Category Archives: Puddings and Desserts

Devonshire Splits

These mouth-watering yeast buns are traditionally split in half and spread with thick Devonshire cream and strawberry jam. They may be served either hot or cold.


½ oz. fresh yeast

1 teaspoon castor sugar

2 tablespoons lukewarm water

1 lb. [4 cups] flour
J teaspoon salt

10 fl. oz. [1 1/4 cups] lukewarm milk

2 tablespoons melted butter

  1. In a small mixing bowl, cream the yeast and sugar together. Stir in the lukewarm water and set the bowl aside in a warm, draught-free place for 15 to 20 minutes, or until the yeast mixture is puffed up and frothy.
  2. Sift the flour and salt into a large mixing bowl. Make a well in the centre and pour in the yeast mixture, the milk and the melted butter. Mix the liquid ingredients into the flour with your hands or a spoon until it forms a soft dough. Turn the dough out on to a floured board or marble surface and knead it for 5 minutes.
  3. Put the dough in a greased bowl. Cover with a clean cloth, or put the bowl in a polythene bag, and leave it in a warm, draught-free place for 1£ hours, or until the dough has doubled in bulk.
  4. Turn the dough out on to the floured board and knead it gently for 1 to 2 minutes.
  5. Preheat the oven to hot 425 °F (Gas Mark 7, 220C).
  6. Form the dough into 16 round balls. Place the balls on a floured baking sheet. Leave them for 20 minutes in a warm, draught-free place.
  7. Place the buns in the oven and bake them for 15 minutes. Serve either hot or cold.


Devonshire Layer Cake

Rich with raspberries and cream, Devon­shire Layer Cake may be served either as a luscious summer dessert, or as a teatime treat. 6 SERVINGS CAKE 6 oz. [3/4 cup] plus 1 teaspoon butter, softened 3 oz. [1cup] castor sugar 6 oz. [U cups] flour 3 oz. [1 cup] rice flour, or fine semolina FILLING 3Continue Reading

Making Ice Cream And Sorbets

Ice cream and sorbets are delicious and easy to make at home. Ice cream is basically a custard enriched with fresh double cream and a sorbet is a water ice, a sugar syrup flavoured with fruit juice or puree. The right sugar content is important for the consistency of the ice cream or sorbet, andContinue Reading

Making Meringues

Meringues, made from egg whites, provide the topping for many appetizing desserts. Meringue shells can make delicious sweets, filled with raspberries or oranges and fresh cream. Take care to make sure the whisk and bowl are clean and free from any traces of egg yolk. Use eggs at room temperature and use a balloon whiskContinue Reading

How To Make Trifles

Trifles are layers and layers of delicious ingredients. It is like having several desserts in one: sponge soaked with liqueur, fruit, home-made custard and lashings of whipped cream. And a trifle need not stop there. Fruit, nuts, crushed caramel, chocolate, glace and crystallized fruit can all be used as decorations. Sugared trifle sponges are nicestContinue Reading

Making Egg Custards

Custards can be divided into pouring sauces, used to accompany puddings, pies and stewed fruit, and baked or steamed — puddings in themselves. The greatest difficulty in making egg custards is to prevent the egg from curdling; do not over-cook at too high a temperature or add the egg too quickly to hot liquid. ForContinue Reading

How To Make Syllabubs

Syllabubs are creamy, smooth and rich. They are made with eggs, cream and sugar, and subtly flavoured with sherry, marsala, sweet wine, brandy or liqueur. The most popular is probably lemon syllabub. The lemon offsets the richness and makes the syllabub an excellent dessert for a special meal. It is, of course, prepared in advance,Continue Reading

Jellies, Moulds And Mousses

Light, delicate desserts, set by gelatine, these desserts can be prepared and chilled well in advance of serving. Using gelatine In order for the dessert to set properly, the gelatine must be completely dissolved. Sprinkle 1 envelope or 3 rounded teaspoons powdered gelatine into warm water and stir briskly. Stand the container in a panContinue Reading

Puddings And Desserts

Puddings and desserts should be chosen carefully to complement the main course and, preferably, be prepared well in advance of serving. If you use the oven, think about fuel costs. If you have the main course cooking on a top or centre shelf, put an egg custard or rice pudding in the bottom of theContinue Reading

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