Desserts & Baking Archives

Chocolate recipes

6-ingredient chocolate mousse

15 minutes

Afternoon tea

Earl Grey hot-milk sponge with hibiscus icing

30 minutes

Biscuit recipes

Peanut butter-and-date biscuits

10 minutes

Guilt-free treat

Raw vegan banana pudding

Guilt-free treat

Bliss balls

Ice cream

Plum ice cream with wild sage meringue

1 hour

Brunch recipes

Vegan pancakes

10 minutes

Cake recipes

Coconut-and-banana three-milk cake

55 minutes

Coconut recipes

Coconut brittle tart

50 minutes

Coconut brittle tart

Serves 6 to 8

Difficulty Easy

Prep Time 25 minutes

Cooking Time 50 minutes

Ingredients

3 cups coconut milk
150 g desiccated coconut
100 g salted butter, melted
2 T vanilla paste
2 free-range eggs
85 g flour
340 g coconut sugar
4 T lemon juice
120 g caster sugar

Method

Preheat the oven to 160°C. Combine all the ingredients except the caster sugar in a large bowl and blend using a hand- blender.

Lightly grease a 30 cm pie dish and pour the contents of the bowl into the dish. Bake for 50 minutes – the centre should still be slightly fudgy.

Cool at room temperature until set.

Cover the top of the tart with the caster sugar and use a blowtorch to caramelise the sugar until a crispy layer has formed.

Cook’s note: If you don’t have a hand- blender, use a whisk and make sure the mixture is properly combined. Serve with Woolworths Ayrshire double-thick cream.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Abi’s ultimate raspberry soufflé

Chocolate-and-caramel hearts

Roasted white chocolate blondies

6-ingredient chocolate mousse

Earl Grey hot-milk sponge with hibiscus icing

Peanut butter-and-date biscuits

Raw vegan banana pudding

Bliss balls

Plum ice cream with wild sage meringue

Vegan pancakes

Coconut-and-banana three-milk cake

Coconut brittle tart

Coconut brittle tart

Ingredients

Method