Take a look at my username. Looked? Good. Well then, my user name may give a slight insight into my personality, yes, I have a very very sweet tooth. If you have read any of my other reviews, you will realise they are on mostly food products, but after a full weekend of baking last weekend I thought i'd share some of my favourite recipes with you.
Now, when I go to a dinner party, to somebodys house for tea, or out for my tea, the dessert is always the thing I remember- usually, if it's good. My family is big on puddings and desserts and our household has one almost every night.
In my review i'm going to tell you some of my favourite recipes (tried and tested) and try to include some tips and hints on how to make your dessert turn out the best it can.
Now there are so many puddings to choose from aren't there, theres chocolate ones for the proper chocoholics, theres the fruity ones for the more health concious of us, theres the ones that cleanse our pallets, such as a simple mousse, and then there are the traditional ones, such as apple pie. In my review you will hopefully get a great variety and please feel free to try these recipes out for yourself!
Apple Crumble
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A warm, soft apple base with a crispy crumbly top. Delicious with custard.
Apple Filling- 3 Large cooking apples
- 1 tablespoon water
- 1 tablespoon allspice
Crumble- 1/4 cup self raising flour
- 2 tablespoons butter (softened)
- 2 tablespoons brown sugar
- 2 tablespoons rolled oats
How to do it- Preheat oven on 200 degrees celcius.
- Peel, core and cut apples into smallish pieces.
- Place cut apple, cloves and water into a small casserole dish.
- Cover and place in microwave on high for about 5 minutes.
- In a small bowl rub the butter and flour together.
- Them stir in oats and sugar.
- Put the crumble mixture on top of the apple and put into oven for around 5 minutes or until crispy and brown on the top.
NutritionEach serving provides rougly 262 calories, and 8.3g of fat. Crumble should serve approx. 3 people.American Fudge Cake
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Fudge cake, topped with chocolate ice cream, and lashings of whipped cream.
Cake- 125 g (4 oz) butter
- 225 g (8 oz) dark soft brown sugar
- 2 eggs
- 142 ml (¼ pint) soured cream
- 175 g (6 oz) plain flour
- 5 ml (1 tsp) baking powder
- 2.5 ml (½ tsp) bicarbonate of soda
- 50 g (2 oz) Cadbury Bournville cocoa
Filling- 40 ml (2 Tbs) Cadbury Bournville cocoa
- 125 g (4 oz) butter
- 150 g (5 oz) icing sugar, sieved
- Vanilla essence
Frosting- 200 g bar of Cadbury Bournville chocolate
- 40 ml (2 Tbs) Cadbury Bournville cocoa
- 142 ml (¼ pint) double cream
How to do itCAKE- Cream together butter and sugar untill light in colour
- Gradually beat in the eggs and then the soured cream
- Seive together the dry ingredients, and fold into wet mixture
- Divide mixture equally between two 20cm shallow cake tins
- Bake at gas5/190 degree celcius/375 degrees faranheight for 35-40 minutes
- Turn onto a wire rack to cool
FILLING- Mix the cocoa with 40ml boiling water untill a smooth paste- allow to cool.
- Beat together, the butter, seived icing sugar and esscence, until it is light and fluffy
- Beat in the cocoa
- Slice the cake in half, and and sandwich the 2 peices together with the filling
FROSTING- Melt the chocolate
- Make the cocoa into a paste (as before- with boiling water) and mix in with the chocolate
- Slowley, whisk in the cream untill smooth and thickened
- Spread the frosting over the top of the cake with a pallette knife, until smooth, or rustic looking.
_This cake is delicious, cut into slices, with whipped cream or even vanilla ice cream. The cake is even more delicious when it has been heated in the microwave and is served warm.
Marshmallow & Chocolate Swiss Roll
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- 2 tbsp caster sugar
- 2 medium eggs, beaten
- 1 tbsp plain flour
- 12 marshmallows
- 55g/2oz plain chocolate, broken
- icing sugar, for dusting
How to do it
* Melt the chocolate in a bowl over a pan of gently simmering water.
- Lay a cooking mat on a Swiss roll tin.
- In a large bowl whisk up the eggs and sugar until pale and fluffy using an electric hand mixer.
- Fold in the flour.
- Spread the mixture evenly onto the cooking mat.
- Bake for 5-6 minutes until risen and golden.
- Spread the chocolate over the sponge, leaving a 5cm/2in border around the edge.
- Lay 8 of the marshmallows across the width of one end of the sponge.
- Roll the sponge to encase the marshmallows, then lay the remaining marshmallows across the width. Again, roll the sponge to encase the marshmallows and form a Swiss roll.
- Dust with icing sugar.
- Serve up _YUM_.
_The preperation time for the roulade is under 30 minutes, now is that quick, or is that quick?_.
White chocolate mousse
_A delicious, light and fluffy dessert, a recipe for the more advanced cooks as it requires a bit of skill_.
