Bread Pudding with citron and cherries
3 eggs
250ml (1 cup) granulated sugar
60ml (1/4 cup) melted butter
500ml (2 cups) milk
10ml (2 tsp) Angostura® aromatic bitters
10ml (2 tsp) vanilla essence
16 slices egg bread, cubed
125ml (1/2 cup) each, chopped cherries and raisins
60ml (1/4 cup) chopped citron
Preheat oven to 350¾F.

In a deep bowl whip eggs. Add sugar, melted butter, milk,
Angostura® aromatic bitters and vanilla essence. Blend
thoroughly and pour over bread. Add remaining ingredients.
Turn gently to coat bread evenly. Transfer to a buttered
3-quart baking dish. Let stand for 30 minutes. Set in a pan of hot water and bake for 60 minutes, or until the top is
golden.



Banana and Toffee Tarts
Serves 4
200 g puff pastry
Flour for dusting
4 large bananas
2 tbsp Angostura® aromatic bitters
1 egg
40g melted butter
2 tbsp sugar
For the Toffee Sauce:
3 tbsp demerara sugar
2 tbsp golden syrup
15 g butter
2 tsp golden syrup
15 g butter
2 tbsp Angostura® aromatic bitters
Juice of 1/2 a lime
2 tbsp soured cream
Crème fraîche to serve

Pre-heat the oven to 400F/200C/gas mark 6. Dust work surface with flour and roll out the pastry until approximately 28 cm square. Cut the pastry into flour pieces. Leaving a 1 cm border, make fork marks over the pastry. Lay the pastry squares on a floured or non-stick baking sheet and chill for 20 minutes. Cut each banana into 4 and split each piece lengthways. Toss the pieces in the 2 tbsp of Angostura ® aromatic bitters. Put sugar, sugar and butter into a pan together. Cook on a moderate heat, stirring occasionally with a metal spoon, until a good toffee colour. Remove from the heat and stir in Angostura ® aromatic bitters and lime juice and then sour cream. Point the border of the pastry with beaten egg, then arrange the banana pieces on the squares, coming up to the border. Point the bananas with the melted butter and sprinkle with the sugar. Bake in the middle of the oven for 15 minutes until pastry border is puffy and golden. Allow the tarts to cool slightly then pour over the sauce. Serve with a dollop of crème fraîche.

Bitter Orange Sauce
2 Tablespoon Sugar
2 Tablespoon Orange zest -- in thin strips
1 Cup Orange juice -- fresh
1/2 Cup Orange marmalade
1/2 Teaspoon Grand Marnier -- or to taste

In a 1quart heavy saucepan cook sugar, over moderate heat until it begins to melt and continue to cook, stirring with a fork, until melted completely and golden. Remove pan from the heat and cool. While caramel is cooling, in a s mall saucepan of boiling water blanch zest 15 seconds and drain. Return caramel to moderate heat and add orange juice and zest, whisking until caramel is melted completely. Whisk in preserves or marmalade until combined well. Remove from heat and stir in liqueur. Makes about 1 1/2 cups

Brioche Bread and Butter Pudding with Lime Marmalade
50 g sultans
2 1/2 tbsp Angostura® aromatic bitters
400 ml milk
1 vanilla pod
2 tbsp caster sugar
50 g butter
3000 g brioche leaf
3 large fresh eggs, beaten
200 ml crème fraîche
Ground nutmeg
6 tbsp sieved lime marmalade mixed with 2 tbsp boiling water
Cream or Greek yoghurt to serve

