Lemon Sponge Pudding

INGREDIENTS
(For the white chocolate sauce)
200 gms white chocolate
1 tbsp coconut, grated

(For the dark chocolate sauce)
2 tbsps chocolate powder
2 tbsps cocoa powder
100 gms bitter chocolate
2 tsps coffee powder

(For the sponge cake)
1 packet Pilsbury cake mix
2 tsps lemon juice
Rind of 1 lemon

METHOD
(For the white chocolate sauce)
Once done, melt the white chocolate and add some milk to thin if required until a smooth paste is formed. Add in the coconut.

(For the dark chocolate sauce)
Mix the chocolate, cocoa and coffee together in a little water. Add a bit of milk and sugar (if required) until a gooey paste is formed.

(For the sponge cake)
Make the cake as directed on the pack. However, add in the lemon juice and rind before putting into the pressure cooker. Layer the cake with the white chocolate and freeze for 15 minutes. Top it with the dark chocolate sauce.
Serve chilled with extra sauce.

Sugarcane Sorbet

INGREDIENTS
1 lt sugarcane juice
1 tsp ginger paste
1 tsp lemon juice
1 cup vanilla ice cream
honeydew melon, scooped

METHOD
Mix all the above in an ice cream container and freeze. When it sets, blend lightly and then refreeze.
Blend ently before serving.
Serve with melon balls.