Warm Winter Desserts x

7/31/2019 Warm Winter Desserts x

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WARM WINTER APPLE AND CINNAMON PUDDING

Wonderful Caramel apple pudding, to warm winter hearts. Great alone or topped withwhipped cream or a dab of yogurt.

1 cup all-purpose flour 1/3 cup packed brown sugar 2 teaspoons baking powder 1 teaspoon cinnamon 1/4 teaspoon salt 1/2 cup currant 2 apples, cored and unpeeled 1/2 cup milk 2 tablespoons butter, melted

1 3/4 cups boiling water 1 cup packed brown sugar 1 tablespoon all-purpose flour 1 tablespoon butter, softened 2 teaspoons vanilla

In a bowl combine 1 cup flour, 1/3 cup brown sugar, baking powder, cinnamon,salt and currants.

Thinly slice one half of one of the apples; set aside.

Chop remaining apples and add to flour mixture along with milk and meltedbutter; mix well.

Spread in buttered nine inch square metal cake pan.

Arrange slices on top.

Sauce: In a bowl, whisk together water, brown sugar, flour, butter and vanilla;gently pour over batter.

Bake in 350f degree oven for 30/40 minutes or until tester inserted in cakescomes out clean.

Serve warm.
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BANANA PUDDING WITH CARAMEL SAUCE

Ingredients

3 medium bananas cup water

1 tsp baking soda

150g butter, softened

cup caster sugar

3 eggs, beaten

1 cup plain flour

1 tsp baking powder

1 cup NESTL White Choc Bits

Caramel sauce:

75g butter

cup brown sugar, firmly packed

1 cup cream

cup NESTL White Melts

MethodPreheat the oven to 180C. Line the base of a deep 22cm round cake tin withbaking paper.

Mash the bananas and place in a saucepan with the water. Bring to the boil,stirring, then remove from the heat and stir in the baking soda. Set aside tocool.

Cream the butter in a medium bowl. Add the caster sugar gradually and beatwell after each addition. Beat in the eggs and continue to beat until themixture is light and fluffy. Sift the flour and baking powder together and stirinto the creamed mixture with the Choc Bits. Fold in the banana mixture. Turnthe mixture into the tin.

Bake in the preheated oven for 40-50 minutes or until a cake tester or skewerinserted into the centre of the pudding comes out clean. Leave in tin for 5minutes, then turn out onto a rack and remove the paper lining. Cut puddinginto wedges and serve warm with Caramel Sauce.

Caramel sauce:Combine the butter and brown sugar in a small saucepan. Cook over a lowheat, stirring, until the butter melts. Stir in the cream and bring just to boiling


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point. Remove from the heat and add the White Melts. Stir until sauce issmooth. Serve hot.

Sticky Date Pudding with Caramel SauceA fantastic warming winter pudding with a low fat caramel sauce. Thisrecipe featured in the book "Fit Food for Winners".

Recipe Ingredients

(Serves 10)

PUDDING 250 g dried dates, chopped 3/4 cup boiling water 1 tsp baking soda 185 g margarine 1 cup brown sugar 2 eggs 1 1/4 cups plain flour CARAMEL SAUCE 1 tbsp custard powder 1 can CARNATION Light & Creamy Evaporated Milk, 375mL 1/4 cup brown sugar, extra 1/4 cup golden syrup

How to make

PUDDING:

1. Combine dates, water and baking soda and allow to stand for 30 minutes.

2. Preheat oven to 180C. Line base of a 20cm deep round cake pan with bakingpaper.

3. Beat margarine and sugar until light and creamy, beat in eggs one at a time.

4. Fold in date mixture and sifted flour. Spoon evenly into prepared cake tin. Bake in

preheated oven for 50-60 minutes or until cooked when tested with a skewer.

