family dessert

A Kent classic with a dark treacle filling, complemented by the light zesty cream. Sure to satisfy any sweet tooth, this is a dessert perfect for sharing with friends and family

Gypsy tart

unsalted butter

golden caster sugar

plain flour

can evaporated milk

dark muscovado sugar

double cream

lemon

To make the pastry, put the butter and caster sugar in a food processor. Add the egg and whizz for 30 secs, then tip in the flour and blitz for a few secs more until the dough just comes together – be careful not to overwork it.

Dust your work surface with flour, bring the dough together with your hands and lightly knead, shaping the pastry into a flat disc. Cover with cling film and chill in the fridge for 30 mins. Heat oven to 180C/160C fan/gas 4.

Roll out the pastry to £1 coin thickness and use to line a deep 23cm tart tin, then return to the fridge for 20 mins or until the pastry is hard. Line the pastry case with baking parchment, fill with baking beans and bake for 20 mins. Remove the baking beans and return to the oven for 5-10 mins until the base is golden and the sides are set.

Meanwhile, make the filling. Whisk the milk and sugar together in a stand mixer (or use an electric hand whisk) until light and fluffy, about 20 mins. Pour into the pre-baked pastry case and cook for 15 mins until risen and the surface is tacky. Remove from the oven and leave to cool and set before serving.

Pour the cream into a large bowl, add the lemon zest and lightly whip. Serve alongside the tart once cool.

Looking for a simple dessert? Try whipping up this lemon and mascarpone cheesecake, easy as!

Lemon and mascarpone cheesecake

digestive

unsalted butter, melted

cream cheese, softened

(220 grams) caster sugar

eggs, egg yolk

mascarpone cheese

tsp vanilla extract

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977439743001&=domain=del

5348771529001-5977439743001

The best apple crumble recipe is a true family favourite with a soft sweet apple filling and a perfectly crunchy, yet chewy, crumble topping.

🍏 Apple Crumble Recipe

240 g (2 cups) plain (all-purpose) flour

60 g (2/3 cup) rolled oats

60 g (1/3 cup) soft brown sugar

60 g (1/3 cup) golden caster sugar ((or superfine sugar))

salt

120 g (1/2 cup) chilled unsalted butter

kg (2.2 lb) cooking apples

300 g (10.5 oz) eating apples (,

tbsp golden caster sugar ((or superfine sugar))

tsp cinnamon

lemon juice

Preheat the oven to 180C (350F).

Peel and chop the cooking and eating apples roughly, no larger than 2cm (or just under 1 inch) chunks and place in a saucepan.

Squeeze, or pour, over the lemon juice.  PRO TIP: This is to help stop the apples from browning.

Add the caster sugar and the cinnamon to the apples and give everything a stir.

Place the pan on the hob (stove top) over a medium heat and cook for 10-15 minutes stirring a couple of times, until the apples start to break down.

Whilst the apples are cooking, make the crumble topping.  Add the  flour, oats, sugars and salt to a bowl and mix everything together until combined.

Add the cold butter and rub the mixture with your fingers until the butter starts to look like breadcrumbs and is starting to form clumps. .

By now the apples should be starting to break down. Carefully pour the apple filling mixture into a baking dish.

Add the crumble topping to the baking dish and spread on fairly evenly.

Place in the preheated oven and cook for 25-30 minutes until golden and bubbling.

Remove from the oven and leave to cool slightly before serving with your favourite ice cream or homemade custard.

Not your mama’s self saucing chocolate pudding! With or without the melty ice cream, this will serve your entire family very very well!

Thermomix recipe: Self-Saucing Chocolate Puddings

Grams Butter

Cup Raw Caster Sugar

Teaspoon Vanilla Bean Paste

eggs

Cup Bakers Flour

Tablespoons Cocoa Powder

Teaspoon Pink Salt Flakes

Cup milk

Cup raw sugar

Cups water

Cream butter with sugar and vanilla. (Thermomix *2 min/Butterfly/speed 3.*)

Add egg and beat until creamy. (Thermomix, remove Butterfly. *1 min/speed 6.*)

Fold in sifted flour cocoa and salt alternately with the milk. (Thermomix *12 sec/Interval/dough setting* and finish with a spatula.)

Pour into greased coffee cups, or one large baking dish. Do not fill up too much as they rise a lot.

To make sauce mix sugar and cocoa together and sprinkle liberally over the top of each pudding then pour hot water over the top.

Process in steam oven for 20 to 25 minutes. (Thermomix. Fill bowl to 500g mark and place puddings into the Varoma dish and tray. Steam *30 min/Varoma/speed 3.*)

Top 4 family dessert recipes from across the web

The most viewed family dessert recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Gypsy tart

Lemon and mascarpone cheesecake

🍏 Apple Crumble Recipe

Thermomix recipe: Self-Saucing Choc...

Top 4 family dessert recipes from across the web

The most viewed family dessert recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Gypsy tart

Lemon and mascarpone cheesecake

🍏 Apple Crumble Recipe

Thermomix recipe: Self-Saucing Choc...

The most viewed family dessert recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine