Desserts that make everything OK ...they’re good for the soul

LUTHO PASIYA lutho.pasiya@inl.co.za

WINTER is all about comfort food and a little bit of indulgence. With cooler temperatures and less time outside, comes the opportunity to enjoy some winter baking. Baking is one of the perfect ways to unwind after a stressful day or to pass the time on a cold and rainy weekend.

Ingredients such as chocolate, almonds, and in-season fruits make the perfect dessert ingredients for the colder months.

Lemon self-saucing pudding by @onceuponachef

Ingredients

50g butter

200g golden caster sugar

Lemon, zested

100ml lemon juice (include the juice from the zested lemon)

3 eggs, separated

50g plain flour, sifted

250ml milk

1 tsp vanilla extract

Icing sugar for dusting

Double pouring cream to serve

Method

Heat the oven to 180ºC/fan 160ºC/gas 4.

Whizz the butter, sugar and lemon zest in a food processor until they are pale and creamy.

Add the lemon juice, yolks, flour, milk and vanilla one by one until you have a smooth batter. Whisk the egg whites until firm but not stiff, and fold the mixtures together.

Pour into a buttered ovenproof soufflé or baking dish and put it in a baking tray half filled with hot water. Bake for 45 – 50 minutes until the top is lightly browned and set and there is a gooey lemon curd below.

Serve hot with or without cream.

Lemon self-saucing pudding.

Sugar-free chocolate mousse

Ingredients

150ml water

10ml gelatine

150ml milk

50g cocoa powder

1 pinch of salt

80g butter

10ml honey

85g egg yolk

120g xylitol

½ tsp cream of tartar

250ml fresh whipped cream

Fresh berries

Method

Place the water into a pot and heat. Add gelatine, and whisk until dissolved.

Add milk, cocoa powder, salt, and vanilla. Use a whisk and dissolve cocoa into the mixture.

Add butter and honey, mix until dissolved. Stir regularly until hot.

Leave to cool slightly. Whisk in the egg yolks. Grind xylitol until fine. Set aside. Whisk egg white and cream of tartar on high speed until stiff peaks form. Add xylitol one spoon at a time until well mixed.

Add cocoa mixture slowly to the egg white, until well mixed.

Pour mixture into your serving glasses. Refrigerate until set. Serve with freshly whipped cream and fresh berries.

Fig and chocolate croissant pudding

Serves 4

4-6 croissants

50g soft butter

4-6 dried figs, soaked in water

100g chocolate, chopped

4 eggs

2 egg yolks

250ml caster sugar

250ml cream

250ml milk

5ml vanilla extract

Method

Cut the croissants into slices and spread with a little butter. Lay overlapping slices in a greased ovenproof baking dish. Drain the figs and cut each fig into four pieces. Distribute chocolate pieces and figs in the dish.

Put the eggs, yolks, sugar, cream, milk and vanilla essence in a bowl and beat until well combined. Pour this over the croissants and set aside for 30 minutes.

Place the dish in an oven roasting pan filled halfway with hot water. Bake at 180°C for 30-40 minutes. Remove and serve warm with cream or custard.

Fig and chocolate croissant pudding. | Jennifer Bruce

Fluffy chocolate chip cookies (Serves 2)

Ingredients

2 cups of unsweetened plant milk

2 tbsp apple cider vinegar

2 tbsp maple syrup

1 cup oat flour

1 cup whole wheat flour

1 tbsp baking powder

½ cup of dairy-free chocolate chips

Pinch of salt

Method

Add plant milk, vinegar, and maple syrup to a bowl and let sit for about 10 minutes.

Stir in baking powder, salt, oat, and whole wheat flour and stir just until combined. Let the batter sit for a few minutes. Fold in chocolate chips.

Fluffy chocolate chip cookes

Heat a non-stick pan (low medium heat) and fry pancakes in batches for about 2-3 minutes each side. Flip when you see bubbles form on the top on the uncooked side. Serve with desired toppings and enjoy.

Recipe by the Plant-based Traveller.