CARAMEL SAUCE:

1. Combine custard powder with 1/4 cup of CARNATION Light & Creamy EvaporatedMilk in a saucepan, add remaining CARNATION Light & Creamy Evaporated Milk, extrabrown sugar and golden syrup. Stir over low heat until sauce boils and thickens. Serveover pudding.
http://www.nestle.co.nz/OurProducts/FeaturedBrands/Pages/CARNATION.aspxhttp://www.nestle.co.nz/OurProducts/FeaturedBrands/Pages/CARNATION.aspx


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Preparation time:30 minutes

Cooking time:60 minutes

Caramel Apple Pudding

Preparation Time

15 minutes

Cooking Time

40 minutes

Ingredients (serves 6)

5 large golden delicious or Granny Smith apples, peeled, cored, sliced 1cm thick 1 2/3 cups (250g) plain flour 2 tsp baking powder

250g caster sugar 200ml milk 150g unsalted butter, melted

2 eggs, beaten 1 cup (200g) light muscovado sugar or light brown sugar 1/2 cup (125ml) golden syrup Icing sugar and thick cream, to serve

Method

1. Preheat the oven to 180C. Lightly butter a 2.5-litre baking dish.2. Place apples in the prepared dish. Sift flour and baking powder into the bowl of

an electric mixer, add caster sugar, milk, butter and egg, then beat until pale.Spread mixture over the apples.

3. Place muscovado or brown sugar, golden syrup and 300ml water in a saucepan.Stir over medium heat until sugar dissolves, then bring to the boil withoutstirring.

4. Pour over the pudding batter, then bake for 30-35 minutes or until the top isgolden.

5. Dust with icing sugar and serve with cream.


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Self-Saucing Jaffa Pudding

Ingredients

This recipe is gluten-free, wheat-free, yeast-free, egg-free and nut-free.

60g butter

cup (125ml) milk

teaspoon vanilla extract

3/4 cup (165g) caster sugar

cup (90g) rice flour

1/3 cup (40g) soya flour

1/3 cup (45g) gluten-free self-raising flour

1 teaspoon gluten-free baking powder

2 tablespoons cocoa powder

2 teaspoons finely grated orange rind

cup (110g) firmly packed brown sugar

2 cups (500ml) boiling water

MethodPreheat oven to 180C/160C fan-forced. Grease 1.5-litre (6-cup) ovenproof dish.

Melt butter with milk and extract in medium saucepan. Remove from heat; whisk in caster sugar, thensifted flours, baking powder, half the cocoa and rind. Spread mixture into dish.

Sift brown sugar and the remaining cocoa over mixture; gently pour the boiling water over mixture.

Bake pudding about 40 minutes. Stand 5 minutes before serving.

Storage - Pudding can be stored in an airtight container in the refrigerator for up to 2 days.


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Self Saucing Chocolate PuddingThis is a warm, rich, silky, but very traditional pudding, perfect with vanilla ice

cream on a cold winter night. Try it it's almost guaranteed not to fail, and if youhave kids they will enjoy the way the sauce slowly creeps to the bottom during

cooking!

Ingredients

Serves: 6

150g self raising flour

165g caster sugar


125ml milk

1 teaspoon vanilla extract

30g butter, melted

150g dark brown soft sugar


425ml hot water

Preparation method

Prep: 15 mins | Cook: 50 mins

1.

Preheat the oven to 190 C / Gas 5. Grease an ovenproof dish, I used a glass

casserole dish around 2 litres.

2.

Sift flour, sugar and 2 tablespoons cocoa into a large mixing bowl. Add combined

milk, butter and vanilla and stir until smooth. Pour mixture into baking dish.

3.

Sift combined brown sugar and remaining cocoa evenly over the top of the pudding

mix. Gently pour the water over the pudding, using a spoon to break the flow.

Transfer to oven and bake for approximately 50 minutes.

4.

Serve hot from the oven and dust with icing sugar if desired, enjoy!


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Theres nothing better to lift your mood on a cold winters day than a hot, comforting

pudding. Our

recipes this month will take you back to your nursery days but we havent forgotten

that you need to nurture not only yourself, but first-time eaters too.

Apple cobbler

Ingredients

For the filling:

1kg golden delicious apples, peeled,

cored and cut into chunks

cup light brown sugar

1 tsp ground cinnamon

For the topping:

200g butter

200g castor sugar

200g ground almonds

3 eggs

Instructions

1. Cook apples in a pot on medium heat with 2 tbsp of water, until soft2. Remove 250g and liquidise for your baby. This pure can be frozen for up to

nine months.

