This is an easy and very filling pudding, which can be served with custard, cream or ice cream.
This recipe will make 4–5 helpings.
To prepare the fruit:
- Wash and cut up the fruit (suggestions include apples, blackberries or rhubarb)
- Place the fruit in a pie dish and sprinkle over a little caster sugar or brandy if required.
For the crumble topping you will need:
- 150g margarine or butter
- 150g flour
- 150g caster sugar
- Rub the margarine/butter and flour together, stir in the sugar.
- Cover the fruit already in the pie dish.
- Bake in a medium hot oven for about 40 minutes.
This is a great recipe for the summer months when the children can go and pick the fruit from the farm.
For 4 children you will need:
- 1 kg mixed summer fruits (raspberries, strawberries, blackcurrants, blackberries etc)
- 6 slices of stale white bread, crusts removed
- 2 tbsp water
- 175g sugar
- Lightly grease a 1 litre pudding bowl with butter and line the base and sides with some of the bread slices.
- Put the fruit into a pan, add the water and sugar and cook gently for 5-10 minutes until the fruit is soft but still a good colour.
- Check for sweetness, add more sugar if necessary, then leave to cool until lukewarm.
- Pour the fruit and juice into the bread-lined basin, trim the remaining bread to fit the top of the bowl.
- Stand the basin in a shallow dish, press a saucer or plate over it and put a weight on top of this – approximately 500g.
- Leave pudding in a cool place or refrigerator overnight.
- Before serving, remove the weights and plate; keep any juices that may have spilled from the pudding.
- Place a serving dish over the bowl; turn both over together and remove pudding.
- Serve with whipped cream.
This makes a lovely warm pudding for the colder months.
For 12 children you will need:
- 3 x 425g tins of creamed rice pudding
- 3 tsp cocoa powder
- 150g dried, ready to eat apricots, chopped
- 150g sultanas
- Gently heat the rice pudding as instructed on the can.
- Empty the heated rice pudding into a bowl and stir in the cocoa, apricots and sultanas.
- Serve in 12 individual bowls.
- 125g plain flour
- 2 eggs
- 200ml bilk
- 90 ml water
- 60g of butter
- a big pinch of salt
- Sift the flour and salt into a mixing bowl. Then make a well in the centre of the flour.
- Break the eggs into the well. Whisk the eggs and flour together. Next mix together the water and milk in a separate bowl or jug.
- Add the liquid to the flour, a little at a time, whisking to make a smooth batter. Melt 2 tbsp of the butter and stir it into the batter. Sieve if lumpy.
- Melt in a small frying pan – just use enough to coat the bottom of the pan.
- Add the batter, you’ll need about 2 tbsp for each pancake. Tilt the pan so the batter covers the base.
- Cook the pancake for about one minute. Use the spatula to loosen it, and then flip it over! Cook the second side for 30 seconds.
- Fill the pancakes – you could use strawberries, raspberries, blueberries, maple syrup, golden syrup, etc.
This cheesecake will serve about 8 children.
- 125g butter
- 250g digestive biscuits
- 450g cream cheese
- 225g caster sugar
- 300g fresh raspberries
- 60g icing sugar
- 400ml double cream
- 1 tsp vanilla essence
- Put the biscuits in a bag. Then use a rolling pin to roll and crush them into crumbs.
- Melt the butter in a pan. Tip the crushed biscuits into the butter and stir thoroughly.
- Line a 20cm cake tin (one with a removable base), with cling film. Spoon the biscuit mixture, press it flat with a masher, and pop it in the fridge.
- Make raspberry puree by bringing the raspberries and icing sugar to the boil, then simmering for 10 minutes. Cool, then press through a sieve.
- Mix together the cream cheese, caster sugar and vanilla essence. Whip the double cream until stiff, and then fold it into the cheese mixture.
- Spread topping on the biscuit base – use about ¾ of the cheese mixture. Then blob on ¾ of the puree and swirl it into the cheesecake mixture.
- Gently spread on the remaining cheesecake mixture. Drizzle the rest of the raspberry puree on to the top making a pattern to decorate it.
- Leave the cheesecake in the fridge for at least 2 hours or overnight.
Last edited on mlMar 11th, 2013