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I know why I liked it that much ... I threw in HALF a cup of brown sugar in the dough!!!!! :lol: Yummy!!!
Oh well, I'll re-make it again tonight.
I might also have overcooked them :redface: Disregarding the " AVOID OVERCOOKING" warning at the bottom.
We make a quick dessert here using the pre-made tart cases. It's a lime tart.
I can't remember the exact measurements but basically we get a can of condensed milk and add the grated rind of 2 limes and the juice of 1 lime. Mix it and pour it into the pre-made tart case. Something in the limes makes the mixture set. You can add some meringue if you like and bake it but we like it on its own dusted with some icing sugar and served with some ice cream.
I usually make this using the individual pre-made cases so everyone has their own.
Fruit Salad Slice
Ingredients
Tin of tropical fruit salad (big one)
Packet scotch finger biscuits
2 tbs custard powder
1 cup water
Method
Line bottom of slice dish with biscuits to form base
Mix custard powder with water
Mix custard powder/water with fruit salad in saucepan - bring to boil stirring
Pour over base
Put in fridge till set
Slice and serve with cream
Its my absolute fave dessert and SOOO easy - even I can make it!
Bread and Jam Pudding
7-8 slices bread (with crusts)
jam (I've used raspberry, and strawberry)
cinnamon
sultanas
3 eggs
3 tblsp white sugar (optional)
300mL milk
1 tsp vanilla
Spread jam on each piece of bread, to the edges. Sprinkle lightly with cinnamon, then cut into triangles (quarter each slice).
Arrange bread, jam side up, in a lightly greased ovenproof dish (I use a mixing bowl) with sultanas (more or less, to your taste), in layers, until all the bread is used up.
In separate jug/bowl beat together three eggs, then add sugar, milk, and vanilla. Beat to combine well.
Pour gently over the layered bread, and gently press bread into egg with a fork.
Bake in preheated oven (160 ff) for about 25-30 mins until custard is baked (can test with a skewer).
Dust with icing sugar, serve with cream/ice cream/custard. YUM!
Its kind of like bread and butter pudding, but a bit different. An ideal way to use up stale-ish bread. I sometimes make this to the bake stage, and leave it in the fridge for a few hours until I'm ready to bake it, which also lets the egg well and truly soak up, then put it in the oven just about dinner time. Note, it seems to rise as its cooking, then settles back down again. I don't think its too sweet, but if you use a lot of jam, you may want to leave the sugar out of the custard mix. So far, I have only made this with white bread, but I have no doubt it would be yum with wholemeal or multigrain, if not a bit different.
Ooooh, just had an idea.... Instead of sultanas, you could use some fresh berries, especially to go with a berry jam! Just give them a little bit of a squish so they are bruised up a bit. Mmmm....
Custard cream tarts.
Ingredients:
Mini individual sweet tart cases
tub of cream
tub of thick custard (or home made if you want)
about 2 tablespoons of castor sugar (to taste)
frozen mixed berries
Whip cream til it forms very soft peaks. Mix together with custard in a big bowl. Add castor sugar and mix. Spoon into tart cases. Top with a spoon full of berries. YUM!!
Just thought of a few more!
Cooking Time 30 minutes
Fruit or Apple crumble
Tin of Pie apples
3/4 cup plain flour
1 1/2 tsp ground cinnamon
180g butter
140g brown sugar
1/3 cup rolled oats
Double cream or vanilla ice-cream, to serve
Method
Preheat oven to 190?C. Brush a 6cm-deep, 1.25-litre (5-cup) ovenproof dish with the melted butter to grease (if you use a shallower dish, the crumble will take a little less time to cook).
Combine the flour and 1 tsp of the cinnamon in a large bowl. Add the butter and use your fingertips to rub it into the flour until the mixture resembles coarse breadcrumbs. Stir in the brown sugar and oats.
Place the dish on a baking tray and bake in preheated oven for 30-35 minutes or until the crumble topping is golden. Serve warm with the cream or ice-cream
Variations I also use:
Rhubarb & apple crumble. Reduce the apples to 2 (about 210g each). Add 1 bunch (about 550g) rhubarb.
Tinned Apricots. Don't use the cinnamon in it though!
Fried bananas
Ingredients:
1/2 cup plain flour
Water
2 bananas
1 tbsp of ground cinnamon
2tbsp sprinkle of castor sugar
oil for cooking
Make a batter with the flour and water
Cut bananas into 1/4- in half, then slice down the middle
Place in the batter and fry in oil until golden brown
Mix the sugar and cinnamon and sprinkle onto the bananas
Serve with vanilla ice cream, YUM!
ENJOY :D