Zimbabwe W.I. - Desserts - under construction
APPLE DESSERT (Delicious)
Ingredients
1 x 385 grm tin Apples Cassia or nutmeg
Sultanas, raisins or mixed cake fruit 1/2 Cup Flour
1/2 cup sugar 1/2 Cup Oil
5 mls Baking Powder 1 egg
Method
Grease a pie plate, spread apples in the dish and sprinkle with cassia or nutmeg and dried fruit.
Mix together flour, sugar, oil baking powder and egg to form a sticky batter, spread this over the
apples with dessert spoon (dip spoon in water to prevent sticking) Sprinkle the top generously with
brown sugar. Bake at 150°C for 45 minutes and leave in the switched off oven for &further 15
minutes.
Serve with custard.
BREAD & BUTTER PUDDING
Ingredients
8 slices of wholewheat bread
with crusts removed Apricot or other jam or Marmalade
1/2 cup sultanas or raisins — soaked in 4 tablespoon brandy for 15 minutes
1/2 cup brown sugar 1/2 cup cream and 1 cup milk
1/4 teaspoon nutmeg and 1/2 teaspoon cinnamon
3 Eggs
Method
Butter bread and spread with jam then cut in half crosswise. Place in greased ovenproof dish in one
layer, sprinkle on dried fruit & brandy then another layer ofbread and fruit. Mix together the milk,
cream, beaten eggs and spices then pour over and allow to stand for at least an hour or overnight.
Bake in 160°C oven for approximately 30 minutes, or in casserole in electric frying pan or in
microwave oven for for approx. 10 minutes on High.
CONGRATULATIONS AND BEST WISHES FROM MEYRICK PARK/MABELREIGN W.I.
WITH BEST WISHES FROM MEG ANDERSON
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SYLLABUB (serve 6 people)
Ingredients
1 lemon — juice and rind 142 mls of white wine
110 grms Castor Sugar 284 mls Cream
Method
Put wine, lemon juice and grated rind into mixing bowl with castor sugar and leave overnight in
'fridge. 1 hour before serving next day add the cream to the mixture and beat until it holds its shape.
Serve in individual glasses with boudoir biscuits.
STRAWBERRY FREEZE
Ingredients
450 gms Strawberries (thickly sliced) 125 grms Butter
50 grills Demerara Sugar 50 grms Chopped nuts
125 grms Flour 25 grms gelatine
4 tablespoon water 1 teaspoon lemon juice
300 mls thick cream 1 few drops cochineal (Optional)
Method
Rub butter, demerara sugar, nuts and flour together and scatter over shallow baking tin and bake for
10-20 minutes in hot oven (200°C)
Leave to cool and crumble over mixture at the end.
Dissolve gelatine in the water
Mash 1/4 of the strawberries, place in small pot and add lemon juice and sugar, bring to the boil
and add gelatine (off the heat) add food colouring if used, and leave until dissolved. Pour a little of
this mixture through a strainer into the base of the mould and leave until set.
Let the rest cool but not set, whip cream until it holds its shape, foldin sliced strawberries. When
gelatine mixture is just setting fold into strawberries and cream and pour into mould, cover with
crumb mixture and freeze.
Most attractive made in ring mould and centre filled with fresh whole strawberries when served.
KAROI SENDS CONGRATULATIONS ON OUR 70TH ANNIVERSARY
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CHOCOLATE PEPPERMINT CUSTARD
Ingredients
1 level tablespoon cocoa 1 level tablespoon sugar
Vanilla essence (to taste) 4 tablespoons milk
Method
Put cocoa, sugar and vanilla essence into a bowl and blend in the milk. Place aside.
Make up custard:-
3 level tablespoon custard powder 3 level tablespoons sugar
500 mls milk
Method
Pour two thirds of custard into bowl and cover, add cocoa mixture to the remaining one third and
cook over gentle heat to cook through, cool slightly. Add peppermint essence to the custard in the bowl.
Spoon custards in alternate layers in serving dish and decorate.
RUM AND CHOCOLATE PUDDING
Ingredients
1 Cup Flour 3 tablespoons cold water
1 cup sugar 2 eggs
2 teaspoons Baking Powder
Method
Beat water and eggs, add sugar gradually while beating. Sift flour and Baking powder and add to
mixture slowly. Bake in two tins 10-20 minutes in 400°F oven.
