Cuisine a la U3A
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Our cooking classes have continued to be popular with an average of 17 members per meeting. We have been changing cooks so everyone gets a chance and doubling up each time, one for a main course and
the other for a dessert. Our mornings start off with a quick cup of tea while the cooks are getting organised. In the past two months we have been delighted with a “Quick Quiche” along with “Strawberry Cream Sponge” by Margaret Keane and “Curried Prawns with Chicken or Pork” by Ailsa Hansen. Margaret
Bangay rounded the meal off with a “Sticky Date Pudding” and for Bill Benson’s benefit, showed everyone how to make “Pumpkin Scones”, using a tin of Pumpkin Soup.
We may all have to join a fitness class by
the end of this year!

Here is Margaret’s
Sticky Date Pudding recipe

170 g. dates (chopped)

1 tsp. bicarbonate of soda

1 cup boiling water

60 g margarine

170 g sugar

1 tsp. vanilla

2 eggs, beaten

170 g Self-Raising flour

Preheat oven to 180 C. Grease and line the
base of a 7cm X 22 cm base cake pan.
Place dates, bi-soda and boiling water in a
Stand and let cool slightly. Mix all together in order and spoon mixture into cake pan. Bake
for 30 to 40 minutes until skewer comes out clean.


150 g brown sugar

150 ml. cream

½ tsp. vanilla

50 g butter

Combine all ingredients in saucepan and bring
to boil for five minutes. Remove from heat and pour over each serving of the Sticky Date Pudding.

Have also had requests for her Pumpkin Scones so here it is

4 ½ cup Self-Raising Flour

4 or 5 Tablespoons—icing sugar

300 ml cream

Pinch of salt

1 tin of Heinz Pumpkin Soup

Preheat over to 225c

Follow your regular recipe for scones, adding
the tin of Pumpkin Soup last, just stirring in.
Turn dough onto a floured board and knead slightly. It will be a bit more sticky than regular dough.

Just cut into squares and put rather close together on a tray and bake for 15 to 20
minutes .