Kiddies and my delight


I used to make this in Germany, it’s called Wackelpeter in German but you know it as jelly. A couple of days ago I just had a fancy for jelly and kept forgetting to buy it while out shopping. My good friend was going shopping today and brought me a pack of jelly, and I just had to make it without any frills. Thanks for lifting my mood for the evening.

The next lot will be with frills like frozen fruit in small portion glasses just to make it last longer. I must confess, there are only three glasses left. I just couldn’t resist. It was delicious.


Rice Pudding

This rice pudding is also called “Ris a la Mande” or “Risalamande”; it is my variation of it.
The Rice Pudding should be made at least a day prior to eating.
The Rice Pudding

  • 200g pudding rice
  • 600ml water
  • 400ml milk
  • 500ml whipping or double cream
  • 50g Chopped almonds
  • Vanilla extract or one pod (to taste)
  • Touch of salt and sugar (to taste)

On the day of serving:

  • 300ml Whipped whipping cream
  • 1 or 2 cans or jars of red cherries
  • Brandy or Kirsch
  • Potato flour

The Rice Pudding

  1. Bring the water with the salt and sugar to a boil; then gently add the rice to the boiling water.
  2. Simmer until the water has evaporated, then add the milk, cream and vanilla, and leave to simmer (on the lowest heat possible) for approximately ½ hour. NO stirring required.
    Keep an eye on it, you don’t want it to simmer dry,.
  3. Remove from heat and transfer into a bowl (remove the singed bottom carefully if the pudding has “burned” onto the saucepan).
  4. If too dry add the remaining 100ml cream left over from using only 500ml of whipping cream (a large tub normally comes in a 600ml size).
  5. Then stir in the almonds.
  6. Cover the bowl with cling film; set aside to cool; then keep it in the fridge until needed.

On the day of serving:

  1. When chilled, gently fold-in the 2nd lot of whipped cream
  2. Place in the fridge until needed

The Sauce

  1. Strain the tinned or jarred cherry juice into a saucepan.
  2. Add 25g potato flour per ½l cherry juice to a small amount of the cherry juice.
  3. Heat the remaining juice and slowly add the flour mixture to the warm juice, heat until it has thickened then return the cherries to the sauce.
    (maybe add some brandy or kirsch to the sauce).


Elderflower jellies with blueberries, raspberries and mint

I was at dinner/lunch last Saturday with some friends. For desert she had made this lovely light and eye pleasing desert. She had added some extra fruit and also topped it with, I think brandy cream.
Serves 4
Prep 10 mins, plus chilling
Cooking 5 mins
Calories per serving: 102 with sugar
Gorgeous to look at, even better to eat!
The elderflower gives a sophisticated flavour that’s not overpowering, and the fruits look like little jewels in the individual serving glasses.
Impress family or friends – or save them all for yourself (they keep for up to 4 days in the fridge).
If you’re happy using sweeteners, then you can get a much lower calorie count.
The recipe was tried with three different kinds of sweetener – Splenda, Xylitol and a stevia-based baking blend. All gain excellent results.
Just make sure to follow the instructions on the pack as the quantities are different to sugar.
Splenda, for example, substitutes volume but not weight, as it weighs very little.You can cut the chilling time down if you’re not a perfectionist and don’t mind some of the fruit floating nearer the top.  Just divide all the jelly between all the glasses on top of the fruit and chill for 2 hours.

Note that gelation is not suitable for vegetarians but you can use seaweed-based agar-agar;
make sure you follow the packet instructions as it works differently.


  • 5 Gelatine leaves 15 calories
  • 75g caster sugar 297 calories or equivalent sweeteners
    (for example, 5 tbsp Splenda 30 calories,
    or granular stevia-based sweetener 75 calories)
  • 3 tbsp elderflower cordial 46 calories
  • 150g mixed raspberries and blueberries,
    plus extra to serve 65 calories
  • 1 small bunch fresh mint leaves
  1. Soak the gelatine leaves in cold water until soft. Place the sugar in a small saucepan with 300ml water and heat over a low heat until the sugar has dissolved. Remove from the heat. Squeeze out the excess water from the gelatine, add to the hot sugar water and stir until melted. Add the cordial and stir well.
  2. Place a small handful of fruit and mint leaves in the bottom of 4 glasses (the tips of the mint are very pretty here), add a little of the jelly mixture and chill in the fridge for 2 hours. Set the remaining jelly aside, covered with cling film but not in the fridge – it should not set.
  3. Once the jelly in the glasses has set, divide the rest of the jelly mix between them and chill until set.
  4. Serve with extra berries and mint on the side.

