Microwave banana pudding

Microwave banana pudding

Microwave banana pudding

Microwave banana pudding

Ingredients
100g butter, softened, plus extra for greasing
2 ripe banana
100g light muscovado sugar
100g self-raising flour
2 tsp ground cinnamon
2 egg
2 tbsp milk
icing sugar, toffee sauce and ice cream, to serve, if you like

Method
Put the butter in a 1-litre baking dish and microwave on High for 30 secs-1 min until melted.
Add 1½ bananas, mash into the melted butter, then add the sugar, flour, cinnamon, eggs and milk. Mix together well.
Slice the remaining banana over the top, then return to the microwave and cook on High for 8 mins until cooked through and risen.
Serve warm, dusted with icing sugar, if you like, with a drizzle of toffee sauce and a scoop of ice cream.

Source and picture, credit: http://www.bbcgoodfood.com

Priscilla’s Date Pudding with Brandy Sauce

Priscilla’s Date Pudding with Brandy Sauce

TRH Priscilla's Date Pudding with Brandy Sauce

275gm pitted dates, chopped
1 cup boiling water
1tsp bicarbonate soda
1/4 cup butter, melted
1 egg
1/4 tsp baking powder
1 tsp ground ginger
1 cup chopped nuts (pecans or walnuts)
1 cup sugar
1.5 cup flour
1/2 tsp salt

Method:
Soak dates, ginger and bicarb in boiling water.
Add butter and sugar to date mixture.
Mix then add egg and salt. Mix well.
Add flour and fold in baking powder.
Bake in a buttered shallow dish at 180°C for 30 minutes.

Sauce:
Boil 1 cup water and 3/4 cup sugar for 5 minutes.
Add 1/2 cup brandy, 1tsp vanilla essence and 1tsp butter.
Prick holes in pudding and pour over while hot.
Serve with fresh cream or vanilla ice cream.

Prepared, tried and tested by: Priscilla Huxford

Sharon’s Gulab Jamun

Sharon’s Gulab Jamun

TRH Sharon's Gulab Jamun

Ingredients:
1 tin condensed milk
4 tablespoons soji (Taystee Wheat)
½ teaspoon ground elachi
¼ teaspoon nutmeg powder
2 ¼ cups cake flour (or more)
3 teaspoons baking powder
¼ teaspoon bicarbonate of soda
2 tablespoons ghee
Cooking oil for deep frying

Syrup:
2 ½ cups sugar
2 cups water
2 drops rose essence

Method:
Put the condensed milk into a bowl and add the soji, nutmeg and elachi powder to it. Mix well.
Sift the flour, baking powder and bicarb together. Rub in the ghee.
Now add this a little at a time to the condensed milk mixture to form a soft, sticky dough. If too sticky add a little more flour.
To make the syrup: add the sugar, water and rose essence to a small pot and bring to boil, then allow to simmer on very low heat. A thin syrup is required.
Shape the dough into finger length pieces, tapering the ends and deep fry until golden brown (on medium heat).
Dip immediately in the hot syrup. Allow to steep at least 30 – 40 seconds.
Remove and drain on a wire rack. Allow to cool before storing in an airtight container
NOTE: They can be rolled in sugar or coconut.
Using butter ghee rather than oil to fry, gives a delicious variation.
After 2 days, they must be refrigerated and can be warmed when required.

Prepared, tried and tested by: Sharon Naidoo

Corlea’s Bananas with toffee sauce

Corlea’s Bananas with toffee sauce

TRH Corlea's Bananas with toffee sauce

4 Bananas
Butter
Brown sugar
Whipping cream

I sliced the bananas in half lengthwise and then fried them in the pan with some butter.
I had to add a bit more butter here and there as I went along to keep it from sticking.
Once they were caramelized on both sides, I took them out of the pan and set aside.
Then I scooped a couple of heaped teaspoons of brown sugar into the warm butter and stirred to dissolve.
To that, I added a bit of whipping cream – I only had about 30mL or so left after using the rest in another recipe, so I used what I had. I think it could do with more cream to balance out the sweetness. Anyway, I took it off the heat and stirred in the cream.
Then I poured the toffee over the bananas and served it with ice cream.

It is extremely decadent and very sweet. Next time I’ll serve it with whipped cream (unsweetened) or leave the toffee. But it was certainly very good this way too, if you like it sweet.

Prepared, tried and tested by: Corlea Smit‎ made it up from online recipes

Es’s Triple Chocolate Mini Fillo Cups

Es’s Triple Chocolate Mini Fillo Cups

Es's Triple Chocolate Mini Fillo Cups2

1 x 170g Chocolate Jell-O (1 box)
1 X 473ml cream (1 carton)
1 x 250ml milk
1 x 250g milk chocolate
Flake chocolate for decoration

Directions
Mix in a large microwave container:
Chocolate Jell-O, cream and milk. Beat with a whisk till well blended.
Microwave at high power, 2 minutes at a time. Mix well.
Continue till boiling and you have a nice thick paste.
The time will depend on the strength of your microwave. It took me 6-7 minutes.

Break/cut milk chocolate into small pieces and melt in a separate microwave bowl – approximately 1 minute.
Be careful, do not burn the chocolate.
Combine the two mixtures, blend well with whisk and return to microwave for 1 extra minute.
Whip every so often, and make sure no lumps visible.
Cover with some clingwrap to prevent a skin forming.

When cold, spoon in a piping bag with a big star nozzle.
Pipe the chocoalte mixture into mini Fillo Cups.
Decorate with crumbed flake or to your liking.
Serve immediately.

Source: Made it up
Prepared, tried and tested by: Es Slabs

Priscilla’s Apple Tart and Caramel Sauce

Priscilla’s Apple Tart and Caramel Sauce

TRH Priscilla's Apple Tart and Caramel Sauce

1 large tin unsweetened pie apples
1/4 cup milk
2 Tbls melted butter
1 cup cake flour
2 tsp baking powder
3 large eggs
3/4 cup sugar

Sauce:
Bring to the boil:
1/4 – 1/2 cup sugar (depending on how sweet you like it).
1 tsp caramel essence
3/4 tin Ideal or Carnation milk

Method:
Beat eggs and sugar until light and fluffy.
Add milk and melted butter.
Add sifted flour and baking powder.
Pour mixture into a buttered dish.
Top with apple pieces.
Bake in a preheated 375°F  oven for approximately 30 minutes.
Pour over sauce when the pie comes out of the oven.
Serve with fresh cream, custard or vanilla icecream.

Prepared, tried and tested by Priscilla Huxford

Comments: Hannah Frank Witt  I attempted Priscilla Huxford’s recipe.
It was to die for and won’t in future be using any of mine – only yours!! Compliments at lunch delux👍. I poured the whole tin of condensed cream for the sauce as had nothing to do with it but saw it clearly made a difference but it all sunk in a few minutes after I had taken the picture. Once again apologies and thanks for a beautiful recipe👍
 So sorry Priscilla but yours looked much nicer than mine so had to try and will in future use yours.

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