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1 litre of hot custard, fairly thick
Break each biscuit into five or six pieces.
Put biscuits in bowl, splash with sherry.
Pour hot custard over.
Leave to set.
Serve plain or with cream.
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stone
cream
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This recipe is very old: my mother got it from my
aunt who got it from my grandmother. When my parents lived in Cape Town
in the 1930s, my mother’s domestic help, Katie, was very fond of what
she called "Stone Street Pudding", with the result that in our
house it was always known as Stone Street.
 | 10gr sachet gelatine (enough to set 500ml of liquid) |
| 1 can sweetened condensed milk |
| 300ml boiling water (or a bit more if you want a wobblier
result) |
| 1 tsp vanilla |
| 1/4 cup sherry |
|
Dissolve gelatine in boiling water. Hold bowl up to the light to make
sure all is dissolved.
Stand 5 minutes, then stir in condensed milk, vanilla and sherry.
You can set it in a glass bowl or pour it into a mould.
Leave in fridge to set.
Decorate with strawberries and whipped cream.
For a different texture, fold in a beaten egg white just as it starts
to set.
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tiramisu
An excellent dinner party dessert, but very
alcoholic. Anybody who has a second helping may have to stay the night. Joan,
who was the Branch Librarian at the Nunawading Library, gave me the
recipe.
| 60 ml rum |
| 100ml strong black coffee |
| 30 ml brandy |
| 16-20 sponge fingers |
|
| 400gr mascarpone cheese |
| 2 medium eggs, separated |
| 4 tablespoons icing sugar |
| 100gr bitter chocolate, pulverized in blender |
|
Mix 2 tablespoons rum with the coffee and brandy.
Dip sponge fingers in mixture and lay in shallow dish.
Pour any remaining coffee mix over, but not enough to make sponge
soggy.
Beat together mascarpone, egg yolks and icing sugar, and add
remaining rum.
Whisk egg whites until stiff but not dry, and fold into mascarpone
mixture.
Spoon over sponge fingers.
Sprinkle with chocolate and refrigerate overnight.
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Weddings