Other cordials and fruit pieces will also work well for example:
the Belvoir Apple and Ginger (with very slim wedges of apple and a few blackcurrants or berries), or their Raspberry and Rose drink (use rose petals from your garden as a garnish, if you haven’t used pesticides). Or try Bottlegreen’s Lime and Coconut with slices of kiwi. It’s such an adaptable recipe.
Do check the calories, as fruits and cordials can vary.

Recipe from: The Ultimate 5:2 Recipe Book – by Kate Harrison

Lemon-Orange Meringues

Serves 4 – Preparation time: 10-25 minutes
Cooking time: 7-20 minutes
Freezing: not recommended

  • 3 tablespoons corn-flour
  • 1/4 pint (150 ml) water
  • Grated zest and juice of 1 Lemon and 1 Orange (max 150ml juice)
  • Artificial sweetener (honey/sugar), to taste
  • 2 eggs, separated
  • 2 tablespoons caster sugar
  • 2 tablespoons flaked almonds – crushed
  • 1 tablespoons brandy or kirsch
  • Preheat the oven to 180°C
  • Blend the corn-flour and water in a small saucepan. Add the lemon zest and juice and bring to the boil, stirring constantly until the mixture thickens.
  • Remove from the heat and add sweetener, to taste. (The easiest way is to sweetening the juice before boiling the mixture. Gently heat the juice and dissolving the sweetener then add it to the now heating cornflower and water).
  • Remove from heat and add the alcohol.
  • When cool stir in the egg yolks. Make sure that the mixture is sufficiently cool or else the yolks will curdle.
  • Divide the mixture between 4 ramekin dishes and place them on a baking tray.
  • Bake for 5 minutes.
  • Remove from oven and if you are using a fan oven reduce the heat to 160°C.
  • Sprinkle the crushed almond evenly into each of the dishes.
  • While baking, whisk the egg whites until they hold their shape. Add the caster sugar and whisk again until stiff and glossy.
  • Pile an equal amount of meringue on top of each ramekin dish.
  • Return the ramekins to the oven and bake for 10-15 minutes, or until the meringue is brown and crisp on the surface.
  • Serve hot as meringues will colaps – but they can be eaten later they just don’t look as impressive.

Courgette Cake

Preparation 10-15 minutes;
Cooking time 45-60 minutes

  • 100g butter (room temperature)
  • 100g caster sugar
  • 100g plain flour (sieved)
  • 100g courgettes (1 small one) (grated coarsely)
  • 75g small apple (grated coarsely)
  • 1 egg separated
  • ½ tsp baking powder
  • ¼ tsp salt
  • 1 tsp cinnamon
  • Some grated nutmeg (optional)
  • 2 drops of vanilla extract (optional)
  • 40g pecans or chopped mixed nuts
  • 40g sultanas
  • Zest of 1 orange (optional)
Preheat oven at 180°C.
Grease a baking form – I used a 16cm round foil form.
If you have a small hand chopper – mix and chop the nuts and raisins.
Whisk the sugar and egg yolk until smooth; then add the salt, baking powder, cinnamon, nutmeg, vanilla and orange zest. Now add the butter and whisk again until the butter is thoroughly intermixed; then add the flour (keep mixing). Gently squeeze the excess water/juice from the mixed grated apple and courgette; and fold this into the cake-mixture. Finally beat the egg white and fold it into the cake-mixture.
Transfer to your baking tin and bake for 45-60 minutes, or until golden and firm to the touch. Allow to cool in the tin before turning out.
If you are cooking Gluten-free use “Buckwheat” instead of flour and also gluten-free baking powder!


