Crunchy spiced plums

Crunchy spiced plums Crunchy spiced plums So easy to make, this pudding will become a real favourite. It has all the elements of a crumble, but none of the hassle. Ingredients SERVES 4 – 25 minutes – 2 tbsp sugar. – 2 whole star anise. – 8 large or 12 small plums, halved. – knob butter. – 4 oaty biscuits (we used Hobnobs). – custard or vanilla ice cream, to serve. Instructions Step 1:Heat oven to 200C/180C fan/gas 6. Mix the sugar with 2 tablespoons water in a baking dish,…

Read More

Apricot French toast

Apricot French toast Apricot French toast A sweet twist on eggy bread – use whatever fruit is in season. This also makes a great brunch for those with a sweet tooth. Ingredients SERVES 4 – 25 minutes – 50g/2oz butter. – 6 apricots, halved and stoned. – 200g/8oz caramel sauce. – 350g/12oz ready-made vanilla custard. – 8 small thick slices brioche or white bread, or 4 large slices, halved diagonally. Instructions Step 1:Melt 1 tablespoon of the butter in a medium-sized frying pan. Put in the apricots, cut-side down, and…

Read More

Strawberry cheesecakes

Strawberry cheesecakes Strawberry cheesecakes These easy cheesecakes only take minutes to prepare and will probably get eaten in even less time! Ingredients SERVES 4 – 10 minutes – 85g/3oz low-fat biscuits. – 200g tub extra-light soft cheese. – 200g tub 0% fat Greek yogurt. – 4 tbsp caster sugar. – few drops vanilla extract. – 2 tbsp good-quality strawberry jam. – 100g/4oz strawberries, hulled and sliced. Instructions Step 1:Put the biscuits in a plastic bag and bash with a rolling pin until you have chunky crumbs. Divide among four glasses…

Read More

Little iced-lemon mousses

Little iced-lemon mousses Little iced-lemon mousses Only four ingredients go into these special little puds, which can either be made ahead or only 30 minutes before you want to eat them. Ingredients SERVES 6 – 30 minutes – 300–312g jar good-quality lemon curd. – zest 1 lemon. – 300ml pot whipping or double cream. – 25g/1oz lemon shortbread or crunchy lemon-flavoured biscuits, plus extra to serve (optional). Instructions Step 1:Put two-thirds of the lemon curd into a large bowl with the lemon zest and cream, then beat with an electric…

Read More

Bakewell trifles

Bakewell trifles Bakewell trifles Make these retro cherry-and-almond desserts individually or in a large dish. Either way they are bound to impress. Ingredients SERVES 8 – 15 minutes – 25g/1oz crunchy amaretti biscuits. – 140g/5oz shop-bought Madeira loaf cake. – ½ × 225g jar cocktail or maraschino cherries, drained, plus extra to decorate. – 200g/8oz cherry compote or jam. – 2 × 150g pots custard. – 300ml/½ pint double cream. – 3 tbsp toasted flaked almonds. Instructions Step 1:Crumble the biscuits and cake together into a bowl, roughly mix, then…

Read More

Fastest-ever lemon pudding

Fastest-ever lemon pudding Fastest-ever lemon pudding Just add a scoop of something creamy to this hot, citrusy pud. Ideal on a cold and frosty night. Ingredients SERVES 4 – 15 minutes – 100g/4oz golden caster sugar. – 100g/4oz softened butter. – 100g/4oz self-raising flour. – 2 eggs. – zest 1 lemon. – 1 tsp vanilla extract. – 4 tbsp lemon curd. – crème fraîche or ice cream, to serve. Instructions Step 1:Mix the sugar, butter, flour, eggs, lemon zest and vanilla together until creamy, then spoon into a medium microwave-proof…

Read More

Fruity summer Charlotte

Fruity summer Charlotte Fruity summer Charlotte Easier than a pie or crumble, but equally delicious. Any sweet or fruit bread will work just as well. Ingredients SERVES 4 – 20 minutes – 500g/1lb 2oz summer fruit (we used raspberries, blackberries and blueberries). – 4 tbsp demerara sugar. – 7 slices from a small cinnamon and raisin loaf. – 25g/1oz butter, softened. – crème fraîche or fromage frais, to serve Instructions Step 1:Heat oven to 220C/200C fan/gas 7. Tumble three-quarters of the berries into a medium baking dish. Whizz the remaining…

Read More

Poached pears in spiced tea

Poached pears in spiced tea Poached pears in spiced tea Using tea bags to poach fruit saves you having to buy lots of spices or open a bottle of wine. Ingredients SERVES 4 – 25 minutes – 50g/2oz golden caster sugar. – 1 tbsp clear honey. – 1 tbsp redcurrant or cranberry jelly. – 2 spiced-fruit tea bags. – 4 firm pears, peeled, halved and core scooped out with a spoon. – handful fresh cranberries. – natural yogurt or sweetened crème fraîche with a little orange juice or zest, to…

Read More

Berry-crumble pots

Berry-crumble pots Berry-crumble pots This pud is great for using up any biscuits or fruit you might have to hand. Try ginger biscuits with sliced banana, for example. Ingredients SERVES 4 – 10 minutes – 2 tbsp good-quality strawberry jam. – juice 2 clementines or satsumas. – 300g/10oz mixed berries. – 150ml/¼ pint custard. – 4 tbsp double cream, lightly whipped. – 8 amaretti biscuits. Instructions Step 1:Mix the jam and citrus juice together in a bowl. Stir in the berries. Divide half the jammy berries among four glasses or…

Read More

Mango & passion-fruit fool

Mango & passion-fruit fool Mango & passion-fruit fool This fruity fool can be made ahead so dessert is even easier. Use fat-free yogurt to make it healthier. Ingredients SERVES 4 – 20 minutes – 2 large ripe mangoes. – 4 passion fruit, halved. – juice 1 lime. – 2 × 150g tubs low-fat Greek yogurt. Instructions Step 1:Peel the mangoes using a vegetable peeler. Slice the cheeks off one and cut into dice. Step 2:Cut the flesh from the remaining mango and stone, then purée the flesh in a liquidiser.…

Read More