Category Archives: Desserts

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Pineapple Upside Down cake

Category : Desserts

A quick and easy mid week family pudding recipe, to be cooked in the microwave.

 

Ingredients

115g/4oz butter
115g/4oz plain flour
115g/4oz caster sugar
2 large eggs, beaten
1 tsp vanilla extract
1 tsp baking powder
2 tbsp milk
1 small can of pineapple rings
A little butter for greasing

 

Preparation Time
Approx 8 minutes (in the microwave)

 

Cooking Instructions

Grease a medium sized, microwave safe pudding bowl, with a little butter, and add the pineapple rings around the bottom of the bowl (using approximately 4 – 5 rings).

Cream the butter and sugar together, with an electric mixer or by hand in a large bowl, until light and fluffy and all sugar has been combined.

Add the eggs and vanilla a little at a time until completely combined.

Add a little of the sifted flour and baking powder at a time, ensuring that it is all combined before adding more.

Spoon the mixture into the pudding bowl and cover with cling film or a sandwich bag, securing the top to ensure that the pudding steams.

Cook in the microwave on full power for between 5 – 8 minutes, depending on the power of your microwave, until risen and puffy.

Allow to cool in the pudding bowl for 5 minutes before turning onto a plate and serving.

 

Servings
4 People


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Healthy Raspberry Ripple Ice Cream

Category : Desserts

A lower fat version of the popular sweet treat

 

Ingredients

300ml/0.5pt milk

1 vanilla pod

4 medium egg yolks

150g/5oz granulated sweetener suitable for cooking

300ml/0.5pt natural yoghurt

150g/5oz raspberries

 

Preparation Time
Overnight for chilling and freezing

 

Cooking Instructions

Pour the milk into a saucepan. Split the vanilla pod lengthways and scrape the seeds into the milk. Add the pods and heat the milk until hot but not boiling. Remove the pan from the heat and let infuse for 30 minutes.

Whisk 100g/3.5oz of the sweetener with the egg yolks. Bring the infused milk to the boil and pour into the sweetened egg yolks, whisking continuously. Return to the pan and cook until the custard thickens slightly. Don’t allow the custard to boil as it will curdle.

Sieve into a jug to remove the vanilla pods and seeds and stir in the yoghurt. Cover with baking paper, allow to cool then chill in the fridge, preferably overnight.

Blend together the raspberries and remaining sweetener and then sieve to remove the seeds.

Pour the custard into an ice cream maker and churn until thick and creamy. Spoon a layer into a large freezer-proof container and drizzle with some of the raspberry puree. Repeat the method until all the ice cream and puree has been used.

Freeze until required, but ensure it is removed to the fridge before being needed to serve, to allow it to soften slightly.

Serve with some fresh raspberries and a sprig of mint.

 

Servings
4 People


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Keylime Pie

Category : Desserts

An irresistible American classic dessert. Fresh and zingy.

 

Ingredients

125g/4oz butter

250g/8oz Digestive biscuits, crushed

3 large egg yolks

5 limes, juiced plus the zest of 4

400g tin condensed milk

 

Preparation Time
30 minutes plus chilling

 

Cooking Instructions

Preheat the oven to 360°F/180°C/Gas mark 4. Melt the butter in a pan, pour over the crushed biscuits and mix thoroughly. Press into the bottom of a greased or lined flan dish (23cm/9inch). Bake in the oven for approximately 10 minutes.

To make the filling whisk the egg yolks and most of the lime zest, reserving some zest for decoration. Whisk until the yolks are thick and pale. Add the condensed milk and continue whisking for a while and then add the lime juice.

Pour the filling into the flan dish and bake for a further 15-20 minutes until the mixture is just set.

Allow to cool a little in the dish and then cover and put in the fridge to chill until you are ready for it.

Serve with the remaining lime zest as decoration.

 

Servings
4 People


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Queen of Puddings

Category : Desserts

A recipe originally developed for Queen Victoria by her chefs at Buckingham Palace!

 

Ingredients

75g/3oz fresh breadcrumbs

50g/2oz caster sugar

1 tsp grated lemon rind

600ml/1pt milk

4 eggs

3 tbsp raspberry jam, warmed

 

Preparation Time
1 hour 20 minutes

 

Cooking Instructions

Stir the breadcrumbs, 25g of the sugar and the lemon rind in a heatproof bowl. Heat the milk in a saucepan and add to the breadcrumbs.

