Rice Pudding

Ingredients
1 cup cooked white rice
1 quart milk
1/2 cup white sugar
1/4 teaspoon salt
2 eggs, beaten
1/2 teaspoon vanilla extract
1 teaspoon butter
1 pinch ground nutmeg
Directions
Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart baking dish.
In a 2 quart saucepan over medium heat, scald the milk and remove from heat. Add the rice, sugar and salt. Mix well and slowly add the eggs, vanilla, and butter. Pour mixture into a 2 quart baking dish. Sprinkle nutmeg on top. Bake for 40 minutes. Stir pudding after 20 minutes.

Fruit Cobbler

Ingredients
1/4 cup butter
1 1/4 cups all-purpose flour
1 cup white sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 cup milk
1/2 teaspoon vanilla extract
4 cups fresh peaches, pitted and sliced
Directions
Melt butter or margarine in a 9 x 13 inch pan. Set aside to cool.
Stir together flour, sugar, salt, and baking powder. Mix in milk and vanilla. Pour batter over melted butter. DO NOT MIX OR STIR. Spoon fruit with juice over the batter. DO NOT MIX OR STIR.
Bake at 350 degrees F (175 degrees C) for 55 minutes.

Maple Coffee Ice Cream

Ingredients:

• 1 c Maple syrup
• 2 Eggs
• 1 c Coffee
• 1/4 ts Salt
• 1 c Evaporated milk

Preparation:

Combine coffee, syrup, and salt. Cook over hot water 5 minutes. Remove from fire. Pour over slightly beaten eggs, stirring constantly. Cook until mixture coats a spoon. Cool. Pour into ice-cream freezer or into tray of mechanical refrigerator. Partially freeze. Carefully fold in stiffly whipped evaporated milk. Continue freezing until firm. 8 servings.

Toffee apple and pear crumble

Ingredients

• 4 large Cox's Orange Pippin apples, peeled, core removed, cut into pieces

• 4 pears, peeled, core removed, quartered

• 225g/8oz unsalted butter, chilled, cut into pieces

• 125g/4½oz dark brown soft sugar

• 1 orange, zest and juice

• handful dried dates, halved

• handful dried figs, halved

• 100g/3½oz spelt flour

• 100g/3½oz oats, preferably organic

• 100g/3½oz demerara sugar

To serve

• custard, cream or vanilla ice-cream

Preparation method

1. Preheat the oven to 180C/350F/Gas 4.

2. Place the apples, pears, half the butter, dark brown soft sugar, orange zest and juice into a large saucepan, and heat gently for 5 minutes, then add the dates and figs and cook for a further 10 minutes, or until the fruit is tender, but not too soft.

3. In a large bowl, rub the remaining butter into the flour using your fingertips, then stir in the oats and demerara sugar to make the topping mixture.

4. Tip the softened apples and pears into an ovenproof dish and scatter over the crumble topping mixture.

5. Bake for 25-30 minutes, or until the top is golden-brown. Divide into each of four to six serving bowls and serve with custard, cream or ice-cream.

Lemon curd ice cream

Ingredients

• 290ml/½ pint double cream

• 1 jar (340g/12oz) lemon curd

• ½ lemon, juice and zest

Preparation method

1. Whisk the cream until floppy, then whisk in the lemon curd along with the lemon juice and zest.

2. Spread in a serving dish and freeze for at least four hours.