1 cup sugar (for caramel)
1/2 cup water
1 cup short grain rice
3 1/2 cups milk
1 teaspoon vanilla essence
3 egg yolks
1/2 cup caster sugar

Place sugar and water in a small saucepan and cook until sugar dissolves. Bring to the boil and cook, without stirring, until lightly golden. Pour toffee into lightly greased ramekins or moulds. Set aside to harden. Place rice , milk and vanilla essence in a saucepan and cook over a medium heat, stirring, for 15 minutes or until rice is soft. Place egg yolks and sugar in a bowl and whisk to combine. Stir egg mixture into rice and mix well to combine. Divide rice mixture between toffee lined ramekins and put them in the fridge. To serve, dip the base of ramekins in hot water, then invert onto serving plates.

Pumpkin scones

2 1/2 cups self raising flour
1/4 tsp dried mixed herbs
60g of lite butter
1 egg lightly beaten
1 cup cooked, mashed pumpkin (350g raw pumpkin)
1-2 tsp milk+ extra for glazing

Preheat oven 210*C. Brush tin/tray with oil . Sift flour into mixing bowl. Stir in herbs and add chopped butter. Rub butter into flour until fine and crumbly. Combine beaten egg, mashed pumpkin and milk. Add to flour mixture and stir with a knife until just combined. Turn dough onto lightly floured surface and knead until smooth. Form into like pizza base and cut into using a cutter. Place on a greased tray and brush with milk. Bake for 15 mins or until golden.

Blueberry Apple crumble

8oog tin of apples
300g packet frozen blueberries
1 teaspoon grated lemon rind
2 tablespoon of sugar
Crumble
1 cup of cooking oats
1/2 cup plain wholemeal flour
1/4 of brown sugar
1/2 teaspoon cinnamon
3 tablespoon butter, melted
1/3 a cup of nuts of your choice

Combine the apple, blueberries, lemon and sugar and place in a casserole dish.
To make crumble, combine the oats, flour, brown sugar, cinnamon and nuts in a large bowl. Add the butter and mix well. Sprinkle the crumble evenly over the fruit mixture.
Bake in a moderate oven, 180 degrees, for 30 minutes, or until crumble is crisp and golden.

Healthy Apple tart

2½ cups walnuts
1½ cups dates
3 green apples, such as Granny Smith
juice of 1 lemon in 2 cups water
¼ tsp cinnamon
1/8 tsp allspice
1/8 tsp ground clove
2 TBS honey
½ cup apple juice
¼ cup raisins

Combine walnuts and dates in food processor. Process until well mixed and ground, but not smooth. It should be a coarse texture when done. Press evenly into a 9 inch tart pan. Set in refrigerator while making the filling. Slice apples by cutting into quarters. Cut out core and slice crosswise in ¼ inch thick slices. Put into lemon water while you finish cutting apples. Drain well. Place apples in a large skillet with rest of the ingredients and cook for about 10 minutes, stirring frequently on medium heat.
Remove apples from hot pan to a bowl and cool completely. Reduce liquid to about half the volume and cool separately. Spread apples evenly over crust. Brush syrup over apples. Serve warm or put in the fridge and serve cold.