Food For Thought HOLIDAY DESSERTS

Press, Volume CIV, Issue 30936, 17 December 1965, Page 2

Food For Thought HOLIDAY DESSERTS

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ALLAN TREMAIN

If we get mere hot ’ weather during the * Christmas holidays we 1 shall need a variety of ceM desserts on hand to serve visitors through the festive season. Try these recipes between new and Christmas. I think yen will tad that your family will request repeats. RUM AND RAISIN PIE Ingredients: The shell: 4oc short crust pastry. The ailing: 6oz raisins 2 tablespoons rum or 2 tablespoons water and a few drops of rum essence 2oc butter 2oz sugar 1 egg 3oz seif i Stang flour. Method.—Roll out the pastry thinly to line a seveninch pie plate. Put rsssins into a pan with rum or

essence and water. Bring to the bod, and remove from heat. Cream the butter and sugar. Put ratan mixture into the pastry case and top with creamed butter and sugar. Bake for 30 minutes at 373 or reguto 7 for about 30 minutes. Serve cold. CHOCOLATE ALMOND PUDDING Ingredients: 3oz butter 3 eggs 2oz self-raising flour 4os castor sugar 4oz blanched chopped almonds 2oz chocolate Whipped cream.

Method.—Cream butter and sugar. Separate the eggs and add yolks to the butter mixture. Beat well. Melt chocolate and mix in next. Stir in almonds, fold in flour and last the beaten egg whites. Turn into a greased two-pint pudding dhh and cover well. Steam about an hour and three-quarters. When cold

turn out and serve with whipped cream. This recipe should serve six to eight persons.

SPICEY FRUIT SALAD Ingredients:— 2 apples 2 oranges 3oz brown sugar 2 tablespoons black treacle 1 teaspoon cinnamon 2 pears Hb white grapes 2 tablespoons water Juice of half a lemon. Method.—Peet and slice apples, pears and oranges. Put in a basin and sprinkle with the juice of half a lemon. Remove skin and pips from grapes, add to pears and apples. Heat sugar, water, black ' treacle and spice sure the sugar has dissolved. Pour over the fruit while still warm. Chill and serve with eream. This recipe makes enough for four.