Shopping Cart -

Your cart is currently empty.
Continue Shopping
This website use cookies and similar technologies to improve the site and to provide customised content and advertising. By using this site, you agree to this use. To learn more, including how to change your cookie settings, please view our Cookie Policy
Pocketmags Digital Magazines
AU
Pocketmags Digital Magazines
   You are currently viewing the Australia version of the site.
Would you like to switch to your local site?
Digital Subscriptions > Baking Heaven > December 2019 > PUDDING HEAVEN

PUDDING HEAVEN

Epic desserts to satisfy a sweet tooth!

WE LOVE… CHOCOLATE WAFER CHEESECAKES pg56 // FESTIVE GLORIES pg60 //CHOCOFLAN pg63

Apple & blackberry oat & polenta crisp

JUMBO OATS AND POLENTA IN THE CRUMBLE TOPPING GIVE A LOVELY CRISP TEXTURE

Recipe by Waitrose & Partners. Thousands of recipes can be found at www.waitrose.com/recipes

SERVES 6

600g (1lb 4oz) essential Waitrose

Seasonal Apple Selection, peeled, cored and chopped into 2cm (¾in) cubes (450g (1lb) prepared weight)

150g (5½oz) blackberries

juice of ½ a lemon

75g (2¾oz) light brown muscovado sugar

75g (2¾oz) plain flour

75g (2¾oz) jumbo oats

30g (1oz) polenta a pinch of salt

75g (2¾oz) unsalted butter, cubed and chilled

single cream, Greek yoghurt or vanilla ice cream, to serve (optional)

1 Preheat the oven to 200°C/Gas Mark 6. Put the apples and blackberries in a medium ovenproof dish (about 1.5ltr (2½pts) in volume). Pour over the lemon juice with 2 tbsp water and toss with the fruit.

2 Put the sugar, flour, oats, polenta and a pinch of salt in a mixing bowl. Add the butter; rub together with your fingertips to make a wet, clumpy crumble, then sprinkle over the fruit.

3 Bake for 35 minutes, then allow to cool for 5 minutes before serving with single cream, Greek yoghurt or vanilla ice cream, if liked.

No-bake chocolate wafer cheesecake

Recipe by Waitrose & Partners. Thousands of recipes can be found at www.waitrose.com/recipes

SERVES 12

80g (3oz) unsalted butter, melted, plus extra for greasing

150g (5½oz) digestive biscuits

5 KitKat Original bars, split into

10 fingers

150ml (5floz) whipping cream

150g (5½oz) dark chocolate, roughly chopped

180g (6½oz) tub of Philadelphia

Soft Cheese

50g (1¾oz) icing sugar

100g (3½oz) Greek natural strained yoghurt

½ tsp vanilla bean paste

1 Grease the base and sides of a 20cm (8in) loose-bottomed cake tin and line with baking parchment. Whizz the digestives and 4 KitKat fingers to crumbs in a food processor, then mix with the melted butter. Press evenly into the tin, smoothing with the back of a spoon. Chill while you make the filling.

READ MORE
Purchase options below
Find the complete article and many more in this issue of Baking Heaven - December 2019
If you own the issue, Login to read the full article now.
Single Issue - December 2019
$7.99
Or 799 points
Annual Digital Subscription
Only $ 5.50 per issue
SAVE
31%
$65.99
Or 6599 points
Monthly Digital Subscription
Only $ 5.99 per issue
SAVE
25%
$5.99
Or 599 points

View Issues

About Baking Heaven

The countdown to Christmas is officially on! Escape the chaos and indulge in a little me-time by making some of your favourite bakes. Whether you're planning on surprising your friends and family with a showstopping dessert, want to spend some time baking with the kids or give some homemade gifts as treats, we've got you covered! Plus make amazing cakes by Paul, Prue and the 2019 GBBO bakers, try Mary Berry's boozy roulade and have a go at making lavash. Get your copy now!