Preheat oven to 400\u00b0F. Lightly grease a 12-cup muffin pan.
Cut 8 (4 inch) rounds from pie dough and use to line prepared recesses. Prick bases with a fork. Bake for 10-15 mins, until golden brown. Let cool in pan.
Pat plums dry with paper towels. Pour syrup into a medium saucepan. Bring to a boil then reduce heat and simmer for 5-6 mins, until thickened. Let cool.
Combine custard and vanilla paste then fold in whipped cream. Distribute between tart shells. Top with plums and drizzle with syrup.
or 6 mins. Flip over and bake for another 6 mins
Preheat oven to 375\u00b0F. Grease a 12-cup muffin pan with paper liners.
Combine butter, flour, 1/2 tsp cinnamon, sugar, egg and milk in large bowl. Stir until just combined. Distribute 1/2 of the batter between paper liners then add 1 tsp custard and 2 tsp apple pie filling to each. Top with remaining batter. Combine brown sugar and remaining cinnamon. Sprinkle over muffins and bake for 25 mins. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.
br>Beat the sugar, egg and lime peel in a medium
-cover with cold water and return to a boil. Reduce
lace the flour, icing sugar and butter in the bowl of
Make pudding according to directions on box, but do not cool. Arrange 1 layer of graham crackers on bottom of a 6 x 8-inch glass or metal (nonaluminum) baking dish.
Pour 1/2-inch layer of chocolate pudding on top of graham crackers, then another layer of graham crackers and pudding.
Repeat, but make sure the last layer is pudding.
Refrigerate until set and serve.
Mix milk, orange juice and pudding mix with rotary beater. Drain pineapple, oranges and peaches.
Fold into pudding mixture. Slice bananas and apples and add just before serving.
Chill before serving.
3/4-quart pudding basin with lid. Line the
Prepare vanilla custard pudding as directed on box.
When this is ready, line the bottom and sides of a deep dish with a thick layer of vanilla wafer (not crumbled).
Next, place alternately layers of bananas, vanilla wafers that have been crumbled and vanilla custard pudding in the dish, making sure that the top layer is a generous one of the crumbled vanilla wafers (number of layers depending on quantity desired).
For the rhubarb and raspberry jam, place all ingredients and 1/3 cup
br>To prepare custard: Whisk egg whites, eggs and milk in a
erving bowl. Arrange orange segments and strawberries over cake then drizzle
ake pan. Sift flour, ginger and sugar into a medium bowl
Grease and line an 8 inch square cake pan with parchment paper. Line pan with chocolate sponge cake, trimming cake to fit pan, if necessary. Spread mousse over top and sprinkle with chocolate curls. Cover and chill for 3 hours, or until set.
Meanwhile, for coffee custard, combine coffee, vanilla custard, milk and powdered sugar. Microwave on High for 1 min, or until warm.
Remove cake from pan and cut into pieces. Serve with coffee custard.
ottom. Knead the flour, butter and 1/2 cup sugar with
1. Coarsely chop the raspberries and strawberries together.
2. Slice
Preheat oven to 400\u00b0F. Line a baking tray with parchment paper.
Brush each piece of puff pastry with egg. Distribute custard between centers of each pastry. Arrange 2 pieces of apricot, cut-side up, over custard and fold 2 opposite corners over filling to enclose, leaving ends open. Secure with a toothpick and transfer to prepared pan. Brush with remaining egg and bake for 20 mins, or until golden brown.
Let cool for 5 mins then discard toothpicks. Brush with jam to serve.
Grease and line an 8x3 inch terrine
12-cup muffin pan and line with puff pastry. Prick