Budgy2 I just made your Caramel Self Saucing Pudding - Post 22, was yummy. Thanks.
rema,
Jun 5, 10:04pm
bumping far too good to lose
pancakesrus,
Jun 6, 3:24am
Banana Pudding (Done in a Steamer) 60 g butter melted 1/2 cup firmly packed brown sugar 1 cup self-rasing flour 3/4 cup milk 1 overripe banana, mashed or Crushed Pineapple if you dont like bananas 1 egg 1/2 teaspoon ground cinnamon combine all ingedients in a large bowl and stir until smooth. Spoon into rice cooker bowl. Cover with Plastic wrap. Place in Steamer tray. Place lid on and set timer (45mins). Server with Ice Cream or Custard or Both.
pancakesrus,
Jun 7, 4:20am
bumping thread to good to lose
2210,
Jun 7, 8:53am
bumpity bump... .
fruitluva2,
Jun 27, 9:53pm
*** Does anyone have a nice tried and true recipe for shortbread cake used as a base. I don't mean the thin cheesecake or tart base. TIA
cookessentials,
Jun 29, 4:10am
Bumping for someone asking for some nice dessert recipes. Fruitluva2, are have a tamarillo shortcake recipe, is that the recipe you would want for shortcake? that you could use as a base?
indy95,
Jul 9, 9:19pm
A"70's"Dessert Add 1 or 2 tsps of a good instant coffee to a 300ml bottle of cream with icing sugar to taste and whip to a soft consistency. You can add a little coffee based liqueur if wished. Layer in tall glasses with kiwi fruit or strawberries or whatever you prefer, but it seems to go well with either of those. Finish with a layer of the cream and some grated chocolate.
indy95,
Jul 10, 12:49am
Should Have Said When I Posted the recipe above that a combination of sliced banana and kiwifruit is good.
ihcronos,
Jul 10, 1:44am
OH WOW... Thank you all for posting these lovely yummy pud recipes here. . Each one worthy of 'a go'. And there is nothing as beautiful as a delish puddy on a winters night, specially for the kids. Creates such good memories for them. . awesome thread.
valentino,
Jul 20, 2:33am
Bumping for benito1 #17
valentino,
Aug 16, 11:33pm
((=^. ^=)) and growing
valentino,
Aug 18, 1:29am
Bumping for #32 .
joann9,
Aug 18, 8:23am
apple crumble any one have a yummy apple crumble recipe suitable for a work potluck, help
miss-skyline,
Aug 20, 5:14am
dessert thread Thanks juliewn 4 your advice on saving pages of the thread to desktop. Im new to trade me site and am overwhelmed with all the fantastic rescipes on here... now youve just made it so much easier 4 me. Thankyou! !
valentino,
Aug 31, 8:54pm
zzzzzzzz... . .
wron,
Sep 12, 11:15am
Saving for more bump
valentino,
Sep 27, 1:02am
z... .
gjsimps,
Nov 8, 3:41am
Bump For a friend
jenna68,
Nov 12, 5:44pm
pp... pp
jenna68,
Nov 14, 7:39pm
ppp ppp
cookessentials,
Nov 15, 5:52am
Plum, Hazelnut & Chocolate Tart 175g butter , plus extra for greasing 500g plums 175g light muscovado sugar 175g self-raising flour 175g ground hazelnuts 3 eggs 1 tsp baking powder 50g dark chocolate (70 per cent cocoa), chopped 2 tbsp hazelnuts 2 tbsp redcurrant, damson or plum jelly
cookessentials,
Nov 15, 5:53am
Cont... . . Heat oven to 180C/fan 160C. Butter and line the base of a round 20cm cake tin. Halve and stone 4 plums, set aside for later, then roughly chop the remaining plums. Put the sugar, butter, flour, ground hazelnuts, eggs and baking powder into a large bowl and beat with a wooden spoon or electric hand mixer for 1-2 mins, until smooth and light. Stir in the chopped plums and chocolate, then tip into the prepared cake tin and smooth the top. Arrange the halved plums over the top of the mixture, pressing them down lightly, then scatter over hazelnuts. Bake for 40-50 mins until the top is golden and the cake feels firm to the touch. Cool in the tin for 10 mins, then turn out, remove the paper and cool on a wire rack. Heat the jelly, then brush over the top of the cake before serving.
cookessentials,
Nov 15, 6:29am
Chocolate Amaretti Puddings FOR THE PUDDINGS 200g butter , plus extra for the tins 200g plain chocolate (70% cocoa solids) 4 eggs (room temperature) 200g dark muscovado sugar 140g ground almonds 25g plain flour , plus extra for dusting 1 tsp baking powder 4 tbsp Amaretto liqueur 10 amaretti biscuits FOR THE SAUCE 5 tbsp double cream 140g golden syrup 100g bar plain chocolate (70% cocoa solids) 2 tbsp Amaretto liqueur
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