Creamy puddings add healthy dairy to your diet. Want a fancier dessert then choose a torte.

Apple Nut Torte

Ingredients:

2 Eggs
1 ½ Cups White Sugar
1 Cup All Purpose Flour
2 Teaspoons Baking Powder
1 Teaspoon Salt
1 Teaspoon Vanilla
2 Cups Fresh Apples, Peeled and thinly Sliced
½ Cup Pecans or Walnuts
Whipped Cream

Directions:

Preheat oven to 350°

In a medium bowl, mix eggs, sugar, flour, baking powder, salt, and vanilla with an electric mixer. Using a spoon fold in the apples and nuts. Pour into a 13” x 9” pan and bake for about 45 minutes. Serve warm or cold with whipped cream.

Notes:

My aunt was a chef and she created this torte many years ago for a restaurant that she cooked for. It has a wonderful flavor. You can use just about any fresh fruit.

Servings: 10
Recipe Difficulty: Very Easy
Preparation Time: 20 minutes
Cooking Time: 45 Minutes
Country: USA

English Bread and Butter Pudding

Ingredients:

7 Slices Bread
Soft Butter
1lt (1¾ pints) Milk
110g (4oz) Sugar
110g (4oz) Raisins and Sultanas
3 eggs, slightly beaten
1 tsp Vanilla
½ tsp Cinnamon
¼ tsp Salt

Directions:


Pre-heat oven to 170°C: 325°F: Gas 3.
Butter a large oven proof baking dish.
Spread the butter generously on one side of each slice of bread.
Line bottom and sides of the dish with buttered bread.
Mix the milk, eggs, sugar, raisins and sultanas, vanilla, cinnamon and salt pour over bread.
Place a few extra pieces of buttered bread on top, press down to submerge.
Allow to stand for at least 30 minutes.
Cover, place in a bain marie/double boiler and bake for 30 minutes.
Remove the lid and cook for a further 30 minutes until top becomes a deep-golden.

Notes:


Serve with Custard.

Servings: 4
Recipe Difficulty: Easy
Preparation Time: 1 hour
Cooking Time: 60 Min.
Country: UK

Snow Eggs

Ingredients:

450ml (¾ pint) Milk
4 Eggs
½ Lemon, rind only
Caster Sugar, to taste
Vanilla, Lemon Rind or Orange Flower Water

Directions:


Put the milk into a saucepan with enough sugar to sweeten and the rind of ½ lemon.
Let this steep over a very low heat for 30 minutes, when take out the peel.
Separate the eggs.
Beat the yolks.
Whisk the egg whites very stiffly.
Heat the milk to boiling point and drop in the whisked egg white a tablespoonful at a time and keep turning until sufficiently cooked.
Then place them on a glass dish, stir the beaten egg yolks into the milk, add a little more sugar and strain this mixture into a jug.
Place the jug in a saucepan of boiling water and stir it one way until the mixture thickens, but do not allow it to boil or it will curdle.
Pour this custard over the eggs, they should rise to the surface.
They make an exceedingly pretty addition to a supper and should be put in a cold place after being made.

When they are flavored with vanilla or orange flower water, it is not necessary to steep the milk.
A few drops of the essence of either may be poured in the milk just before the whites are poached.
In making the custard, a little more flavoring and sugar should always be added.

Servings: 4-5
Recipe Difficulty: Normal
Preparation Time:45 Min.
Cooking Time: 10 Min.
Country: UK