Apple Custard

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Makes 4 servings.

Ingredients

• 2 small sponge cakes

• 1 egg

• 1 large apple, baked and sieved or 1 small can apple puree

• 1 Tbsp. sugar

• 1/2 pt. milk

Method

1. Crumble the sponge cakes into a small pie dish.

2. Cover with sieved apple pulp.

3. Beat egg with sugar.

4. Warm the milk and pour over the egg mixture.

5. Strain over apple and leave to stand for about 10 minutes.

6. Bake in a slow oven (350 F. - Gas Mark 3) until set and lightly browned, about 40 minutes.

7. Serve either hot or cold, with extra cooked apple if liked.

Courtesy of member Rena Platt, House of Lancaster Cookery Book, 1986

Egg Custard

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With a savory casserole as your main dish, it is simple and economical to follow with a dessert which can be cooked in the oven at the same time.

Ingredients

• 1 pt. milk

• 1/2 tsp. vanilla essence

• 3 eggs Nutmeg

• 2 Tbsp. sugar

Method

1. Heat the milk until it is just coming to boil. Meanwhile lightly whisk the eggs and sugar together.

2. Pour the milk onto the eggs, stirring. Add vanilla essence.

3. Strain into a 1 1/2 pint buttered ovenproof dish. Sprinkle the surface with grated nutmeg.

4. Place dish in a roasting tin containing cold water, to come 1 inch up side of dish.

5. Bake in the center of a moderate oven (375 F. - Gas Mark 4) for 40 to 45 minutes.

Variations

• Using 2 eggs: this custard will set, if made with 2 eggs. However, it is firmer made with 3 eggs.

• Individual or cup custard: Make as before, pouring mixture into 4 individual dishes which have been rubbed inside with buttered paper. Bake for about 25 minutes in a slow oven (325 F. - Gas Mark 2).

• Coconut custard pudding: Make as Egg Custard, omitting nutmeg. When custard is set, spread lightly with warmed jam. Sprinkle with desiccated coconut and serve.

• Cup custard deluxe: Prepare individual baked custards as described previously. Just before serving, have grill very hot. Top each custard with sour cream, sprinkle thickly with brown sugar and flash under the hot grill. The custard may be hot or cold. It is important that the dishes are flameproof.

Courtesy of member Rena Platt, House of Lancaster Cookery Book, 1986

Ginger Betty

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Ingredients

• 2 lb. cooking apples

• 2 Tbsp. water

• Juice of 1 lemon

• 8 oz. ginger biscuits

• 3 oz. brown sugar

• 2 oz. butter

Method

1. Peel, core, and thinly slice apples.

2. Place in a shallow ovenproof dish; sprinkle with lemon juice, brown sugar, and water.

3. Cover and bake at 375 F. - Gas Mark 4 till apples are tender, about 30 minutes.

4. Meanwhile, crush biscuits and stir in melted butter. Cover apples with this mixture and bake for a further 15 minutes.

5. Serve hot with custard or cream.

Courtesy of member Rena Platt, House of Lancaster Cookery Book, 1986

Strawberry Custard Flan

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Serves 6 to 8.

Ingredients

• 4 oz. butter

• 1 1/2 oz. corn flour

• 6 oz. plain flour

• 1/2 pt. milk

• 4 oz. castor sugar

• Few drops vanilla essence

• 3 eggs

• 12 oz. strawberries

Method

1. Rub butter into flour and 1 ounce sugar. Bind to soft dough with 1 egg. Knead lightly on floured surface. Wrap and chill for 30 minutes.

2. Line a 9-inch flan case with pastry and bake blind at 200 0 C. (400 F. - Mark 6) for 20 minutes or until pale golden and cooked through. Cool in dish.

3. Mix corn flour to smooth paste with a little milk and the egg yolks. Bring remaining milk to the boil with sugar and vanilla essence. Pour into corn flour mixture and return to the boil, stirring and boil for 2 minutes until thickened. Cover with damp greaseproof paper and cool. Whisk if necessary to remove lumps. Thinly slice strawberries into the base of flan cake. Reserve a few for garnish. Whisk egg whites until stiff and fold into custard mixture. Evenly smooth custard over strawberries and serve with cream.

Courtesy of Mrs. M. Brown, High Wycombe, Bucks, England, House of Lancaster Cookery Book, 1986

Classic Chocolate Fondue

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Ingredients

• 12 oz. chocolate sq. (sweet, semi-sweet, or bittersweet)

• 1/2 c. heavy cream

• 3 Tbsp. Grand Marnier

Method

1. If using bars or squares of chocolate, break up and melt with cream over a low heat.

2. Add Grand Marnier just before serving.

3. Keep heated while serving and serve with fresh fruit or cake.

Courtesy of member Julia Baines Carpenter, House of Lancaster Cookery Book, 1986