hot desserts

Warm and satisfying pear rolls oozing with a luscious apple-flavoured golden syrup

Golden syrup pear roly-poly

x 3 second spray(s) Oil spray

cup(s) White self-raising flour (300 grams)

tbs Caster sugar

60 g Reduced fat oil spread

0.75 cup(s) Skim milk (185 milliliters)

Egg yolk

0.25 tsp Ground cinnamon

pears

0.5 cup(s) Golden syrup (175 grams)

0.333 cup(s) Brown sugar (75 grams)

tbs Apple juice no added sugar

Image of Golden syrup pear roly-poly

Preheat oven to 200°C or 180°C fan-forced. Lightly spray a shallow 1.5L (6-cup) capacity ovenproof dish with oil.

Place f lour, caster sugar and half the spread in a bowl. Using fingertips, rub spread into f lour until mixture resembles breadcrumbs. Add milk and egg yolk and stir to combine. Turn dough onto a lightly f loured surface and knead until just smooth.

Roll dough between 2 sheets of lightly f loured baking paper to a 25cm x 35cm rectangle. Sprinkle with cinnamon and pears, leaving a 1cm border along 1 long end. Starting at the long end without the border, gently roll dough to enclose filling and form a Swiss roll shape. Place roll on a board, seam-side down, and use a serrated knife dipped in f lour to cut it into 8 slices. Arrange slices, cut-side up, in prepared dish.

Melt remaining spread in a small saucepan over medium heat. Add golden syrup, brown sugar and juice and cook, stirring, for 2 minutes or until slightly thickened. Pour golden syrup mixture over pear rolls. Tightly cover dish with foil lightly sprayed with oil. Bake for 45 minutes or until cooked through. Serve immediately.

Carrot brownies

g Fresh dates seeded, chopped

Egg(s)

0.5 cup(s) Brown sugar (110 grams)

0.5 cup(s) White self-raising flour (75 grams)

0.25 cup(s) Plain flour (35 grams)

0.25 cup(s) Cocoa powder (25 grams)

Carrot(s)

tsp Icing sugar

Image of Carrot brownies

Preheat oven to 160°C. Lightly spray a shallow 20cm square cake tin with oil and line base and sides with baking paper, extending 5cm over sides.

Combine dates and ⅓ cup (80ml) boiling water in a medium heatproof bowl. Set aside for 10 minutes, or until dates are very soft. Process dates and egg yolks in a food processor until smooth.

Sift sugar, flours and cocoa into a large, clean dry bowl. Stir in date mixture and carrot (mixture will be quite thick). Beat egg whites in bowl with electric mixer until firm peaks form. Fold egg whites into carrot mixture in 2 batches. Spread mixture into prepared tin and smooth surface. Bake for 25 minutes, or until skewer inserted into centre comes out clean. Dust with icing sugar.

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Golden syrup pear roly-poly

Carrot brownies

Top 2 hot desserts recipes from across the web

The most viewed hot desserts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Golden syrup pear roly-poly

Carrot brownies

The most viewed hot desserts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine