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Home > Microwave Cookery > Dessert and Puddings

Dessert and Puddings

Recipes

Apple and Raspberry Charlotte
750 g (1½ lb) cooking apples, peeled and chopped 50 g (2 oz) granulated sugar, or to taste 350 g (12 oz) raspberries, thawed if frozen 50 g (2 oz) butter 250 g (8 oz) wholemeal breadcrumbs 75 g
Applemint Pudding
225g/8oz cooking apple, peeled, cored and sliced Small knob of butter 30-60g/2-4 tablespoons granulated sugar 5ml/1 teaspoon chopped spearmint 120g/4oz/ ½ cup margarine 120g/4oz/ ½ cup dark
Baked Honey Apples
4 cooking (tart) apples 1½ oz. (3 tablespoons) butter 2 oz. (¼ cup) soft (light) brown sugar 1 oz. (3 tablespoons) raisins 2 tablespoons (3 tablespoons) chopped nuts 3 tablespoons (¼ cup) water
Boozy Coffee Ring
4 eggs 125 g (4 oz) caster sugar 50 g (2 oz) butter 125 g (4 oz) plain flour 300 ml (½ pint) warm strong black coffee 2 tablespoons demerara sugar 4 tablespoons brandy or Tia Maria To
Bramble Syllabub
500 g (1 lb) brambles 125 g (4 oz) sugar 2 tablespoons Crème de Cassis liqueur 284 ml (10 fl oz) carton double cream, whipped 1 egg
Chocolate And Coffee Mousse
280ml/ ½ pint/1 cup milk 4 cardamom pods, crushed Small piece of cinnamon stick 1.25ml/ ¼ teaspoon ground nutmeg 2 eggs, separated 60g/2oz/ ¼ cup caster sugar 30g/2 tablespoons
Chocolate Fondue
250 g (8 oz) Toblerone 142 ml (5 fl oz) carton double cream To Serve: Selection of fruit, sliced
Christmas Pudding
75 g (3 oz) plain flour Pinch each of salt, nutmeg and cinnamon 1 teaspoon mixed spice 75 g (3 oz) shredded suet 25 g (1 oz) fresh breadcrumbs 75 g (3 oz) dark brown soft sugar 50 g (2 oz)
Crème Brûlée
8 fl. oz. (1 cup) double (heavy) cream 8 fl. oz. (1 cup) milk 2 teaspoons granulated sugar 1 tablespoon vanilla essence 3 egg yolks, beaten 4 tablespoons (⅓ cup) brown sugar 2 oz.
Créme Caramel
125 ml (4 fl oz) water 125 g (4 oz) granulated sugar 3 eggs 1 egg yolk 50 g (2 oz) caster sugar 450 ml (¾ pint) milk 1 teaspoon vanilla
Fruit Surprise Pudding
3 oz. (⅓ cup) butter 8 oz. (1 cup) sugar 10 oz. (2½ cups) flour 2 teaspoons baking powder ½ teaspoon salt 8 fl. oz. (1 cup) milk 1 teaspoon vanilla essence 4 oz. (½ cup) maraschino
Gooseberry Oat Pie
1½ lb. (4 cups) gooseberries 8 oz. (1 cup) granulated sugar 5 oz. (1¼ cups) flour ½ teaspoon ground ginger 1¾ oz. (½ cup) porridge (rolled) oats 8 oz. (1 cup) brown sugar 4 oz. (½ cup)
Grape And Bergamot Jellies
120g/4oz/green grapes 430ml/ ¾ pint/1½ cups unsweetened white grape juice 30g/2 tablespoons sugar 15g/1 tablespoon powdered gelatine 140ml/ ¼ pint/ ½ cup water 4 sprigs bergamot Whipped cream
Moroccan Fruit Compote
500 g (1 lb) dried mixed fruits, e.g. apricots, apples, pears, prunes or figs 150 ml (¼ pint) pure orange juice 450 ml (¾ pint) water 2 tablespoons clear honey 1 cinnamon stick Pinch of ground
Orange Cinnamon Pudding
120g/4oz/1 cup small pasta rings or other small soup pasta 430ml/ ¾ pint/1½ cups boiling water 60g/2oz/ ½ cup sultanas/golden raisins 30ml/2 tablespoons golden syrup Grated zest of 1
Orange Savarin
FOR THE SAVARIN DOUGH: 125 g (4 oz) butter 250 g (8 oz) plain strong white flour 1 sachet easy blend yeast 2 tablespoons caster sugar ½ teaspoon salt 5 tablespoons milk, warmed 3
Orange With Lemon Balm
4 oranges 140ml/ ¼ pint/ ½ cup sweet white wine 15-30ml/1-2 tablespoons honey 15ml/1 tablespoon Grand Marnier 15ml/1 teaspoon chopped lemon balm Garnish: Whole lemon balm leaves
Poached Pears With Raspberry Coulis
140ml/ ¼ pint/ ½ cup water 30ml/2 tablespoons honey 10ml/2 teaspoons lemon juice Few sprigs of hyssop 4 pears 225g/8oz fresh or frozen raspberries (thawed if frozen) 5ml/1 teaspoon chopped
Rhubarb Tansy
450g/1lb rhubarb, trimmed and cut into 2.5cm/1 inch lengths Pinch of ground ginger 60ml/4 tablespoons water 2 eggs, separated Juice and zest of 1 lemon 90g/3oz/ ⅓ cup sugar 140ml/ ¼
Spiced Fruit Compôte
280ml/ ½ pint/1 cup apple juice 280m1/ ½ pint/1 cup water 15-30ml/1-2 tablespoons honey Pinch cloves Pinch nutmeg 1.25ml/ ¼ teaspoon aniseed 450g/1lb dried fruit salad 1 orange, peeled and
Strawberry Galette
150 g (5 oz) unsalted butter 50 g (2 oz) icing sugar, sifted Few drops almond essence 175 g (6 oz) plain flour, sifted 50 g (2 oz) blanched almonds, chopped finely 500 g (1 lb) strawberries,
Tipsy Bread Pudding
250 g (8 oz) wholemeal bread, broken into pieces 125 g (4 oz) raisins 75 g (3 oz) demerara sugar Pinch of mixed spice 4 tablespoons dark rum 450 ml (¾ pint) milk 50 g (2 oz) butter 3 eggs,

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