Recipes - Desserts / Sweets

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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.

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