PUDDING PARTY

Alison - Creme caramel
For the caramel:
6 oz (175 g) white caster sugar
For the custard:
5 fl oz (150 ml) whole milk
10 fl oz (275 ml) single cream
4 large eggs
1 teaspoon pure vanilla extract
Pre-heat the oven to gas mark 2, 300°F (150°C).
You will also need a soufflé dish with a capacity of 1½ pints (850 ml), 5 inches (13 cm) in diameter, 3 inches (7.5 cm) deep, and a deep roasting tin.
Begin by making the caramel. To do this, put the sugar in a saucepan and place it over a medium heat. Leave it like that, keeping an eye on it, until the sugar begins to melt and just turn liquid around the edges, which will take 4-6 minutes. Now give the pan a good shake and leave it again to melt until about a quarter of the sugar has melted.
Now, using a wooden spoon, give it a gentle stir and continue to cook and stir until the sugar has transformed from crystals to liquid and is the colour of dark runny honey – the whole thing should take 10-15 minutes. Then take the pan off the heat and add 2 tablespoons of water, being a bit cautious here, as it sometimes splutters at this stage. Now you may need to return the pan to a low heat to re-melt the caramel, stirring until any lumps have dissolved again.Then quickly pour two thirds of the caramel into the soufflé dish, tipping it round the base and sides to coat.
Now make the custard. To do this, pour the milk and cream into the saucepan containing the rest of the caramel, then place this over a gentle heat and this time use a whisk to thoroughly combine everything. Don't panic if you get a great clag of caramel clinging to your whisk or there's some stuck around the edges of the pan – remember that the saucepan is over the heat and the heat will melt it. Eventually is the word, so be patient. When it's all melted, remove the pan from the heat. Next, break the eggs into a large bowl or jug and whisk them, then pour the hot milk that's now blended with the remaining caramel into this mixture, whisking it in as you pour. Next, add the vanilla extract and, after that, pour the whole lot through a sieve into the caramel-lined dish. If you have any caramel left on the base of the pan, to clean it fill the pan with hot water and a drop of washing-up liquid and place it over the heat again – then it will wash off easily.
Now place the soufflé dish in the roasting tin and pour in enough hot water to come two thirds of the way up the dish. Place the whole thing on the centre shelf of the pre-heated oven and leave it there for 1¼ hours, until the custard is set in the centre, which means it should feel firm and springy to the touch. Then remove it from the roasting tin and, when it's completely cold, cover with clingfilm and chill thoroughly for several hours in the fridge before turning out.
When you're ready to serve, loosen it around the sides with a palette knife, put quite a deep serving plate on top and then turn it upside down and give it a hefty shake. What you will then have is a delicious, light, set caramel custard surrounded by a pool of golden caramel sauce. Serve it cut in slices with some pouring cream to mingle with the caramel.

Gillian - Svensk sommartarta
Make a three egg sponge cake. Cut into three layers and sandwich with vanilla custard and crushed summer fruits. Cover the whole cake with whipped cream and summer fruits.

Jo - Tarte Chocolat et Framboise

Kate - Spanish lemon meringue pie
PASTRY
7oz plain flour
3.5 oz butter, diced
1.75 oz icing sugar
finely grated rind of lemon
1 egg yolk beaten
3 tbsp milk
FILLING
3 tbsp corn flour
300ml cold water juice and grated rind of 2 lemons
6oz caster sugar
2 eggs, separate
Tomake the pastry, sift the flour and rub in the butter. Knead briefly on lightly floured surface. leave to rest for 30mins. Preheat oven to gas mark . Grease 8" pie dish with butter. roll out pastry to about 5mm thick and line dish with it. Prick with fork, line with baking paper and fill with baking beans. Bake for 15mins. Remove from oven and lower temperature to gas mark 2. Remove the paper and beans when able. to make filling, mix cornflour with a little water. Put remaining water in a pan. Stir in lemon juice and rind and cornflour paste. Bring to the boil, stirring. Cook for 2mins. Cool a little. Stir in 5 tbsp of sugar and the egg yolks. Pour into pastry shell. In separate bowl, whisk egg whites until stiff. Gradually add rest of sugar and spread over pie. Bake for 40mins. Allow to cool before serving, to ensure filling is set (unless you like it runny!!).

Gabrielle - Pavlova from New Zealand
3 large fresh egg whites
6 oz caster sugar
1. Pre heat oven to 300F 150C
2. Lightly oil a baking tray and cover with lightly oiled greaseproof paper
3. Measure out sugar and have ready
4. Whisk egg whites until softpeaks can be formed and bowl can e turned upside down without the mixture sliding out (DO NOT OVER beat eggs)
5. Whisk in sugar, adding gradually (about 1oz at a time)
6. Spoon mixture onto tray in a circle, make a depression in the centre, use a skewer to make swirls around the outside
7. Place tray in oven, immediately turn down to 140C/275 F. Leave to cook for one hour. Turn off oven but leave pavlova in the oven until completely cold
Fill with whipped cream and fruit just before serving so it does not go soggy.

Paul - Italian Tiramisu
1 egg yolk
2 tablespoons of caster sugar
1 teaspoon vanilla extract
250g (8oz) mascarpone
125 ml (4 fl oz) strong black coffee
2 tablespoons brandy
1 tablespoon cocoa powder
16 amaretti biscuits
Flake chocolate or cocoa powder to decorate
1) In a large bowl beat the egg yolk and sugar until smooth. Stir in the vanilla extract and mascarpone until thoroughly combined, then set the mixture aside
2) Mix the coffee, brandy and cocoa. Break up the amaretti biscuits and stir them in the coffee mixture, then divide half the mixture among 4 bowls or glasses.
3) Spoon half the mascarpone mixture over the biscuit mixture, add the remaining biscuit mixture and top with the rest of the mascarpone.
4) Dust lightly with cocoa or crumble flake chocolate over the top.
5) Chill before serving.