help, what can i do for party pud ?

Hi all, this is my first time on over 50's, so please be gentle with me.

I foolishly offered to do the puddings for my grandson's communion at the end of may, it is going to be a buffet and i need some ideas, hope someone can help

Re: help, what can i do for party pud ?

Hello Littlenanny, welcome to the Over50sF

How about dishes like cheesecake, fruit crumbles, trifles, gateau, small cakes, tartlets, lemon meringue pie, fresh fruit salad ....... I'm sure others here can come up with more suggestions too.

Have a look at a few suggestions here as well .....

http://www.mydish.co.uk/recipes/meal...sserts-recipes

Re: help, what can i do for party pud ?

Trifle with Swiss role, and a bit of rum or sherry, perhaps creme de menth.

I slice the Swiss role does not matter if dry as I pour over the spirit, leave to soak in a while.

Make jelly mix and mix with sponge mix, in fridge until firm.

Pour custard and yes back in fridge.

Last minute one of those cans of cream.May do sprinkles of choice.

Make early or late, does not matter.

Sit down and finish the spirit, Ah job done.

Enjoy it.

Adrian.

Re: help, what can i do for party pud ?

TARTE AU CITRON Ingredients

Ready rolled short crust pastry (or use a shop bought sweet short crust pastry case to make it really easy).
4 medium eggs
8 oz caster sugar
3 lemons
284 ml pot double cream (extra thick is best)
Icing sugar (for dusting on the top if you're posh)
Method

Line a 101/2 inch tin with the pastry (a loose bottom tin is best) prick the base with a fork and bake blind for 15 minutes.
Put the eggs, caster sugar, zest from two of the lemons and the juice from all three lemons into a processor or liquidiser for a couple of minutes. Add cream and blend for a further half a minute or so.
Pour into the prepared and cooked pastry case and cook for 45 minutes at 180 degrees centigrade and or until it has set. This is when it wobbles a bit when you poke it gently and has just a hint of brown on the top.
At this point you can serve it, allow it to cool or put it in the freezer but it is at it's best served cold.
How can anything so simple to make taste so wonderful.
I haven't bothered with the icing sugar. In all honesty you can glaze the top with lemon flavoured gelatine or do as we do and just take a large curl of lemon zest from the third lemon as decoration.

Serve with a glass or two of Muscadet de Village and think you've gone to heaven.

Re: help, what can i do for party pud ?

thanks victors mate, sounds delish

Re: help, what can i do for party pud ?

hi mags, have checked out the link, just what i need

Re: help, what can i do for party pud ?

thanks adrian