Baking

Beat January Blues With These Warming Dessert Recipes

January brings with it long nights, cold days and the post-Christmas slump.

And to top it off, on New Year’s Day most of us resolve to eat a little healthier and ditch the sugary snacks. This year we’ve decided – no more! January is glum enough without having to give up a little evening treat every now and then.

So round up your friends and family, do a little baking together this weekend and treat yourself to a cosy evening indoors with one of these warming puddings. Bliss!

Flapjack cinnamon apple crumble with vanilla custard

Ingredients

  • 250g/9oz porridge oats
  • 2 tsp lemon zest
  • 125g/4½oz unsalted butter
  • 100g/3½oz muscovado sugar
  • 100g/3½oz golden syrup
  • 1kg/2lb 4oz Granny Smith or cooking apples, peeled, cored and cut into chunks
  • 40g/1½ oz unsalted butter
  • 1 tsp cinnamon
  • 1–2 tbsp muscovado sugar
  • 1 lemon, juice only
  • 1 tbsp cornflour
  • 150g/5½oz raisins/chocolate

Method

  1. Preheat the oven to 150C/130C Fan/Gas 2.
  2. For the crumble topping, spread the oats on a large baking tray and bake for 10–15 minutes, stirring once, until they are toasted and golden in colour. Once toasted, put the oats into a bowl and add the lemon zest. Leave the oven on.
  3. Melt the butter, sugar and syrup in a saucepan over a medium heat until the sugar has dissolved. Pour over the oats, give it a good mix and set aside.
  4. Put the apples, butter, cinnamon, 1 tablespoon of sugar and the lemon juice into a pan. Cook for about 10 minutes on a medium heat, until the apples have softened slightly. Stir in the cornflour and raisins, then tip the mixture into a 25cm/10in square or round ovenproof baking dish. Top with the flapjack mix in an even layer. Bake on the middle shelf of the oven for 40–45 minutes.
  5. Serve the crumble with custard.

Easy sticky toffee pudding with toffee sauce

Ingredients

  • 5 tbsp demerara sugar, for coating the moulds
  • 200g/7oz pitted dates
  • ½ tsp vanilla extract
  • 50g/2oz butter, softened, plus extra for greasing the moulds
  • 175g/6oz dark muscovado sugar
  • 1½ tsp golden syrup
  • 1½ tsp black treacle
  • 200g/7oz self-raising flour
  • 2 free-range eggs
  • 1½ tsp bicarbonate of soda

 

For the toffee sauce

  • 500ml/18fl oz double cream
  • 175g/6oz demerara sugar
  • 175g/6oz butter
  • 1 tbsp golden syrup
  • 1 tbsp black treacle

 

Method

  1. Preheat the oven to 190C/375F/Gas 5.
  2. Butter eight small pudding basins (dariole moulds) and sprinkle demerara sugar inside, coating evenly. Shake any excess sugar out of the moulds, and place them on a baking tray.
  3. Place the dates with 250ml/9fl oz water into a saucepan and bring up to the boil. Reduce the heat and simmer for 2-3 minutes. Remove the pan from the heat.
  4. Stir the vanilla extract into the date mixture.
  5. Blend with a stick blender until the date mixture is thick and soupy.
  6. In a large bowl, beat the butter and muscovado sugar together until smooth.
  7. Stir in the syrup and treacle, then the flour, mixing well.
  8. Break the eggs one at a time into the bowl, stirring well after each one.
  9. Add the bicarbonate of soda to the date mixture, then pour into the flour mixture and beat well to blend.
  10. Pour the mixture into the prepared pudding basins, filling them two-thirds full.
  11. Put the puddings into the oven immediately, and bake for 20 minutes until well-risen and springy to the touch.
  12. For the sauce, gently heat the cream in a saucepan. Add the sugar and butter and whisk until melted. Whisk in the syrup and treacle.
  13. To serve, turn the pudding out onto a plate, spoon the sauce over the top and around, then finish with a dollop of ice cream.
Sticky toffee pudding on a kitchen table with a jug.

Hot chocolate

Ingredients

  • 1 vanilla pod, split and seeds scraped out
  • 1 cinnamon stick
  • 1 litre/1¾ pints milk
  • 150g/5½oz plain chocolate, chopped into small pieces
  • Sugar, to taste
  • freshly grated nutmeg, for dusting

Method 

  1. Heat the vanilla pod and seeds, cinnamon stick and milk in a saucepan until boiling.
  2. Remove the pan from the heat and add the chocolate pieces, stirring until the chocolate melts.
  3. Whisk the hot chocolate vigorously until frothy on top and add sugar, to taste. Serve with a dusting of nutmeg.

 

All recipes from BBC Good Food.

Cup of Hot Chocolate

Posted by Zoflora (01/01/2018)