by Yvonne Stenlake
Time for Dessert
It is not really necessary to spend hours in the kitchen these days to prepare an interesting and delicious ending to a meal. Wonderful strawberries are available again too, and they make even the simplest dessert look tempting and elegant. I have included four very easy ways to make puddings, plus a crepe recipe that takes a little more time. The coconut tart makes its own crust, and can be eaten just as it is or with any fruit and whipped cream. The prune pudding is rather better than it sounds, and is delicious served warm with whipped cream and a garnish of walnuts. Overlapping rows of canned mikan set into the bottom of an interesting mold makes the Spanish cream quite pretty when turned out.
1 carton strawberries
juice of one lemon
1 1/2 teaspoon gelatine and 1/2 cup warm water
30 mls. whipped cream
2 egg whites
Slice strawberries and soak in lemon juice and sugar. Mix gelatine with warm water, pour on strawberries, place in refrigerator till this jells a little. Add whipped cream by folding gently, then stiffly beaten egg whites. Place in souffle bowl or small individual cups. Refrigerate at least three hours . . . Serve decorated with a little whipped cream and half a strawberry.
Beat 4 eggs, add 3/4 cups sugar, 1/2 cup flour sieved with 1/2 teaspoon baking powder, 1/4 cup melted butter, 2 cups milk, 200 grams shredded coconut, 1 teaspoon vanilla, a little grated lemon rind and juice. Mix together and pour into two 9-inch greased pie plates, and cook 30 minutes at 350°F. Makes own crust. Serve with fruits and whipped cream if desired.
Soak 1 2/3 cup of pitted prunes in hot tea for 3 hours in a covered jar.
Drain and dry the prunes.
In a separate bowl combine 3/4 cup of flour, pinch of salt and 1 egg.
Mix with mixer at moderately high speed and add 3 more eggs, beating well and continue beating for 4 minutes.
Add 2/3 cup of sugar, 2 tablespoons at a time.
Add 2 cups of milk plus 1 tablespoon of brandy and stir the mixture.
Arrange the prunes in a well buttered dish (11-inch pie plate) and pour the prepared batter into the dish.
Bake in oven 400°F for 45-50 minutes.
Serve warm with cream and decorate with walnut halves.
Spanish Cream with Fruit
2 eggs, separated
1/2 cup sugar
3 cups milk
1 1/2 dessert spoons gelatine
Beat egg yolks and sugar. Heat milk and pour over, return to stove and stir until a custard forms. Mixture must come to boil. Whip egg whites and add to the mixture. Stir in the dissolved gelatine and fruit. Cool and set in refrigerator. Mixture will separate and fruit will set in bottom of pudding.
Crepes with Almond Cream Filling
1/3 cup flour, sifted
3/4 cup milk
1 tablespoon sugar
1 tablespoon melted butter
1 egg yolk
Blend all ingredients together until smooth. Refrigerate until thick (about 3 hours). Grease a small omelette or crepe pan lightly and place about 2 tablespoons of batter in pan. Turn crepe with a spatula, and cook other side quickly. Batter should be the consistency of cream. Cook about 1 minute each side. Cover with waxed paper or foil to prevent drying, until all the crepes are cooked.
Almond Cream Filling
1 cup sugar
1/4 cup flour
1 cup milk
2 egg yolks
3 tablespoons butter
2 teaspoons vanilla essence
1/2 cup ground roasted almonds
1/2 to 1 teaspoon almond essence
Mix sugar and flour, add milk. Stir and cook gently until thick, cook a further 2 minutes, stirring. Beat the eggs together slightly, add a little of the hot custard to the eggs, stir and then pour into the remaining custard. Stir in the butter, vanilla and ground almonds and almond essence. To serve, spread 2 to 3 tablespoons almond cream mixture on each crepe, roll up and place folded side down on a buttered baking dish, brush crepes with melted butter and heat at 320°F for 20-25 minutes. Sprinkle crepes with very fine sugar and serve with whipped cream and grated chocolate.