3. Stir sugar and cinnamon into the leftover apples for the cobbler

4. Cream the butter and sugar with a beater until light and fluffy


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5. Add the ground almonds, then add the eggs one at a time (waiting until each

egg has been incorporated)

6. Fill a ceramic baking dish half way up with the rest of the cooked apple, then

spoon the almond cream on top of the fruit (it will spread out during the cooking)

7. Bake at 180C for approximately 40 minutes

8. Serve with custard or a scoop of vanilla ice cream.

Bread and butter pudding

Ingredients

6 hot cross buns 50g butter

2 tbsp apricot jam

50g cake fruit mix

275ml milk

125ml cream

50g castor sugar

3 eggs

1 grated zest of naartjie (optional)

freshly grated nutmeg

Method

1. Preheat oven to 180C and butter a 1.2 litre baking dish

2. Cut hot cross buns into slices. Spread butter and jam on each slice. Arrange

them in the buttered baking dish and sprinkle cake mix over

3. Whisk the eggs and sugar in a mixing bowl. Add the milk, cream and naartjie

zest (if using) and whisk well

4. Pour this mixture over the hot cross buns in your baking dish. Grate or

sprinkle some nutmeg over and bake for 30 40 minutes. Serve warm

5. This dish is suitable for children aged 1 year and up.


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Tip

This pudding is a great way to use up old bread. You can use any type of bread from

croissants to wholewheat bread. We love it made with Pannetone! Youll need 6 8

slices of bread, depending on the size of the loaf.

Decadent warm chocolate pudding

Ingredients

350g dark chocolate (70% cocoa solids is best)

50g butter

150g castor sugar

4 eggs, beaten with a pinch of salt

1 tsp Vanilla extract 50g flour

Method

1. Preheat oven to 200oC, putting in a baking sheet at the same time

2. Butter six teacups or ramekin dishes


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3. Melt the chocolate over boiling water or in the microwave and let it cool

slightly

4. Cream together the butter and sugar, then gradually beat in the eggs and

vanilla

5. Now add the flour, then the cooled chocolate, blending it into a smooth batter

6. Divide the batter into the six teacups or ramekins, place them on the heated

baking sheet and bake for 10 12 minutes

7. Serve with cream or ice cream

Baked Nutmeg Custard Pudding


4 eggs 1/2 cup (110g) caster sugar 300ml milk

300ml pure (thin) cream 1 tsp vanilla extract Freshly grated nutmeg, to sprinkle Poached seasonal fruit, to serve

Method

1. Preheat the oven to 150C.2. Whisk the eggs and sugar together until just combined.

3. Heat the milk, cream and vanilla extract in a saucepan over medium heat untiljust below boiling point, then remove from the heat and pour over the eggmixture. Beat until just combined, then strain mixture into a 1-litre baking dish.Sprinkle the surface of the custard with grated nutmeg.

4. Place the dish into a deep roasting pan and fill with enough boiling water tocome halfway up the sides of the baking dish. Bake for 45 minutes until just set.Serve warm with poached fruits.


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Creamy Rice Pudding with Plum Compote


1 cup (220g) medium-grain rice, cooked to packet instructions 2 tbs cornflour 1 cup (250ml) milk 300ml thickened cream 1 egg, beaten 1 tsp vanilla extract

Plum compote 400g blood plums 1 cinnamon quill 1/4 cup (55g) caster sugar 1/4 cup (60ml) port

Method

1. For compote, place all ingredients in a pan with 1/4 cup (60ml) water,stirring to combine. Bring to the boil over medium-high heat, thenreduce heat to low and simmer for 8-10 minutes until the plums are softand liquid is syrupy. Cool slightly, or chill for up to 5 days if desired.


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2. Combine cooked rice and remaining ingredients in a pan over medium-low heat. Cook for 5 minutes, stirring, until thick and creamy. Servepudding topped with compote.

Lemon Steamed Pudding


150g butter, softened 3/4 cup caster sugar 2 large lemons, rind finely grated, juiced 2 eggs, at room temperature 1 1/2 cups self-raising flour pouring cream and lemon zest, to serve

Method

1. Grease a 6-cup capacity pudding basin. Line base with baking paper.2. Using an electric mixer, beat butter, sugar and lemon rind until light and

creamy. Add eggs, 1 at a time, beating well after each addition. Sift flourover mixture. Add 1/3 cup juice. Fold until just combined.

