My Mum learnt how to make this dessert and many more when they moved to Kenya.  She would often make the mixture and make cornflakes clusters on a cake liner and serve it as a chocolate.  I was so proud of her for making us chocolates.  This year I made the mixture with my grandson and we made it into a bird’s nest for easter.

Ingredients

• 3         oz butter
• 4         oz plain milk chocolate
• 2         tsp golden syrup
• 4         cups cornflakes

For the Easter Basket:

• Small Easter Eggs

Instruction

1. On low heat melt the chocolate.
2. Add the butter and stir till the butter has melted.
3. Add the rest of the ingredients and mix well.
4. Grease a muffin tin,  put 3 tbsp of mixture and spread it in the muffin tin, making it hollow in the centre.
5. Let it set for a few hours.
6. Take a hairdryer and warm the bottom of the muffin tin.  Carefully take the baskets out.
7. Put a few easter eggs in it.

• 500     ml whipping cream
• Fruit    Apple or Pear, fresh or canned

Instructions

1. Grease 2 x 8” cake pans.
2. Divide the mixture into the 2 pans, press it with the back of a spoon and let it set for 6 hours or overnight.
3. Take a dryer warm the bottom of the pan and turn it over on a plate.
4. Sandwich the 2 with half the whipped cream and fruit.
5. Spread the rest of the cream on top and decorate with the remaining fruit.

Bread Pudding was one of the first desserts we learnt to make in Domestic Science Class.  The ingredients were easily available and it is easy to make.  We had learnt to make Queen of pudding, which is, when the pudding comes out of the oven, you spread it with Red Plum Jam(We used this jam at home), and top it with meringe and bake it.  

When we came to London, Bread Pudding was on the Dessert Menu in a lot of restaurants and was served with hot custard.  The dessert is still very popular in England and Australia,  There is a lot of variation to this pudding and a lot of different recipes to it.  This recipe is by James Martin, a British chef and he does Food Shows on BBC Televison, England. 

Ingredients

• 1           lt half and half(4 cups)
• 1/2        tsp vanilla essence
• 5           egg yolks
• 4           whole eggs
• 5           oz caster sugar(Berry sugar)
• 10         slices day old challah bread(egg Bread)
• 1           oz sultanas
• 2           oz butter, room temperature
• 1/2        lt vanilla ice cream or Custard

Instructions

1. Pre-heat oven to 350 degrees.  Pour half and half into a saucepan, add vanilla and gradually bring to a boil.
2. Place the eggs and sugar together in the mixing bowl and whisk together.
3. While the cream is boiling, butter the bread and slice it into 3/4 inch strips and arrange them in a 9 x 9 inch pyrex dish.
4. Sprinkle the sultans over the bread.
5. Once the cream has boiled, take it off the heat.  Add egg mixture and stir well.  
6. Using a sieve, strain the cream and pour over the bread, cover the dish with foil and bake in the oven for 15 to 20 minutes or until almost set.
7. Remove from the oven, allow to cool.
8. Serve with Vanilla Ice Cream or Custard.

 Serves 12

Ingredients 

• 1 1/2           cups all-purpose
• 1/4              cup Dutch-process cocoa powder
• 3/4              tsp baking soda
• 1                 tsp salt
• 6                 oz butter, room tempreture
• 1 1/4           cup sugar
• 3                 large eggs, room tempreture
• 1                 tbsp raspberry liqueur(optional)
• 1                 cup buttermilk, room temperature 
• 4                 oz bittersweet chocolate(61% cacao), melted and cooled

Makes 24 – 30 cookies

Ingredients

• 1 3/4             all purpose flour
• 1                     cup finely ground pistachio nuts
• 1/3                cup sugar
• 1                    cup butter
• 1 1/2            cups white baking chocolate pieces
• 1                    tbsp shortening
• 1                    cup finely chopped pistachio nuts