Pre-heat the oven to 400F/200C/gas mark 6. Bring the sultans, 2 tablespoons of Angostura® aromatic bitters and 1 tbsp of water to the boil. Leave to soak. Simmer the milk and vanilla pod together for 5 minutes giving the vanilla pod a bashing with a wooden spoon to release seeds. Stir in the sugar, cover the pan and leave for 10 minutes. Grease an appropriate dish with a little butter. Slice the bread into small chunky slices, butter once side of each slice. Lay half the slices, buttered side down, in the dish. Sprinkle the soaked sultanas and make a sandwich with a second slice with the buttered side in the middle in the normal way. Mix the crème fraîche and eggs. Strain the milk into the mixture and stir, then pour over the sandwiches. Stir the Angostura® aromatic bitters into a sieved marmalade. Spoon a little of the marmalade over each sandwich and too with the remaining butter and nutmeg. Place the dish into the middle of the oven. Turn the heat down to 350F/180C/gas mark 4, cook for 35 minutes until puffed and golden. Spoon the rest of the marmalade over and serve hot or cold with cream or Greek yoghurt. Serves 4-6

Tamarillo and Angostura® aromatic bitters Ice Cream with Poached Tamarillos
Poached Tamarillos
4 cups sugar
12 tamarillos skin and stem left on
4 cups water
Ice Cream
6 poached tamarillos, skin and stem removed
1 cup poaching syrup
2 tbsp Angostura® aromatic bitters
1 litre good quality vanilla ice cream, softened slightly

To pouch the Tamarillos: Put the sugar and water in a saucepan and bring to a simmer, stirring until the sugar dissolves. Add the tamarillos and simmer until the flesh is cooked and has turned deep red. Transfer the tamarillos and syrup to a bowl and set aside to cool, then cover and chill in the refrigerator.
To make the Ice Cream: Put 6 poached tamarillos and poaching syrup in a blender and puree. Sieve to remove seeds, then mix the Angostura® aromatic bitters into the puree. Mix the puree with the ice cream, then transfer to a covered container and store in the freeze until serving time.
To serve: Slice the remaining chilled tamarillos in 2 lengthwise, leaving the stems intact. Serve in individual dishes with a scoop if ice cream.



Banana Ice Cream
3 large bananas
1/2 cup brown sugar
1 1/2 tbsp cream
1 tbsp butter
few drops of vanilla extra
1 tbsp Angostura® aromatic bitters
300 ml thicken cream, whipped

Peel the banana, chop roughly and place in a bowl. Cook
the sugar, cream and butter together over low heat for about
five minutes. Remove the pan from the heat and stir
in vanilla, Angostura® aromatic bitters, banana and cream.
Puree the mixture in a food processor, then freeze in an
ice cream machine. Store in a covered container in the
freezer until required. Drizzle Angostura® aromatic bitters
over ice cream and serve. Serves 6



Orange and Angostura® aromatic bitters Pudding
Pudding
4 oranges
240 softened butter
240 g caster sugar
4 eggs
350 g self-raising flour
pinch of salt
4-6 drops of Angostura® aromatic bitters

Sauce
500g treacle or golden syrup
4 drops Angostura® aromatic bitters

Preheat oven to 165°X. Zest orange rind and place into stainless steel pan. Add juice from the oranges to the pan and cook on low heat until reduced by two thirds. Let cool. Place butter and caster sugar in a bowl and beat until light and creamy. Add eggs one at a time, mixing well. Sift flour and salt together and gradually add to creamed mixture. Mix well. Mix in orange reduction and Angostura® aromatic bitters.
Separate mixture into 10 well-greased tin moulds or small baking tins. Place on tray in middle rack of the oven for approximately 1 hour or until pudding is golden in colour and springs back when touched in centre. To heat sauce, add ingredients and warm for 1 minute on high setting in microwave.
To serve: Turn puddings out onto dishes and serve with sauce and double cream. Garnish with orange zest
Serves 10
Variation: Puddings can be cooked in advance and reheated in the microwave.



Angostura® aromatic bitters Scented Fruit
1/2 cup honey
1 tbsp Angostura® aromatic bitters
2 cups diced melon
2 cups strawberries
200 g grapes
12 lychees

Warm honey with Angostura® aromatic bitters and drizzle over fruit. Cover and chill over night.