3. Spoon batter into basin. Smooth surface. Cover basin with baking paperand foil. Secure with string (see note). Place a trivet or inverted saucer


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in a large saucepan. Sit basin on trivet. Pour boiling water into saucepanso it comes halfway up side of basin. Cover saucepan. Cook puddingover medium heat for 1 1/2 hours, adding more boiling water asrequired.

4. Lift basin out of saucepan. Remove foil and paper. Turn pudding onto a

warm plate. Top with lemon zest. Cut into wedges and serve with cream.

Notes

Steaming puddings: Correct preparation prevents puddings frombecoming waterlogged during cooking. Cover basin with baking paperand foil, leaving a 4cm overhang. Secure with string. Fold foil edges upout of reach of water.

All recipes are tested using the standard metric measuring equipment. Allspoon and cup measurements are level.

All eggs used have an average weight of 60g.

Metric (20ml/250ml)US andBritish(15ml/220ml)

Imperial

1 cup (250ml)1 cups(220ml)

8 fl oz

3/4 cup (185ml) 1 cup 6 fl oz

2/3 cup (170ml) 3/4 cup (165ml) 5 fl oz

1/2 cup (125ml) 2/3 cup 4 fl oz

1/3 cup (80ml) 1/2 cup (110ml) 2 fl oz

1/4 cup (60ml) 1/3 cup 2 fl oz2 tablespoon 1/4 cup (55ml) 1/4 oz

1 tablespoon (20ml)3 teaspoons(15ml)

1 fl oz = 30g

Oven Temperatures

GAS ELECTRIC Metri Imperial


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c

C F C F 125g 4 ounces

Very slow 120 250 125 250 250g 8 ounces

Slow150 300 150 300

500g1 lb

(pound)Moderatelyslow

160 325 160-180

325-350

1 kg2 lb(pound)

Moderate180 350 180-

200375-400

Moderatelyhot

190 375 210-230

425-450

Hot200 400 240-

250475-500

Very hot 230 450 260 525-550

Chocolate Bread and Butter Pudding

Ingredients2 1/2 cups milk200g TOBLERONE* Dark Chocolate or dark cooking chocolate, roughly

chopped125g block PHILADELPHIA Cream Cheese, cubed and softened1 tablespoon cocoa1 tablespoon caster sugar4 eggs, lightly beaten8 slices raisin breadIcing sugar, to serveDouble cream, optional, to serve


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Method

COMBINE the milk, Toblerone*, Philly*, cocoa and sugar in a large saucepanover low heat, stirring until smooth. Allow to cool, then whisk in the eggs.

CUT each bread slice diagonally in half. Arrange bread triangles in a greased 2litre capacity deep baking dish. Pour over chocolate mixture and set aside for10 minutes.

BAKE pudding at 160C for 30-35 minutes until set. Allow to cool slightly. Dustwith icing sugar and serve with cream, if desired.

GOLDEN SYRUP PUDDING

125ml golden syrup

125g butter

125ml castor sugar

2 eggs

5ml vanilla essence

250ml cake flour


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5ml baking powder

60ml milk

Method

Pour the syrup into the base of a small ovenproof baking dish.

Cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating

well after each addition. Beat in the vanilla.

Sift flour and baking powder and add to the creamed mixture with the milk to form a

batter.

Spoon over the syrup. Bake at 180C for 25-30 minutes until a skewer inserted into the

mixture comes out clean.

Serve warm with custard or cream.

Serves 4.

* Vary the flavour by using different flavoured syrups.

..

RUM & RAISIN CHOCOLATE PUDDING

250ml self-raising flour

160ml castor sugar

60ml cocoa powder

80ml milk

1 egg, beaten


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60g butter, melted

125ml raisins

125ml chocolate chips

250ml boiling water

80ml rum

125ml castor sugar

15ml cocoa powder

Method

Sift the flour, castor sugar and cocoa powder into a bowl.

Combine the milk, egg and melted butter and stir into the flour to form a batter.

Mix in the raisins and chocolate chips.

Spoon the mixture into a greased ovenproof baking dish.

Combine the boiling water, rum, castor sugar and cocoa powder and mix well.

Carefully pour this over the batter and bake at 180C for 35-40 minutes.

Serve immediately.

Serves 4-6.