Basic Apple Crumble

Preparation time about 7 minutes – for 1-4 people

20-30g of mixed nuts
4-5 large Apples (see below)

Briefly whizz in a food processor the mixed nuts so that they are still coarse not all flour like. Then add flour, butter and sugar and blend until it resembles coarse breadcrumbs (looking like “small pebbles”) store this in the fridge or freezer (for 5min) while you prepare the apples.

4-5 cocking apples (pealed, cored, dices and parboiled) or
4-5 large eating apples (pealed, cored and diced)
Place into 1 or more ovenproof containers/dishes.
Then firmly cover the apples with 1cm crumble (use a knife to make some ‘breathing holes’ for the fruit) and sprinkle over a little water, to ensure a lovely crusty top on the crumple.
Into the oven at 200C and bake for 30 minutes or until golden and crisp, by which time the juices of the apples have started bubbling through the topping and caramelised promisingly on the surface (rather than on the oven floor).

Carrot Cake

Preparation time 10 minutes
Cooking time 75 minutes

carrot cake

  • 4 Large Eggs – separated
  • 200g Cleaned & Grated Carrots
  • 200g Sugar
  • a pinch of Salt
  • 200g Peeled and grated Almonds
  • (or use 100g chopped nut mix +100g grated almonds)
  • Butter to grease the form
  • * 40g Flour (or use 1 tsp potato flour)
  • * Clove powder (grind 1 clove, use ½)
  • * Nutmeg
  • * 1 small glass of Kirsch
  • * optional – to taste
  • Whip the egg-whites until stiff.
  • Whip sugar, yolks and kirsh until smooth (sugar nearly dissolved), then add the remaining ingredients.
  • Gently fold in the egg-whites and place the mixture in a greased (or lined) tray.
  • Bake for 1¼ hours at 210 degree; cover the cake for the 1st hour to prevent the top from burning.
  • When cool sprinkle with icing sugar; NO glazing or extra decoration needed. Max. a marzipan carrot

Microwave Cooked Apple

You will need a microwave oven. This quick cooked apple is ideal for breakfast or as a snack during the day. I find that by cooking the apple I remove the acid and I can eat the apple that way.


1 Washed and dried Apple
Quarter the apple and core the quarters.
Then quarter each quarter and place in a microwave container.
Cook on max for 2½ minutes. That’s it.
Indulge yourself by serving it with ice-cream or custard.

Baked Apples

baked apples 07

4 Bramley (or Granny Smith)
cooking apples (cored)
50g butter (pref. unsalted)
50g caster sugar (or 2 tbsp honey)
(plus 1 tbsp for finishing touch)
1 lemon (zest of)
2 tbsp sultanas (chopped if posible)
2 tbsp jam (raspberry, strawberry,
blackcurrent or apricot)
1 tbsp cinnamon (+1 crushed clove)
150ml sweet dessert wine
(Muscat or Soave)

  • Preheat oven to 190C/375F/Gas 5.

  • Mix the chopped sutanas, jam (optional), chopped nuts, butter, sugar (or honey), lemon zest and cinnamon

  • Spoon the mixture into the apples.

  • Stand the apples in an ovenproof baking dish. Add the dessert wine and springle the extra tbsp sugar over the apples.

  • Cover the dish with foil and bake for 45-50 minutes, but remove the foil after 25 minutes. The apples should be soft and slightly browned.

  • Serve with Cream/whipping/double, Custard, Ice Cream or Plain.

Cheer up Fruit

Fresh fruit is not always great value, its not quite ripe or it doesn’t really taste of anything, try my quick and easy cheer up fruit menu.

Cheer up Fruit
Prepartion & Cooking time 10 min

Any fruit: Pears, Apples, Plums, Peach ….. and so on
10-30g butter enough to cover the whole pan when melted
some sugar
some ground cinnamon


Peal (obligatory) the fruit and cut into rings about ½-1 cm thick. Melt the butter in the heated frying pan. Then add the fruit (try not to overlap it) and sprinkle some white sugar over it (not too much). Turn each piece of fruit over to caramelize the sugar and sprinkle a little cinnamon onto the fruit. Turn once more and let fry for a minute or so.
Serve with cream or ice-cream, even rolled into pancakes.