Some delicious recipes

Ruhbarb and Custard tart

ingredients :

1 (23cm) shop-bought pastry case

250g (9 oz) rhubarb, chopped

200g (7 oz) caster sugar

2 tablespoons plain flour

1/2 teaspoon ground nutmeg

2 eggs, beaten

2 dessertspoons semi skimmed milk

preparation method:

   Preheat oven to 180 C / Gas mark 4.   Spread rhubarb evenly across unbaked pastry case.   In a medium bowl, combine sugar, flour and nutmeg. Mix well, then add eggs and milk. Beat until smooth and pour mixture over rhubarb layer.   Cover edges of pastry case with aluminium foil to prevent over-browning. Bake in preheated oven for 50 minutes. Remove foil from crust and bake an additional 10 minutes. Cool slightly before serving.

Almond Brownie Pudding

Ingredients:

100g cooking chocolate, chopped

450g prepared brownie, cubed

375ml milk

5 tablespoons dark brown soft sugar

5 tablespoons caster sugar

2 eggs

1 teaspoon vanilla extract

100g chopped almonds, divided

preparation method:

   Preheat an oven to 170 C / Gas mark 3. Lightly butter one 2 litre baking dish.   Melt the chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Set aside.   Place brownie chunks into prepared baking dish. Beat the eggs in a large bowl. Whisk in melted chocolate, milk, brown sugar, caster sugar, eggs, vanilla extract and half of the almonds. Pour milk mixture over brownie cubes and sprinkle with the remaining almonds. Bake until a knife inserted into the centre comes out clean, about 45 minutes.