From Helen’s Kitchen

An archive of recipes published in the Lane Realty Newsletter

4. Desserts

Other Recipe Pages:

  1. Entrees, Pasta, Savories, & Soup
  2. Salads
  3. Main Courses & Vegetables
  4. Desserts
  5. Cakes, Confectionery, Pickles & Drinks

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Brandy Alexander Pie

1 packet White Wings Crumb Crust
125 grams (4 oz) of white marshmallows
2 tablespoons of milk
1 tablespoon of Creme de Cacao
1 tablespoon of brandy
1 dessertspoon of gelatine
2 tablespoons of water
300 ml (1/2 pint) of whipping cream

Line 9 inch pie dish with foil. Make up crumb crust to packet instructions. Press into foil lined pie and refrigerate to cool.

Place marshmallows and milk in top of double saucepan over hot water. Stir over low heat until marshmallows are melted. Add Creme de Cacao and brandy. Cool.

Whip cream. Sprinkle gelatine into very hot water and totally dissolve. Add to marshmallow mix. Gently fold in whipped cream. Pour into chilled crumb crust. Cover with foil or gladwrap and chill for 24 hours.

Carefully remove pie in foil from dish. Gently strip the foil from the crust and slide pie on to serving dish.

Decorate with whipped cream and grated chocolate.

Note: I always add a 1/4 teaspoon of vanilla and about 1 teaspoon of sugar to cream when whipping it for decoration.

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pieChocolate Rum And Raisin Pie

Crumb Crust:
1 Packet good quality commercial crumb crust plus butter as directed
Line base and sides of 7 in (18 cm) sandwich tin with removable base or similar sized pie plate lined with foil Refrigerate while preparing filling.
3 oz (75 g) dark chocolate
3 eggs separated
1 cup cream
3/4 cup raisins - chopped
2 tablespoons rum
Put chopped raisins and rum in basin, stir well, let stand. Chop chocolate roughly, put in top of double saucepan, stir over hot water until chocolate is melted. Remove from heat, add egg yolks, beat until smooth and thick. Beat egg whites until soft peaks form. Carefully fold into chocolate mixture with whipped cream. Add raisins and rum, mix lightly. Pour into prepared crumb crust. Refrigerate covered until set, preferably over night. Top with extra whipped cream before serving.

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Christmas Pudding

3 cups plain flour 1 carrot, grated
1 teaspoon mixed spice 1 granny smith apple, grated
1/2 teaspoon grated nutmeg            1 cup firmly packed brown sugar
8 oz (225 gm) butter 8 oz (225 gm) almonds
1 lb (450 gm) sultanas 6 eggs
1 lb (450 gm) currants 2 teaspoons lemon juice
1 lb (450 gm) raisins 1/2 cup brandy
grated rind 2 oranges  

Sift flour and spices into a large bowl and rub in butter with fingertips.

Add cleaned dried fruit (don't chop them at all), orange rind, carrot, apple, sugar, and chopped almonds.

Beat eggs with lemon juice and stir into dry ingredients alternately with the brandy. Mixture should be dropping consistency.

Prepare the cloth. You will need about a metre square of heavy quality unbleached calico that has been washed well to remove the dressing. Wear rubber gloves. Have the large boiler you will be using for the pudding one third filled with water, boiling rapidly. Holding on to 2 ends of the cloth, plunge the remainder into the boiling water, leave a second or two, then lift out and wring out excess water. Spread cloth out on table and immediately sprinkle liberally with plain flour on the top side and rub it in well. Place the cloth over a large bowl, floured side up, with the edges hanging over the bowl. (If you don’t have a large enough table, put a clean large plastic garbage bag on the floor and work on that! Vacuum dog and cat fur up beforehand)

Spoon the pudding mixture into the cloth.

Bring the four corners of the cloth together leaving 2 in (5 cm) space above level of mixture (to allow for swelling), and tie very firmly with string. Wind string around cloth until it is quite secure - a bit of extra flour above the knot will help to prevent water getting into the pudding (not a complete disaster, but undesirable).

Place a plate in the base of the boiler and lower pudding into the boiling water - the water should cover at least three quarters of the pudding. Cover the boiler firmly.

Boil steadily for 6 (six) hours, adding more boiling water as necessary.

Take pudding out of water and hang immediately in an airy place where it can dry completely. If the pudding is not dry it will not keep well and will be prone to mildew.

Store in a dry place. If weather is extremely humid, store the pudding in the refrigerator.

On Christmas Day, boil the pudding for another 2 hours.

Cut open the cloth, carefully peal the cloth away from the pudding and turn out onto a suitable serving plate.

If required, sprinkle with sugar, douse with warmed brandy and light with a match for the traditional flaming pudding.