Sauce
2 slabs of Plain chocolate 4 eggs separated
1 large cup strong black coffee 1 1/2 tablespoons Rum
300 ml cream 1 chocolate Flake Bar
Method
Melt chocolate, add beaten egg yolks and coffee. (Beat the egg yolks first adding a little coffee at
first then the balance — beating all the time)
Beat egg whites, add rum then add to the first mixture and beat.
Break cake into serving dish then pour sauce over cover with tin foil and leave in the fridge for 2-3
days.
Before serving spoon over the cream which has been beaten with 2 dessertpoons castor sugar and
another tablespoon Rum. Sprinkle broken chocolate flake over the cream.
WITH BEST WISHES FROM KAROI W.I.
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SHERRY CREAM
Ingredients
1 tin (397 grm size) condensed Milk 284 mls Cream
3 sherry glasses of sherry 2 eggs whites stiffly beaten
1 dessertspoon gelatine
Method
Add gelatine to 1/2 cup hot water, whip cream well, add condensed milk and whip again until thick.
Fold in sherry and gelatine and finaly the beaten egg whites. Leave to set.
VAN DE HUM SOUFFLE
Ingredients
125 grms sugar 3 tablespoons gelatine
275 mls cream 1 wine glass van de Hum (or other liqueur)
3 eggs
Method
Place sugar and egg yolks into basin and beat over boiling water add lightly beaten cream and beat
together. Add gelatine which has been dissolved in hot water and lastly fold in stiffly beaten egg
whites. Put into dish and chill. Crush Marie biscuits and sprinkle over the top before serving.
COFFEE PUDDING
Ingredients
3 Eggs 1 teaspoon vanilla
2 level teaspoons gelatine 1/2 cup castor sugar
2 dessertspoons coffee essence 275 mls cream
Method
Dissolve gelatine in 1/2 cup water. Beat sugar and egg yolks until creamy, add coffee, vanilla and
gelatine and beat again. Lastly fold in stiffly beaten egg whites and whipped cream. Chill.
FRUIT SPONGE
Ingredients
1 tablespoon Gelatine — level 3/4 cup Sugar
2 Oranges 1 tablespoon Flour
1 Lemon 3/4 cup Granadillas
1 cup cold water
Method
Soak gelatine in 1/2 cup water, then mix flour with other 1/2 cup water, mix together and add juice
of oranges, lemon, and sugar. Put into a saucepan and bring to the boil, then let it stand to cool.
Beat well until white and fluffy. Stir in granadillas. The mixture must be cold before beating.
CONGRATULATIONS AND BEST WISHES FROM REDCLIFF W.I.
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CREAM CARAMEL
Ingredients
2 heaped tablespoons granulated sugar 2 tablespoon water (cold)
1 dessertspoon boiling water 3 large eggs
280 mls milk 1 tablespoon castor sugar
1/2 teaspoon vanilla
Method
Brush one pint heatproof dish with melted butter.
Place granulated sugar and cold water into heavy based pot and stir over low heat until dissolved,
then boil briskly without stirring until deep golden colour. Remove from heat and add 1 dessertspoon
boiling water and pour into prepared dish, tilting it until base completely covered.
Beat eggs and milk well, add castor sugar and vanilla and strain into dish.
Stand dish in roasting tin containing enough water to come 1/2 way up the sides of the dish. Bake
at 170°C for 3/4 to 1 hour. When cold turn out onto serving dish and chill slightly. Serve with cream.
MERINGUE PUDDING
Completely coat individual meringues with whipped cream using tongs. Place in layers in a glass
bowl and pour warm melted chocolate over each layer to give a marbled effect. Can be decorated
with nuts or grated chocolate.
LEMON CHEESECAKE WITH BLACK CHERRIES OR YOUNGBERRIES
Ingredients
Crust
375 mls Biscuit crumbs (1 1/2 cups) 50 mls Butter (4 tablespoons)
37,5 mls Sugar (3 tablespoons) 5 mls nutmeg
Method
Combine all ingredients together and press mixture into a greased pie plate. Bake at 180°C 8
minutes, leave to cool.