- milk - ¼ pint
- the zest of one orange
- white chocolate - 6 oz
- eggs - 2
- castor sugar - 1 oz
- leaf gelatine - ¼ oz (two standard sized sheets)
- whipping cream - ½ pint
How to do it- Heat the milk till boiling point with the zest of the orange
- Add white chocolate and let melt
- Stir well, off the heat
- Whisk the eggs and sugar together and add to the milk mixture
- Stir over a low heat until the mixture coats the back of a spoon (_DO NOT ALLOW THE EGGS TO SCRAMBLE_)
- Remove from the heat when ready
- Bring down to setting point
- Fold in the whipped cream to the mixture
- Pour the mixture into dishes or ramekins
- Place in the fridge and let set
_These are delicious served with fruit (_espescially red berrys_), or dusted with cocoa powder for a more proffesional looking finish.
Banana Caramel Tart
Crust- 1/2 cup butter , at room temperature
- 1/4 cup sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup all-purpose flour
Banana topping- 3 large bananas , thinly sliced
- 1 tablespoon butter , melted
- 1 tablespoon sugar
- 1 cup macadamia nuts , lightly toasted
Caramel sauce- 1 cup heavy whipping cream
- 1 cup sugar
- 1 tablespoon freshly squeezed lemon juice
- 1/4 cup butter
- vanilla ice cream or coconut ice cream , to serve on the side
How to do it- Preheat oven to 450F.
- For the Crust: In a large bowl, beat butter and sugar, with an electric mixer, until blended.
- Beat in yolk, vanilla, and salt.
- Add flour and beat until moist clumps form.
- Press dough into bottom of 9 inch tart pan with removable bottom.
- Pierce with fork and refrigerate for 1 hour.
- Bake crust until golden (about 15 minutes).
- Cool.
- For the Banana Topping: Reduce oven temperature to 375F.
- Overlap banana slices on crust, covering completely.
- Brush melted butter over banana slices and sprinkle with sugar.
- Bake until just warmed through (4 minutes).
- Drizzle with some caramel sauce (recipe follows).
- Sprinkle with macadamia nuts.
- Serve with ice cream and pass extra caramel sauce around.
- For Caramel Sauce: In a heavy saucepan, heat the cream over medium low heat until bubbles form, along the edges of the pan.
- Keep warm.
- In a heavy saucepan, combine the sugar and lemon juice until well mixed.
- Cover the pot and place it over medium high heat until the sugar melts and bubbles, about 4 minutes.
- Remove the cover and occasionally swirl the pan or stir the mixture until the syrup is a golden amber color, 5 to 8 minutes.
- While cooking, brush the sides of the pan with a wet brush just above the bubbling sugar to keep crystals from forming.
- Stirring constantly, slowly pour in the warm cream.
- Bring to a boil, continuing to stir constantly.
- Cook until slightly thickened, about 3-4 minutes.
- Remove the sauce from the heat, add the butter, and stir until the butter melts and the sauce is smooth.
- Serve immediately or cool to room temperature, then cover tightly and refrigerate for up to two weeks; reheat in a pan of simmering water or a microwave.
NutritionDefinitly not for the health concious. One serving contains a whopping 835 calories and 57.7g of fat, really good and definitly worth it! The dessert serves roughly 6 people.
Caramel Custard
This is a great recipe and creates a delicious caramelly custard; nice served with a peice of cake, or just for a pudding on its own.
- 3 eggs plus 1 egg yolk
- 3/4 pint milk
- 3 tablespoons granulated sugar
- 1 tablespoon hot water
How to do itTo make the caramel put the water into a heavy-bottomed saucepan.
- Bring to the boil and allow to boil without stirring until golden in color.
- Pour the caramel into an oven-proof dish.
- Tip the dish to make sure that the caramel coats the bottom.
- To make the custard, combine the eggs and sugar beating lightly.
- Add the milk.
- Strain onto the layer of caramel in the oven-proof dish.
- Stand in a Bain Marie with water half way up the side of the dish.
- Cook at 325 degrees Fahrenheit for about 1 hour.
- When cooked the custard will be firm.
- Allow to cool completely.
- Serve turned out on a plate and enjoy.
Passion Fruit Yogurt Sundaes
for the more health concious.
- Passion fruit - 2 (cut in half)
- Strawberries - 300 grams
- Peaches - 2 (chopped)
- Icing sugar - 2 teaspoons (optional)
- Low fat frozen yogurt - 8 scoops (350g)
How to do it- Puree half of the strawberries. Scoop out the passion fruit pulp and add to the strawberry sauce. (Sweeten if needed)
- Place the other half of strawberries and peaches in 4 cups (leave a few for decoration). Add 2 scoops of yogurt to each cup, and top off with the remaining fruits.
- Pour the strawberry puree over the sundae and serve.
You can vary these fruits and use others such as, strawbeery or peaches.Sweetooth x
