Recipes - Desserts / Sweets

(Most recently added recipes display first.)

Christmas Pudding – serves 6-8


  • 375 g mixed dried fruits
  • 3 tbs brandy
  • 1 cup plain flour
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 50 g butter, grated
  • 1 slice wholemeal bread, crumbed
  • 1 jumbo egg
  • 2 tbs apple juice
  • 2 tbsp skim milk

Serves 6 – 8


  • Place the fruits and brandy in a microwave-safe bowl or jug, and stir. Cover, and cook on HIGH (100%) for 2 minutes.
  • Sift flour, cinnamon and nutmeg into a mixing bowl. Rub in the butter, then stir through the breadcrumbs.
  • Add the egg, apple juice, and milk, stirring well.  Add the cooled fruits, and mix well.
  • Spoon the mixture back into the jug.  Cover with plastic wrap.  Elevate on a microwave roasting rack, and cook on LOW (30%) for 10-15 minutes.
  • Allow to stand for 5 minutes before inverting onto a serving plate.
  • Serve with creamy yoghurt.


Add 1 tbsp chopped pecan nuts



  • kj: 830
  • kCal: 200
  • Carbohydrate: H
  • Fat: VL
  • Sodium: L
  • Fibre: H
  • Good source: iron, potassium, vitamin A


Crème Caramel



  • 1 cup castor sugar


  • 6 x 70g free-range eggs
  • 4 tablespoons castor sugar
  • 300ml container thickened cream
  • 2 cups regular milk
  • 2 teaspoons vanilla extract

Serves 6 – 8


The Caramel

  • Place castor sugar in a small heavy based saucepan.
  • Place over medium heat and cook until caramel appears through the sugar.
  • Stir and cook further until the sugar melts and caramel is golden brown.
  • Quickly pour over the base of a 20cm x 5-6cm deep ovenproof glass dish allowing the caramel to reach the edges.
  • Set aside.

The Custard

  • Whisk eggs and castor sugar together in a bowl.
  • Combine the cream, milk and vanilla extract in a saucepan.
  • Bring to the boil and remove from the heat.
  • Gradually whisk the hot milk into the egg mixture.
  • Leave for a minute then carefully pour over the caramel.
  • Cover the dish tightly with plastic wrap.
  • Place on a microwave proof rack on the turntable.
  • Place in an 800 Watt oven*, microwave on MEDIUM (50-60%) for 9-12 minutes checking after 10 minutes. The custard should be softly set in the centre.
  • Stand for 20-25 minutes. Remove the plastic wrap.
  • Either serve the crème caramel in the dish or, ensure the custard is free around the edges, place a 30cm flat plate with a slight rim on top and carefully invert it onto the plate.

NB If your oven has a higher wattage, reduce cooking time by 10% (gradually adding more if needed)


Danish Style Pear Trifle


  • 750g pears, peeled cored and sliced
  • Zest of 1 lemon
  • 2 tablespoons water
  • 3 tablespoons caster sugar
  • 100g unsalted butter
  • 2 cups white breadcrumbs
  • 2 tablespoons brown sugar
  • 200 mls. cream or yoghurt whipped
  • 50g chocolate grated

Serves 4


  • Place pears, lemon, water and sugar in the base of microwave safe container, cover and cook on HIGH (100%) for 8 minutes or until the pears are soft then mash to a smooth puree. Cool.
  • Melt the butter in a frying pan and fry the breadcrumbs until golden.
  • Add the brown sugar and cool.
  • Put half the pear puree in the bottom of a glass serving dish, add half the crumbs, then the remaining puree and the rest of the crumbs.
  • Spread with lightly whipped cream or yoghut and finish with a sprinkling of grated chocolate.
  • Serve lightly chilled.

Pavlova with Christmas Cherries & Pistachios – Serves 4


4 x 70gr free range egg whites, room temperature
Pinch of salt
250g castor sugar
Pinch Cream of Tartar
2 tsp cornflour
2 tsp white vinegar
1 tsp vanilla

500G  fresh cherries, washed, pitted & halved
2 tsp Kirsch or to taste
300 ml cream, whipped to form peaks
1 – 2 tbls pistachios, chopped

  • Preheat the oven to 180 degrees (Conventional)
  • Line a baking tray with baking paper. Draw a 20c.m. circle on the paper.
  • Beat egg whites and salt until satiny peaks form
  • Beat in sugar 1/3 at a time until meringue is stiff.
  • Sprinkle with cream of tartar, cornflour, vinegar and vanilla and fold in lightly.
  • Pile mix onto the prepared baking tray, within the circle, flattening top and smoothing the sides.
  • Place into the oven and reduce heat to 150c.  Cook for 1 hour.
  • Turn off oven, leaving the Pavlova base to completely cool with in.
  • Toss prepared cherries with liquor.
  • Invert Pavlova onto a platter, pile on cream and spoon over cherries.
  • Sprinkle with pistachio nuts to serve

Tip:  Pavlova is gluten free.  Replace cream, with ricotta cream if you have diabetes (and ensure all serves are small).

Plum Clafouti (Pudding)


Pudding Base

  • 500g/ fresh red plums, washed, halved and pitted
  • ¼ cup caster sugar;


  • 2 eggs, beaten;
  • 1/3 cup caster sugar;
  • 3 drops pure vanilla essence
  • ½ cup organic self-raising flour;
  • 1 cup milk;
  • 1 tablespoon pureed plums; icing sugar to dust

Serves 6


  • Heat oven to 200 degrees C/400 degrees F
  • Lightly butter base and sides of pie dish
  • Place plums cut side down in pie dish and sprinkle with ¼ cup caster sugar and bake in oven for 12 minutes
  • To make batter, place batter ingredients in a large bowl & beat until smooth
  • Pour batter over the baked plums and cook in oven for 30 minutes
  • Cool clafouti for 10 minutes. Dust with a little extra icing sugar before serving

Healthy Hint – When serving add a good dollop of bush honey or vanilla yoghurt

Tasty Tip
You can use canned plums if you can’t find any good fresh plums. Alternatively use peaches or fresh pitted cherries for a great alternative. If you want a real treat serve the clafouti with vanilla bean ice cream. Delicious.