Light Christmas Pudding
60 g fresh breadcrumbs
1 1/2 cups skim milk
1 1/2 tbsp margarine, melted
3 tbsp Angostura® aromatic bitters
1/2 tsp Parisian essence
140 g plain flour
2 tbsp baking powder
1/2 cup sweetener
120 g mixed dried fruit

Pour milk over breadcrumbs and allow to soak for 10 minutes. Stir in margarine, Angostura® aromatic bitters and Parisian essence. Sift flour and baking powder into a bowl. Stir in sweetener and dried fruit. Stir wet ingredients into dry ingredients until well combined.
Coat a pudding basin with cooking spray and pour in mixture. Cover the top with foil and tie down with string. Place in a large saucepan and pour in hot water until halfway up the sides of the pudding basin. Bring to the boil, place the lid on the saucepan and simmer for 90-105 minutes or until cooked through.
Serve with custard.
Serves 6



Sherbet with Pineapple
1 cup sugar
2 tablespoons lemon juice
1 1/2 cups crushed pineapple
1 cup pineapple syrup
2 cups milk
pinch of salt
1 tablespoon Angostura® aromatic bitters

Method: Combine sugar, syrup, Angostura® aromatic bitters, lemon juice and salt. Stir well, until sugar is dissolved. Combine gradually with cold milk. Freeze until firm. Turn out into a chilled bowl, break up wit ha fork and beat with a rotary beater (or electric mixer at low speed) until fluffy. Fold in crushed pineapple. Return tray and freeze until firm but not icy hard. turn temperature of freezer to medium until serving time.

Strawberry and Mascarpone Tart
100g (4 oz) butter
225g (8 oz) flour, sifted
pinch of salt
To finish:
225g(8 oz) strawberries, hulled
50g (2 oz) granulated sugar
15ml (1 tbsp) Angostura® aromatic bitters
250g (9 oz) mascarpone cheese
Preheat oven to 400¾F.

Rub butter into flour and salt until mixture resembles fine breadcrumbs. Mix into a firm dough with 3 - 4 tbsp cold water. Use to line an 20cm (8") fluted flan tin. Line with greaseproof paper. Bake blind for 20 minutes, removing the paper and beans for the final 5 minutes. Leave to cool.
Halve strawberries and toss together with the granulated sugar and Angostura® aromatic bitters. Chill for 20 minutes. Spoon the cheese into the pastry case and smooth the top. Arrange the marinated strawberries on top. Serve slices decorated with whole strawberries.



Mango Fool
6 green mangoes
sugar
milk
Angostura® aromatic bitters

Method: Peel 6 green mangoes and remove flesh from seeds. Barely cover with water and boil until soft enough to mash easily, through a sieve. Add enough sugar to sweeten and sufficient milk to make mixture like a thick custard. Add about a half teaspoon of Angostura® aromatic bitters, or to taste. Set on ice to chill and serve very cold.



Fruit Salad
1 grapefruit
piece of pineapple
1 half ripe mango
1 1/2 glass water
1 orange
few cherries
1 cup sugar
a few dashes Angostura® aromatic bitters

Method: Boil sugar and water together till syrup is formed. Set aside to cool. Wash and peel fruit, discard seeds and cut all into neat pieces. Mix fruit in a glass dish. Pour on syrup of which there should be enough to float fruit. chill before serving. Add Angostura® aromatic bitters just before serving.



Pawpaw Delight
1 small ripe pawpaw
sugar to taste
1 tin evaporated milk
4 cups water
6 dashes Angostura® aromatic bitters

Method: Crush pawpaw thoroughly. Add water, milk and sugar. Add Angostura® aromatic bitters and crushed ice. Swizzle and serve at once.



Angostura Custard Ice cream
1/2 pint evaporated or fresh milk
2 tablespoons custard powder
1/2 oz. butter
3 tablespoons condensed milk
3/4 teaspoon Angostura® aromatic bitters

Method: Mix custard powder with 2 dessert spoons of milk. Bring balance of milk to the boil. While still boiling pour all at once into the powder, stirring constantly. Add condensed milk, butter and Angostura® aromatic bitters. Beat thoroughly. Cool and beat again. Freeze in ice trays, stirring from time to time.



