Two recipes sent in from our readers tempt you this week:

You are going to need a greased deep oven proof bowl, dish or cake tin. It's got to be deep... the mixture must not come to the top, but about ½ to ¾ fill it. It's possible to put some alcohol in the mixture if you want. ( As if we need any encouragement! Ed )

Ingredients:

• Self Raising Flour 4oz (100g)
• Melted Butter 2oz (50g)
• Cocoa 4oz (100g)
• Sugar 4oz (100g)
• Vanilla Essence
• Milk 4floz (120ml)
• Brown Sugar 4oz (100g)

Mix together the self raising flour; a pinch of salt; the melted butter; 2 oz of the cocoa powder; the sugar; 1 tsp vanilla essence and the milk. When the mixture is smooth, spoon it into the dish. (should be about ½ full) Then sieve together the brown sugar and the other 2oz of cocoa powder and sprinkle over the top of the mix. Gently pour about 15fl oz hot water over the top. Bake for about 50 min at 180C. (Be careful... it will bubble over! When cooked, the fudge sauce will be very hot.

Serve with cream or ice cream.

Enjoy

( I tried this one... scrumptious! ed )

Sent in by Coelacanth

• 1 cup Heavy Cream
• 1/2 cups Sugar
• 2 cups Milk
• 3 Large Egg yolks
• 1 Large Egg
• 1 teaspoon Nutmeg
• 1 1/2 tablespoons Vanilla Extract
• 1 pinch of Salt
• A bunch of slices of Banana Bread
• 3 1/2 big Bananas
• 4 tablespoons Butter
• 4 tablespoons Brown Sugar
• 3 tablespoons Lemon Juice
• 3/4 cup Rum
• 1/2 cup Water

First off, make sure you grease a large baking pan (or two, if you like spending your free time slaving
over a sink of dirty dishes), using either lard (which is nasty for the heart!), butter (mmm... butter), or one of those sprays. And please make sure that this is a LARGE pan, as the whole wallup of pudding must fit into this.

Now that the pan is taken care of, get a large bowl and mix the milk, sugar, and cream together; add
the eggs slowly, one at a time, making sure they are properly mixed. Add in the nutmeg, a dash of salt
(totally unnecessary if you're not a salt person), and add the vanilla (while the recipe calls for a measely 1 1/2 tablespoons of vanilla, go with your instincts! If you're like me, and you are rather fond
of vanilla [oh, and for god's sake, use the real stuff, not the fake vanilla extract], just pour the stuff in until you can smell it over the nutmeg).

Get your slices of banana bread and plop them in the bottom of the greased pan (leave at least one slice aside- as in put it to the side), slicing the bread so that the bottom of the pan is covered completely. Now, throw some sliced banana on top of that (either small slices, or rows of 1/4 slices of
banana. With that done, pour the pudding mix on top. You can make this one layer, two, three, or however many you think is fitting for the size of the pan.

When done, tear up your remaining slices of banana bread and scatter them on the top of the pudding.
Now, leave it to set for 30 minutes, either on the counter or fridge (if you have somewhere you need
to go).

Set the oven to 350ºF for 50-65 minutes- until the top is a nice golden brown. This dish needs to cool,
so set it aside and go make a delicious sauce to serve over it!

Melt some butter in a small pan, adding in the sugar, rum, lemon juice, and water, bringing slowly to a boil (be sure not to burn yourself on the heated sugar- you will indeed be very sorry if you do). This should thicken after you bring to a boil, and slowly reduce heat.

The sauce can be served cold or warm, on top of or to the side of the pudding. To make this dessert even better, you can make some fresh whipped cream and dollop on top!

This is a simply delicious desert which can be enjoyed year round.

( I guess that if banana bread isn't available, you could use malt loaf or an equivalent fruity bread. Ed. )

The Recipe Archive

Sent in by Sporkulious Eglon

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