800g tin SPC Pie Apples
1/2 cup raspberry jam
2 cups of custard
1/2 cup SR flour
1/2 a packet of Nice biscuits
1/4 cup brown sugar
1/4 cup desicated coconut
Butter

Spray a large baking dish with cooking oil. Place the apples on the bottom. Dop teaspoon fulls of jam all over. Pour over custard.
In a food processor combine biscuits, flour, sugar and coconut. Pour in enough melted butter to dampen the mixture (around 75 grams). Sprinkle on top of the apple mixture. Bake in moderate oven until the crumble is golden.

60 g butter
1/2 cup milk
2 tbs cocoa
1/2 cup sugar
1 cup SR flour
1 1/2 cups hot water
1 egg
vanilla essence
Extra 1/2 cup sugar
Extra 2 tbs cocoa

Cream butter, sugar and a splash of vanilla. Add unbeaten egg. Fold in siften flour, cocoa alternatively with milk. Place mixture into a greased baking dish. Sprinkle with extra sugar and cocoa. Pour hot water onto the back of a spoon over pudding. Bake at 180°C until the cake part is firm on top.

1 1/4 cups SR flour
30g butter
1/3 cup white sugar
1 tsp vanilla
1/3 cup milk

Sauce: 30g butter
1 1/2 cups brown sugar
1 1/2 cups water

Melt butter and combine with milk. Add to combined sugar, flour and vanilla. Drop 1 TBS of dumpling mixture into simmering sauce, simmer for 20 minutes. Serve warm with icecream, custard or cream.

Sauce: Combine all ingredients in large pan, stir until boiling. Reduce heat.

8 slices of white bread
Margarine
2 eggs
1 1/2 cups milk
1tbs vanilla essence
1/2 cup white sugar
1/2 cup sultanas

Spread margarine over bread and cut the crusts off. Slice into triangle halves. Arrange bread slices in a greased oven dish, flat side down and pointed side up. Sprinkle with sultanas. In a seperate bowl combine eggs, milk, essence and sugar. Pour over the bread. Bake in oven at 170°C for about 40 minutes. Serve with custard or icecream.

1 packet of gingernut biscuits
1 bowl of lemon juice
300ml cream
1 tsp of coffee (instant)
1 tbs hot water
2 tbs icing sugar
1/2 tsp vanilla
Shaved chocolate

In a bowl beat cream, coffee, water, icing sugar and vanilla until thickened. Dip the gingernut biscuits in the lemon juice and then coat both sides with the coffee cream. Stand the biscuit upright on a place, then repeat, putting the next biscuit directly behind it so it forms a row. Repeat this method until half of the biscuits are used.

Then with the remaining biscuits, repeat the method, creating a second row, so it is side by side with the other one. (Make sense? ) When it is finished it should look like two logs right next to each other. Cover the logs with remaining cream and sprinkle with shaved chocolate. Cover and place in refrigerator and leave overnight to set. When ready to serve, instead of cutting it straight up and down, cut the cake on a 45 degree angle. As you cut it, it should look like a layered cake. Cut the slices 1 cm thick. The flavour is quite intense and rich.

1 chocolate swiss roll
2 packets of raspberry jelly crystals
1 cup of frozen raspberries
2 sachets of chocolate mousse
1/4 cup chocolate shavings

Slice the chocolate roll into thick slices and arrange in a large glass bowl so it covers the bottom part. Try to fill in gaps so you get a good cakey mouthful when it comes time to eating it. Prepare jelly crystals according to instructions and pour gently over the chocolate roll. Sprinkle with the raspberries (it doesn’t matter if they aren’t covered) and allow to set.

When the jelly has set, prepare the satchets of chocolate mousse according to instructions and pour over the top of the jelly. Refrigerate until ready to serve. Just before serving sprinkle chocolate shavings.

2 cups Aborio rice
2 800g tins of unsweetened pineapple pieces
1 to 1 1/2 cups dessicated coconut
2 tsp coconut essence
1 cup sugar
Milk (amount varies)

Combine the rice, the undrained tins of pineapple, coconut, essence and sugar in the slow cooker. Pour milk over until it’s covered. Stir and leave to cook for a bit. Every hour stir the pudding and add milk when the last lot is absorbed. Cook on low for about 8 hours for best results.