All Dessert Recipes
Recipe #4
Bread & butter pudding
Sweet
Ingredients
250 ml Full Fat Milk
300 ml Double Cream
1 Vanilla Pod
4 Eggs
3 tbsp Caster Sugar
8 Slices White Bread
50 g Salted Butter
50 g Sultanas
50 g Currants
1 Zest of Lemon
2 tbsp Light Muscovado Sugar
Serves 6
Method
STEP 1
Heat oven to 180C/160C/gas 4. To make the custard, heat the milk, cream and vanilla pod with its scraped out seeds (if using) together in a saucepan to just below boiling point. Meanwhile whisk the eggs and yolk with the caster sugar in a jug. Slowly pour the warm milk mixture, including the vanilla pod, over the eggs, stirring constantly until smooth. Stir in the vanilla extract now if using.
STEP 2
Lightly butter an ovenproof dish approximately 20cm x 25cm x 5cm. Cut the crusts from the bread slices, then butter both sides of the bread and cut into triangles. Lay half of the bread slices in the bottom of the dish so that they are slightly overlapping. Mix the dried fruit with the lemon zest and sprinkle half of the mix over the bread. Layer the rest of the bread on top then sprinkle over the remaining fruit.
STEP 3
Remove the vanilla pod from the custard then pour the custard over the pudding. Leave to soak for at least 30 mins, or longer in the fridge, if you like. Sprinkle over the demerara and bake for 35-40 mins until golden brown and puffed up.
Source: Recipe Source
Recipe #7
Lemon curd & yogurt fool
Sweet
Ingredients
300 g Lemon Curd
500 g Greek Yoghurt
200 g raspberries
1 tbsp Icing Sugar
8 Piece(s) Shortbread
Serves 4
Method
STEP 1
Put the lemon curd and yogurt into a bowl. Fold together for a rippled effect. Divide the mixture between four glasses and chill.
STEP 2
Mix raspberries and icing sugar together and gently crush, then spoon with their juices over the chilled mix and serve.
Serve each dessert with 2 pieces of shortbead.
Source: Recipe Source
Recipe #9
Dark Chocolate Espresso Semolina Pudding
Vegan
Ingredients
600 ml Soy Milk
100 g Semolina
1 tbsp Unsweetened Cocoa Powder
2 tsp(s) Instant Espresso Powder
50 g Light Brown Sugar
100 g Dark Chocolate
1 tsp(s) Vanilla Bean Paste
Serves 6
Method
PREP
Sift the cocoa powder
Fineley chop the chocolate
STEP 1
Take a large heavy-bottomed pot and pour in about 500 millilitres of soy milk.
STEP 2
Put the pot over medium-high heat and let it heat up slowly and gently.
STEP 3
Take a medium bowl and add in the dry semolina, brown sugar, cocoa powder, and the espresso powder, and whisk them together.
STEP 4
As soon as the milk in the pot starts steaming, whisk together the dry semolina with the remaining milk, and pour it into the boiling milk.
STEP 5
At this point, whisk it vigorously, and if needed, lower the heat to medium.
Cook, stirring constantly, for about 3-4 minutes, until thickened and creamy.
STEP 6
Remove from the heat, add in the extra dark chocolate and the vanilla, and whisk quickly until blended.
STEP 7
Divide the pudding between the serving bowls, and let it cool down to your liking.
STEP 8
Top each serving with vegan whipped cream, fresh or frozen berries, and some more dark chocolate, and serve.
Source: Recipe Source