STICKY TOFFEE PUDDING

Sticky toffee pudding always, Hot gooey and unbelievably good, you just haveto try this one.

What you need

Cake mixture

1 1/3 cup flour1 1/2 teaspoons baking powder100g treacle sugarpinch of salt


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1/2 cup milk2 eggs1 teaspoon vanilla essence75ml melted butter

Toffee Sauce

120g soft butter200g treacle sugar250ml cream

The processIn a large bowl, sift the flour, add the sugar, salt and combine well.In another bowl, add the milk, eggs, vanilla essence and melted butter. Whisktogether until you get a slight froth on the top.Add the liquid to the dry ingredients and mix well.

Pour into a buttered baking dish and bake at 180 Celsius for 40 minutes untilthe cake is firm to the touch.

The sauce

Add all of the ingredients to a pot and simmer for 5 minutes or so over amedium heat.

I prefer to pour sauce over the individual servings but you can also poke holesinto the cake and pour it over the top as it comes out of the oven and let itsoak in.

Its very rich and should serve 6 people no problem.

Mocha Syrup Cakes

100g unsalted butter, chopped50g white chocolate, chopped1/2 cup brown sugar, firmly packed1/2 cup plain flour3/4 cup self-raising flour1/4 tsp bicarbonate of soda


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1/2 cup sour cream1 egg, lightly beaten

Ice-cream, to serve

SYRUP

1/2 cup brown sugar, firmly packed2 tblsps instant coffee granules1/4 cup cocoa powder1/3 cup hot water1/2 cup golden syrup

Method

1 Grease four small baba pans (1-cup capacity).2 Place butter, chocolate and sugar in a medium saucepan. Stirover a low heat until smooth. Remove. Stir in combined siftedflours and soda, cream and egg until smooth. Divide evenlyamong prepared pans.3 Cook cakes in a moderate oven (180C) for about 25 minutes.4 To make syrup, place sugar, coffee and sifted cocoa into a

medium pan. Gradually stir in hot water and syrup. Bring to boil.Gently boil for about 2 minutes, or until slightly thickened. Pourinto a heatproof jug.5 Pierce hot cakes in pans all over with a skewer. Pour half the hotsyrup evenly over cakes. Cool in pans. Turn out cakes and trimbases to sit flat.6 Serve with ice-cream and remaining syrup..

Chocolate Self Saucing Pudding

An easy, quick and delicious recipe for a warming chocolate dessert.

A family favourite and easy for a dinner party, this chocolate self saucingpudding recipe is simple and easy to prepare and absolutely delicious.


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This chocolate self saucing pudding recipe only takes about 10 minutes toprepare and should satisfy everyone from children to grandparents, and fromfamily to dinner guests.

Serving Chocolate Self Saucing Pudding

The chocolate self saucing pudding can be enjoyed with ice cream, cream orcustard or just plain. If there are any leftovers (which is doubtful) they can bekept in the fridge and eaten cold or re-

Making Enough

Sometimes one pudding is not enough. If serving more than four people it is agood idea to double the recipe and make two chocolate self saucing puddings.

For A Dinner Party

For a dinner party individual chocolate self saucing puddings can be servedinstead of a temperamental and difficult souffl or a fiddly steamed pudding.Simply make up the recipe and then divide into individual ramekins or similardishes an excellent and easy dinner party dessert.

Ingredients For Making Chocolate Self Saucing Pudding

You will need an ovenproof casserole dish with a lid. Alternatively you can usea deep ovenproof dish covered in aluminium foil.

The Pudding60g butter cup milk1 egg1 cup self raising flour1 dessertspoon cocoa cup milk vanilla essence

The Sauce cup sugar

1 dessertspoon cocoa

11/2 cups boiling water


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Method For Making Chocolate Self Saucing Pudding

Pre-heat oven to 180C / 360F

Making The Pudding

1. Cream the butter and the sugar2. Mix in egg and vanilla3. Sift flour with cocoa4. Fold in the flour-cocoa and the milk into the mixture5. Pour into an ovenproof casserole dish and spread evenly.

