Warm Dessert Recipes For Winter
By Motlagae Konyana
Chocolate Lava Puddings
100g Dark chocolate, chopped
150g Light soft brown sugar
3 large eggs
1/2 tsp vanilla extract
50g Plain Cake flour
- Preheat the oven to 200C. Butter four basins or ramekins well and place on a baking tray.
- Put the chocolate and butter in a heatproof bowl and set over a pan of hot water (or alternatively put in the microwave) and stir until smooth, then set aside to cool slightly for 15 minutes.
- Mix in the sugar, then the eggs, one at a time, followed by the vanilla extract and finally the flour. Divide the mixture among the basins or ramekins.
You can now either put the mixture in the fridge and wait until they’re nearly ready to be eaten, or bake now for 10-12 minutes, or until the tops are firm to touch but the middles still feel squidgy. Carefully run a knife around the edge of each pudding, then turn out onto serving plates and serve with single cream.
Lemon Custard Cakes
Unsalted butter, room temperature, for custard cups
3 large eggs, separated
1/2 cup granulated sugar
2 tablespoons all-purpose flour
2 to 3 teaspoons grated lemon zest, (1 lemon)
1/4 cup fresh lemon juice
1 cup milk
1/4 teaspoon salt
Confectioners’ sugar, for dusting
- Preheat oven to 350 degrees. Set a kettle of water to boil. Butter six 6-ounce custard cups and place in a dish towel-lined baking dish or roasting pan.
- In a large bowl, whisk egg yolks and sugar until light; whisk in flour. Gradually whisk in lemon juice, then milk and zest.
- With an electric mixer, beat egg whites and salt until soft peaks form. Add to lemon batter and fold in gently with a whisk (batter will be quite liquid).
Divide batter among prepared custard cups; place baking dish in oven and fill with boiling water to reach halfway up sides of cups. Bake until puffed and lightly browned (but pudding is still visible in bottom), 20 to 25 minutes. Serve slightly warm or at room temperature, dusted with confectioners’ sugar.
1 tub PHILADELPHIA Honey Pecan Cream Cheese Spread
64 vanilla wafers, coarsely crushed (about 2-2/3 cups)
8 small apples, peeled, chopped
1/4 cup sugar
4 tsp. ground cinnamon
- Heat oven to 400°C.
- Mix cream cheese spread and wafer crumbs with fork until mixture resembles coarse crumbs. (Do not overmix.)
- Toss apples with sugar and cinnamon; spoon into 1-1/2-qt. casserole. Sprinkle with crumb mixture.
- Bake 15 to 20 min. or until topping is lightly browned and apples are tender. Serve warm and enjoy your Sunday. Refrigerate leftovers.
2 tsp softened unsalted butter
2½ cups, shredded carrots
1 tbsp plus ¼ cup sugar
6 tbsp unsalted, melted butter
1 large, separated egg
1½ tbsp cake flour
½ tsp baking powder
pinch of ground cinnamon
- boiling water
- Preheat the oven to 180⁰C. Grease five 300ml ramekins with 1 teaspoon of the softened butter. Place the ramekins in a glass baking dish large enough to hold them.
- Combine the shredded carrots with water to just barely cover in a medium saucepan. Add 1 tablespoon of the sugar and the remaining 1 teaspoon softened butter. Cook over a medium heat until the carrots are soft, 2 to 4 minutes. Drain the carrots and transfer to a food processor. Puree until smooth.
- Pour the carrot puree into a medium bowl. Stir in the melted butter and remaining ¼ cup sugar. Stir in the egg yolk. Stir in the flour, baking powder, and cinnamon until combined.
- In a separate bowl, using an electric mixer, beat the egg white until soft peaks form. Gently fold the egg white into the carrot mixture. Spoon the carrot mixture into the ramekins.
- Pour enough boiling water into the baking dish to come one-quarter of the way up the sides of the ramekins. Bake until the soufflés are set and bubbling, 30 to 35 minutes.
- Remove the ramekins from the baking dish with metal tongs and transfer to a wire rack to cool for 5 minutes before serving. Serve in the ramekins.Sources: Recipe by Whitney Miller, Food24.