TOPSY-TURVY APRICOT PUDDING

When I first read this recipe I thought it was going to be a fairly standard apricot pudding, then I came to the addition of the cocoa and realized it was actually a Chocolate Upside Down Pudding.  I then read on to ‘serve warm with custard or cream’ and decided I could eat a piece there and then – yummy.

PLUM CLAFOUTI

Claufouti – a baked French dessert of fruit, traditionally black cherries, arranged in a buttered dish and covered with a thick flan-like batter – that’s the official definition anyway.  This recipe was published in the Woman’s Day sometime ago, but I only started making it more recently.  It’s a terrific dinner party dessert, because you can prepare it beforehand and then put it in the oven while you’re eating the main course.  I don’t bother with the cinnamon sticks, I just serve it with some cream and icecream and everyone seems to like it.

MERINGUE TOPPED APPLE CUSTARD

I have no idea who Adam is, so I thought I’d rename this recipe Meringue Topped Apple Custard.  What I like about it is, that as with a lot of the old recipes, there’s no fancy ingredients, just things you have in the cupboard.  In this case, milk, bread, butter, apples, vanilla essence, eggs and sugar so that makes it a great ‘last minute’ dessert.