Graham pudding

Graham pudding

Graham pudding

Graham pudding Tried Tested

So simple and easy to prepare ! Yummy

Ingredients :
2 packet graham biscuit
1 can nestle cream
1 can carnation milk evaporated
4 pieces of fresh banana

1. Mix the evaporated milk and nestle cream and whip lightly .
2. Arrange your graham biscuit then top with some banana pour 1/4 of cream then top again with graham biscuits,  repeat the process until all ingredients are used, and ending with banana..

Prepared, tried and tested by: https://www.facebook.com/alljoyslovelycooking/

Berry Yoghurt Fridge Tart

Berry Yoghurt Fridge Tart

Grease a Pyrex dish (rectangular)

1 pkt tennis biscuits crushed or any alternative tea biscuit melted together with 100 g butter. Line your pie dish with crushed biscuits
2 x 80 g pkts jelly, (strawberry and raspberry) or any flavor of choice
125 ml boiled water.
500 ml low fat berry yogurt or any other flavor you wish
1 tin condensed milk
250 ml whipped fresh cream

Dissolve your jelly in boiling water.
Let cool for a while.
Add yogurt, condensed milk and mix.
Fold in whipped cream.
Pour mixture over biscuit base and chill in fridge for 2 hours.
Before serving decorate with berries and grated milk chocolate.

Prepared, tried and tested by Gail Haselsteiner

Sponge Flan

Sponge Flan

TRH Sponge Flan
Preheat oven to 180 C grease a flan baking tin, sprinkle lightly with flour
3 XLarge eggs
250 ml castor sugar
300 ml selfraising flour
45 ml water

Cream eggs and castor sugar
Sieve flour and add water mix until all combined
Pour mixture into flan baking tin and bake for 15 mins.
Let cool completely and top with custard and fruits
Custard: 3 tbsp custard powder mixed into a slurry with 50 ml milk.
Heat 450 ml milk and 3 tbsp sugar in a saucepan until just before boiling point, add custard mix and whisk until thickened.
Remove from heat and add 1 tsp vanilla essence.
Place cling-wrap over the custard to prevent a skin forming.
Cool completely and then spread over flan.
Decorate with peaches and strawberries

Glaze (Optional )
1/2 cup peach syrup
1/2 cup orange juice
2 tbsp lemon juice
2 tsp sugar.
Heat together in a saucepan on med heat, add 1 tbsp cornflour.
Whisk in the saucepan until it thickens then brush over your fruits OR you can glaze with apricot jam diluted with a little hot water

Adapted recipe from Feriel Sonday
Prepared, tried and tested by: Gail Haselsteiner

Goolgolas

Goolgolas

TRH Goolgolas

This is an indian sweetmeat, that can be enjoyed over tea with loved ones.
Ingredients
– 500g x self raising flour.
– 1 ½ x tsp cardamom powder.
– 200ml desiccated coconut.
– 800ml cold milk.
– ¾ x tsp salt.
– 1 x cup sugar.
– Oil for deep frying.

Method
– Add all the ingredients together.
– Mix well to form a medium thick batter.
– Heat oil for deepfrying.
– Add a spoonful of batter to the oil and fry till the outside is nice and crispy and golden brown.
– Drain on a kitchen towel.
– And enjoy with a nice cup of tea

Prepared, tried and tested:  Bobby Swanson‎

MICROWAVE MILK TART

MICROWAVE MILK TART

TRH MICROWAVE MILK TART

1 can of condensed milk
1 can of milk
2 cans of hot water
2 tablespoons butter
4 eggs
6 tablespoons corn-starch ( maizena )
pinch of salt
pack of tennis biscuits

Method:
Mix all the ingredients (except the tennis biscuits ) , beat , and microwave for 7 minutes on high. Remove, beat again and microwave for 5 minutes . Remove, beat again and microwave for 3 minutes . Beat again . Pack tennis biscuits in bottom of a bowl, spread the filling on top and sprinkle with cinnamon .
PS : I used Marie biscuits

Prepared, tried and tested by: Gail Haselsteiner

GOLDEN BREAD PUDDING

GOLDEN BREAD PUDDING

TRH GOLDEN BREAD PUDDING2  TRH GOLDEN BREAD PUDDING1

INGREDIENTS
6 slices White Bread or 6 bread rolls, sliced
Butter, enough to spread the bread
100 g Raisins
3 Eggs
2 cups Milk
4 tablespoons Sugar
1 teaspoon Vanilla Essence
0.5 teaspoon Ground Cinnamon
0.25 teaspoon Nutmeg
Variations: For this recipe you can use Cranberries or choc chips instead of raisins.
PREPARATION (FOR 8 PORTIONS)
for golden bread pudding
Generously spread butter onto each the slice of bread and cut into quarters. Arrange the slices butter side up into a greased, shallow oven-proof dish.
In a bowl mix together the eggs, milk, sugar, vanilla essence and cinnamon.
Pour the custard over the bread and scatter the raisins evenly throughout.
Leave to stand for a few minutes to allow the custard to soak into the bread.
Bake at 180C for approximately 45 minutes or until the custard is set and golden brown.
Sprinkle more sugar and cinnamon over the top before serving with vanilla custard or ice-cream.
Tip: This recipe also works with brown bread or high fibre bread.

Source: Nooitgedacht Farms
Prepared, Tried and Tested by Gina Underhill

Comments by Gina Underhill: Was a light and refreshing desert and I used whole wheat bread,what I liked it isn’t very sweet.And liked the dried cranberries

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