Preheat the oven to 180C/Gas Mark 4, and line a sandwich tin
Drizzle the golden syrup over the bottom of the tin
Pace the pineapple rings on top with half a cherry in each
Place the suga and magarine into a mixing bowl land cream together until light and fluffy
Add the beaten egg a litttle at a time, and then fold in the flour. Add a tablespon of milk to produce a soft dropping consistency if necessary
Spread the mixture evenly over the pineapple
Bake for 30-40 minutes until the pudding is golden brown and well raised
Turn out onto a place whilst still hot, then serve hot or cold with desired sides
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Apple Tarte Tain
Preheat the oven to Gas Mark 6
Make the puff pastry by rubbing the fat into the flour, then mixing water and lemon juice together separately before adding combining with the other ingredients to form a dough
Roll the dough into a rectangle and fold it four times before wrapping it in clingfilm and chilling it for 30 minutes
Peel, quarter, and core the apples
Melt the butter in a saucepan, then stir in the sugar, heat until carameising, and add cinnamon and apples. Cook over a medium heat for about 10 minutes, stirring occasionally
Roll out the pastry and use a fork to ***** it all over. Place the cake tin on top of the pastry lightly, and cut around it
Arrange caramelised apples in a cake tin, then place the pastry over the top
Bake for 20-30 minutes until golden
Once cooked, leavr to settle in the tin for 5 minutes or so before running a knife round the edge to dislodge any pastry that has stuck
Use a plate/board to place over the cake tin to turn out the tart, then serve
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Crème Caramel
Preheat the oven to 160C/Gas Mark 3, and lightly grease the moulds with butter
Place the granulated sugar into a small saucepan and add cold water, bring to boil on a medium heat. Continue to boil gently until the sugar begins to turn a light golden colour and starts to caramelise
Remove from the heat and pour a small amount of caramel into each of the moulds and allow them to cool and set
Break the eggs into a bowl and add caster sugar, whisking well to combine, then pass through a fine strainer into a jug
Once the caramel has set, pour the custard into the moulds, then place into an overproof dish and half fill it with warm water to make a bain marie
Place the dish into the oven and bake for 35 minutes/untl the mixture is set and firm to touch. Don't allow the water to boil, or the dessets with be full of holes
When cooked, remove the creme caramels from the oven and the bain marie and place in a fridge to chill
Run a small knife round the edge of the moulds, then place a plate on top of the mould and turn it upside down, shaking it gently to alow the creme caramels to slip out of the mould
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