Fancy fast food Hot desserts for a grand dinner party finale

Press, 5 September 1983, Page 12

Fancy fast food Hot desserts for a grand dinner party finale

COOKING with

Celia Timms

This choice of hot desserts selected for their easy preparation will appeal to those home cooks whose time in the kitchen is limited.

Two of these recipes — the Brandied Pineapple and Fried Bananas can be cooked in an electric frypan and served immediately. Time involved approximately is 15 to 20 minutes. Two baked puddings — quickly prepared pumpkinflavoured custard which requires about an hour to cook, and a Sour Cream Apple dessert needing 60 to 65 minutes cooking time. Brandied pineapple

A light dessert cooked in an electric frypan or in a skillet on top of the stove is served warm and can be prepared and cooked in about fifteen minutes. For four or five servings you need: 2 tablespoons butter or margarine 1 can (440 g pineapple chunks Quarter cup apricot brandy Vt cup cream Method: Melt butter or margarine in pan or skillet at about HOC heat and lightly brown the drained pineapple chunks. Add Vi cup of the drained juice and the Brandy and increase heat to 180 C. Cook uncovered for 2-3 minutes. Turn off heat and allow to cool slightly then stir in the cream. Serve immediately.

*4 cup butter or margarine 4 large firm ripe bananas Juice of % lemon 3 tablespoons Rum 3 tablespoons brown sugar Dash of salt Method: Melt butter or margarine at low heat. Peel bananas and split lengthwise; cut in halves and place cut-side down in melted butter. Sprinkle over lemon juice, rum and brown sugar, add pinch of salt. Increase heat to 190 C and cook until soft. Serve warm with cream or ice cream in individual dishes.

Pumpkin custard

This will be appreciated by all those who enjoy pumpkin flavour. The pumpkin can be cooked the day before, care being taken to ensure that it is thoroughly dried out if boiled; It is preferable to steam it. The pudding is improved if served with the Sherry Ginger Cream but this is optional. For six servings you need:

2 cups cooked mashed pumpkin 1 cup brown sugar 1 tablespoon flour pinch of salt

1 teaspoon each of ground ginger, nutmeg and cinnamon 2 tablespoons butter or margarine IVz cups milk 4 eggs Sherry ginger cream

1 cup cream; Vt cup icing sugar, 1 tablespoon sherry;.

¥< cup chopped preserved ginger Method: Combine pumpkin, brown sugar, flour, and salt in saucepan, and add spices, butter, and milk. Cook over medium heat, stirring, for five minutes. Lightly beat eggs and pour over the slightly cooled pumpkin mixture. Pour into wellbuttered casserole. Place in pan of hot water and bake at 180 C for an hour or until custard is set. Serve warm. To make Sherry Ginger Cream: Whip cream until stiff and combine with other ingredients. Sour cream apple dessert This pudding is similar to an Apple Crumble because of the topping, but the flavour is quite different. For four to six servings you need: 2Vz cups finely chopped apple % cup sugar 2 tablespoons flour % teaspoon salt 1 cup dairy sour cream 2 eggs Vi teaspoon vanilla Topping

Vs cup sugar; 1 teaspoon cinnamon; % cup flour; ¥4 cup soft butter or margarine.

Method: Combine sugar, flour, and salt in bowl; add sour cream, beaten eggs and vanilla and beat until very smooth. Stir in chopped apples and pour mixture into a shallow baking dish. Bake in a very hot oven (230 C for 15 minutes, reduce oven temperature to 160 C and cook for another 25-30 minutes. Remove from oven and sprinkle over topping. Return and bake for another 20 to 25 minutes or until lightly browned. To make topping: Combine dry ingredients and rub in the softened butter or margarine.