Recipes from my Galley

Ice Cream Pudding

1 cup Dried Cranberries
100ml Brandy, Sweet Sherry or similar
1 cup Frozen Berries
2 x50g Voilet Crumble Bars
1 L Vanilla Ice Cream
Whipped cream for Decoration
Chopped Strawberries or Frozen Berries to decorate.

Method
1. Soak Cranberries in Brandy overnight. Line a pudding bowl with Gladwrap, for ease of turning out.
2. Soften Ice Cream fold through chopped berries, Crumble Bars and drained Cranberries.
3. Put in mould and freeze for at least 4 hours.
4. Invert onto serving plate and place few spoons of whipped cream on top and add extra berries and grate some chocolate over the berries.

Easy 2 Egg Pavlova

2 Egg Whites

1 ½ cups Castor Sugar

½ teas Vanilla

1 teas Vinegar

1 teas Cornflour

4 tabs Boiling Water (2oz)

Place all ingredients into small bowl beat on high speed until mixture is very stiff (approx 15mins). Spread on tray lined with Bake Paper.

For a large Pavlova bake moderate oven for 10mins, reduce heat to slow bake further 45 mins, cool in oven.

For  small Pavlovas  bake moderate oven for 10mins, reduce heat to slow bake further 30 mins, cool in oven.

For a fan forced Oven 120 deg then 80 deg.

Reindeer Slice

200gm Dark Chocolate

2 cups Cornflakes

2/3 cup Sweetened Condensed Milk

100gm Red Glace Cherries

½ cup chopped Macadamias, toasted

½ cup toasted flaked Almonds

½ cup Sultanas

¼ cup Currants

Melt Chocolate in microwave.

Spread over base of a slice tin, covered in bake paper.

Chill until set.

Combine remaining ingredients in a bowl, tossing to coat thoroughly

With sweetened condensed milk. Spread mixture over chocolate base.

Bake for 20mins, until golden.

Cool in tin then chill until Choc Base is set again.

Cut into triangles and store in an airtight container in fridge.