ORANGE CREAM

slioch

First cooked about 35 years ago. Think the basics came from school and been adapted over the years. Tends to be a post Xmas pud (when everyone's at bursting point), but is also a favourite in summer as it's light and fruity.

USERNAME

PASSWORD

MORE RECIPES

Recently uploaded member recipies

BOURSIN CHICKEN

get this recipe

APPLE CRUMBLE

Comfort food that really makes the calories worth it. Always a dinner party favourite!

get this recipe

PEA AND ASPARAGUS SOUP

This delicious and simple soup captures the freshness of spring in the combination of peas and asparagus. Frozen peas give as much flavour as their fresh counterparts and asparagus adds an earthy flavour that is complimented by the savoury bacon and creamy goat's cheese. This is the perfect meal to enjoy for lunch or suppertime snack.

get this recipe

MUSHROOM SAUCE BAKED PORK CHOPS

This recipe works equally well using chicken breasts instead of pork chops.

get this recipe

FAMILY ROAST CHICKEN

get this recipe

MEMBER RECIPE

Serves any number.

INGREDIENTS

orange jelly
tin manderin oranges
ice cream
small bar chocolate
half block vanilla icecream
4 whisky tumblers or similar

Recipe continues

METHOD

Make up jelly to less than half pint with boiling water and juice from manderins. Leave to cool but not set.

Set aside 4 orange segments and slice remaing segments into three quarters.

When jelly has cooled add icecream and stir till it melts. If jelly mixture is not cool enough icecream and jelly will separate. Total volume should be about three quarters of a pint or it does not set.

Add sliced orange segments and put into whisky tumblers. Leave to set. Grate chocolate on top and add orange segment for decoration.

SEND THIS RECIPE TO A FRIEND

Please login to forward recipes to a friend.