The pudding may be cooked in a large pudding basin if preferred. Grease basin and put a small circle of greased greaseproof paper in base. Fill with pudding mixture and lay another disc of greased greaseproof paper on top. Grease well two layers of heavy duty foil and fit over basin. Tie down securely with string.

candleServe this pudding with traditional Brandy Butter or even good vanilla ice cream, but we recommend Daw’s Brandy Sauce below.

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Christmas Pudding In A Jar

Should be made at least a week before required and stored in sealed glass jars in the refrigerator. Will keep for up to 6 weeks.

450 gram can crushed pineapple
425 gram can cherries with stones
425 gram can peaches, diced
1 cup seeded raisins
1 cup desert prunes, seeded
1 cup slivered or flaked almonds
1 cup sultanas
3/4 cup sugar
1 cup brandy

Drain fruit, retaining juice. Place drained fruit, raisins, prunes, almonds and sultanas into a heat proof glass or china bowl

Combine all the fruit juices, add sugar to juice and cook for 5 minutes. Pour over fruit. Add brandy and gently stir through with a wooden spoon.

Spoon into jars, seal and refrigerate when cool.

This recipe came from our dear friend the late Karen Vaughan who died in a car accident in 2001. Hence our other name for these delicious brandied fruits: “Karen’s Kickapoo Joy Juice”! (with apologies to the native Americans of the Kickapoo tribe and the late Al Capp )

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Christmas Pudding (Traditional)

pud375g (12 oz) Seeded Raisins, chopped
375g (12 oz) Sultanas
250g (8 oz) Currants
185g (6 oz) Prunes, chopped
185g (6 oz) chopped Mixed Peel
Grated rind of 1 lemon
90g (3 oz) blanched almonds, chopped (optional)
1 large carrot grated
125g (4 oz) soft white breadcrumbs
250g (8 oz) butter or finely shredded suet
250g (8 oz) white sugar
125g (4 oz) plain flour
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon mixed spice
4 large eggs
150 ml (1/4 pint) milk
1/2 cup brandy
1/2 cup stout (or replace brandy and stout with 1 cup orange juice)

Grease two small or one large basin.

Mix all the dry ingredients together.

Beat the eggs and add moist ingredients. Mix together thoroughly and fill the basins, or, if preferred, use a well seasoned pudding cloth (see previous recipe for instructions).

Place two thicknesses of foil over the basins and tie securely.

Boil steadily for six hours for the large pudding or four hours for the small.

On the day the pudding is to be served, boil for one hour.

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Daw’s Brandy Sauce (Sybil-Hubert)

1 egg (separated),
3/4 cup castor sugar,
1/2 cup cream,
pinch of salt,
3 tablespoons brandy.

Whip the egg white.

Add the sugar and egg yolk and beat again.

Fold in the whipped cream and brandy.

(better made the day before and left in the refrigerator to thicken).

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Easy Strawberry Sauce

2 punnets (500 g) strawberries
1/4 cup lemon juice
1 cup honey

Wash & hull strawberries. Place in large bowl with lemon juice. Cook on HIGH until soft (about 4 minutes in a normal 750 watt microwave, a bit less in a 1200 watt).

Stir in honey and cook on HIGH until thick - 20 minutes in standard microwave. Probably use MEDIUM HIGH in 1200 watt microwave or reduce time to about 15 minutes.

Cool and serve over rich, creamy vanilla ice cream.

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Fruit Compote

Can be made a day or so before needed and stored in the refrigerator

3 pears
250 grams pitted prunes
250 grams dried apricots
125 grams sultanas
125 grams dried apples
125 grams dried figs
1/2 cup port
1 3/4 cups water
1 1/2 cups orange juice
2 tablespoons sugar
1 cinnamon stick

Peel and dice pears, combine in saucepan with remaining ingredients.

Bring to boil, reduce heat, cover and simmer gently for 30 minutes.

Discard cinnamon stick. Place in glass container and refrigerate until needed.

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Honeyed Cinnamon Cream

1/2 cup thickened cream
1 tablespoon honey
1/4 teaspoon ground cinnamon

Whip cream until beginning to thicken, beat in honey and cinnamon and serve. Tastes wonderful with all sorts of fruits - apples, peaches, fruit compote etc.

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Mango Mousse

450 grams (16 ounces) chilled mango pulp
140 ml (1/4 pint) whipped cream
1 tablespoon overproof rum
extra whipped cream for decorating

Chill Mangoes overnight in refrigerator. Peel and slice mangoes to form 450 grams pulp. Place in Kitchen Whizz and whip until smooth and thick. Whip cream in separate bowl. Gradually blend in the whipped cream to the mango puree and continue blending until very thick. Add the rum, give one final blend, then pour into individual serving glasses. Refrigerate well (best made the day before required). Decorate with piped whipped cream and serve.

Note: 1 tablespoon of rum is “just right”!

- “Recipes from the Tropics”

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Mocha Mousse Sauce

When the visitors drop in serve them ice cream! Spoon this quickie sauce over the ice cream and wait for the compliments!

