Combine the condensed milk, cream, and milk in a mixing bowl and stir until well mixed. Mix the bananas, lemon juice, and vanilla essence and add to the condensed milk mixture. Mix very well. Pour the mixture into a deep cake pan or container and freeze until it starts to harden and a solid edge forms about 2cm from the side. Scoop the mixture into a cold bowl and beat until ice crystals break up and the mixture has a smooth texture. Pour back into the container, cover with cling film, and freeze until firm.

Whip everything together. Place in the refrigerator.

Dissolve the jelly in boiling water. Make a custard from milk, cornflour, and egg yolks. Soak the gelatin in a little cold water. Fold the jelly and gelatin into the custard. Prepare the jelly with 1k boiling water. Stir in the guavas. When it thickens, fold in the cream and stiffly beaten egg whites. Spoon into a dish and let it set in the fridge.

Soak the gelatin in the cold water and dissolve it in boiling water. Add the sugar, lemon juice, and zest. Strain the mixture and let it cool in a cool place. When the mixture is almost set, whisk it with a fork or egg beater until light and fluffy. Whip the egg whites until stiff and fold them in. Pour into a wet mold or spoon into a pudding dish. Make a custard sauce from the egg yolks.

Soak the gelatin in the cold water and dissolve it in the boiling water. Peel the peaches and mash them with a fork. Add the sugar. Mix the gelatin into the peach puree well. Fold in the whipped cream as the mixture starts to set. Let it set in a large pudding mold or in individual glasses.

Slice a few bananas into a bowl. Prepare the Farmers Pride instant custard as described on the package and pour it over the banana slices. Prepare the Farmers Pride creamy instant icing as described, spoon it into a piping bag, and decorate the pudding with it. Sprinkle chopped glazed cherries and nuts on top and chill.

Mix the butter, sugar, flour, baking powder, egg yolks, and a small amount of milk, as for butter cake. Place the mixture in a fireproof baking dish and bake for 30 minutes or until cooked in a moderate oven. Remove it, pour the cold milk on top, spread the jam over it, and spread the stiffly beaten egg whites (with sugar) on top. Bake again in a moderate oven until the foam on top is golden brown.

Sift dry ingredients together. Melt butter and then add vanilla and milk. Mix lightly and pour into a greased baking dish. Sprinkle ½k yellow sugar, ½k white sugar, and cocoa on top of the batter — do not mix, just sprinkle on top and then add a cup of water. Bake in a moderate oven for about 40 minutes and let it stand for a while after removing.

Preheat the oven to 180°C. Boil milk, sugar, salt, and sago until the sago is translucent. Allow to cool slightly. Stir in butter. Add slightly beaten egg yolks and essence. Spoon into a greased ovenproof dish. Spread apricot jam on top. Whip egg whites stiff with 6e sugar. Spoon on top of the jam and bake until light brown.

Cream butter and sugar. Add beaten egg. Beat well. Add lemon juice, apricot jam, and baking soda. Alternately stir in flour and milk. Bake at 180°C until cooked. Then pour sauce over and bake for a while until caramelized.

Sauce: Bring just to the boiling point in a deep saucepan. Dough: Cream butter and sugar. Add 2 eggs. Then jam. Sift flour alternately with milk. Lastly, add baking soda mixed with a little lukewarm milk. Pour the mixture into the sauce pan and bake in a moderate oven for ¾ hour. Do not cover. Must be baked in a deep saucepan.

Mix the butter and sugar. Add the sifted flour, baking soda, and salt alternately with the milk. Add the jam and beaten eggs. Pour the batter into a baking dish and then pour the sauce over. Sauce: stir all the ingredients until the sugar is dissolved. Bake in a moderate oven until cooked.

Sift the dry ingredients together and lightly rub in the butter. Whisk the eggs well and add the milk. Combine with the dry ingredients and mix well. Roll the dough out thinly and spread the jam on top. Roll it up like a Swiss roll and place it in a greased, ovenproof dish. Boil 3k water, 1k sugar, and 2e butter together for 5 minutes and pour over. Bake in a moderate oven at 180°C for 1 hour. Serve warm or cold.

Cook milk, sugar, and butter together. Add washed sago and let it simmer slowly. Stir until translucent. Remove from heat and let it cool slightly. Add the egg yolks and mix well. Fold in the stiffly beaten egg whites. Pour into a dish and place small pieces of butter around the edges. Bake in a moderate oven at 180°C until golden brown.

Layer the biscuits in an ovenproof dish approximately 20×20×5cm. Pour the cream over. Bake for about 15–20 minutes in a preheated oven at 180°C. Serve warm with extra cream if desired.