RSCDS Sheffield

Requested favourite recipes

Elsie's Gooseberry Fool

0.5 lb gooseberries
5 dessertsp. water
1-2 oz sugar
2 level teasp. gelatine
4 tablesp. hot water
0.5 level teasp. finely grated lemon peel
4 tablesp. fresh double cream
1 dessertsp. milk
White of 1 medium egg
Green food colouring

Top and tail fruit, simmer in 5 dessertsp. water until tender. Sweeten to taste. Liquidise or put through sieve. Dissolve gelatine in 4 tablesp. hot water. Add to fruit mixture, leave in cold until beginning to thicken. Whip cream and milk together until lightly stiff. Stir into fruit mixture, then gently fold in stiffly beaten egg white. Add colouring and turn out into large serving bowl and chill until firm.

Jane's Muffin Dessert

3 blueberry or chocolate chip muffins
1 orange
500g Greek yogurt
blueberries, raspberries or blackberries

Crumble the muffins (preferably in a food blender) and place in a glass dish evenly. Squeeze the orange and pour over the muffin base. Smooth the greek yogurt on top. Wash the berries, dry them and place decoratively on top of the Greek yogurt layer. Place in fridge.

Doug's Cheese Cake

1 kg Quark (look in the cheese section of large supermarkets)
150 g sugar
4 eggs
1 tsp baking powder
1/2 cup of sunflower oil
vanilla extract
2 packets of vanilla flavour blancmange powder (alternatively use 75g of cornflour)

Put everything in a bowl, mix with an electric hand-mixer until smooth. Pour into a greased spring form and bake at 180 deg for ca. 40 mins (or until edges look brown, but not burnt).