Delicious desserts for Heritage Day

APPLE PIE SAMOOSAS

Ingredients:

2 cooking apples, peeled, cored and chopped

50g caster sugar

1 tsp ground mixed spice

50g sultanas

4 sheets filo pastry 2

5g low-fat spread, melted

Method:

Heat oven to 200C. Place the apples, sugar, mixed spice and sultanas in a saucepan with 2 tbsp water and cook, covered, for 6 mins or until the apples are soft, stirring once or twice. Tip into a shallow dish and spread out to cool slightly.

Cut the sheets of filo in thirds lengthways, then brush lightly with the melted spread. Place a spoonful of the apple filling at the top of each strip, then fold over and over to form triangular parcels.

Place on a baking sheet and bake for 15-20 mins until crisp and golden. Serve with low-fat yoghurt, if you like.

ROSE BURFI PUDDING (SERVES 8-10)

Ingredients:

1 litre of milk

250ml full fat milk powder

30ml china grass or agar agar powder

45ml sugar

30ml custard powder

3ml ground cardamom

385g tin of condensed milk

155g tin of cream

5ml rose essence

colouring coloured flaked almonds

Method:

Remove 250ml of the milk and mix together with milk powder, china grass powder, sugar and custard powder. Put the remaining milk in a pot and bring just to the boil.

Slowly add to the milk powder mixture, then return to the stove and stir over a medium heat until the mixture boil and thickens.

Remove from the heat and add the cardamom, condensed milk, cream, essence and colouring.

Mix well. Pour into a mould or serving dish and refrigerate overnight. If in a mould, then unmould onto a serving plate and decorate with almonds.

Serve with extra cream if desired.