Tag: Desserts

Cinnamon Roll

Cinnamon Roll

Few things fill a home with warmth and comfort quite like the scent of homemade cinnamon rolls baking in the oven. This sweet treat is a cherished favorite, often made as a weekend surprise for the family. The excitement it brings is unmistakable sometimes even 

Golden Mango Cake

Golden Mango Cake

An elegant dessert that’s as beautiful as it is refreshing, this tropical mango mousse entremet combines the brightness of mango and passion fruit with delicate almond sponge, silky mousse, and a glossy mirror glaze. With its vibrant color and refined layers, it’s perfect for impressing 

Strawberries & cream bread & butter puddin

Strawberries & cream bread & butter puddin

Try this summery twist on a classic pudding packed with juicy strawberries, or swap for your seasonal berry of choice

Ingredients:

  • 1 tbsp salted butter , softened
  • 300ml double cream
  • 250ml whole milk
  • 4 eggs
  • 2 tsp vanilla bean paste
  • 50g golden caster sugar
  • 5 tbsp strawberry jam
  • 10 slightly stale white bread , crusts removed
  • 150g Morrisons Strawberries , roughly chopped
  • 2 tbsp demerara sugar
  • single cream , to serve

Directions:

  • Butter an ovenproof dish (ours was 20 cm x 25 cm). You will also need a larger roasting dish that this fits in comfortably. Pour the cream and milk into a small saucepan and bring to a simmer over a low heat.
  • Meanwhile, whisk the eggs, vanilla and caster sugar together in a medium bowl. Pour the hot milk and cream over the eggs, whisking continuously until smooth.
  • Spread the jam on five slices of the bread, then sandwich the remaining slices of bread on top. Cut into quarters diagonally, then arrange into the baking dish, slightly overlapping each other.
  • Pour the custard over the bread and chill for 45 mins. Can be prepared up to six hours ahead. Heat the oven to 180C/160C fan/gas 4. Boil a kettle.
  • Sprinkle the pudding with the chopped Morrisons Strawberries and demerara sugar, then lower into the larger roasting dish. Pour the just-boiled water from the kettle into the larger dish until it comes halfway up the sides of the pudding tin. Carefully put in the oven and bake for 35-45 mins until golden, puffed up and juicy.
  • Carefully remove the pudding from the larger tin and leave to cool for 10 mins. Serve with cold single cream, if you like.

Nutrition per serving:

  • kcal540
  • fat34g
  • saturates20g
  • carbs46g
  • sugars0g
  • fibre2g
  • protein11g
  • salt0.68g
Ultimate crème brûlée

Ultimate crème brûlée

With a rich, creamy vanilla custard and crunchy, caramelised topping, our crème brûlée makes the ultimate indulgent dessert. Follow our professional tips for mastering this classic French sweet Ingredients: Directions: Nutrition per serving:

Elderflower posset with gooseberries

Elderflower posset with gooseberries

Whip up a simple, sophisticated dessert to enjoy with friends al fresco. Topped with gooseberries, it makes a stunning end to a summer menu Ingredients: Directions: Nutrition per serving:

Coconut ice cream

Coconut ice cream

Make a creamy and refreshing vegan coconut ice cream. It can be served in cones or bowls, and is great topped with even more coconut

Ingredients:

  • 400g can coconut milk
  • 400g can coconut cream
  • 150g caster sugar
  • 50g liquid glucose
  • 2 tsp cornflour
  • shaved coconut or toasted coconut flakes, to serve (optional)

Directions:

  • Tip all of the ingredients, except the coconut flakes, into a saucepan over a low-medium heat and bring to a simmer. Cook for 1 min, then remove from the heat and leave to cool completely, about 1 hr.
  • Pour the cooled mixture into an ice cream machine and churn for 30 mins-1 hr, according to the manufacturer’s instructions. At this stage, it will still be soft. Scrape the churned ice cream into a freezerproof container or loaf tin and freeze for at least 4 hrs or overnight until it is firm enough to be scooped. Will keep frozen for up to three months. Serve in cones or bowls topped with shaved coconut or toasted coconut flakes, if you like.

Nutrition per serving:

  • kcal362
  • fat26g
  • saturates22g
  • carbs29g
  • sugars0g
  • fibre0.2g
  • protein3g
  • salt0.03g

Easy speculoos cake

Easy speculoos cake

Love speculoos biscuits? Transform them into this cake, which also makes the most of speculoos spread in the icing. It’s sure to be a family favourite! Ingredients: Directions: Nutrition per serving:

Mini hasselbacks with soured cream, dill & pink pickled onions

Mini hasselbacks with soured cream, dill & pink pickled onions

Top these mini hasselbacks with soured cream, pink pickled onions and dill for easy finger food. They’re ideal for parties and buffets Ingredients: Directions: Nutrition per serving:

White chocolate fondue

White chocolate fondue

Divine white chocolate fondue in which to dip summer fruits

Ingredients:

  • 200g coarsely chopped, good-quality white chocolate
  • 50g unsalted butter
  • 142ml pot double cream
  • 1 tsp vanilla extract
  • 250g each chilled cherries or blackberries and strawberries, to serve

Directions:

  • Combine the white chocolate, unsalted butter, double cream and vanilla extract in a heatproof bowl set over a saucepan of simmering water.
  • Heat until melted and smooth, stirring occasionally, for about 5 mins. Transfer to a fondue pot or warm saucepan and serve with chilled cherries or blackberries and strawberries.

Nutrition per serving:

  • kcal577
  • fat45g
  • saturates26g
  • carbs40g
  • sugars24g
  • fibre1g
  • protein6g
  • salt0.17g
Cranberry Orange Biscotti

Cranberry Orange Biscotti

A healthy, whole-grain, low-sugar recipe for Cranberry Orange Biscotti with a cup of coffee to brighten up your afternoon break!…… It’s life. Prep Time: 10 minutes minsCook Time: 30 minutes minsServings: 16 cookies Ingredients Instructions Notes We let our biscotti stay nice and crunchy in