1 sheet frozen shortcrust pastry (or see recipe below), 6 plums (stoned and halved) sliced, 2 tbsp raw sugar + 1 tbsp extra, 25g butter + 10g butter extra.

Preheat oven to to 180C . line an oven tray with baking paper.

Cut square edges from the the pastry to form a circle. place on the tray. Top evenly with the sliced plums, leaving a 3 -4 cm border. sprinkle with the sugar and dot the butter over.

Working quickly, fold the pastry border in towards the centre, crimping the edges at intervals. Brush the pastry with the extra butter and then sprinkle with the extra sugar.

Bake for 25-30 minutes until the pastry is golden and crisp. Cool on the tray for 5 minutes. Serve with ice cream, and or whipped cream.

Enjoy.

Sweet shortcrust pastry

1 cup flour, 75g butter, 1/4 sugar, 1 egg yolk. 1 tbsp water.

In a food processor put flour and butter. process until it resembles fine breadcrumbs. Stir in sugar , add in yolk and water. mix to a stiff dough.  Chill  for 30 minutes before using.

3 slices of Molenburg Bread

1/2 c brown sugar

4 tbsp drinking chocolate

whipped cream

Tear bread into chunks, add sugar, and process in a food processor, add drinking chocolate and process some more.

Layer mixture with whipped cream in small glasses.

In a Pot, put the following

1 & 1/2 tbsp butter, 3oz chocolate – Melt and mix together.

Add 2 tbsp sugar, 1 beaten egg and 1 tsp vanilla essence. Mix together and cook a bit.

Add 2 tbsp flour, mix & whisk. Pour into ramekins.

Cook at 220C  for 8 – 10 minutes.

8oz Cream cheese, 1/2 cup icing sugar, sliced  sandwich bread.

3/4 cup sugar, 1 tbsp cinnamon, 1/2 cup melted butter.

Mix cream cheese and icing sugar together.

Mix cinnamon and sugar together.

Cut crusts off the bread and roll each slice flat. Spread the cream cheese mixture onto each slice, and roll up. Dip in melted butter, then roll in the cinnamon mixture.

Cook at 350F for 16 to 20 minutes.

Serve. Can be served with whipped cream or ice cream.

Be careful the filling is very hot.

Serves 10.

180g Dates, 1/2 tsp baking powder, 60g butter, 3/4 cup brown sugar, 2 eggs, 1 cup self-raising flour.

1. Preheat oven to 180C . Grease ten of the holes in two 6-hole muffin trays.
2. Put dates in one & a quarter cups of water in a pot and bring to the boil.
3. Add baking soda and stir until dates start to break  up. Set aside to cool.
4. Beat butter &  brown sugar until pale and fluffy. Add eggs one at a time. Add cooled date mixture and fold in sifted self- raising flour.
5. Spoon mixture into muffin trays and bake for approximately 15 minutes, or until a skewer inserted comes out clean.

Serve with butterscotch sauce, and whipped  cream, or ice cream.

1/2 cup brown sugar, 25g butter & 100 ml cream.

1. to make butterscotch sauce, bring brown sugar and butter to the boil in a pot in a pot, taking care not to let it burn. Add the cream and continue to boil until sauce is a golden brown and thick.

Biscuit Base

• 150g Digestive biscuits
• 150g  Golden Oreos/ Vanilla Crunch biscuits
• 125g Butter, melted.

Cheesecake Filling

• 500g Cream Cheese ( you can use 250g Mascarpone, 250g Philadelphia)
• 1 tsp Vanilla
• 100g Icing sugar
• 150g caramel (Highlander or Carnations )
• 300 ml Double Cream
• 175g Rolo sweets , chopped up.

Decorations

• Caramel drizzle
• Rolo sweets
• Whipped vanilla cream

Method

• Blitz the biscuits in a food processor, and mix  the biscuits with the melted  butter. Spread on the bottom of a cake tin and press  down firmly. Leave to set  in the fridge while you make the rest.
• Using an electric mixer, whisk together the cream cheese, vanilla, icing sugar and caramel until smooth and lump free.- this could take 30 seconds or so, I whisk it at a medium speed (6/10).
• Pour into the mix the double cream and continue to a whisk for a couple of minutes until it is very thick and mousse like. This could take 3-4 minutes, depending on your mixer, but you have to stick at it- it will hold itself completely when finished.( like a meringue).
• Chop the Rolo’s up into quarters and fold through the cheesecake filling. Spread  over the biscuit base and leave to set in the fridge for 5 -6 hours, or preferably overnight.
• To decorate the cheesecake , top with a drizzle of caramel and whip up some spare cream with a touch of vanilla and pipe round the edges. sprinkle on some Rolo’s  and chocolate  pieces.

4 oz butter, 1 packet of of wine biscuits (crushed), 1/4 cup sugar.

1 454 tin crushed pineapple, 1/4 cup sugar, 2 pkts Lemon Jelly, 250g cream cheese, 1 tin 400g evaporated milk (well chilled)

Melt butter in saucepan, add the biscuit crumbs and sugar. Stir to mix. Line the base of a spring-form  tin with paper and then press the biscuit mixture in making it a firm base. Chill if necessary.

Drain the pineapple juice and heat it with the jelly chrystals until they are dissolved. Cool.

Beat the well chilled evaporated milk until fluffy, gradually adding the sugar. Beat in the jelly and cream cheese, then fold in the pineapple.

Pour over the chilled base and and leave to set in the refrigerator.

This is best made the day before needed , to let the flavor intense.Top with whipped cream, if desired.

3 slices of Molenburg  bread

1/2 cup of brown sugar

4 Tbsp drinking chocolate

Whipped cream

Tear bread into chunks, add sugar  and drinking chocolate, and process in food processor until well combined.

Layer with whipped cream in a bowl, or in small individual glasses.

Decorate with chocolate shavings and leave to cool in fridge.

Base

4 oz butter, 1 pkt biscuits ( crumbed ) 1/4 sugar.

Melt butter  and add to breadcrumbs  and sugar. Combine well and press into a springform tin that has been lined and press until base is firm . Chill  until needed.

Filling

1 425 can  crushed pineapple, 1/4 cup sugar, 1 lemon jelly,  250g cream cheese,   1/2 400 can evaporated  milk (well chilled).

Drain the juice   from the pineapple and heat with the jelly until it is dissolved. Leave to cool.

Beat  the well chilled milk until thick & fluffy , gradually add the second lot of sugar,  then add in the jelly mixture, cream cheese & pineapple.

Pour mixture over the base and leave to set in the refrigerator.