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STRAWBERRY
AND CHAMPAGNE JELLIES RECIPE
This recipe
will teach you how to make Strawberry and Champagne Jellies.
It is a quick and easy recipe to make. These
are a fabulous dessert to make but eat these jellies within
24 hours as they tend to toughen if kept too long in the fridge.
I know the Strawberry and Champagne Jellies never last that
long in my family as everyone likes them and I usually only
make up what I need for that day.
Strawberry
and Champagne Jellies Ingredients
1/3 cup
water
1 1/2 Tbs gelatine
750ml sparkling wine
1/3
cup castor sugar
1 punnet strawberries, hulled and cut into quarters
Strawberry
and Champagne Jellies Method
Place the sugar and water in
a saucepan and gently heat while stirring until sugar dissolves
then stir in the gelatine and keep stirring till it dissolves
and then pour in the sparkling wine. Divide the strawberries
between 6 wine glasses and pour 2 tablespoons of the jelly
mixture into each glass. Place in the refrigerator until set
then Spoon the remaining jelly mixture over the strawberries
and then place the Strawberry and Champagne Jellies in the
refrigerator to set.
Enjoy your freshly made
Strawberry and Champagne Jellies!
RHUBARB
PUDDINGS RECIPE
This
recipe will teach you how to make Rhubarb Puddings. It is
a quick and easy recipe to make. These
little puddings are great served with vanilla custard. My
mother used to make the Rhubarb Puddings up for us with custard
but she used to put a dollop of whipped cream on top to.They
are great looking and the taste is absolutely exquisit.
Rhubarb Puddings Ingredients
2 eggs
2 Tbs milk
80g butter melted
1 Tbs castor sugar
3/4 cup self raising flour
1/2 cup castor sugar extra
250g fresh rhubarb cut into 2cm lengths
Rhubarb
Puddings Method
Preheat
the oven to 180 degrees and line the base of 6 x 1 cup capacity
ramekins with circles of non stick baking paper and then coat
the inside well with cooking spray. Cook the rhubarb in the
microwave until just tender then stir through 1 tablespoon
castor sugar and divide the rhubarb among the ramekins. Using
an electric beater whisk the rest of the sugar and eggs together
until light and fluffy then stir in the melted butter and
milk then fold in the flour. Spoon the cake mixture on top
of the rhubarb. It will only half fill the ramekins. Bake
in the oven for 15 to 18 minutes or until a skewer inserted
into one of the puddings comes out clean. Leave to stand for
a few minutes then run a knife around the edge of each pudding
and turn out onto warm plates. Remove the paper circles and
serve the Rhubarb Puddings with vanilla custard.
Enjoy your freshly
made Rhubarb Puddings!
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