Raisin - Cheese Pie
1/2 cup sugar
2 cups seedless raisins
1/8 teaspoon salt
grated rind and juice of 1/2 orange
4 tablespoons corn starch
1 1/2 cups water
1 tablespoon margarine
9 thin slices Cheddar cheese or 1 cup grated cheese
1 dessert spoon Angostura® aromatic bitters
1 tablespoon lemon juice

Method: Combine sugar and corn starch in a saucepan and blend well. Add the raisins and the water. Stir and cook over medium heat until thick and clear. Remove from heat and add salt, margarine, grated rind and juice of a half orange, Angostura® aromatic bitters and lemon juice. Cool filling, then pour into 8 inches uncooked pastry shell. Arrange the cheese slices or grated cheese over the filling and cover with top crust. Seal and crimp edges of pie. Bake in a hot oven 450 degrees for 15 or 20 minutes. It should brown nicely. Serves 6.

Corn Meal Pudding
2 cups corn meal
1/2 cup grated coconut
1 tablespoon Angostura® aromatic bitters
4 cups milk
3 eggs

Method: Using a double boiler or a very slow fire, gradually stir cornmeal into the boiling milk. Add grated coconut, well - beaten eggs and Angostura® aromatic bitters. Cook about ten or fifteen minutes. For a hot pudding bake in the oven for 3/4 of an hour. for a cold pudding set in the fridge.



Carrot Pudding
2 cups flour
1 cup butter or suet
2 cups stewed local fruit or tinned fruit
1 cup sugar
1 cup grated raw carrot
2 tablespoons Angostura® aromatic bitters
2 teaspoons baking powder

Method: cream butter or chip suet finely. Add sugar, fruit, raw carrot and Angostura® aromatic bitters and mix well. Sift flour and baking powder together with a 1/4 teaspoon salt. Stir into first mixture and turn into a greased mould and steam for 2 1/2 hours. Serves 12.

Coconut Cake
2 eggs
2 cups No. 1 sugar
2 cups coconut
1 tablespoon corn flour
1/4 lb margarine
4 cups flour
1 green lime
3 teaspoons baking powder
2 teaspoons Angostura® aromatic bitters

Method: Cream margarine and sugar. Add well beaten eggs,
flour, corn flour, Angostura® aromatic bitters, baking powder, the grated rind of the lime and coconut. Mix well. Bake in a moderate oven about 1/2 to 3/4 hour.

Christmas Cake
1/2 lb butter
1 cup sugar
1 1/2 cups flour
6 eggs
1 teaspoon baking powder
4 tablespoons colouring
1/2 cup Angostura dark rum
1 cup cherry brandy
1 cup raisins
1 cup currants
1 cup prunes
1/2 cup almonds
1/2 cup peel
3 teaspoons Angostura® aromatic bitters

Method: Cream butter and sugar together, add whole egg at once, one at a time, beating in thoroughly. Add sifted flour and baking powder. Add colouring and fruits. Mix well. Bake in moderate oven.



Cream Filling
1 1/2 cups milk
2 tablespoons corn starch
4 tablespoons sugar
2 eggs
1/4 teaspoon salt
1 teaspoon Angostura® aromatic bitters

Method: Scald milk and sugar. Mix corn starch and salt to a smooth paste with 3 tablespoons additional milk. Pour the scalding milk over the cornstarch mixture, stirring constantly. return to saucepan and cook until thick. Beat and add the eggs. Cook for two minutes longer. Cool. Add the Angostura® aromatic bitters. spread between cake layers.

Angostura Chocolate fudge
1/2 tin condensed milk
2 ozs. ground nuts
1/2 lb. granulated sugar
2 teaspoons Angostura® aromatic bitters
6 ozs. chocolate
1 cup water

Method: Boil sugar and water. Add milk stirring constantly. When mixture forms ball in cold water remove from the fire. Add broken chocolate and nuts. Beat swiftly for about ten minutes, add Angostura® aromatic bitters and beat again. Pour into greased tin; when cool, cut into squares.



