Desserts

1 kg of guavas 100 g sugar 200 ml water 100 g flour 50 g sugar 40 g frozen butter, flaked Peel and cut guavas in half. Scoop out the seeds. Tie guavas in a muslin cloth and boil with 100 g sugar and just enough water to make guavas soft. Remove guavas from muslin […]

450 g flour 1½ tsp baking powder pinch of salt 175 g butter or margarine 250 g granulated sugar few drops of vanilla essence 450 g yogurt (strained in muslin for 1-2 hrs) 2 tbsp strawberry essence grated rind of ½ lemon 1 egg plus 1 egg yolk 25 g gelatin 350 g fresh cream

200 g walnuts, shelled 2 tbsp flour 3½ tsp baking powder 4 eggs 150 g sugar Mocha frosting 1 tsp instant coffee crystals, crushed 250 g cream 70 g icing sugar 50 g cocoa powder Grease and flour two 8 inch round pans. Preheat oven to gas mark 4/180° C. Sift together flour and baking

3 eggs 200 g castor sugar ½ tsp vanilla essence grated rind of half a lemon pinch of salt 125 g flour 1½ tsp baking powder 125 g cornflour 200 g butter, melted icing sugar for dusting Grease and line a 8 x 4 x 2 inch loaf tin. Pre-heat the oven to gas mark

225 g flour 125 g butter 75 g castor sugar 1 egg yolk pinch of salt grated rind of 1 lemon Filling 225 ml milk 225 g castor sugar pinch of salt grated rind of 2 lemons 4 egg yolks 25 g powdered gelatin 425 ml fresh cream 450 g yogurt (strained in muslin for

400 g condensed milk 400 g yogurt 150 g digestive biscuits, crushed 25 g butter, melted ½ kg strawberries strawberry glaze (see recipe page 115) Mix together crushed biscuits and melted butter. Press crushed biscuits into a 6 inch spring form cake tin. Bake for 10 minutes at gas mark 3/160° C. Mix condensed milk

3 medium sized bananas 2 tsp lemon juice 2 egg whites 1 tbsp icing sugar plus extra for sprinkling Preheat oven to gas mark 8/230° C. Brush the inside of ½ pint soufflé dish lightly with oil. Peel and slice bananas and place them in a bowl, add lemon juice and mash well with a

4 egg whites 350 g castor sugar 1 tsp cornflour ½ tsp cream of tartar 1 tsp white vinegar Filling 1 large fruit tin (such as mangoes, peaches or strawberries) 300 ml cream, whipped Preheat oven to gas mark 12/120° C. Cut a 9 inch diameter circle of greaseproof paper and place on well oiled

1½ tbsp cornflour 7 eggs, separated ½ ltr milk 5 medium oranges 3½ tsp gelatin powder 10-12 tbsp fine sugar 125-250 ml cream, whipped Squeeze juice from four oranges and separate one into segments. Boil and cool milk. Mix cornflour and egg yolks into a smooth paste. Add the cornflour and egg mixture and the

Sponge Cake 6 eggs 6 tbsp sugar 3 tbsp flour 3 tbsp cocoa powder 2 tsp baking powder ½ tsp vanilla essence 1-2 tbsp milk Preheat oven to gas mark 5/190° C. Grease 8 inch round tin. Sift together the flour, cocoa and baking powder. Beat the eggs and sugar until thick and creamy. Add