1.25 liters sprite
1.25 liters cream soda
1 bottle rose passion fruit
1 liter orange juice
Combine orange juice passion fruit and pulp.
Freeze till slush
Add chilled cool drinks before serving stir and add ice
Peppermint Crisp Fridge Tart
Peppermint crisp fridge tart
Preparation time: 20mins
2 packets tennis biscuits
1 tin caramel treat
250ml whipping cream
2 peppermint crisp chocolates
Whip chilled cream until thick. Spoon out caramel into the cream. Whisk gently until the two are blended together. Do not over-mix.
Layer a dish with Tennis Biscuits and spoon the cream caramel mixture over them, making a solid layer with no gaps. Grate a layer of Peppermint Crisp and continue the process until the mixture is finished and you have used all the biscuits.
Grate the remaining Peppermint Crisp on top. Seal with cling wrap or a lid and put it in the fridge – overnight for best results.
Lemon Fridge Tart
Lemon fridge tart
1 packet of ginger nuts (crushed)
1 1/2 teaspoons cinnamon
50 grams of melted butter
1 tin of condensed milk
125 ml lemon juice
zest of 2 lemons
250 ml whipping cream
Mix the ginger nut crumbs with the cinnamon and butter, tip into a buttered cake tin and using the back of a tablespoon, press down firmly.
Whisk together the lemon juice, condensed milk and lemon zest until thick and glossy.
Whip the cream until stiff.
Fold the condensed milk and lemon mixture gently into the whipped cream, it will become very glossy and thick.
Spoon this mixture over the biscuit base, cover with cling film and leave it for a few hours or overnight to set in the fridge.
Run a palette knife around the edge to loosen the fridge tart from the cake tin and serve.
For the pudding
1 cup full cream milk
1 tsp baking powder
1 cup flour
¾ cup brown sugar
¼ tsp salt
1 tsp bicarb of soda
1 large egg
1 Tbsp vinegar
2 Tbsp apricot jam
1. Preheat the oven to 160ºC.
2. Mix the cup of milk and the teaspoon of bicarb together.
3. Mix the remaining ingredients in a separate bowl.
4. Add the milk and bicarb mixture and mix the batter well.
5. Pour the malva puddingbatter into a dish at least 5cm deep. Bake for 30 minutes.
6. To make the syrup, boil all the sauce ingredients together.
7. Poke holes into the pudding when it comes straight out of the oven and pour the sauce over from the middle to edges.
Note: you can also use fresh whipped cream or custard of your choice.