From spiced-up sensations to cozy vanilla cream, Ravinder Bhogal brings her pud game to the table

IF Valentine’s for you means a full day of guilty pleasures, here are two exquisite desserts that hit all the right notes, whether you indulge in spiced-up sensations or simply feel like melting in the sweet warmth of a cozy vanilla cream.

With a prep time of just a few minutes and the oven doing all the work for you, you will have plenty of time to get pampered for your big night out, or rather in.

And for good measure, we add a cocktail that’s sure to rock things up.

Afternoon Tea Pudding
Lara Holmes

Serves 6

Prep time: 10 mins plus 15 mins’ soaking

Cooking time: 50 mins

Cals: 659

Sat fat: 23g

Ingredients:

  • 6 scones
  • 40g butter
  • 6tbsp raspberry jam
  • 125g caster sugar
  • 3 large eggs
  • 250ml double cream
  • 250ml full-fat milk
  • 1 vanilla pod
  • Clotted cream, to serve
  1. Preheat the oven to 190°C/170°C fan/gas mark 5. Grease a baking dish with butter.
  2. Slice the scones horizontally – aim for three slices from a regular-sized scone. Then on one side of each slice liberally spread butter then jam. Arrange them jam side up in the baking dish, overlapping the slices.
  3. In a bowl, mix together the sugar and eggs until the sugar dissolves.
  4. Gently heat the cream, milk and vanilla pod in a saucepan until the mixture simmers. Remove the pod, take the pan off the heat and pour over the egg mixture, whisking together to form a custard. Pour the custard over the scone slices and leave to soak for 15 minutes.
  5. Place the dish in a roasting tin half-filled with boiling water (to keep your pud moist). Bake for 40 minutes.
  6. Serve with a spoonful of clotted cream and a pot of tea.

Spiced Pear & Port Crumble
Lara Holmes

Serves 8

Prep time: 5 mins

Cooking time: 50 mins

Cals: 579

Sat fat: 10g

Ingredients:

For the filling:

  • 1 kg Conference pears, peeled, cored and chopped into bite-size chunks
  • 500g mixed frozen berries
  • 300ml port
  • 1 strip orange peel
  • 125g caster sugar
  • 1 star anise
  • 5 black peppercorns
  • 1 stick cinnamon
  • 2 cloves

For the crumble:

  • 125g plain white flour
  • 150g walnuts, roughly chopped
  • 30g rolled oats
  • 1/2tsp cinnamon
  • 1/2tsp powdered ginger
  • 125g soft brown sugar
  • 125g butter, cut into chunks
  1. Preheat the oven to 160°C/140°C fan/gas mark 2. Put the pears and berries into a baking dish. Heat the port, orange peel, sugar and spices in a pan until reduced and syrupy. Strain and discard the spices, then pour over the fruit.
  2. To make the crumble topping, put the flour, walnuts, oats, cinnamon, ginger, sugar and butter into a food processor and pulse until the mix resembles breadcrumbs. Sprinkle the topping over the fruit evenly. Bake for 40 minutes or until golden.

Drink me
Lidl

Rocktail Bay Sweet Moscato, £4.99, Lidl

  • Prop styling: Jenny Hodges
  • Stockist: Lidl (Lidl.co.uk)

Source: FS – All – Food and Nutrition Blogs
From spiced-up sensations to cozy vanilla cream, Ravinder Bhogal brings her pud game to the table