CUSTARD TEA CAKE

I haven’t made one of these cakes for years.  It might sound a bit odd at first, but think Bee Sting Cake (Bienenstich) without the honey and nut topping and you have the idea.

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BLACK FOREST DELIGHT – No Bake

I’m usually not a fan of cheesecake style desserts that use gelatine as a setting agent, but in this case I think the chocolate and cherries add good strong flavours and should make it taste really good.  I also like the idea of using Gaiety biscuits for the base.

RASPBERRY DUMPLINGS

We’ve been eating Mum’s Golden Syrup Dumplings for many, many years and I’ve already posted her recipe for them,  but this is the first time I’ve seen a recipe for Raspberry Dumplings.  It looks like it would work OK, it’s pretty much the same batter just with a jelly and jam sauce.  I can just imagine the lovely pink that the sauce would go mixed with cream or ice cream.  I know my pink loving granddaughter would think it wonderful.

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.