Angostura Candies
2 cups sugar
4 tablespoons butter
1/2 cup corn syrup
1 teaspoon Angostura® aromatic bitters
1 cup condensed milk
1/2 cup milk

Method: Cook the ingredients, except butter, to a stiff dough. Remove from the fire, add Angostura® aromatic bitters. Pour into a buttered pan. When cold; turn out and cut in squares.

Lemon, Lime and Angostura® aromatic bitters Sorbet
1/4 cup lime juice, sieved
3/4 cup lemon juice, sieved
1/2 cup white wine
1/2 cup water
2 tablespoons Angostura® aromatic bitters
2/3 cup Splenda brand sweetener
2 egg whites
1 tbsp caster sugar

Combine juices, wine, water and Angostura® aromatic bitters. Stir in Splenda until dissolved. Pour into a metal tin and freeze until firm but not hard. In a clean bowl, whisk egg whites until stiff peaks form. Gradually beat in sugar until dissolved. Place frozen mixture into a separate bowl and beat briefly to break up ice crystals.
Fold ice mixture into egg white and pour into metal tin ad freeze solid.
To serve: Scrape at the surface with a spoon to loosen ice crystals. Spoon into small bowls

Angostura® aromatic bitters and Raspberry Ice Cream
Served in a Macadamia Chocolate Basket
3 egg yolks
3/4 cup caster sugar
3/4 cup milk
2/3 cup cream
500 g fresh or frozen raspberries (pureed)
1-2 tsp Angostura® aromatic bitters
100 g crushed roasted macadamia nuts
500 g dark cooking chocolate

Whisk egg yolks and sugar until light and frothy. Set aside.
Heat milk and cream in a double boiler until near boiling.
Whisk in egg mixture, cook slowly over double boiler until
mixture coats spoon. Allow to cool before stirring in pureed raspberries and Angostura® aromatic bitters. Place mixture into ice cream maker and when frozen place in freezer.
Melt chocolate over water bath then add macadamia nuts. Mix well. Spread a small amount of the chocolate mixture onto a plastic sheet and shape over a cup or glass. Make sure chocolate is not too thick, remove when set.

To serve: Place chocolate basket onto plate and place a scoop of ice cream inside. Serve with cream and berry coulis or fresh raspberries and kiwi fruit. Garnish with mint.
Serves 6



Strawberry Tart
Pastry
125 g butter, cubed
pinch of salt
1 1/2 cups plain flour
2 tbsp iced water

Filling: Mascarapone cheese
1 punnet strawberries hulled, halved and marinated in 1/2 cup sugar and 1 tbsp
Angostura® aromatic bitters

Pastry: Process the butter, flour and salt in a food processor until the mixture is like coarse breadcrumbs. Add the water and continue to process until the dough forms a ball. Wrap in plastic wrap and refrigerate for 30 minutes
Roll out the dough on a lightly floured board and line a greased 20 cm tart tin. Prick the bottom with a fork and bake in a preheated 190ºC oven for 12 minutes or until pastry is golden. Remove from the oven and leave to cool.

To fill and serve: Fill the pastry case with Mascarpone. Arrange the marinated strawberries on top and serve.
Serves 4-6



Chocolate Mousse
50 g semi-sweet chocolate, broken into pieces
125 ml boiling water
25 g icing sugar
2 tsp Angostura® aromatic bitters
4 egg yolks
4 egg whites

In a blender combine chocolate pieces, sugar, boiling water, Angostura® aromatic bitters and egg yolks. Blend until smooth then cool to room temperature. Beat egg whites in a small bowl until stiff. Fold in chocolate mixture. Spoon into serving dishes, chill for several hours.
Garnish and serve.
Serves 4



