Hi everyone 🙂
Weekend is just round the corner and I can’t wait to get back to writing some fun posts lined up for next week. 🙂 But today, I’m here to share a few dessert recipes that Chef Vijay Anand Bakshi, Head of Culinary Operations, Barbeque Nation shared with our TJD readers 🙂
We have 3 interesting dessert recipes to share with you all. The pictures are just plain gorgeous! I can’t help but oggle at them and drool 😛 And it’s time you give these recipes a try!
1) Toffee Apple Pudding
For the toffee sauce
125 g butter
175 g brown sugar
200 g fresh cream
1 tsp vanilla essence
For the pudding
175 g butter, plus extra for greasing
3 large red apples
130 g brown sugar
2 eggs, beaten
4 tbsp milk
150 g refined flour
Lemon zest 1 tsp
Lightly whipped double cream, for serving
Step 1. For the toffee sauce: in a small saucepan, melt the butter and sugar in a pan together over a medium heat, until the mixture begins to turn amber and caramelises.
Step 2. Lower the heat and slowly stir in the cream and vanilla extract, then take off the heat and set aside to cool completely.
Step 3. For the pudding: lightly butter a 9inch baking basin. Cut a small disc of butter paper and place in the bottom.
Step 4. Peel core and slice the apples. Heat 25g of the butter and gently fry the apples until they are just tender and start to caramelise. Set aside to cool slightly.
Step 5. In a bowl, beat together the rest of the butter and sugar until the mixture is pale and creamy. Gradually add in the beaten egg and milk mixing well.
Step 6. Sift in the flour and fold into the batter until well-combined.
Step 7. Scatter the apples onto the bottom of the buttered basin and drizzle over half the toffee sauce. Pour the sponge batter over the apples.
Step 8. Cover the pudding basin with a lid, and then place a thin aluminum foil on top of the lid leaving little extra, and seal the edges
Step 9. Place the basin in a large saucepan or steamer and pour in enough boiling water to come halfway up the sides. Cover with a lid and steam for at least 1 hour or until a skewer inserted into the middle of the pudding comes out clean.
Step 10. Turn the pudding out onto a plate and serve with remaining toffee sauce & lite whipped cream.
2) Rice and Pumpkin Pudding:
1 cup steamed rice
3 cups milk
1 cup red pumpkin (peeled and chopped)
3/4 cup honey
1 teaspoon essence
3/4 tsp cinnamon powder, plus more for garnish
1/4 tsp dry ginger powder
1/4 tsp nutmeg powder
1/4 tsp salt
1/3 cup whipping cream, whipped
Step 1. In a large baking bowl, whisk together the milk, pumpkin, honey, vanilla, cinnamon, ginger, nutmeg, rice and salt.
Step 2. Add the pumpkin mixture to the saucepan and stir well to combine. Cover and transfer to the oven.
Step 3. Bake until the liquid has reduced by about a third and the mixture is foamy and bubbling, 45 to 50 minutes. On 180c.
Step 4. Remove from the oven and stir well to combine all the ingredients. Transfer to a large serving bowl,
Step 5. Then cover and chill in the refrigerator for at least 8 hours or overnight. Serve with a dash of whipped cream and a sprinkling of cinnamon.
3) Chocolate Cherry Clafoutis
This recipe is the simplest of them all. Easy to make and yummy to eat! 😀
Glazed Cherry 500g
Brown sugar 25g
Caster Sugar 100g
Refined flour 100g
Coco powder 2tbsp
Whipping cream 150ml
Step 1.Lightly grease a 9 inch pan and arrange the cherries on the prepared pan, sprinkle brown sugar and set aside.
Step 2. Sieve together refined flour and coco powder set aside.
Step 3.brake the eggs and place it in a mixing bowl add sugar and whisk till light and fluffy then at once add the flour mixture add cream, milk and brandy ,beat thoroughly and pour the batter over the prepared cherry.
Step 4. Bake it on 160c for 45 mins until slightly risen set in the center. Serve warm with cream.
Aaaaand that’s a wrap! 😀 So try these recipes and let us know how it came out. Tag us on social media and #thejeromydiaries with your recipe , you could just get featured 🙂
And thank you so much Chef for sharing these recipes with us 🙂
Until next time,
Keep munching! 😀Until next time, Ciao. ♥ Stay connected with all our shenanigans on Facebook, Instagram, Twitter and for every minute details of our hauls, latest launch videos etc on Snapchat ID - thejeromydiary :)