Separate 3 of the eggs and beat the eggs with the last whole egg. Add to the breadcrumb mixture, pour into a greased baking dish and allow to stand for 30 minutes.

Meanwhile, preheat oven to 160°C/325°F/Gas mark 3. Once rested bake the pudding for approximately 50-60 minutes until set.

Which the 3 egg whites in a large bowl to a stiff peaks stage. Gradually whisk in just under 25g of sugar until the mixture is thick and glossy, but don’t over-whip.

Remove the pudding from the oven, spread the jam over the top and then spoon on the meringue mixture, covering the top completely. Sprinkle approximately 1tsp of sugar over the meringue and bake for a further 15 minutes, until the meringue begins to turn lightly golden.

Serve warm and enjoy a pudding fit for a Queen!

 

Servings
4 People


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Easy Chocolate Brownies

A simple but delicious, basic chocolate brownie recipe.

 

Ingredients

200g/7oz milk or dark chocolate

175g/6oz butter

325g/11.5oz caster sugar

130g/4.5oz plain flour

3 eggs

 

Preparation Time
35 minutes

 

Cooking Instructions

Preheat the oven to 170°C/325°F/Gas mark 3.

Melt the chocolate and butter together in a heatproof bowl over a simmering saucepan of water on the hob.  Stir until completely melted and combined.

Remove the chocolate mixture from the heat and stir in the sugar, mixing well to ensure it is completely absorbed.

Stir in the fklour and mix well to ensure all the lumps and removed.

Add the eggs and mix until the mixture is rich, thick and smooth.

Line a 33cmx23cm cake tin with baking paper and pour the mixture into it.

Bake in the centre of the pre-heated oven for 30-35 minutes.  The brownie should be flaky on top but with a centre that is still slightly soft when pressed.  The brownie will continue to cook while cooling.

Allow to cool thoroughly before cutting into slices and removing from the tin.

Note – This also makes a great dessert when heated for 20-30 seconds in the microwave until slightly gooey, and served with vanilla ice cream and chocolate sauce!

 

Servings
12 pieces


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Pumpkin Shake

Category : Desserts

A tasty and easy option for a shake, a dessert or to use up leftover pumpkin flesh.

 

Ingredients

1 scoop vanilla ice cream or frozen yogurt

100g/3.5oz pureed pumpkin flesh (fresh or canned)

75ml milk

0.5tbsp maple syrup

Pinch of cinnamon

 

Preparation Time
5 minutes

 

Cooking Instructions

Place all the ingredients into a blender or mix with a hand blender until smooth.

Pour into a tall hi-ball glass and add a pinch of cinnamon.

Drink straightaway for a healthy shake for breakfast or a dessert.

 

Servings
1 serving


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Bread Pudding

Category : Cakes & Biscuits , Desserts

A traditional, English pudding, ideal for using up leftover stale bread.

 

Ingredients

300g/10.5oz stale bread, cut roughly into chunks

50g/2oz soft brown sugar

250g/9oz mixed dried fruit

1tbsp black treacle

50g/2oz butter

1 egg, lightly beaten

1tsp mixed spice

 

Preparation Time
1 hour

 

Cooking Instructions

Preheat the oven to 180°C/350°F/Gas mark 4

Soak the chunks of bread in enough cold water to cover it, until the crusts are nice and soft.

Squeeze the excess water out of the bread, getting it as dry as you can.  Discard the water and transfer the bread chunks to a large mixing bowl.  Roughly break the bread apart with your fingers.

In a saucepan melt together the butter and treacle (warming the spoon first before getting the treacle out of the tin will help the treacle slide off the spoon more easily).  Heat the mixture gently, do not allow to boil or you will end up with toffee!

Add the fruit, egg, sugar and spice to the bread.  Mix in the butter and treacle mixture and combine well.  At this stage the mixture will look rather sloppy, similar to Christmas pudding.

Transfer the mixture to a greased and lined loaf tin or deep tray.  The deeper the tin, the squidgier the inside of the pudding will be.  If you prefer a crispier pudding, use a shallower tray to bake it in.

Run a fork over the top to break up the surface and sprinkle with a little sugar.  Bake in the centre of the pre-heated oven for about 1 hour.  Allow to cool a little in the tin before turning out, as it may break up if it is too hot.

