Baked Fruit Pudding

·         500 ml. (2 cups ) self-rising flour

·         2 ml. (½ tsp.) salt

·         10 ml. (2 tsp.)bicarbonate of  soda

·         125 ml (½ cup) sugar

·         2 eggs, beaten

·         410 g (1 tin) fruit cocktail

Sauce

·         125 ml. (½ Cup ) sugar

·         125 ml. (½ cup ) water

·         125 ml. (½ Cup ) coconut

·         38 ml (3 tbsp.) margarine or butter

·         1 small tin (170g ) evaporated milk

1. Lightly grease an oven – proof dish, 22 x 22 cm, with margarine. Preheat oven to 180⁰C.

2. Mix the flour, salt, bicarbonate of soda and sugar in a mixing bowl.

3. Add fruit cocktail (with juice) to the beaten eggs and mix with a wooden spoon.

4. Mix lightly into flour mixture. Put mixture into the ovenproof dish and bake for 35 minutes.

5. Put sauce ingredients in a saucepan and simmer for about 3 minutes.

6. Pour sauce over the baked pudding and serve. 

All Women Should Read This

How to bake the best ever banana bread

This is a recipe which is both delicious and healthy as it contains a fruit as main ingredient.

But, first some information on bananas:

Botanically, this tropical fruit par excellence is not a fruit at all but a giant herb, the largest on earth.

The wild bananas native to both Asia and Africa are hard, bitter and full of seeds, whereas today’s cultivated varieties are seedless and sterile – new plants are produced from pieces of rootstock. Bananas grow in areas which are predominantly frost-free, have adequate rainfall, and enjoy a relatively warm, humid, subtropical climate.

Bananas are available throughout the year. The best is to buy plump firm, unbruised bananas. The external ridges on the skin should be relatively smooth because this indicates correct picking maturity, which is very important for full flavour development when ripe. Avoid bananas with dull, greyish skins -they will not ripen properly. If at all possible, buy bananas in bunches with the stems intact; they will keep longer.

Bananas have potassium, phosphorus and high fibre content, and are easy to digest.

Baking information:

- Cooking time 55-60 minutes

- Oven temperature 350⁰F/ 180⁰C, Gas mark 4

- Size of tin: 9 x 5 x 2½ inches bread loaf tin

- Preparation of tin: brush with oil

Ingredients

·         2½ cups all –purpose flour, sifted with 2¾ teaspoons double –acting baking powder

·         ½ teaspoon baking soda

·         ¼ teaspoon salt

·         ¼ teaspoon ground cardamom

·         ¼ teaspoon ground mace

·         ½ cup butter

·         ¾ cup granulated sugar

·         2 eggs

·         ¼ teaspoon vanilla extract

·         2  mashed bananas

·         ¾ cup chopped walnuts

Method

1.       Sift together the flour, bicarbonate of soda, salt and spices. Cream the butter and sugar until light and beat in the eggs and vanilla essence gradually.

2.       Stir in the flour and banana alternately and lastly the nuts.

3.       Turn into the prepared tin, level the top and bake in a moderate oven for 55-60 minutes. Leave in the tin until cool, before turning out. Serve cut into slices and buttered.

Enjoy with the afternoon tea!

How to make Rooibos Fruit Drink

Ingredients

·         4 cups cold, strong rooibos tea

·         2 cups apple juice

·         4 cups granadilla juice

·         4 cups soda water

·         2 tins (100 g each) granadilla pulp

·         1 cup sliced strawberries

Preparation

1. Mix rooibos tea, apple and granadilla juices.

2. Refrigerate the soda water and add to the tea and fruit juice mix just before serving.

3. Add granadilla pulp and strawberry slices for garnish and serve with ice cubes.

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Make a Fruit Dessert

To be enjoined after a nice family meal on a Sunday!

Ingredients

·         4 large oranges

·         1 pineapple

·         2 tbsp. finely chopped fresh mint

·         1 tbsp. fresh lemon juice

·         1 tbsp. unsweetened pineapple juice

·         ¼ dry sherry

·         Mint sprigs

Preparation

1. Cut away all rind and bitter white pith from oranges. Separate oranges into segments.

2. Peel the pineapple, remove the core and cut pineapple into 2.5 cm cubes.

3. Combine orange segments and pineapple cubes and toss them with mint, lemon juice, pineapple juice and sherry.

4. Serve in cocktail cups garnished with sprigs of mint.

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