Creamy lemon tart

Cakes & Bakes Servings: 10
Ingredients

100 g ginger biscuit
25 g butter
405 g Skim Sweetened Condensed Milk
1 whole egg, lightly beaten
1 egg white
2 medium lemon, rind finely grated, plus juice
Instructions
Preheat the oven to 180C.
Place the biscuits in a food processor and pulse until fine. Alternatively, place them in a plastic bag and crush using a rolling pin. Transfer to a bowl.
Melt the butter in a small saucepan over low heat. Add the biscuit crumbs and carefully press the mixture into the base of a 23cm cake tin. Refrigerate until required.
Place the condensed milk and eggs in a bowl. Beat until smooth. Add the lemon zest and juice and stir well. The mixture will begin to thicken. Pour into the prepared base.
Bake the tart for 20 minutes, then remove from the oven and allow to cool completely. Refrigerate until set.
Decorate with a slice of lemon just before serving.

Notes: For a different citrus flavour, try using the zest and juice of 2 juicy limes in place of the lemons

Bread Pudding

Dessert: Servings: 8-10
Ingredients
1 loaf Bread (I use wholemeal, traditionally used stale white bread)
1 cup raisins/ sultanas
½ cup brown sugar
½ tsp cinnamon
½ tsp nutmeg
Boiling water
2-3 tea bags (optional)

Instructions
Place tea bags into a mixing bowl and add 2-3 cups boiling water, allow to stew.
Break the bread into smaller pieces, remove the teabag from the bowl and immerse the bread pieces. Add more water if required to cover the bread, then leave to stand preferably over night.
Using your hands, squeeze out excess liquid from the bread, however you do not want it to be dry, just soggy.
Add the sugar, fruit and spice. Compact the mixture into an oven proof dish and bake for approx 40 mins at 180°c. Once cooked, allow to cool and firm.
Serve with tea/ coffee as a snack or with warm custard as a dessert.

Banana Bread

Dessert: Servings: 6-8
Ingredients
100g low fat spread
1 cup brown sugar
2 eggs
2 cups plain flour
1 tsp baking powder
1 cup mashed ripe banana
2 tbs chopped walnuts
Instructions
Heat oven to 180°c.
Lightly grease loaf tin.
Combine spread & sugar, until creamy. Add mashed banana and eggs and mix until combined
Sift flour and baking powder into the bowl and mix.
Pour mixture into the loaf tin, top with walnuts.
Bake for 50 mins or until an inserted skewer comes out clean.
Remove form the tin and leave to cool on a wire rack.

Raspberry Brownie Slice

Desserts: Serving 16 (mine made 24)

Ingredients
2 eggs (lightly beaten)
80g canola spread
85g cups self raising flour
165g brown sugar
85g dark choc bits
35g cup cocoa powder
150g frozen raspberries
125ml skim milk
icing sugar to serve

Instructions
Preheat oven to 180c
Spray 19cmx29cm slice pan with oil and line with baking paper
Place spread, sugar, cocoa & milk in saucepan. Stir over low heat until smooth. Transfer to large bowl and cool 5 mins
Stir eggs, flour, choc bits & raspberries into cocoa mixture. Spoon the cake mixture into the pan and bake for 45-50 mins or until cooked. Stand for 10mins before turning out onto wire rack to cool. Serve cut into squares dusted with icing sugar.