Simple Rice Pudding

1/2 cup short  grain rice, 1/2 cup sultanas , 4  cups of milk,   1/8 tsp salt   2-3 tbsp  Sugar, 1  tbsp butter, nutmeg.

In a baking dish place the rice  and sultanas  . Pour milk over rice, stir in salt , sugar and butter. Sprinkle with grated nutmeg.

Place in oven at 160C and bake for one to one and half hours. Stir occasionally.

Bread and Butter Pudding

900mls milk,   4 eggs,    1/4 sugar, 1 tsp vanilla essence, 6 -8 slices of bread 1-2 days old, butter, 1/2 a cup sultanas,   grated nutmeg,  1 tbsp demera sugar.

Heat milk until almost boiling, then aside for 10 minutes. Preheat oven to 170C.

Grease a shallow baking  dish and stand in a roasting pan of water, so water comes up half way up the sides.

Beat the eggs lightly with the sugar. Butter bread ( remove crusts if desired) , then cut into small squares. Sprinkle half of the sultanas in the baking dish, arrange half the bread on top. Add remaining sultanas  and bread. Strain milk into eggs and  beat just to blend. Pour over the bread. Sprinkle with grated nutmeg and demera sugar. Bake at 170c for 46-60 minutes.

Serve hot


Coffee Mousse

125g cream cheese, 1/2 cup castor sugar, 2 tbsp sweetened coffee and chicory  essence, 300 whipped cream. Extra whipped cream and grated chocolate  to garnish.

Beat cream cheese, castor sugar and essence until smooth. Add the whipped cream and beat until thick and smooth.

Spoon or pour into parfait glasses  or wine glasses , and chill in the fridge for at least an hour.

To serve , dollop a spoonful of whipped cream and sprinkle with grated chocolate.


4 egg whites ,    1 cup castor sugar,  1 tbsp cornflour,  1 tsp vanilla & 1 tsp vinegar.

Preheat the oven to 400F.

Beat the egg whites until stiff , slowly add half the sugar and beat until smooth an shinny.

Fold in the rest of the sugar , along with the cornflour, vanilla and the vinegar. (Do this lightly and not for long)

Scoop the mixture onto a well greased oven tray, place in oven and turn the oven down to 200F and cook for 1 & 1/2 hours.

Leave to cool in the oven.

Decorate  with whipped cream and chopped fruit or shaved chocolate ( or both).

Left over pavlova is great for breakfast!!!




Baked Custard

600mls Milk (heated)    1 oz sugar    2-3 eggs      a little vanilla

Beat eggs a little, with a pinch of salt,  pour over the hot milk and add the sugar and vanilla.  Pour  into a greased dish and grate nutmeg over the top.

Bake about an hour at 150- 160 c . To prevent over heating stand the pie dish in a pan of water, Make the water come up half way up the pie dish.

Serve with chocolate sauce.

Chocolate Sauce

1 dessertspoon custard powder, 1 cup milk, 1 & 1/2 tsp cocoa, 2 oz sugar, 1 tbsp butter.

mix the custard powder and cocoa together to a smooth cream with a little of the cold milk. Add sugar and butter to the remainder of the milk. Bring to the boil and add the custard mixture slowly, stirring all the time. Pour into a jug and serve with the baked custard.

Apple (or other fruit) Sponge Pudding

Half fill a pudding dish with stewed and sweetened apple, or fruit, and keep hot.

Sponge for top.

4 oz butter, 4 oz of sugar, 4 oz flour,  1 egg,  2 tsp baking powder and 2 tbsp milk.

Cream  butter and sugar together, add egg  and milk and beat well. add sifted flour and baking powder. mix well and then place over the hot fruit.

bake about 3/4 hour at 190c. sprinkle with icing sugar and serve hot.

A tin of fruit works well, and the juice mixes with the batter. Yum.

Lemon Sago

1/2 cup Sago, 3 cups water, 1/2 cup sugar, 3 tbsp golden syrup, 1/4 cup lemon juice.

Put the sago and water in a pot and bring to the boil. boil gently until sago is clear. Stir in sugar, golden syrup and lemon juice. Blend well.

Pour into serving dish or individual serving dishes and let chill.

Serve with custard and cream.

Ice Cream Pudding

2 oz butter,  2 oz sugar, 1 beaten egg, 1 oz flour , vanilla essence & 1 pint of  hot milk.

Cream butter and sugar, add the flour then gradually add the beaten egg. Pour over the hot milk, mix well and return to saucepan. Bring slowly to the boil and cook for 5 minutes, stirring all the time. Add the vanilla essence.

Put in a dish and leave to cool, then put in the fridge to set.

Serve with fruit and cream. Yum.

Apple Crunch

Put the following on top of half cooked fruit.

1 cup flour , 1 tsp baking powder, 3 oz of softened butter,  3/4 cup brown sugar.  Rub all together.

Bake in a moderate oven for Half an hour.

Pineapple Meringue Pie

1 tin crushed pineapple in syrup, 2 eggs, 1 tbsp butter, 1/4 cup sugar, 1/4 cup water, 2 tbsp cornflour, 1   8-inch  baked pastry shell.

Place  pineapple  and syrup in saucepan, when boiling, thicken with cornflour mixed in water.

Beat in the egg yolks and butter,  and let cool.

Spoon mixture into the pastry shell and then top with meringue, made with beating the sugar into stiffly beaten egg whites.

Brown meringue in a moderate oven.