Dessert

A delicious ice cream using Bird’s Custard powder for that classic vanilla custard flavor. Ingredients Serves: 4 Prep time: 30 minutes › Cook: 40 minutes › Total: 1 hour 10 minutes › Calories: 300 kcal 5 tablespoons of Bird’s Custard mix 2 cups of whole milk 3/4 cup sugar 1 teaspoon vanilla essence 1 1/2 cups heavy cream 3 tablespoons vodka Directions Follow basic directions for preparing custard using the specified quantities of custard mix, milk, and sugar. Cool the custard down in a refrigerator or ice bath. Pour custard mixture along with vanilla essence, heavy cream, and vodka into a Cuisinart chilled ice mixing bowl. Mix for about 20 minutes. Put in freezer for about an hour before serving. Note: This recipe is designed to be made using a Cuisinart ice cream maker. ...

Also known as “Honey Joys” in some regions. A sweet treat popular in South Australia. Ingredients Serves: 12 Prep time: 5 minutes › Cook: 10 minutes 1 tablespoon honey 2 tablespoons butter 3 ounces sugar 5 ounces cornflakes Directions Melt honey, butter, and sugar in a saucepan on low heat. Stir with a wooden spoon until sugar dissolves. Pour hot mixture into a large bowl with cornflakes. Mix quickly before mixture cools. Place 12 cupcake liners in a muffin baking tray. Evenly distribute the mixture into the cupcake liners using a spoon. Put into a warm oven at 250°F for five minutes.

Assumes US measurements. At sea level. In Florida humidity. Ingredients Serves: 8 2 1/2 cups flour salt, to taste 5 tablespoons sugar 1 tablespoon yeast 1 1/4 cups warm milk 3 tablespoons butter vegetable oil, enough to deep fry the buns Caster sugar Raspberry jam (best if seedless) Whipped cream Directions Preparation: 15min › Cook: 20min › Extra time: 30min rising › Ready in: 1hour5min Sift together the flour, sugar and salt. Put the yeast into the milk. Rub the butter into the flour then add the milk and yeast mixture. Combine and then knead until smooth. Divide into buns. Leave to rise for 30 minutes. Heat the oil to 180 degrees C. Place the caster sugar in a shallow dish. Deep fry each bun, turn if required so light brown all round and cooked through to the centre; about 3 minutes total. Immediately drain and roll in the caster sugar. When cool, slice almost through, spread with jam, then add cream just before serving.