redcurrant jelly

450g	frozen or fresh redcurrant jelly
220g	caster sugar
180ml	Port
	Splash of water
2	shavings of lemon peel
4-5	leaves of gelatin per ½ liter

Method

1.      Stew the fruit, sugar, port, lemon peel & water.

2.      Liquidize & pass through a sieve.

3.      Add the soaked gelatin while still hot.

custard

1lt	milk
13	egg yolks
2	vanilla pods
250g	sugar
500ml	milk
100g	vanilla sugar
4	egg yolks
½	vanilla pod

Method

1.      Heat milk with split vanilla pods to boiling point.

2.      Mix egg yolks with sugar.

3.      Pour milk onto no.2 a little at a time whisking vigorously until all milk has been added.

4.      Place into a clean pan and place on stove over a low heat stirring continuously until it begins to thicken taking care not to raise the temperature to high as this will split the sauce.

5.      Pass thought a fine sieve and cool quickly.

Tips

Do not reheat as the creme will usually split very easily.

sherry trifle

½ pt	cream sherry
4 tbsp	brandy
2 pts	single cream
8oz	sugar
8	eggs
	Juice ½ lemon
	Nutmeg
6oz	sugar
½ pt	cream sherry
	Genoise sponge
1 pt	double cream
	Red current jelly

Method

1.      Soak sponge in first  with sherry.

2.      Make custard with single cream, eggs and sugar.

3.      When set coat in red current jelly.

4.      Make syllabub with lemon juice, nutmeg, sugar and sherry.

5.      Allow to set and top with whipped double cream and flaked almond .          Leave for at least half a day to set.                                                                                                                               

Canadian breakfast pancakes

1⅓ cups	Plain flour
3 tsp	Baking powder
½ tsp	Salt
3 tbsp	Sugar
1	Egg
1¼ cups	Milk
3 tbsp	Butter (melted)

Method

1.      Mix all the dry ingredients together in a large bowl.

2.      Pour in the egg & milk & blend until smooth.

3.      Pour in the melted butter.

4.      Fry gently in a mixture of oil & butter until golden brown then turn over & colour the other side.