Making The Sauce

1. Mix together sugar and cocoa

2. Sprinkle over the pudding mixture3. Pour boiling water over the mixture and topping

Cooking The Pudding

1. Put the lid on the casserole dish2. Bake for approximately 45mins

The End Result and Serving

The pudding will cook and rise to the surface and develop a nice brown and

slightly crisp surface. The sauce will thicken in the base of the casserole dish.The chocolate self saucing pudding is best served straight from the casseroledish be careful it is very hot. With the addition of a little ice cream, whippedcream, or for an even richer winter dessert custard, you have the perfect heartwarming dessert.

Sooji Ka Halwa - Semolina Halwa


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Ingredients:

1 and a 1/2 cups sooji/ rawa

1/2 cup ghee

3/4 cup mixture of cashews (coarsely chopped ) and whole raisins/

sultanas

3 cups hot water

1/2 cup whole/ full cream milk

1/2 cup sugar

5 pods of green cardamom split open

Preparation:

Heat a deep pan on a medium heat and when hot add the ghee. When itmelts, add the Sooji and mix well.

Roast the Sooji (stirring frequently) till it begins to turn a very light

golden color and give off a faint aroma. The roasted Sooji will have thegrainy consistency of wet sand. Now add the cashews and raisins to the

Sooji and mix well.

While you are roasting the Sooji, in a separate pot and on medium heat,

bring a mixture of the milk, water, sugar and cardamom to a boil, stirringoften.

When the Sooji is roasted, gently add the water and milk mixture,

stirring all the while to prevent lumps from forming. If any do form, makesure to break them with the back of the stirring spoon so you get a smooth

paste-like consistency. Cook the mixture till it is thick and begins to comeaway from the sides of the pan.

Turn off the heat and allow the mixture to cool to a warm temperature.

Serve now in individual bowls.


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Kheer - Payasam - Payas Creamy Rice Pudding

This creamy rice pudding is delicately flavored with cardamom and full of nuts.

It's a great dessert for anytime of the year. In south and east India versions

of it are made for certain festivals. In the South, Kheer is called Payasam andin the east it is known as Payesh.

Ingredients:

2 litres full-cream milk

1 can (400 gms) sweetened condensed milk

1 tsp cardamom powder

1 cup sugar

1 cup Basmati rice

50 gms almonds blanched and slivered

50 gms raisins

A few strands of saffron

Rose petals to garnish (optional)

Preparation:

Wash the rice well and soak for half an hour in enough water to cover it

fully.

Put the milk, condensed milk and sugar in a deep, thick-bottomed pan

and boil. When the milk comes to a boil, add the rice and simmer. Cook tillthe milk thickens and reduces to half its original volume.

Add the almonds, raisins and cardamom and cook for 5 more minutes.

Turn off the fire and add the saffron. Stir well.

Allow the kheer to cool, then chill.

Serve cold garnished with rose petals.


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Caramel Croissant Pudding

Ingredients

2 stale croissants

110g sugar

2 tbsps water

110g double cream

2 tbsps bourbon

110ml whole milk 2 eggs, beaten

Method

How to make Caramel Croissant Pudding

1) Preheat the oven to 180C/gas 4.

2) Tear the croissants into pieces and put in a small gratin dish; I use a cast

iron oval with a capacity of about 500ml.

3) Put the sugar and water into a saucepan, and swirl around to helpdissolve the sugar before putting the saucepan on the hob over medium tohigh heat. Caramelise the sugar and water mixture by letting it bubble awayuntil it all turns a deep amber colour; this will take 3 to 5 minutes. Keeplooking but don't be too timid.

4) Take the pan off the heat and add the cream - ignoring all spluttering -followed by the bourbon and milk. Whisk to mix, then still whisking add the

beaten eggs. Pour this quickly over the croissants and leave to steep for 10minutes.

5) Place in the preheated oven for 20 minutes and prepare to swoon.


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Malva pudding (Serves 6 8)

375 ml milk

45 ml butter

30 ml smooth apricot jam

20 ml vinegar

2 extra large eggs

200 ml sugar (150 g)

375 ml Snowflake cake flour (210 g)

5 ml bicarbonate of soda

10 ml baking powder

3 ml salt

Sauce250 ml ideal milk


60 g butter or margarine

5 ml vanilla or caramel essence

1. Place milk, butter and jam in a pot. Stir over low heat until butter and jammelted. Add the vinegar to the milk mixture and set aside.