100 grams dark chocolate, melted
2 teaspoons instant coffee powder dissolved in...
1 tablespoon hot water
1 tablespoon Tia Maria or Kahlua
1/2 cup thickened cream

Combine the melted chocolate, coffee dissolved in the hot water and the Tia Maria in a bowl. Leave stand until room temperature (about 10 - 15 minutes). Beat the cream until stiff peaks form, fold into the chocolate mixture, serve immediately.

- From Woman’s Weekly , Summertime Cookbook

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Mum’s Pineapple Pie

1 packet biscuit crumb pie crust
1/4 lb (125 grams) butter
1 1/2 cups icing sugar
2 eggs
1/2 cup whipping cream
1 can (450 gram) crushed pineapple drained

Make up crumb crust according to directions on packet. Chill for 1-2 hours until cold and set.

Beat butter and icing sugar together until fluffy. Add the eggs one by one and beat well. Spread evenly over the chilled crumb crust.

Whip the cream and gently fold through the drained pineapple. Spoon gently onto the top of the butter cream. Chill until ready to serve.

Serve with whipped cream or ice cream.

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“Never Fail” Pavlova

3 egg whites
3/4 cup sugar
1 teaspoon black (malt) vinegar
1 dessert spoon cornflour
1/2 teaspoon vanilla

Preheat oven 121 degrees centigrade (250 degrees Fahrenheit).

Beat egg whites into very stiff peaks. Very gradually add the sugar, beating all the time. Gently fold in cornflour, then the vinegar and vanilla together. Spoon out onto a foil covered tray and form into 7-8 inch (about 20 cm) circle. Sprinkle quickly with 1 heaped dessert spoon extra sugar and bake for 1.5 hours. Turn off heat and open oven door. Leave pavlova to cool completely before removing from oven.

Very gently peel foil away from bottom of pavlova. Store in a tightly sealed container.

When ready to serve, whip 300 ml cream with 1 teaspoon sugar and 1/2 teaspoon vanilla and pile into pavlova. Quickly top with sliced banana and passionfruit, or any fruits of your choice and serve. Serves 6-8.

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Peach Brulée


5 egg yolks
50 gram castor sugar
475 ml double cream
1 teaspoon vanilla essence
8 peach halves, drained
50 grams soft brown sugar

Beat egg yolks and castor sugar until they are smooth and thick. Gradually beat in the cream. Pour the mixture into a saucepan and cook over low heat, stirring frequently, until the mixture is thick enough to coat the back of a wooden spoon. Remove from heat and beat the custard for 1 -2 minutes. Stir in the vanilla. Pour the custard into a shallow heatproof serving dish and refrigerate until chilled. Carefully arrange the peach halves, cut side down, on top of the custard. Chill in the refrigerator for 1 hour.

Sprinkle with the brown sugar and place the dish under a hot grill. When the sugar melts and starts to caramelise, remove the dish and serve at once.

  1. If using tinned peaches, I always sprinkle them with brandy after draining and allow to stand for a while before putting them on the custard.
  2. Serve with whipped cream for added indulgence.

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Spiced Pears in Mulled Wine

4 ripe, even-sized pears
600 ml (1 pint) red wine
Pinch of Nutmeg
2 x 5 cm (2 inch) Cinnamon sticks
50 g (2 oz) sugar
Thinly pared rind of 1/2 a lemon
Few drops of lemon juice
4 cloves

Peel the pears, leave whole with stalks attached.

Place remaining ingredients in a 1.75 litre (3 pint) round microwave proof dish and microwave on high for 5 minutes. The liquid should be boiling.

Carefully place the pears with stalks up in the hot wine mix and microwave on high for a further 5 minutes.

Leave to stand in microwave for 5 minutes to complete cooking process.

Serve hot or chilled with ice cream and Honeyed Cinnamon Cream.

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Strawberries With Marsala Cream

2 punnets strawberries
300 ml (1/2 pint) cream
1/3 cup sugar
2 egg whites
2 tablespoons Marsala (a sweet fortified wine)

Wash and hull strawberries then slice them in half and put into 6 individual serving glasses.

Beat egg whites until soft peaks form. Beat cream and sugar in a separate bowl until soft peaks form.

Gently fold egg whites and Marsala into the whipped cream.

Spoon the Marsala cream over the strawberries and serve immediately.

This exotic, light cream goes well with many chilled fruits as well as fruit salad.

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Vanilla Cream

1 cup whipping cream
1 teaspoon sugar
1/2 teaspoon vanilla

Whip together and serve immediately.

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Lane Realty
For Service With a Smile
Shop 10, Tamborine Plaza, Beacon Road,
North Tamborine, Queensland, Australia 4272
Phone61-7-55451800 Fax 61-7-55452747 emailinfo@lanerealty.com.au


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Last updated 9 April, 2009