Tuesday, December 10

Simple Winter Desserts

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No matter the weather, dessert is always the best way to end a meal. With the cold winter months upon us, why not fill your home with smells of warm, baked puddings and try some of these classic favourites – with a twist.

Croissant bread and butter pudding with choc chips and pecan nuts (courtesy of food24.com)

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Take your bread and butter pudding to the next level by using croissants instead of bread and nuts instead of raisins.

Serves 4

Prep time: 45 minutes

Ingredients

  • 4 croissants
  • 1 Tablespoon butter
  • 100g dark chocolate chips
  • 100g roughly chopped pecan nuts
  • 1 tablespoon light brown sugar
  • 2 eggs
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • Pinch each of nutmeg and cinnamon
  • Double thick cream or custard for serving

Method

Pre-heat the oven to 180oC.

Cut the croissants in quarters and butter each side.

In a medium-sized oven proof dish, layer the buttered croissants and scatter with the pecan nuts, chocolate chips and sugar. (This step can also be done in individual ramekins instead of an oven-proof dish).

Lightly whisk the eggs in a mixing bowl or jug before adding the milk, nutmeg, cinnamon and vanilla essence to it.

Pour the egg mixture over the croissants and sprinkle with extra sugar.

Bake, in the pre-heated oven for 25-30 minutes, or approximately 20 minutes if using the individual ramekins).

Serve with double thick cream or custard while still warm.

 

Oatmeal & Nutella Mug Cake (courtesy of yummly.com)

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This dessert is so simple, even your children can make it!

Single serving

Prep time: approx. 15 minutes

Ingredients

  • 3 tablespoons milk
  • 1 tablespoon olive oil
  • 1 tablespoon sugar
  • 3 tablespoons cake flour
  • 1 1/2 tablespoons rolled oats
  • 1 tablespoon finely chopped pecan nuts, plus more to garnish (optional)
  • ¼ teaspoon baking powder
  • 1/8 teaspoon salt
  • ¼ teaspoon cinnamon (optional)
  • 1 pinch nutmeg (optional)
  • 1 tablespoon Nutella, plus more to garnish

Method

Whisk together the milk, olive oil and sugar in a large mug.

Add the flour to the milk mixture and whisk until smooth before adding the oats, baking powder, salt and (if using) the cinnamon, nutmeg and pecan nuts.

Gently spoon in the Nutella and push it down into the mixture so that it is partially covered by the batter.

Place the mug into the microwave and “bake” on high for 30 seconds, followed by 15 second bursts until the top looks dry and cooked. (Please note that because of different microwave powers, cooking times will vary).

Once the cake springs back when pressed with a finger, remove it from the microwave and leave to cool for 5 minutes before eating. Take caution when taking your first delightful mouth full as both the cake and the Nutella centre will be quite hot.

If you’re feeling extra indulgent, add an extra lashing of Nutella to the top of the cake and sprinkle with chopped pecan nuts.

 

Apple bake with spiced sugar (courtesy of taste.com.au)

If you have the time (like on a lazy, rainy Sunday afternoon) why not treat yourself and your family to these delicious baked apples?IMG_1482

Serves 6

Prep time: 1 ½ hours

Ingredients

  • 6 green apples, halved horizontally
  • 2 tablespoons brown sugar
  • 2 tablespoons caster sugar
  • ½ teaspoon ground cardamom
  • 100g butter, cut into 12 pieces
  • Double cream or custard to serve
  • Nuts, raisins or glazed fruit as filling

Method

Preheat the oven to 160oC.

Place the apple, cut-side up in a large, greased baking dish.

Stuff the apple with a filling of your choice

In a bowl, combine the cardamom, caster sugar and brown sugar and sprinkling over the apple halves, before topping each with a piece of butter.

Place the apples in the oven and bake for 1 hour 15 minutes, or until the apples are puffed, golden and caramalised.

Allow for five minutes of cooling, before serving with cream or custard.

Regardless of your winter dessert preferences, enjoy it with friends and family. The combination of yummy desserts and good conversation is sure to warm your soul.

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