Filling
Ingredients
12,5 ml gelatine (1 tablespoon) 60 mls cold water (5 tablespoons)
250 gms cottage cheese 1 tin Condensed milk
12,5 mls lemon juice (1 tablespoon) 1 cup cream, whipped
Method
Soak gelatine in water, dissolve over hot water and cool, stir into cheese, add condensed milk,
lemon rind and juice mix well and add whipped cream. Pour mixture into prepared crust. Chill
overnight and top with cherries or youngberries.
MADGE FERGUSON CONGRATULATES N.F.W.I.Z. ON THEIR 70TH ANNIVERSARY
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BANANA BREEZE
Ingredients
1 x 397 g Tin Nestle Condensed Milk 1 Packet biscuits, crushed
• 3 ml Ground cinnamon 120 ml melted margarine
250 g Cottage cheese 80 ml Lemon juice (fresh)
2 ml vanilla essence 5 Bananas
Method
1. Mix biscuit crumbs, cinnamon and margarine together.
2. Press into a 220 mm pie plate.
3. Place in refrigerator to set.
4. Place cheese, Nestle condensed milk, lemon juice and vanilla essence in a bowl and beat until
smooth.
5. Slice 4 bananas and place in pie crust.
6. Pour cheese mixture on top.
7. Place in refrigerator to set for 1 hour.
8. Slice remaining banana to decorate pie with.
VARIATIONS
Substitute bananas with 250 ml fruit such as fresh strawberies, oranges etc.
LITCHIS MOUSSE
Ingredients
1 can of litchis 1 tablespoon gelatine
2 heaped tablespoons castor sugar 1 tin Ideal milk
Method
Drain and chop litchis — keep 10 whole
Place chopped litchis in serving bowl
Dissolve gelatine in litchis syrup, heat and add sugar.
Whip up Ideal milk and fold into syrup mixture. Allow to thicken about 10 minutes. Put over litchis
and drop the 10 whole ones in. Chill.
MASHMALLOW DELIGHT
Cut marshmallows in half and place in a double layer in a glass dish, together with Glace cherries
cut in half. Soak with Sherry and refrigerate overnight.
Just before serving fold in 1 pack of cream whipped and flavoured with 5 ml vanilla. (Divine but only
for skinnies!)
CONGRATULATIONS AND BEST WISHES FROM HADDON & SLY BULAWAYO
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INEXPENSIVE ICECREAM GOOD FOR SLIMMERS!
Ingredients
1 1/2 Sachets Cream 300 g Sugar
500 g Milk 3 egg whites
2 teaspoon Vanilla
Method
Beat together the milk and sugar and vanilla until dissolved. Fold in the cream beaten until firming
then finally the stiffly beaten egg whites. (The yolks can be used for scrambled egg!) Stir twice
before it finally freezes. Makes enough to fill a 15 cm square
container.
RICH CHOCOLATE MOUSSE
Ingredients
Allow the following per person:-
28 grms plain dark chocolate (Not cooking chocolate)
(approximately 5 squares to 28 grms)
1 teaspoon water 1 egg
Method
Break chocolate squares into double saucepan with the water.
Gently melt over hot water. Remove from heat and stir in egg yolks. When cool fold in stiffly beaten
egg whites. Pour into individual glasses or bowl and decorate. Place in fridge. Ready in 1 hour.
Decorate with mint leaves dipped in egg white and dusted with castor sugar and allow to dry. This is
most attractive together with glace cherries.
A few drops of peppermint essence or liqueur may be added.
CARAMEL CRUNCH PUDDING
Ingredients
1 large tin condensed milk 1 packet cream crackers
1/2 cup chopped nuts 1 teaspoon cinnamon
1 small slab dark chocolate 1 carton of cream
1 tablespoon lemon juice
Method
Place tin of condensed milk in a pot of boiling water (Pierce small hole in top of tin first) and boil for
three hours. Cool then mix with crushed cream crackers, nuts and spices. Spoon mixture into a
glass dish and grate slab of chocolate over the top. Mix cream with the lemon juice and pour over
the top.
CONGRATULATIONS AND BEST WISHES FROM HADDON & SLY BULAWAYO
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