Opening times
2012

250g (9oz) Thai jasmine rice
1 fresh lemon grass stalk
500ml /18flozwater
½ tsp salt
100g (4oz) caster sugar
200ml /7floz coconut milk
4 tbsp cream
To serve: fresh mango slices or 1 tin mango slices

Put rice, lemon grass, water & salt into a medium saucepan. Bring to the boil, stirring once or twice, then turn heat to low, cover & simmer for 12 minutes.
Remove pan from heat and leave to stand for 5 minutes. DO NOT REMOVE THE LID.
Remove the lemon grass. Add the sugar and stir until dissolved, then stir in coconut milk. Leave to stand for a further 5 minutes. Add the double cream.
Serve the rice pudding warm rather than hot, adding extra cream if you like.
Place the mango slices in a food processor and whiz until smooth.
Drizzle the mango over the top of the rice pudding or place slices of fresh mango on top.

8oz/250g short crust pastry
( if making your own pastry substitute 1oz/25g of the flour with corn-flour) to give a shorter pastry.
20cm/8inch flan dish
12 tbsp golden syrup
100g/4oz fresh white breadcrumbs
Zest of 1 lemon
50g/2oz cornflakes

Preheat oven 220°C/425°F/gas mark 7.
Roll out the pastry and line a tart tin, allow to rest in fridge for at least 30 minutes.
Mix together syrup, breadcrumbs and lemon zest.
Spread mixture in pastry case and sprinkle cornflakes on top.
Bake in oven at for about 20 minutes until golden brown.
Serve with lashings of custard or cream.

300ml/11floz  fresh orange juice
Grated zest & juice 1 lemon
60g/2½oz butter
Plus extra for greasing
90g/3½oz caster sugar
4 large eggs separated
70g/3oz self raising flour
½ tsp baking powder
160ml/6floz milk
Icing sugar for dusting

Preheat oven 180°C/350°F/Gas mark 4.
Butter a 1litre soufflé dish or 4 small ramekins.
Put orange juice & lemon juice in a pan and bring to the boil, boil until the liquid has reduced by half. Set aside to cool.
In a bowl beat the butter, sugar & lemon zest
until white & creamy. Mix in the egg yolks, one at a time.
Sift the flour & baking powder together and add to the butter mixture, mix.
Slowly add the orange juice & milk stirring well to blend.
Whisk egg whites until they form stiff peaks. Beat a third of the egg whites into the mixture then fold in the rest using a metal spoon.
Stand the finished dish in a Bain- Marie and place in oven for 50-60 minutes for the large soufflé and 25-30 minutes for the individual ramekins until golden brown and springy to the touch.
Dust with icing sugar & serve warm with cream.

For the pudding:
250g/9oz butter
250g/9oz self-raising flour
300g/11oz caster sugar
3 heaped tbsp cocoa
Pinch bicarbonate of soda
200ml/7floz cola
75ml/3floz milk
2 eggs, beaten
1 tsp vanilla extract

Chocolate topping
60g/2½oz butter, softened
200g/7oz icing sugar
2-3 tbsp cocoa
2 tbsp cola

Chocolate mallow sauce
120g/4ozDark chocolate, at least 60% cocoa solids
180ml/6floz Double cream
2 tbsp mini marshmallows

Preheat oven 180°C/350°F/gas mark 4.
Grease and line 24cm loose bottom tin.
Sift flour, cocoa & bicarbonate of soda into a bowl & mix with sugar. Gently melt the butter & cola in a pan then add to the dry ingredients together with the milk, eggs & vanilla essence. Mix gently but thoroughly, tip into tin. Bake for about 40 minutes or until a skewer inserted into the centre of the cake comes out clean. Remove from oven and leave to cool on a wire rack.

Beat the butter, icing sugar & cocoa together in a bowl until blended. Beat in the cola to combine. Spread over the cake and allow to set.

Place the chocolate, broken into pieces, & the cream into a bowl and place above water boiling in a saucepan. Be careful the water does not touch the underside of the bowl. Stir occasionally until all melted & combined. Stir in the marshmallows and drizzle over the pudding.

Suet crust pastry:
200g/7oz self-raising flour
½tsp salt
100g/3oz shredded suet
About 105ml/7tbsp water

6 tbsp jam
Little milk

Mix the flour, suet & salt in a bowl, add enough water to give a light elastic dough ad knead lightly until smooth.
Roll out on a floured surface to a
rectangle approximately 23cm by 25cm 9 by 11 inch.
Spread the jam evenly leaving 0.5cm/¼inch clear all round the edges.
Brush the edges with milk and roll up the pastry evenly starting from one short side. Place the roll on to a larger piece of foil that has been buttered & wrap the foil loosely leaving room for expansion. Seal the edges well so non water can get in.
Steam the Roly poly over rapidly boiling water for 1½- 2 hours. Serve with lashings of custard.