2. Whisk the egg and sugar in a bowl until light and fluffy.

3. Sift dry ingredients and add to egg mixture, alternating with milk mixture.Pour into a large, greased baking dish and bake in a preheated oven at 180 C

for 45 60 minutes.

4. Sauce: Combine ideal milk, sugar and butter in a small heavy-based saucepan. SimmerRemove from heat and add essence. Remove pudding from oven, prick

with a fork all over and pour hot sauce over.

Tipsy tarts


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(Makes 12)

250 g dates, chopped


250 ml boiling water

125 g butter250 ml sugar (200 g)

2 extra-large eggs


5 ml baking powder

2 ml salt

125 ml pecan nuts, chopped (50 g)

Sauce


125 ml water

60 g butter

5 ml vanilla essence

100 ml brandy

1. Preheat oven to 180C.

2. Mix dates, bicarbonate of soda and boiling water.

3. Cream butter and sugar. Add eggs one at a time and beat until creamy.4. Sift flour, baking powder and salt and add to creamed mixture.

5. Stir in the dates with water mixture and nuts.

6. Spoon into greased muffin tins and bake in preheated oven for 15-20 minutes.

7. Sauce: Heat sugar, water and butter, until sugar is melted. Remove from heat

and stir in vanilla essence and brandy.

8. Pour sauce over hot tarts and allow to soak in. Serve with fresh cream orcustard.

Tip

Freeze these individual brandy tipsy's airtight for up to 3 months. It can be baked in any s

dish for a variation.


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Vinegar pudding (Serves 4 - 6)



1 extra large egg



5 ml baking powder

1 ml salt


250 ml milk

30 ml vinegar

Syrup80 ml sugar (65 g)

80 ml milk

60 ml boiling water

45 ml butter or margarine


1. Beat butter and sugar. Add egg and beat until light and creamy. Add jam. Sift

flour, baking powder, salt and add.

2. Mix bicarbonate of soda in milk and add lastly with vinegar.

3. Pour in a greased baking dish and bake in a preheated oven at 180 C for about

40 minutes.

4. Syrup: Boil all ingredients together except essence. Remove from heat, add

essence and pour over warm pudding.


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Tipsy tarts

(Makes 12)

250 g dates, chopped


250 ml boiling water

125 g butter


2 extra-large eggs


5 ml baking powder

2 ml salt

125 ml pecan nuts, chopped (50 g)

Sauce


125 ml water

60 g butter


100 ml brandy

1. Preheat oven to 180C.2. Mix dates, bicarbonate of soda and boiling water.

3. Cream butter and sugar. Add eggs one at a time and beat until creamy.

4. Sift flour, baking powder and salt and add to creamed mixture.

5. Stir in the dates with water mixture and nuts.

6. Spoon into greased muffin tins and bake in preheated oven for 15-20 minutes.

7. Sauce: Heat sugar, water and butter, until sugar is melted. Remove from heat and stirin vanilla essence and brandy.

8. Pour sauce over hot tarts and allow to soak in. Serve with fresh cream or custard.

Tip

Freeze these individual brandy tipsy's airtight for up to 3 months. It can be baked in any sizea variation.

Orange pudding


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(Serves 4 - 6)

Syrup

125 ml orange juice

250 ml water

125 ml sugar (100 g)30 ml butter or margarine

Dough



1 extra large egg


5 ml grated orange rind


5 ml bicarbonate of soda1 ml salt

125 ml milk

1. Syrup: Boil all ingredients and pour into a large greased ovenproof dish.

2. Dough: Beat butter and sugar. Add egg and beat until light and creamy. Addapricot jam and orange rind.

3. Sift dry ingredients and fold alternately with milk into egg mixture.

4. Spoon dough into syrup and bake in preheated oven at 180 C for 20-30

minutes. Serve with custard or cream and garnish with orange rind.


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Lemon and lime pudding(Serves 4 )


200 ml castor sugar (160 g)

4 extra large eggs, separated


30 ml ground almonds

60 ml milk

60 ml fresh lemon juice

45 ml fresh lime juice

10 ml grated lemon rind

10 ml grated lime rind

1. Cream butter and sugar. Add the egg yolks, one at a time and beat well.

2. Sift flour and add, with almonds and milk. Add juice and rinds.

3. Whisk the egg whites to soft peaks, then gently fold into the mixture until

smooth.

