Dreamy desserts

SWEET creamy desserts are every one's favourite - a superb ending to any meal or party. The busy hostess is always on the search for desserts which are not only delicious but also easy to make. Here are exquisite desserts that can be made a day ahead. They should be well chilled and are based on a cake with or without eggs.

Trifle pudding (serves 10-12)

Ingredients

Sponge cake 1 Strawberrry jelly 1 packet Milk 2 cups Cream 1 cup Chopped fresh fruit 1 cup Sugar 12 tbsps Custard powder 2 tbsps (level) Powdered sugar 2 tbsps Jam (strawberry) 2 tbsps Vanilla essence 1/2 tsp.

Method:-

Mix custard powder with a little milk and 8 tbsps of sugar. Add the remaining milk and stir well. Cook over moderate heat, stirring all the time till thick and cool. Heat the remaining 4 tbsps of sugar with half a cup of water, till the sugar dissolves. This is called soaking syrup to which may be added 2 tbsps of run. Allow it to cool.

Make jelly and chill till it sets. Beat cream with powdered sugar and essence. (If apple or bananas are used, add a few drops of lime juice to avoid discolouration.

To make the pudding, cut half the cake into medium-sized cubes and arrange in a bowl. Sprinkle half the soaking syrup over the cubes. Dilute the jam with one tbsp of hot water and sprinkle over the cake. Stir the set jelly with a spoon and spread half over the cake and top it with fruits. Cut the remaining cake into cubes and place over the fruit and sprinkle the remaining syrup. Pour custard on to and make the surface even. Spread whipped cream on top. Use the remaining jelly, to make a border on the inside rim of the pudding. Serve well chilled.

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Mocha Bombe (serves 10-12)

Ingredients

Sponge cake 1 Milk 1-1/2 Sugar 8 tbsps Jam 2 tbsps Cocoa powder 2 tbsps Rum 2 tbsps Instant coffee powder 1-1/2 tsps.

Method:-

Cut sponge cake into half, spread jam on the halves and cut into 2 cm cubes. Mix coffee powder, cocoa, sugar, rum and milk , and heat in a vessel, simmer for a minute. Remove from heat gently stir in the cake pieces, and immediately pour into a basin. Press gently and chill overnight. Next day, invert the cake on to a plate and pour butterscotch cream on top.

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Butterscotch cream

Ingredients

Cream 1 cup Sugar 3/4 cup Butter 1/4 cup Chopped cashewnuts 1/2 cup Cocoa powder 2 tbsps Honey 2 tbsps

Method:-

Melt butter, add cashewnuts and fry till light golden in colour. Reduce heat, add cream, sugar and cocoa powder, mix and simmer. Remove from heat, stir in honey. Allow to cool and pour the mixture over the inverted cake. Decorate with beaten cream and cherries. Serve well chilled.

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Cake with eggs

Ingredients

Maida (flour) 1-1/2 cups (level) Powdered sugar 1 cup Butter 1/2 cup Eggs 2 Baking powder 1-3/4 tsps (level) Vanilla essence 1/4 tsp Salt a pinch

Method:-

Cream butter and sugar nicely. Sieve maida with baking powder. Mix everything together with enough cold milk to a smooth batter. Pour into a greased cake tin and bake in a moderate ovent till the cake turns golden brown in colour. (A knife or knitting needle inserted in the cake should come out clean, then the cake is done).

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Eggless cake

Ingredients

Maida (flour) 1-1/4 cups Butter 1/2 cup Condensed milk 1 tin (400 gms) Thums up or Limca 3/4 bottle (150 ml) Baking powder 1 tsp (level) Vanilla essence 3/4 tsp.

Method:-

Melt butter in a pan. Sieve maida, soda and baking powder together. Empty contents of the condensed milk tin into a vessel. Stir in butter, essence and a quarter bottle of the soft drink. Stir in a quarter of the flour mixture gently. Repeat till both the liquid and the flour mixture make a smooth batter. Pour into a greased cake tin and bake in a moderate oven till it is golden brown in colour.

USHA BAIL

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