Herb Recipes: Puddings and Sweets


1 pkt orange jelly

¾ pt water

4 eau-de-cologne mint leaves

Bring ½ pt water to the boil, pour over mint leaves, leave until cool, strain. Make up packet jelly using remaining water, add mint-flavoured water, pour into wetted mould, leave to set.

4—5 helpings


4 oz each red cherries, raspberries, strawberries, pears, dessert

apples M lb sugar 1 pt water

1 tablesp lemon juice 6 slightly-crushed pineapple-mint leaves

Stone the cherries. Dissolve sugar in the water, bring to boil, simmer for 2—3 min. Add peeled, cored and sliced apples and pears, poach until almost tender, then add the cherries. Cook for 1—2 min, finally add raspberries and strawberries and cook for 1 min more. Transfer to a serving bowl, with the lemon juice and pineapple-mint leaves. Leave, covered, to get quite cold. Remove mint leaves and serve salad with whipped cream or thick cold custard.

5-6 helpings


1 pt milk

1 bay leaf

½ oz pudding rice

1 ½ oz sugar

½ oz butter

Warm milk and bay leaf in a pan, but do not boil; leave to get cool. Remove bay leaf. Wash rice in cold water. Grease an ovenproof dish. Put rice, sugar, milk and butter into dish, stir well and cook, low in the oven at 150°C, 300°F, Mark 2, for 2 or 3 hr. After about 35 min stir in the skin, as this helps to give a creamier-tasting pudding.

Rice pudding can also be cooked on top of the stove, if preferred.

4-6 helpings


3—4 lemon verbena leaves


Peel of ½ lemon, grated

4 oz caster sugar

6 eggs, lightly beaten

Put lemon verbena leaves, peel and milk into a saucepan and leave in a warm place for flavours to infuse (about 30 min). Strain and cool. Stir in sugar and eggs. Strain into a jug or double saucepan. Place jug in a deep pan of boiling water, put on low heat and stir until custard thickens. (More verbena leaves, or bay leaves, can be used if preferred.)

N.B. This custard should be served as soon as it is ready. 6 helpings


8 oz flour sifted with ½ teasp salt 5 oz margarine ½ oz sugar Water to mix

For filling

2 oz butter

2 oz soft brown sugar

4 oz currants

2 good tablesp chopped mint


Caster sugar

Pre-heat oven to 200°C, 400°F, Mark 6. Rub fat into flour until the breadcrumb stage, mix in sugar, then sufficient water to make a firm dough. Turn out on to floured board. Divide pastry into two and roll each piece into a square. Leave in a cool place while you prepare the filling.

Cream butter and sugar, stir in currants and mint, mix thoroughly. Place one square of pastry on a baking sheet.

Brush round edges with water. Spread currant filling evenly in the middle. Top with second pastry square. Seal edges and crimp decoratively. Cut 3 or 4 slits in top. Brush with water and sprinkle caster sugar over. Bake just above centre of oven for 20-25 min.

6 helpings


3 large cooking apples, peeled, cored and sliced

3—4 tablesp water

1 small sprig tansy, chopped

¼ pt double cream, lightly whipped

2 egg yolks, lightly beaten

Sugar or honey to taste

Cook apples with water and tansy over gentle heat until soft and dry (take care they do not brown). Cool slightly. Stir in cream, egg yolks and sugar to taste, return to heat and cook slowly, stirring, until thick. Turn out and serve either hot or cold.

4 helpings


1 lb hulled raspberries

For topping

6 oz self-raising flour

½ —1 teasp crushed coriander seeds

3 oz butter or margarine

2 oz sugar

Pre-heat oven 200° C, 400° F, Mark 6. Mix sugar into raspberries and place in an ovenproof dish. Sieve flour and powdered seeds and rub in fat until the breadcrumb stage, mix in sugar. Spread crumble mixture over fruit and bake in oven for 20—25 min, until topping is golden. Serve hot or cold with whipped cream.

4 helpings


4 medium-sized cooking apples


2 sprigs eau-de-cologne mint

Brown sugar

Core but do not peel the apples and put them with approximately 1-in depth water, mint and 1 tablesp sugar in a saucepan. Cover and simmer until tender. Do not over-cook, or allow to become mushy. Add more water is necessary. Drain and serve with brown sugar piled into core cavities and sprinkled over.

4 helpings


2 oz glace cherries

3 oz semolina l^ptsmilk

4 oz sugar

½ oz gelatine

1 x 8-oz can pineapple chunks

4 tablesp syrup from canned fruit

1 rounded dessertsp chopped angelica

Grated rind of 1 orange

Angelica for garnish

1 egg white

Lightly oil a 2-pint mould or bowl, using a tasteless oil. Arrange some of the cherries, cut into halves, at the base. Put semolina, milk and sugar into a saucepan and stir over a low heat until mixture comes to the boil. Allow it to simmer, still stirring, for 8—10 min. Remove from heat, leave it to cool for about 5 min. In the meantime dissolve gelatine in 4 tablesp fruit syrup, add it to the semolina. Reserving five cherries, chop the rest, mix with the chopped angelica and grated orange rind, stir into semolina. Whisk the egg white stiffly and fold in. Pour mixture into prepared mould, leave to set. Turn out and decorate with remaining cherries and angelica, and place the pineapple chunks around.

6—8 helpings

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