4. Spoon the mixture into a greased oven dish or cups, then place in oven pan, filledhalf with hot water. Bake in a preheated oven at 180 C for about 40 minutes until

the sponge is risen and golden. Serve immediately.


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Ginger date pudding (Serves 4 - 6)


60 ml sugar (50 g)

2 extra large eggs

45 ml apricot jam


10 ml ground ginger

2 ml salt


200 ml milk

75 g (125 ml) dates, chopped

Sauce125 ml sugar (100 g)

200 ml water

45 ml butter or margarine


1. Cream butter and sugar. Add eggs and add jam, beating until light and fluffy.

2. Sift dry ingredients and add, with milk, beating until smooth.Add chopped dates.

3. Spoon into a greased medium ovenproof dish and bakein a preheated oven at 180 C for about 40 minutes.

4. Sauce: Heat sugar, water and butter until sugar melts.

Remove from heat and add vanilla essence.

5. Pour sauce over the top as soon as the pudding is taken out of the oven.

Serve with cream or custard.


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Dumplings with dates

(Serves 4 - 6) 500 ml Snowflake cake flour (280 g)

2 ml salt


2 ml ground cinnamon

45 ml butter

125 g pitted dates, chopped

250 ml milk

Syrup

800 ml water

500 ml sugar

2 ml ground cinnamon

30 ml butter

30 ml golden syrup

1. Sift flour, salt, bicarbonate of soda and cinnamon together.

Rub in butter.2. Add dates and milk and mix into flour until combined.

3. For syrup: Mix all ingredients together and bring to the boil in a large heavy-

based saucepan.

4. Drop spoonfuls of dough into the boiling syrup. Cover and boilfor about 15 minutes. Do not remove the lid while cooking.

Serve with custard or cream.


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NO YEAST MINI DOUGHNUTS

Ingredients

1 egg 2 Tbsp. sugar 1 cup self-rising flour 2 Tbsp. cream cheese 2 Tbsp. yogurt or eshel Note: Eshel is Israeli yogurt 1 pkt (10 g) vanilla sugar grated lemon rind

How to make it

Mix egg and sugar.

Add remaining ingredients and beat well.

Drop spoonfuls into hot oil.

Fry quickly, drain and roll in icing sugar.

I sometimes like to add some ground cinnamon to the icing sugar.

Yummmmmmy!

This is a very easy recipe to double.
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Homemade Mini Donuts

1 package active dry yeast; instant if youre in a rush (2 tsp.)2 Tbsp. warm water3 1/4 cups all-purpose flour, plus additional for sprinkling

and rolling out dough (use half whole-wheat if you like)1 cup milk, at room temperature2-4 Tbsp. butter or non-hydrogenated margarine, softened1 large egg2 Tbsp. sugar1 tsp. salt

canola oil, for fryingcinnamon-sugar, for dipping (spike sugar with as much cinnamon as you like)

In a large bowl, stir together the yeast and water; set it aside for 5 minutes,until its foamy. (If it doesnt foam, throw it out and buy fresh yeast. It wontfoam much, but if it just sits there and does nothing, its inactive.) Add theflour, milk, butter, egg, sugar and salt, and stir until you have a soft, stickydough. Stir for a minute or two, then cover and set aside for an hour, if youhave time and arent at a 10th birthday party.

Turn the dough out onto a lightly floured surface and pat with floured handsuntil its about 1/2 inch thick. Cut out as many rounds as possible with the rimof a shot glass, and poke a hole in each with your finger, stretching it out a bit

as it will puff up as it cooks, closing the hole somewhat. If you like, cover witha kitchen towel and let them rise for another 20-30 minutes (this isntnecessary, but will produce lighter doughnuts).

Heat about 2 of oil in a deep, heavy saucepan until its hot but not smoking.Youll know when its hot enough by dipping in a piece of bread or a bit ofdough it should start sizzling right away. If the oil is too cool, they will taketoo long to cook and will absorb too much oil, making them heavy.

Cook doughnuts 2 at a time, turning occasionally with tongs or a slottedspoon, until puffed and golden brown, about 2 minutes per batch. Transfer to

paper towels to drain, then toss in cinnamon-sugar while still warm.


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Warm Winter Desserts x

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