Angostura Jubilee
1 x 300 g packet frozen blueberries
1 x 300 g packet frozen strawberries
1 x 300 g packet frozen raspberries
juice of 1 orange
1 Granny Smith apple, peeled and cored
2 tbsp brown sugar
2 tbsp Angostura® aromatic bitters

Defrost frozen berries. Heat orange juice in frying pan over low heat. Stir in sugar and Angostura® aromatic bitters until sugar dissolves.
Add apple and stir over moderately high heat until liquid has reduced to about 1 tsp. Reduce heat, add berries and stir until warmed through. Do not overcook. Add more sugar if desired.
Serve hot over ice cream or cold as breakfast or dessert.
Serves 8



Island Style Bread and Butter Pudding
1/2 cup currants
1 tbsp Angostura dark rum
1/2 large loaf day-old white bread (unsliced)
2 cups milk
1 1/2cups thickened cream
3 tbsp Angostura® aromatic bitters
2 eggs
1/2 cup brown sugar
1 banana, sliced

Marinate currants in rum for at least 2 hours. Remove crusts from loaf and cut bread into 1 cm cubes and place in a large bowl. Combine milk, cream and 3 tsp of Angostura® aromatic bitters. Pour over bread and let stand for about 5 minutes until nearly all the liquid had been absorbed.
Whisk eggs and sugar together until thick and creamy. Stir into bread with marinated fruit and the banana. Pour into well-greased baking dish and sprinkle with Angostura® aromatic bitters. Bake at 160°C for about 1 hour or until firm. Turn off oven and let stand for 10 minutes, Serve warm with scoops of ice cream sprinkled with Angostura® aromatic bitters.
Serves 6-8.



Banana Pie with Angostura® Sauce
6 large ripe bananas, peeled and sliced into 1cm (1/2") thick slices
375ml (1 1/2 cups) bread crumbs
60ml (1/4 cup) firmly packed brown sugar
60ml (1/4 cup) granulated sugar
3ml (3/4 tsp) ground cinnamon
2ml (1/2 tsp) ground nutmeg
60ml (1/4 cup) melted butter
15ml (1 tbsp) Angostura® aromatic bitters
80ml (1/3 cup) hot water
Angostura Sauce
125ml (1/2 cup) butter
250ml (1 cup) powdered sugar
2ml (1/2 tsp) cinnamon
30ml (2 tbsp) milk
10ml (2 tsp) Angostura® aromatic bitters
Preheat oven to 350¾F.

Place half of banana slices in a buttered baking dish. Mix bread crumbs, sugar, cinnamon, nutmeg, melted butter and Angostura® aromatic bitters. Sprinkle bananas with 1/2 crumb mixture. Repeat, making another layer. Sprinkle water over the top of crumbs. Bake 45 - 50 minutes.
Sauce: Cream butter, sugar and cinnamon until fluffy. Add milk and continue beating until smooth. Add Angostura® aromatic bitters and pour over banana pie just before serving.

Angostura bitters cake
1/2 cup shortening
3 eggs (separate yolks and whites)
1 cup sour cream (or buttermilk)
≤ tsp each of ground cinnamon and cloves
1/2 teaspoon nutmeg
2 cups dark brown sugar
2 cups flour
1/4 tsp salt
1 tsp baking soda
3 tbsp Angostura aromatic bitters

Beat sugar and shortening till fluffy then beat in egg yolks. Sift flour once, then sift again with other dry ingredients. Beat flour and sour cream alternating a bit at a time with sour cream (or buttermilk) into shortening and sugar. Add the bitters and mix well with beaten egg whites. Bake at 350 degrees Fahrenheit in greased and floured 9‰ pans for apx. 40-45 minutes. Let cool for 10 minutes and remove from pans. Let cool and frost with Angostura bitters frosting (below).

Angostura Frosting:
1/2 cup butter
2 cups confectioner‚s (powdered) sugar
4 tablespoons Angostura bitters
pinch of salt
Blend all till smooth and creamy. Frost cake and garnish with finely chopped walnuts if des