Recipes - Desserts / Sweets

(Most recently added recipes display first.)

Poached Pears In Honey Syrup


  • 60ml/4 tablespoons Manuka honey
  • juice of 1 large lemon
  • 375 ml/1-1/2 cups water
  • 6 saffron threads
  • 2 cinnamon sticks
  • 2 cloves
  • 6 firm brown pears

Serves 6


  • Heat honey and lemon juice in a heavy deep pan
  • Stir over a low heat until honey has dissolved
  • Add water, saffron, cinnamon stocks, and cloves. Bring mixture to boil, reduce and simmer for 5 minutes
  • Peel pears with stalks attached and level the bases by cutting so that the pears stand up by themselves
  • Add pears to the liquid in pan and simmer with lid on for 20 minutes or until the fruit is tender.
  • The dish is delicious served warm or cold.


Add some fresh raspberries when serving. The tart taste of the berries is a marvelous counterbalance to the sweetness of the honey.

Healthy Hints – serve with Greek yoghurt to add good bacterial cultures to strengthen the immune system. Manuka honey has anti-bacterial benefits.

Speedy Spotted Dick


  • 225gr SR flour
  • 110gr butter, melted
  • 50gr caster sugar
  • 175gr currants
  • 2 large eggs, beaten
  • ½ cup skim milk


  • Sift the flour into a mixing bowl and stir through melted butter evenly
  • Stir in the sugar and the currants
  • Add the eggs a little at a time until the mixture is smooth
  • Pour in the milk and combine, so the mixture has a consistency where it will drop off the spoon
  • Pile the mixture evenly into 6 lightly oiled individual custard cups
  • Cover with plastic wrap and place on the outer edge of the microwave turntable
  • Cook on High (100%) for 4 minutes
  • Stand for a minute before inverting onto serving dishes to serve warm with golden syrup


Pear & Fig Jam Bread & Butter Pudding


  • 3 or 4 slices of bread
  • Butter
  • Pear & fig jam
  • 3 eggs
  • ¼ cup castor sugar
  • 1 cup milk, room temperature
  • 1 cup milk, room temperature
  • 1 teaspoon vanilla essence
  • Cinnamon for dusting


Serves 4


  • Lightly butter 1 side of the bread slices.
  • Spread with jam
  • Cut into triangles and arrange in a 20 cm round Pyrex pie plate, in overlapping rows.
  • Mix eggs, castor sugar milk, cream & vanilla and pour gently over and around bread.
  • Allow pudding to sit for 15 minutes to soak up the custard, before sprinkling with cinnamon and covering with plastic wrap.
  • Place in the microwave oven and cook on MED HIGH (80%) for ten minutes.
  • Stand for 5 minutes before slicing and serving with yoghurt


Option: You can add fresh, sliced poached pears or good tinned ones in one lay, with fig jam on the next bread layer.

Individual Christmas Puddings with Fresh Cherry Sauce



  • 375g pack mixed dried fruits
  • 3 tablesp brandy
  • 1 cup Self-Raising flour
  • 1 teasp cinnamon
  • 1 teasp nutmeg
  • 50g cold butter, coarsely grated
  • 1 slice (1/2cup) whole meal bread crumbed
  • 1 x 60g egg, lightly beaten
  • 2 tbs unsweetened apple juice
  • 2 tbs skim milk

Makes 6

Cherry Sauce

  • 500g fresh cherries, rinsed, stems removed, pitted
  • 1 – 2 tablespoons Kirsch or Grand Marnier
  • 1/4 cup pouring cream

Makes 1 cup


  • Spray 6, 200ml china custard cups with non-stick cooking oil.
  • Set aside.
  • Place fruits and brandy in an ovenable glass jug.
  • Stir to combine, cover and cook on HIGH (100%) for 2 minutes.
  • Sift the flour and spices into a mixing bowl.
  • Rub in the butter and stir in breadcrumbs.
  • Add the egg, apple juice and milk, stir well.
  • Add the warm fruits.
  • Stir until mixture is well combined.
  • Working quickly, spoon the fruit mixture into the cups
  • Elevate the cups around a microwaveable roasting rack.
  • Cook on Low (30%) for 8 minutes, check, cook a further minute if necessary.
  • Allow to stand for 5 minutes, invert onto serving plates and serve with warm cherry sauce.

    Preparation – sauce:

  • Place cherries and liquor into a blender.
  • Add the liquor and blend the cherries until the fruit liquefies.
  • Pass the cherry mix through a fine mesh strainer.
  • Warm the strained cherry juice in a pan, stir in cream and then swirl around individual plum puddings to serve.

Puddings suitable for people with Diabetes & tested in 850 watt microwave oven

Cherry Semifreddo Christmas Pudding *


  • 400gr fresh ripe cherries, pitted
  • 2 tablespoons rose water
  • 6 egg yolks
  • 200g caster sugar
  • 250 mls whipping cream

Omit cherries, replace with 375g packet dried fruit medley or jar of fruit mince and serve with any berry coulis.
Pour final mixture into a 4 cup (1litre) loaf pan or 20cm spring form pan lined as directed.


  • Rinse cherries and sprinkle with rosewater and allow to macerate for several hours.
  • Beat the egg yolks and half the sugar with the electric beater until thick, pale, creamy and double the volume.
  • Whip the cream with other half of the sugar and combine evenly with the egg mixture.
  • Line the base and sides of a 1 litre pudding basin with plastic wrap leaving the wrap hanging over the sides of the basin.
  • Spoon the mixture into the basin, fold the plastic over the top to cover the semifreddo.
  • Freeze for I – 2 hours or until partially frozen.
  • Remove from freezer and stir through cherries.
  • Recover and return to the freezer until frozen.
  • Turn out of the basin, slice and serve with a few extra fresh cherries.