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
- 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
- Preheat the oven to 150C/130C Fan/Gas 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.
- 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.
- 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.
- Serve the crumble with custard.
Easy sticky toffee pudding with toffee sauce
- 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
- Preheat the oven to 190C/375F/Gas 5.
- 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.
- 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.
- Stir the vanilla extract into the date mixture.
- Blend with a stick blender until the date mixture is thick and soupy.
- In a large bowl, beat the butter and muscovado sugar together until smooth.
- Stir in the syrup and treacle, then the flour, mixing well.
- Break the eggs one at a time into the bowl, stirring well after each one.
- Add the bicarbonate of soda to the date mixture, then pour into the flour mixture and beat well to blend.
- Pour the mixture into the prepared pudding basins, filling them two-thirds full.
- Put the puddings into the oven immediately, and bake for 20 minutes until well-risen and springy to the touch.
- 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.
- 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.
- 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
- Heat the vanilla pod and seeds, cinnamon stick and milk in a saucepan until boiling.
- Remove the pan from the heat and add the chocolate pieces, stirring until the chocolate melts.
- 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.
Posted by Zoflora (01/01/2018)