PUDDING HEAVEN
Epic desserts to satisfy a sweet tooth!
Blackberry clafoutis
SERVES 4
25g (1oz) unsaturated fat spread
4 free-range eggs
50g (1¾oz) icing sugar
75g (2¾oz) plain fl our
220ml (7¾oz) Alpro Soya
Unsweetened drink
250g (9oz) blackberries
200g (7oz) Alpro Simply Plain
Big Pot
1 Preheat the oven to 200°C/Gas Mark 6. Grease the baking dish with the unsaturated fat spread.
2 Beat the eggs with the icing sugar until well combined. Add in the flour and Alpro Soya Unsweetened drink and whisk until you have a smooth batter.
3 Spread the blackberries evenly over the base of the greased baking dish. Pour over the batter and bake the clafoutis for 20-25 minutes until the top is golden brown, or a knife comes out clean when you insert it in the middle.
4 Let it cool down and serve with the Alpro Simply Plain. Just perfect!
South African nectarine sundae
SERVES 4
6 large ripe South African nectarines
100g (3½oz) caster sugar
2.5cm (1in) piece of ginger, peeled and split
1 lemongrass stalk, crushed
1 lime, halved
250ml (9fl oz) double cream
1 tsp pure vanilla extract
200g (7oz) blueberries
4 scoops of vanilla ice cream
1 Plunge the nectarines in boiling water for 30 seconds. Transfer them to a bowl of iced water, then drain, peel and cut in half.
2 In a pot just large enough to hold the nectarines, stir together 500ml (18fl oz) water, 100g (3½oz) sugar, the ginger and lemongrass. Squeeze in the lime juice, then add the nectarine halves. Bring to the boil, add the nectarines, then boil for 1 minute more.
3 Let the nectarines cool in the syrup, then cut 3 into chunks and purée the other 3. Discard the lime halves, strain the syrup and keep to one side.
4 Whip the cream with the vanilla until medium peaks form, then fill the bottoms of 4 serving glasses with the nectarine purée. Share the cream mixture between the glasses, then top with the nectarine chunks and blueberries.
5 Spoon over some of the reserved syrup. Finish each serving with a scoop of vanilla ice cream.
TIP If you wish to reduce the fat content, use low-fat Greek yoghurt in place of the cream, then simply stir in the vanilla extract.
Plum and ginger fool
SERVES 6
500g (1lb 1oz) plums, stoned & chopped
500g (1lb 1oz) figs, chopped
125g (4½oz) caster sugar
1 piece of stem ginger, finely chopped juice of 2 lemons
150g (5oz) ready-made custard
500g (1lb 1oz) crème fraiche
amaretti biscuits (to serve)
1 Place the plums, figs and sugar into a saucepan with the ginger and lemon juice. Bring to the boil and let simmer for about 15 minutes.
2 Drain the fruit (saving the syrup) and purée until smooth.
3 Reheat the syrup and cook until it has reduced by half.
4 Stir the syrup into the fruit purée.
5 Combine the crème fraiche with the custard in a bowl, fold in the purée and mix well. Divide the mixture into dessert bowls, cover and chill if not needed immediately.
6 Serve with amaretti biscuits.
Plum beautiful cheesecake tarts
SERVES 6
6 individual shop-bought pastry cases
6 South African Flavorking plums, pitted and thinly sliced
100g (3½oz) cream cheese
2 tbsp Greek yoghurt
½ tsp vanilla extract
1 tsp lemon zest
1 tbsp caster sugar
1 free-range egg yolk
1 passion fruit
20g (¾oz) light muscovado sugar fresh mint, to decorate