Best dessert and baking recipes from TASTE Magazine

Christmas dessert

Fresh berry trifle

15 minutes

Guava fool

30 minutes

Sweet pickled grapefruit

1 hour 30 minutes

Tea recipes

Fynbos honey, rosehip and hibiscus semifreddo

Tomato recipes

Cool tomato mousse

8 to 10 hours

Chicory salad with labneh, dates and pine nuts

20 minutes

Cinnamon friands with sweet pear crisps

2 hours 15 minutes

Sweet pumpkin custard with candied pumpkin seeds

Japie se gunsteling

45 minutes (less if baking single portions)

Sugared pear butter with shortbread orange drops

35 minutes

Five-ingredient recipes

Coconut caramel sticky pudding

25 minutes

Coconut caramel sticky pudding

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 25 minutes

Ingredients

1 1/2 cups cream
1/2 cup desiccated coconut
1 t vanilla extract
1/2 cup grated palm sugar
4 egg yolks, beaten

Method

Preheat the oven to 180 C.
Place a saucepan over a medium to low heat and add the cream,coconut, vanilla extract and palm sugar. Bring to a simmer and stir until the sugar dissolves.

Remove from the heat and pour into a mixing bowl, along with the egg yolks. Whisk until combined, then transfer to a heatproof dish.

Place the dish in a bain-marie (or in a larger baking dish filled with a shallow pool of water) and bake for 20 minutes, or until the pudding is golden and set.

Remove from the oven and refrigerate to set before serving.

Abi’s nori risotto

Ricotta flapjacks

Crispy Szechuan pepper tofu

Fresh berry trifle

Guava fool

Sweet pickled grapefruit

Fynbos honey, rosehip and hibiscus semifreddo

Cool tomato mousse

Chicory salad with labneh, dates and pine nuts

Cinnamon friands with sweet pear crisps

Sweet pumpkin custard with candied pumpkin seeds

Fruit tarts

Japie se gunsteling

Sugared pear butter with shortbread orange drops

Coconut caramel sticky pudding

Coconut caramel sticky pudding

Ingredients

Method