The girls guide to good food, deserts!
Guilt-free sticky toffee puds
Ingredients
Method
Recipe from Good Food magazine, March 2002
Crushed raspberry creams
Ingredients
Method
Recipe from Good Food magazine, August 2003
A nice rice pudding
Ingredients
Method
Recipe from Good Food magazine, March 2006
Chocolate muffins with hot chocolate custard
Ingredients
Method
Recipe from Good Food magazine, May 2007
Berry bake with passion fruit drizzle
Ingredients
Method
Recipe from Good Food magazine, July 2010
Tropical fruits in lemongrass syrup
Ingredients
Method
Recipe from Good Food magazine, January 2004
Ingredients
- 175g pitted dried dates
- 150ml maple syrup
- 1 tbsp vanilla extract
- 2 large eggs, separated
- 85g self-raising flour
- 0% Greek yogurt and extra maple syrup, to serve (optional)
Method
- Preheat the oven to 180C/Gas 4/fan oven 160C. Put the dates and 175ml/6fl oz water in a pan and simmer for 5 minutes. Tip into a food processor, add 6 tablespoons maple syrup and the vanilla extract, and blend until smooth.
- Transfer to a bowl and mix in the egg yolks, followed by the flour. In another bowl, whisk the egg whites until stiff, and fold into the date mixture.
- Put 1 tablespoon maple syrup into each of four 200ml/7fl oz pudding moulds and add the mixture. Cover each tightly with foil, stand in an ovenproof dish and pour in hot water to halfway up the sides of the moulds. Cook for 1 hour, until a skewer inserted into the centre comes out clean.
- Uncover, run a knife around the edges, and invert onto plates. Drizzle over yogurt and maple syrup to serve, if you like.
Recipe from Good Food magazine, March 2002
Crushed raspberry creams
Ingredients
- 50g golden caster sugar
- 2 x 125g/4½ oz punnets raspberries
- 200g tub half-fat crème fraîche
- 150g tub Total 0% Greek yogurt
- 3 meringues shells, either bought or homemade, broken into large pieces
Method
- In a small bowl stir a sprinkling of the sugar in with the raspberries, crushing them very slightly as you stir, but still leaving them more or less whole. In a separate bowl fold the crème fraîche and yogurt together with the remaining sugar and the meringue pieces.
- Divide the raspberries among four small glasses, top with the creamy meringue mixture. The raspberry pots can be eaten straight away or will keep in the fridge for up to 4 hours.
Recipe from Good Food magazine, August 2003
A nice rice pudding
Ingredients
- 100g pudding rice
- 50g sugar
- 700ml semi-skimmed milk
- pinch grated nutmeg
- 1 bay leaf, or strip lemon zest
Method
- Heat oven to 150C/fan 130C/gas 2. Wash the rice and drain well. Butter an 850ml heatproof baking dish, then tip in the rice and sugar and stir through the milk. Sprinkle the nutmeg over and top with the bay leaf or lemon zest. Cook for 2 hrs or until the pudding wobbles ever so slightly when shaken.
Recipe from Good Food magazine, March 2006
Chocolate muffins with hot chocolate custard
Ingredients
- 1 tbsp cocoa powder
- 100g self-raising flour
- ½ tsp bicarbonate of soda
- 50g golden caster sugar
- 100ml skimmed milk
- 1 egg
- 2 tbsp sunflower oil, plus extra for greasing
- 2 x 150g pots low-fat custard
- 25g dark chocolate, chopped
Method
- Heat oven to 170C/fan 150C/gas 5. Brush 6 holes of a muffin tin with a drop of oil. Sieve the cocoa into a large bowl, then add the rest of the dry ingredients. Stir to combine, then make a well in the centre.
- Beat the milk, egg and oil together in a jug, pour into the well, then stir quickly to make a batter. Spoon into the muffin tin, then bake for 15 mins or until risen and firm to the touch. Heat the custard in the microwave according to instructions, or in a pan, then tip in the chopped chocolate and stir until smooth. Turn the puddings into bowls and pour the custard over.
Recipe from Good Food magazine, May 2007
Berry bake with passion fruit drizzle
Ingredients
- 100g/4oz low-fat spread
- 85g caster sugar
- grated zest and juice 1 lemon
- 1 egg
- 140g self-raising flour
- 1 tsp baking powder
- 4 tbsp low-fat natural yogurt, plus extra to serve (optional)
- 200g apple sauce
- 140g raspberries, blueberries or blackberries (or a mixture)
- 50g demerara sugar
- 2 passion fruits, halved and pulp scooped out
Method
- Heat the oven to 180C/160C fan/gas 4. Lightly grease a medium baking dish with 1 tsp of the spread. Put the remaining spread, caster sugar, lemon zest, egg, flour, baking powder and yogurt in a mixing bowl. Whisk together for 2 mins until pale and fluffy. Stir in the apple sauce – this might make the mixture look curdled, but don’t worry. Gently fold in the berries, then pour the batter into the prepared dish and level the surface. Bake for 25-30 mins until the sponge is golden brown and firm in the centre.
- Meanwhile, mix lemon juice, demerara sugar and passion fruit pulp together. Remove pudding from the oven, lightly prick the surface with a fork and drizzle over passion fruit mixture. Serve warm with low-fat vanilla ice cream or the yogurt.
Recipe from Good Food magazine, July 2010
Tropical fruits in lemongrass syrup
Ingredients
- 425g can lychees in syrup
- 2 stems lemongrass, halved and bashed with a rolling pin
- 85g golden caster sugar
- 2 x 425g cans fresh mixed tropical fruits
- 100g seedless red grapes
- 6 macaroons or coconut biscuits, to serve
Method
- Drain the lychees juice into a pan and put the lychees in a large serving bowl. Add the lemongrass and sugar to the pan, heat gently until the sugar dissolves, then boil for 1 minute. Turn off the heat and set aside – the lemongrass will add flavour as it cools.
- Strain the syrup over the lychees and tip in the fruits. Chill. Serve with macaroons.
Recipe from Good Food magazine, January 2004