The colder months are here to stay for a while longer.
Nothing says a cosy winter like a delicious dessert on a cold night.
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To get you through the chilly season family favourite, Bonne Maman has compiled their top decadent, rich Winter desserts to indulge in.
The recipes include a heavenly Chocolate Loaf with Ginger Poached Pears, Blackcurrant Donuts and an Easy Self-Saucing Pudding.
Chocolate Loaf with Ginger Poached Pears and Caramel Drizzle
Ginger Poached Pear ingredients
- 3 Bosch pears (medium ripe)
- 80g caster sugar
- 1 inch knob of ginger (peeled and sliced)
- 2 cups water
Method
1. Peel the pears, keeping the stems and leaving them whole.
2. Mix the sugar, ginger and water in a saucepan and bring to boil.
3. When the sugar is dissolved, reduce to a low simmer and add the pears standing up.
4. Gently poach until the pears are tender (approx. 1hr).
5. Turn off the heat and let the pears cool completely in the syrup.
Chocolate and Pear Cake ingredients
- 175g light brown sugar
- 120g plain flour
- 35g Dutch cocoa powder
- 5g baking powder
- 2g baking soda
- 2g fine sea salt
- 100g 70% dark chocolate (chopped)
- 90g unsalted butter (room temp)
- 100ml water (room temp)
- 50g Greek yoghurt/sour cream
- 1 large egg (room temp)
- 3 poached pears
- Bonne Maman Caramel
Method
1. Preheat the oven to 160 C. Line a 24 inch loaf tin with baking paper.
2. Place the chocolate in a bowl set over a saucepan of lightly simmering water and melt gently, stirring until completely smooth. Remove from the heat.
3. In a bowl combine all the dry ingredients and mix.
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4. Add the softened butter to the dry ingredients and beat on medium speed until a sandy mixture forms.
5. To the cooled melted chocolate add the yogurt and egg and mix. Add in the water and mix again.
6. Add the wet mixture to the buttery dry mixture and beat together until everything is incorporated.
7. Pour the batter into the prepared tin and tuck the pears in with the stem sticking out.
8. Bake for 25-30 min.
9. Let cool for 1hr then gently remove from the tin.
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10. Drizzle with Bonne Maman caramel and tuck in.
Or try this:
Easy self-saucing pudding
Prep time: 15 minutes
Cook time: 15 minutes
Ingredients
Sauce
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- 1/4 cup Bonne Maman blackcurrant conserve
- 2 tablespoons water, room temperature
Pudding dry ingredients
- 1 1/4 cup plain or all-purpose flour
- 2 tablespoons organic cane sugar or coconut sugar
- 2 teaspoons baking powder
Pudding wet ingredients
- 2/3 cup plant-based milk, such as almond, soy or coconut
- 3 tablespoons light-tasting vegetable oil, such as sunflower or rapeseed
- 1 teaspoons vanilla extract
- Total time: 30 minutes
- Serves: 4
- Preheat the oven to 180°C (350°F)
To make the sauce:
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1. Combine the conserve and water in a small bowl
2. Divide the mixture into 4-6 mini ramekins
To make the pudding:
1. Add all the dry ingredients to a mixing bowl
2. Whisk until there are no big lumps of flour or baking powder
3. Add all the wet ingredients to the bowl
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4. Mix until combined and there are no more lumps of dry ingredients
5. Using a medium-size spoon, spoon the batter into the mini ramekins
The blackcurrant sauce will coat up the sides of the ramekins
6. Bake the puddings in the oven for 15-20 minutes. They are ready when the tops are golden and a skewer can be inserted into a pudding and there is no wet batter on it
7. Enjoy the puddings immediately with a scoop or ice cream or plant-based yoghurt
8. Leftovers (if any) can be stored in an airtight container in the fridge for up to three days.
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Therese Murray
Wordsmith. Experienced communications professional. I am a talented writer with a drive to interpret complex information into readable copy. A highly motivated self-starting senior journalist, editor and copywriter trained in all aspects of content production. Writing and words are my passion while I can edit and proof anything. Headlines a specialty. Oh, and I'm not a bad photographer. As a journalist, I can adapt to any writing style. I am aware of the work of public relations and marketing specialists and their needs and I know what is needed to get their message across to journalists. I am a great communicator through social media and just love creating social media conversations. I have a proven track record in helping people and communities solve their problems. My career has been all about telling stories. Storytelling remains storytelling across the gamut of writing, no matter whether you work on newspapers or in marketing. As a journalist, every day is a lucky dip. You have no idea who you will meet, where you will go or what you will do.
Wordsmith. Experienced communications professional. I am a talented writer with a drive to interpret complex information into readable copy. A highly motivated self-starting senior journalist, editor and copywriter trained in all aspects of content production. Writing and words are my passion while I can edit and proof anything. Headlines a specialty. Oh, and I'm not a bad photographer. As a journalist, I can adapt to any writing style. I am aware of the work of public relations and marketing specialists and their needs and I know what is needed to get their message across to journalists. I am a great communicator through social media and just love creating social media conversations. I have a proven track record in helping people and communities solve their problems. My career has been all about telling stories. Storytelling remains storytelling across the gamut of writing, no matter whether you work on newspapers or in marketing. As a journalist, every day is a lucky dip. You have no idea who you will meet, where you will go or what you will do.
