth
• Add the chocolate mixture to the tofu and puree until smooth and well blended Spoon the mousse into serving dishes cover and refrigerate for at least 1 hour
• Whip the cream with a beater When the cream is almost completely whipped add the remaining 1/2 teaspoon of sugar and finish whipping Top each serving with a dollop of whipped cream and a sprinkle of chocolate shavings and serve
• Yield 5 servings serving size 1/2 cup of mousse 1 tablespoon whipped cream and 1/4 teaspoon shaved chocolate

Hasty Pudding

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Ingredients:

• 1 cup self raising flour
• 1/2 cup white sugar
• 1/2 cup sultana golden raisins
• 1/2 cup milk use low fat if you wish
• 2 tablespoons butter or 2 tablespoons margarine
• 2 tablespoons golden syrup
• 2 cups boiling water

Steps:

• Mix together the first 3 ingredients in a medium casserole dish Add the milk and stir until blended
• Stir the butter syrup and water together and pour over
• Bake at 180C 350F for 30-40 minutes
• Serve with cream or icecream

Mango Custard Vegan

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Ingredients:

• 2 mangoes
• 1/2 cup ice
• 12 ounces coconut milk
• 2 teaspoons agave nectar
• 2 teaspoons agar-agar

Steps:

• In a blender puree mangoes and ice until smooth In a large saucepan over medium-high heat bring coconut milk and agave nectar to a boil Lower heat to medium Add agar agar and whisk for about 5 minutes until powder has dissolved
• Add mango puree to coconut milk mixture Remove from heat pour into serving dishes and refrigerate about one hour before serving

Nilla Wafers Original Banana Pudding

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Ingredients:

• 3/4 cup granulated sugar
• 1/3 cup all-purpose flour
• 1 dash salt
• 4 eggs separated at room temperature
• 2 cups milk
• 1/2 teaspoon vanilla extract
• 35 -45 shortbread cookies like Nilla wafers reserve 10 to 12 for garnish
• 5 -6 medium bananas sliced fully riped

Steps:

• Combine 1/2 cup sugar flour and salt in top of double boiler
• Stir in 4 egg yolks and milk; blend well
• Cook uncovered over boiling water stirring constantly until thickened
• Reduce heat and cook stirring occasionally for 5 minutes
• Remove from heat; add vanilla
• Spread small amount on bottom of 1 1/2 quart casserole; cover with layer of Nilla Wafers Top with layer of sliced bananas
• Pour about 1/3 of the custard over bananas Continue to layer wafers bananas and custard to make 3 layers each ending with custard
• Beat egg whites until stiff but not dry; gradually add remaining 1/4 cup sugar and beat until stiff peaks form Spoon on top of pudding spreading to cover entire surface and sealing well to edges
• Bake at 425 degrees for 5 minutes or until delicately browned
• Cool slightly or chill
• Just before serving garnish with banana slices then stand Nilla Wafers upright around edge of dish

Summer Pudding With Rum Whipped Cream

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Ingredients:

• 2 cups fresh strawberries hulled and sliced
• 1 1/2 cups sugar
• 3 cups fresh raspberries divided
• 2 cups fresh blueberries
• 2 tablespoons framboise eau-de-vie raspberry brandy
• 1 1 lb brioche bread or 1 1 lb egg bread
• 1/2 pint cold heavy cream
• 3 tablespoons sugar
• 1/2 teaspoon pure vanilla extract
• 1 tablespoon dark rum

Steps:

• Combine the strawberries
• sugar
• and 1/4 cup of water in a medium saucepan and cook uncovered over medium-low heat for 5 minutes
• Add 2 cups of raspberries and all the blueberries and cook
• stirring occasionally
• until the mixture reaches a simmer
• Cook for one minute
• Off the heat
• stir in the remaining raspberries and the framboise
• Slice the bread in 1/2-inch-thick slices and remove the crusts
• In the bottom of a 7 1/2-inch round by 3-inch high souffle or baking dish
• ladle about 1/2 cup of the cooked berry mixture
• Arrange slices of bread in a pattern this will become the top when its unmolded and then add more berry mixture to saturate
• Continue adding bread
• cutting it to fit the mold
• and berries
• Finish with bread and cooked berries
• using all of the fruit and syrup
• Place a sheet of plastic wrap loosely over the pudding
• Find a plate approximately the same diameter as the inside of the mold and place it on top
• Weight the mold with a heavy can and refrigerate
• Remove the weight after 6 to 8 hours
• Cover the pudding with plastic wrap and refrigerate overnight
• Just before serving
• run a knife around the outside of the pudding and unmold it upside down onto a serving plate
• Whip the cream in the bowl of an electric mixer fitted with the whisk attachment
• When it starts to thicken
• add the sugar
• vanilla
• and rum
• Continue to whip until it forms stiff peaks
• Serve pudding in wedges with cold rum whipped cream

Vegan Rice Pudding With Coconut

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Ingredients:

• 2 1/2 cups rice milk
• 1/2 cup short-grain rice
• 1/4 cup sugar or 1/4 cup sugar substitute
• 1 cup coconut milk from can make sure you shake it
• 1/2 teaspoon vanilla
• shredded coconut flakes if you like

Steps:

• Bring rice milk and cocnut milk to a boil
• Add rice let boil for about three minutes
• Reduce heat add sugar and let simmer for about 20-30 minutes
• Right before taking off heat add vanilla and sprinkle coconut flakes on top
• Enjoy