Puddings

Fruit Crumble
1/2 kg prepared fruit
(I prefer Apples)
sugar to taste
little water with firm fruit
Crumble:
50gr margarine or butter
100gr flour
75 - 100gr sugar
prepare the fruit, slicing Apples.
With firm fruit,simmer until nearly tender with sugar to taste and
a little water.
Put the fruit into an ovenprove dish.
Rub the margarine or butter into the flour, add the sugar and sprinkle
over the fruit, press down firmly.
Bake until crisp and golden brown. Serve hot with cream or Custard.
(Oven Temperature:350-375f,180-190c,gas mark 4-5)

Bread and Butter Pudding

3 slices of white bread and butter
50-75gr dried fruit
2 eggs
25-40gr sugar
425ml milk
Cut buttered bread into triangels.
Put into an ovenprove dish and add dried fruit.
Beat the eggs with the sugar, pour on the warmed milk then strain
over the bread. Bake until just firm and set. Move pudding towards top of oven befor serving to get a brown crust. Or give it a quick blast under the grill.
Serve hot.

Rasperry Jewels
(This is my Favourite,it looks stunning with little efford
I make these at every occasion. I use Brandy glasses)

1 Rasberry flavoured Jelly
550ml unflavoured yoghurt
A few fresh rasberrys
Make the Jelly as per instruction on the paket.
Devide between 4 glasses as the Jelly begins to set tillt the glasses
so the Jelly sets at an Angel.
When Jelly is set, fill with Yoghurt. Top with fresh Rasberrys
serve as cold as possible.