(This article is sponsored by Milan Restaurant)

Quick Easy Caramel Pudding

¾ cups sugar
4 eggs
2 oz cream cheese (use low or reduced fat cheese if you prefer)
1 tsp vanilla essence
1 can evaporated milk
1 cup milk
4 – 6 Tbsp sugar (to taste)

Place ¾ cup sugar in heavy pan over medium heat until it caramelizes. Stir gently to ensure that the sugar browns evenly. Pour into bottom of Pyrex or heatproof glass soufflé’ dish (straight sides).
Blend remaining ingredients for 5 to 7 minutes until well combined. Pour over caramelized sugar.
Cover dish with foil or a saucer and lower gently onto a trivet in a pressure cooker containing 3 cups water. Bring to pressure and steam the pudding 7 minutes, reduce pressure at room temperature. Turn the pudding out of the dish while still warm and the caramel is soft.
Serve hot or cold.

Creamy Yogurt with Green Jello

1 can sweetened condensed milk
1 can (same volume) plain yogurt
1 pkg green jello made with ¼ cup less water than according to instructions

Mix together yogurt and condensed milk. Pour into a lightly buttered plastic steaming mold or soufflé dish. Steam in a pressure cooker without the weight for 20 minutes.
Turn out into a pie plate. Break up the jello and place around the pudding, to serve.

Date and Toffee Cake
Serve this rich, luscious cake for desert

Preheat oven to 375F/180C
Line the bottom of a 9” round cake pan with parchment or greaseproof paper.
Butter sides of pan or spray with PAM.
2 cups chopped dates, stoned and finely chopped.
1 tsp baking soda
2 cups water
Boil the dates in the water with the baking soda, for 5 minutes.
Add;
¾ stick (6 Tbsp) butter and stir to melt
Add;
2 tsp vanilla essence
2 2/3 cups dark brown sugar, loosely packed
1 egg, lightly beaten
2 2/3 cups plain flour, sifted with - 2 tsp baking powder
Pour into baking pan and bake 20 minutes.
Heat;
1Cup muscovado or light brown sugar
3/4 stick (6 tbsp) butter
1 cup heavy cream
until sugar is dissolved and butter melted.
Pour over the cake and bake a further 20 minutes.
Stand the cake for 1 hour in the tin. Loosen sides of cake by running a knife around the inside edge of the tin. Remove the cake to a serving plate. Serve with whipped cream.

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