Instruction

1. Preheat oven to 325 degree F.
2. In a medium bowl combine the flour, ground nuts and sugar.  Using a pastry blender,(or with your finger tips) cut in butter until mixture resembles fine crumbs and starts to cling together.  Form mixture into a ball, knead until smooth.  Divide dough in half.
3. On a lightly floured surface, roll one portion of the dough into an 8 x 4 inch rectangle.  Using a fluted vegetable cutter (crinkle cutter) or flutter pastry wheel, cut dough into 2 x 3/4 inch rectangles and/or 1 inch squares.  Place about 2 inches apart on ungreased cookie sheets.  Repeat with remaining dough.
4. Bake in the preheated oven for 15 to 18 minutes or until edges are firm and bottoms are barely browned.  Transfer cookies to a wire racks and cool.
5. Line cookie sheets with waxed paper, set aside.
6. In a small saucepan, cook and stir white baking chocolate pieces and shorting over low heat until smooth.  Dip one end or corner of each cookie into melted mixture.  Place dipped cookies on prepared cookie sheets.  Sprinkle dipped portion with some of the chopped nuts.  Chill about 15 minutes or until coating is set.

To Make Ahead

Prepare as directed.  Place cookies in layers separated by wax paper in an airtight container, cover.  Store in a cool, dry place up to 3 days.  (Or place cookies in a freezer container; cover.  Freeze for up to 1 month.)

Ingredients

• 2                   cups all purpose flour
• 1/2               cup gram flour
• 1/2               cup semolina (Sooji)
• 1-1/2           tsp baking powder
• 3/4               cup berry sugar
• 1                   cup melted ghee*
• 1/4        tsp saffron

Instructions

1. Mix the saffron in a tablespoon of water.
2. Pre heat the oven to 325 degrees.
3. In a medium size bowl, sieve the dry ingredients together.
4. Warm the ghee to about 100 degrees. (you should be able to dip your finger in).
5. Pour the warm ghee on the dry ingredients, mix with your hands till it forms a ball.
6. Take a small piece, and with you palms roll it in a ball, about an inch round and then flatten it a little.
7. Place it in a greased baking tray 2 inches apart.
8. With your finger tip make a dot in the centre.
9. Bake it for 20 – 25 minutes or till light brown in colour.

*Ghee

Melt 3/4 lb Western Family Margarine. Let it simmer on low until all the water has burnt. About 20 minutes. The fat on top will be clear.

A mince pie is a fruit-based mincemeat sweet pie of British origin that is traditionally served during the Christmas season.  The ingredients of the modern mince pie can be traced to the return of European crusaders from the Holy Land.  Middle eastern method of cooking which sometimes combined meats, fruits and spices, were popular at the time.  Typically its ingredients were a mixture of mincemeat, suet, a range of fruits and spices such as cinnamon, cloves and nutmeg.  The tradition of eating Christmas pie in December was popular throughout the Victorian era, although by then the recipe had become sweeter and its size reduced from a large oblong shape.  Today the mince pie remains a popular treat enjoyed by many across the United Kingdom.

Ingredients

• 1                 lb all purpose flour
• 1/2             lb salted butter
• 1                 egg beaten
•                    cold water to bind the pastry
• 1                 jar mincemeat, shop bought
• 1                 egg
• 2                 tbsp icing sugar

Instructions

1. Preheat the oven to 400 degrees
2. Place the flour and butter in a clean glass bowl(or in a food processor).
3. Rub the butter quickly into the flour with your fingertips until the mixture resembles fine bread crumbs.
4. Stir the egg in to the mixture using a cold knife.  Then add cold water a teaspoon at a time and stir until the mixture binds but is not sticky.
5. Wrap the dough in clingier and chill for a minimum of 15 minutes, up to 30 minutes.

Assemble the Pies

1. Choose a muffin or bun tin for the size of the pie you want.  Choose from a standard 12 cup muffin tin down to small canape size.  The number of pies will depend on the size of the cup you choose.
2. Dust a work surface lightly with a little white flour and roll out two thirds of the pastry to 1/8” thick.  Cut circles to line the cups of your tin.
3. Fill the pastry lined tins 2/3 full with mincemeat.
4. Roll out the remains pastry to the same thickness and cut smaller circles to fit as lids on the tarts or to be decorated, cut stars or other fancy shapes.
5. Dampen the edge of the tart bases with a little cold water or beaten egg  and press the lids on.  Make a small hole in the surface of each pie with a small knife to allow the steam to escape.
6. Brush the top with a beaten egg mixed with a little water.
7. Bake in a preheated 400 degree oven for 20 minutes, or until golden brown.  Leave to cool in the pan for 5 minute.
8. Dust with icing sugar.