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Pavlova

This week I am sharing some OAPSchatters pudding recipes. Lead image was taken by Bryony Hill.

Our first recipe to start off is Bryony Hill's grandmothers Pavlova

 Pavlova B Hill

I hope you can all read the above ingredients and method okay. If not, please let me know.

 

 Carolyn Soutar Banana and Flake Delight! (No image I'm afraid)

A really quick pudding . I used to serve this after a fancy main course as it used to reduce sensible adults to 5 year olds.

Preheat oven to 180oC Fan or Gas Mark 4

INGREDIENTS

One banana per person
One Cadbury’s flake per person

METHOD

Keep bananas in their skins.

Make a skit long enough for a flake.

Put flake in.

Wrap each banana individually in foil.

Place in oven whilst eating main course, say 20 minutes.

ENJOY!

Pineapple Pud

Beverley Ann Hopper makes a fabulous looking Pineapple upside down cake

Pre heat oven to 200oC Fan or Gas Mark 6

INGREDIENTS

4oz SR flour
2 eggs
4oz butter
4oz sugar
This is for the sponge
A tin of pineapple slices
Glazed cherries

METHOD

And a jar of treacle
Make the sponge mix
Then in a baking tin put the pineapples cherries and spoon in treacle
Then add the sponge mix on top
Bake in oven usually for about half an hour

TO SERVE

Leave it to cool,then turn our onto a plate.

ENJOY!

Banana Loaf

Another pudding from Beverley Ann Hopper is a Banana Loaf

Pre Heat oven to 200oC Fan or Gas Mark 6

INGREDIENTS

4oz SR flour
2 eggs
4oz butter
4oz sugar
Cinnamon about two teaspoon
And some bruised bananas softer the better

METHOD

Make the mix
Then add the mashed bananas add to a loaf tin
Cook in oven for about an hour until brown and firm to the touch.
Cool then turn out of the loaf tin. If it's not greaseproof,
It would be a idea to line the tin first with butter or greaseproof paper.

TO SERVE

Serve with custard or icecream or fresh cream.

Crumble 

My late mother used to make delicious crumbles on a Sunday and this one was my favourite.  Rhubarb and Ginger Crumble

Preheat oven to 170oC Gas Mark 5

INGREDIENTS

4oz or 112gm sifted self raising flour
2oz or 56gm butter
1.5 oz or 42gm caster sugar
4 sticks red ripe rhubarb
1 x teaspoon ground ginger
2 tablespoons water

METHOD

Using a knife, cut the butter into small chunks in a mixing bowl.
Add sifted flour and knead until breadcrumb consistency.
Add sugar and stir until you obtain a crumble like texture.
In a saucepan put 2 tablespoons water, add rhubarb which has been cut up into one inch or 25 mm squares.
Place ginger on top and lightly simmer until rhubarb starts to soften.
Pour into a Pyrex dish and place crumble mixture on top.
Bake for approximately thirty five minutes.

TO SERVE

Serve with home made custard and double cream. FABULOUS!!

Christmas Puddings

Margaret Joel shares her Christmas Pudding recipe!

INGREDIENTS

1lb breadcrumbs.
1/2lb margarine.
3/4lb brown sugar.
1/4 tsp mixed spice, cinammon, nutmeg.
1 1/2 lb sultanas, currants, raisins.
Candied peel
Glace cherries
4 eggs.
Bottle of Guiness
3 tbs rum.

METHOD

Mix all together. I made 3 puddings out of this amount of ingredients.
You can cook in the microwave for 10-12 minutes for bigger ones.
8 minutes for small one.
You can also steam in saucepan for a couple of hours if you prefer.

TO SERVE

Pour over brandy butter, crem or custard to suit requirements.

ENJOY!

Rhubarb tart

Derek Coles shares his Rhubarb Pie recipe

Preheat oven to 170oC Gas Mark 5

INGREDIENTS

Sugar Pastry
8 ounces Flour (sifted)
2 ounces sugar
Pinch salt
5 ounces butter or margerine
I egg
Rhubarb
Sugar to taste

METHOD

Take care not to over soften when creaming margerine and egg.
Add the butter or margerine to the mixture.
Gradually add the sifted flour and salt.
Mix lightly until smooth, form into a ball ready to roll out.
Allow to rest in a cool place for twenty minutes before using.
Dice rhubarb into small pieces and cook in a saucepan over a low heat until softened.
Add enough water to prevent rhubarb sticking to the bottom of the saucepan.
When cooled,spoon onto to the rolled out pastry base and cover with a top layer of pastry.

Cook for approximately twenty minutes.

TO SERVE

Serve with custard or cream.

ENJOY!

So there we have it. 7 delicious puddings to share with you all. My thanks to Bryony, Beverley, Carolyn, Margaret and Derek, plus my late mum! One pudding for each day of the week!

Meet The Author...
Oapschat
Who Am I?

Hi, my name is Janice and I am the founder of www.OAPSchat.co.uk.This stands for Optimistic and ProActive Seniors Chat. OAPSchat was born in April 2013 as a Facebook page. To date there are over 1460 FB likes. It was in November 2013 that I decided I had enough material and confidence to launch the website.

Since that day, I have been writing articles on all kinds of topics. ranging from hobbies, holidays, food and drink, memories, families, finance and much much more. I now have over one hundred and thirty seven wonderful contributors to date and articles on all different subjects are posted on a daily basis. Over 1400 articles can be read now! Members can comment via disqus, FB and Twitter.

Raffles are held monthly, sometimes more often. A newsletter goes out once a month with my plans for the coming weeks. I am an Independent Happy List Winner 2014 for founding the website.

Loneliness is a big scourge on our society worldwide and the website helps combat this awful isolation by coming together and sharing our thoughts and ideas. OAPSchat is well and truly born now and I hope it will continue to thrive. With your support, I'm confident it will!

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