Epic desserts to satisfy a sweet tooth! pudding heaven

WE LOVE… TOFFEE APPLE CRUMBLE pg44 // BLACKBERRY CLAFOUTIS pg45 // APPLE ROSE TART pg46

For the chocolate, avocado & maple vegan tart, see page 44

Rich and chocolatey...

Toffee apple crumble

SERVES 8

  150g (5oz) butter, cut into small cubes 150g (5oz) rolled oats 150g (5oz) ground almonds 110g (4oz) demerara sugar 2 large cooking apples 2 medium dessert apples 1 tbsp orange or lemon juice 3 tbsp golden syrup 50g (2oz) fudge, cut into thin slivers cream, custard or ice cream to serve (optional)

By Diary Diary (www.dairydiary.co.uk)

1 Preheat oven to 200°C/Gas Mark 6. In a bowl, rub the butter, oats and almonds to an even crumb. Add the sugar and mix through.

2 Peel, quarter, core and thinly slice all the apples. Put in a 2 ltr (3½pt)

ovenproof dish. Sprinkle with the fruit juice, drizzle with the syrup and roughly mix in.

3 Spoon the crumble mixture evenly over the apples and scatter with fudge slivers. Bake for 40 minutes until piping hot and lightly golden. Stand for 10 minutes before serving with cream, custard or ice cream, if you like.

Tip Use light muscovado sugar for an even richer taste. Opt for ready-chopped mini fudge chunks if short on time.

Chocolate, avocado & maple vegan tart

SERVES 12

  175g (6oz) hazelnuts 1 tbsp coconut oil 3 tbsp pure maple syrup, plus an extra 2 tbsp (preferably amber syrup for its rich taste)

a pinch of salt 135g (4¾oz) dried dates, pitted and halved 4 avocados, peeled, stone removed 100g (3½oz) cocoa powder 45g (1½oz) dried goji berries handful of raspberries, to decorate edible flowers, for garnish

(optional)

1 To make the hazelnut base, blend the hazelnuts into a fine texture, then add the coconut oil, 3 tbsp of maple syrup and salt. Bring together to form a spreadable consistency.