Archive for Dessert

Bananas in an orange and coconut syrup

Ok, so the first thing about this delicious recipe is that the bananas are fried on a pan, but sometimes you just need to be a little naughty and it is only a little butter ūüôā

Ingredients

55g/2oz creamed coconut (sold in blocks in supermarkets & health stores)

  • 125 ml/4oz fresh orange juice
  • 1 level tsp grated orange rind
  • 1 tsp lemon juice
  • 2 large bananas
  • 1 tsp butter
  • tsp cinnamon

Method

  • Cut the creamed coconut into rough chunks and put in a pa with the orange juice, rind and lemon juice. Bring to the boil and simmer gently until the coconut has melted to give a smooth creamy sauce.
  • Cut the bananas in half and then in half again lengthwise and fry them in the butter until they begin to soften and brown.
  • Sprinkle with cinnamon and serve immediately with the orange and coconut sauce.

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Apple Cake

I serve this as a pudding with some custard in the autumn when apples are plentiful.¬† It doesn’t rise like a traditional cake so perhaps a pudding is a better way to think of it.

Ingredients

  • 115 g/4oz chopped dried dates
  • 90 ml/3 fl oz water
  • 115g/4 oz butter or marg
  • 170g/6 oz gluten free/rice/regular flour
  • 2 medium eggs
  • 170g/6oz sharp eating apples (weigh after peeling & coring)
  • 2¬†rounded tsp mixed spice/cinnamon
  • 2¬†rounded tsp baking powder
  • 115g/40z sultanas
  • Method

    • Grease and line a 1lb loaf tin or a 15cm/6 in¬†deep sided cake¬†tin and set the oven temp¬† to 170 centigrade or equivalent.
    • In a pan¬†simmer the¬†chopped dates and water on low heat until the mixture is soft and mushy and most of the water has been absorbed. Allow to cool.
    • Process the mixture with the butter or marg until smooth and creamy. Add the eggs, baking powder, flour and spice¬†and process again.
    • Add the apples and sultanas and process for a few seconds to combine. Don’t over-process. The mixture should have¬†a soft dropping consistency, so add a little extra water or milk¬†if needed.
    • Place the mixture in the baking tin and bake for aprox¬†50-60 mins or until golden brown and¬†firm to touch.
    • Allow the cake to cool¬† for 5 mins and then turn onto a wire rack and remove the lining paper.
    • Serve and enjoy!
  • Source: Cooking without made easy

    Comments (1)

    Lemon polenta cake

    Polenta, a traditional staple food¬†throught Nothern¬†Italy, ¬†is a dish made from boiled cornmeal, which doesn’t make it sound very enticing, but it is appetizing when combined in the right dish. It works well in this recipe as a dessert.

    Ingredients

  • 115 g/4oz chopped dried dates
  • 90 ml/3 fl oz water
  • 115g/4 oz butter or marg
  • 125g/4 1/2 oz gluten free/rice/regular flour
  • 2 medium eggs
  • 85g/3oz ground almonds
  • 55g/20z polenta
  • 1 rounded tsp baking powder
  • 2 tsps grated lemon rind
  • 2 tbsp lemon juice
  • Method

    • Grease and line a 1lb loaf tin or a 15cm/6 in sandwich tin and set the oven temp¬† to 180 centigrade or equivalent.
    • In a pan¬†simmer the¬†chopped dates and water on low heat until the mixture is soft and mushy and most of the water has been absorbed. Allow to cool.
    • Process the mixture with the butter or marg until smooth and creamy. Add the polenta, eggs, baking powder and lemon rind and juice and process again. The mixture should have¬†a soft dropping consistency, so add a little extra water if needed.
    • Place the mixture in the baking tin and bake for aprox 45 mins or until golden brown and spongy to touch.
    • Allow the cake to cool¬† for 5 mins and then turn onto a wire rack and remove the lining paper.
    • Serve and enjoy!

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    Rhubarb vanilla cake

    The flavours of vanilla and rhubarb combine surprisingly well here. You can serve it warm as dessert with some ice-cream or you could change it around and turn it into a rhubarb and ginger cake (a classic combination of flavours). To do so, fold in 55g/20z of crystallised or stem ginger before baking.

    Ingredients

    • 115 g/4oz rhubarb
    • 115 g/4oz chopped dried dates
    • 60 ml/2 fl oz water
    • 125g/4 1/2 oz butter or marg
    • 125g/4 1/2 oz gluten free/rice/regular flour
    • 2 medium eggs
    • 2 level tsp baking powder
    • 1 tsp vanilla extract

    Method

    • Grease and line a 1lb loaf tin or a 15cm/6 in sandwich tin and set the oven temp¬† to 180 centigrade or equivalent.
    • Slice the rhubarb and place in a pan¬†with chopped dates and water. Bring to the boil, then cover and simmer on low heat until the rhubarb and dates are soft and mushy and most of the water has been absorbed. Allow to cool.
    • Process the rhubarb mixture with the butter or marg until smooth and creamy. Add the flour, eggs, baking powder and vanilla extract and process again. The mixture should have¬†a soft dropping consistency, so add a little extra water if needed.
    • Place the mixture in the baking tin and bake for aprox 45 mins or until golden brown and spongy to touch.
    • Allow the cake to cool¬† for 5 mins and then turn onto a wire rack and remove the lining paper.
    • Serve and enjoy!

    Comments (1)

    Baked apple custard

    For those times you need a sweet treat…but don’t feel too guilty, as dates, rather than sugar are used to sweeten this variation on a baked custard.

    Ingredients

    • 2 dessert apples
    • 60ml/2 fl oz water
    • 55g/2 oz chopped dates
    • 2 medium eggs
    • 285 ml/10fl oz soya milk or milk of choice
    • 1/2 tsp vanilla extract
    • 30g/1 0z ground almonds
    • grated nutmeg

    Method

    • Pre-heat oven to 17o centigrade or equivalent and grease a 20-22 cm/8-9 inch flan dish
    • Peel and core the apples and cut into small pieces (discard skin). Place in a pan with water and dates, cover and simmer gently until apples and dates are soft. Allow to cool.
    • Place eggs, milk, vanilla extract and ground almonds in processor. Add apple and date mixture and process until smooth.
    • Place the mixture in flan dish and sprinkle with nutmeg. Bake in oven for aprox 30 mins until the custard is just set. Don’t over cook or custard will curdle.

    Source: Cooking without made easy

    Comments (1)