This custard has a delicate aromatic flavour.You may like to pour the mixture in small cups or moulds, bake them and serve these individual portions immediately.

Item required
31A cups (875 ml) milk
V. cup (60 g) caster sugar
3 eggs
2 egg yolks
1 tablespoon ground almonds
1 tablespoon rose water
pinch ground nutmeg
pinch ground cardamom
Preparation method
1 Combine milk and sugar in a saucepan, simmer over low heat until reduced to half, cool slightly.
2 Lightly beat eggs and egg yolks together, add milk mixture, almonds and rosewater. Stir until combined.
3 Pour into a 1V2 litre ovenproof dish, sprinkle with nutmeg and cardamom. Place dish in a pan of hot water, bake in moderate oven for 45 minutes or until custard is set.
SERVES 6 To 8

This banana fritters is a sweet recipe. It is very tasty and children are
like to eat it. It may try some other fruit too.

Item required
1 cup (125 g) plain flour, sifted
1 -egg, beaten
1 small can evaporated milk
4 bananas, halved lengthways
1 cup (250 ml) oil
1/2 cup (125 g) caster sugar
Preparation method
1 Place flour in a bowl, make a well in the centre of the flour, pour in beaten egg.
2 Blend the egg with the flour a little at a time by stirring in gradually increasing circles from the centre.
3 When almost blended. stir in milk, gradually, to form a smooth batter. Allow to stand for 30 minutes. (Alternatively, combine flour, eggs and milk in blender or food processor, blend until smooth).
4 Heat oil in a frying pan over moderate heat, dip bananas in the batter and deep fry until golden brown. Remove, drain on absorbent paper and roll in caster sugar.
SERVES 4

Pudding is a sweet item, usually containing flour or a cereal product, that has been boiled, steamed, or baked.

Item required
60 g butter
15 g flaked almonds
3/, cup (125 g) semolina
31A cups (875 ml) milk
1/2 cup (125 g) caster sugar
1 teaspoon vanilla essence
15 g currants
1/2 teaspoon ground cardamom
1/2 teaspoon grated nutmeg
Preparation method
1 Melt butter in a frying pan, saute almonds until lightly browned, remove from
pan, set aside.
2 Add semolina to butter in pan, saute for
2 minutes.
3 Combine milk and sugar in a saucepan,
bring to the boil.
4 Add semolina to milk, stir over heat until
mixture has thickened, Stir in vanilla, cool.
5 Spoon into serving dishes, sprinkle with
almonds, currants, cardamom and nutmeg.
SERVES 8 TO 10