Serve warm with ice cream, cream or custard, or equally delicious cold.

 

Servings
8 servings


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Baked Apple Dumplings

Category : Desserts

An easy, warming dessert, perfect for cold autumn nights.

 

Ingredients

225g/8oz shortcrust pastry (ready made or from scratch)

4 small cooking apples, peeled and cored but left whole

25g/1oz sultanas or raisins

25g/1oz light soft brown sugar

25g/1oz butter

0.25tsp ground cinnamon

 

Preparation Time
25 minutes

 

Cooking Instructions

Preheat the oven to 220°C/425°F/gas mark 7.

Roll the pastry out on a floured surface and use a saucer as a template to cut out four circular shapes.

Place each apple in the centre of a pastry disc.

In a bowl mix together the raisins or sultanas, butter, sugar and cinnamon and place an equal sized amount in the middle of each apple.

Usw the pastry to completely encase the apples and invert, upside down onto a baking sheet.

Bruch the top of each dumpling with egg or milk and bake in the centre of the pre-heated oven for 25 minutes or so.  Sprinkle with a little caster sugar as they come out of the oe.

Serve warm with custard or ice cream, or equally delicious cold.

 

Servings
4 people


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Simple Chocolate Brownies

A simple, one stage recipe for making delicious, gooey brownies.

 

Ingredients

200g/7oz butter

165g/6oz cocoa powder

350g/12oz soft brown sugar

125g/4.5oz plain flour

2 eggs

100g/3.5oz chocolate chips, chunks or chopped walnuts (optional)

 

Preparation Time
30 minutes

 

Cooking Instructions

Preheat the oven to 180°C/360°F/Gas mark 4.  Grease and line a 12 cm square baking tin.

Melt the butter over a medium heat until melted, add the cocoa powder and mix thoroughly until dissolved and combined.

Add the soft brown sugar and stir thoroughly until dissolved.

Remove from the heat and add the plain flour, eggs and chocolate chunks or walnuts if using.  At this stage if the mixture is looking too thick add some whole milk until it is of a pouring consistency.

Pour into the greased and lined tin and bake in the oven for 25-30 minutes.  The cake should be firm to the touch when ready, but still had a little wobble in the centre, as it will continue to cook once removed from the oven.

Allow ro cool completely in the tin before marking into pieces.

Enjoy warm or cold with a coffee, or warmed in the microwave and served with ice cream.

 

Servings
16 pieces (approx)


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Chocolate Fondant

A very impressive but deceptively simple chocolate dessert, perfect for dinner parties or a weekend treat.

 

Ingredients

50g/1.5oz melted butter for brushing

Cocoa powder for dusting

200g/7oz butter, diced

200g/7oz good quality dark chocolate, broken into small pieces

200g/7oz golden caster sugar

4 whole eggs

4 egg yolks

200g/7oz plain flour

Icing sugar for dusting

 

Preparation Time
15 minutes plus chilling time

 

Cooking Instructions

Using 6 small, individual pudding moulds or ramekins, brush each one liberally with melted butter.  Place the moulds into the fridge to chill.  Once well chilled brush with another layer of melted butter.  Sprinkle with cocoa powder, rolling the powder around the ramekins or moulds to coat fully.  Tap to remove any excess.

In a heat-proof bowl over a saucepan of simmering water melt together the butter and chocolate.  Once melted remove from the heat and allow to cool for 10 minutes.

In a large bowl whisk together the whole eggs and egg yolks with the golden caster sugar.  Use an electric mixer or hand whisk and continue to beat until pale and thick and the beaters leave a trail in the mixture.

Sift the plain flour into the egg mixture and beat together well.

Pour the melted chocolate into the egg mixture, a little at a time, beating in between each addition of chocolate.  The mixture should look like a loose batter at this stage.

Tip the mixture into a jug for ease of pouring and fill each ramekin or mould.

Pre-heat the oven to 200°/400°/Gas Mark 6.  Place the fondants on a baking sheet and cook in the centre of the oven for 10-12 minutes until risen and the pudding is coming away from the sides of the moulds.

Once cooked turn out onto plates, dust with a little icing sugar and serve with cream, ice cream or custard.  The middle of the fondants should be liquid and oozy when cut into – enjoy!

 

Servings
6 people


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