Chocolate Chip Cake...

Ingredients:

200grams of self raising flour
200grams of sugar
150grams of butter
34 eggs
pinch of baking powder
100grams choco chips
drop of vinilla assence(opional)
34 tblsp of any jam of choice.

Preparation:

put the oven on gas mark 9 or 200c. put flour, sugar, butter, eggs, baking powder and vinilla assence into a bowl. mix the mixture with a electric wisk for about 45 minutes. then add the choco chips and mix them together.
pour the mixture into a 21" cake tin.the mixture will fit in two of those tin. put te mixture in the oven. bake for 2025 minutes until light.
cool the cake on a cool rack
when the cake is cool spread the jam on top of both cakes and put them on top of each other.

Pineapple Souffle....

Ingredients:

Sweet Pineapple 1 small can
(cut into very small peices)
Cream 250 gms
Gelatin 1 tb.sp
Sugar 6 tb.sp
Water 1/4 cup

Preparation:

In 1/4 cup of warm water mix gelatin and stir till the gelatin is dissolved.
Heat half cup of pineapple syrup and sugar, when sugar is dissolved mix gelatin to it and take it off from the stove immideatly.
After it cooles keep this in the freezer.
When it is half set, put it in the mix and grind it well, and now pour it in a serving bowl and add cream and pineapple tit bits, mix well and keep in the freezer.
After it has set, keep it in the fridge.
This souffle should be served cool.

Diabetic Caramal Custard

Ingredients:

• 2½ cups low fat milk
• 1 tablespoon custard powder
• 3 sachets sugar substitute
• ½ teaspoon vanilla essence
• 5 grams China grass (agar agar), cut into small pieces (about a palmfull)
• 1 teaspoon sugar for caramelising

Preparation:

1. Soak the China grass in ¾ cup of cold water for 15 to 20 minutes. Put to cook on a slow flame until it dissolves. Keep warm.
2. In a pudding mould, add the sugar (for caramelising) and 1 teaspoon of water and continue cooking until the sugar becomes brown.
3. Spread the caramelised sugar all over the base of the mould, rotating the mould to spread it evenly. The sugar will harden quickly.
4. Mix the custard powder in ½ cup of cold milk.
5. Boil the remaining milk. When it comes to a boil, add the custard powder and milk mixture and continue cooking till you get a smooth sauce.
6. Add the China grass solution to the custard and boil again for 2 minutes.
7. Strain the mixture and cool it slightly. (Strain the mixture if it is lumpy).
8. Add the vanilla essence and sugar substitute and mix well. Pour this mixture over the prepared pudding mould. Allow to set in a refrigerator.
9. Before serving, loosen the sides with a sharp knife and invert on a plate.

Tip:

You Can Serve it with your favorite fruits wedges.