Warm up with these two cosy desserts
Recipes that make everyone say ‘more please’ – spoil your family with these yummy desserts
These delicious recipes are like a warm hug for your taste buds – perfect as a warm, sweet delicacy after Sunday lunch!
Self-saucing chocolate pudding
- Serves 6-8
Ingredients
For the pudding
- 2 cups flour
- ½ cup cocoa powder
- 1 Tbsp baking powder
- 1 tsp salt
- ½ cup caster sugar
- ½ cup brown sugar
- 2 eggs
- 1 cup milk
- 130g butter, melted
- 2 tsp vanilla essence
- 1 tsp instant coffee powder
For the sauce
- 1 cup brown sugar
- 6 Tbsp cocoa powder
- 2 cups boiling water
SV
Sjaan van der Ploeg
‧ Recipe & styling
‧ Recipe & styling
CN
Chanelle Naudt // hmimages.co.za
‧ Photography
‧ Photography
KB
JR
Kirsty Buchanan & Jezza-Rae Larsen
‧ Styling assistants
‧ Styling assistants
1
Method
For the pudding
- Preheat oven to 160°C. Grease a 30×20cm baking dish.
- Sift the flour, cocoa powder, baking powder and salt into a large mixing bowl. Whisk in the sugar.
- In a separate bowl, whisk together the eggs, milk, butter, vanilla and coffee powder until well combined.
- Add the wet mixture into the dry mixture and mix until combined. Spread the batter into the prepared baking dish.
2
For the sauce
- Whisk together the brown sugar and cocoa in a heatproof bowl or jug. Add the boiling water and mix until the sugar has mostly dissolved.
- Gently pour the sauce onto the pudding over the back of a spoon.
- Bake the pudding for 40-45 minutes or until the top is firm and the pudding is bubbling around the edges. Allow to cool for 10 minutes before tucking in. Serve with scoops of ice cream, if desired.
Creamy condensed milk rice pudding
- Serves 8
Ingredients
- ½ cup long-grain bonnet rice
- 2 cups water
- Zest of 1 lemon
- 1 cinnamon stick
- 2 cups full cream milk
- 1 × 385g tin sweetened condensed milk
- 1 tsp vanilla essence
- Ground cinnamon, to serve
MD
Marizka du Toit
‧ Recipe & styling
‧ Recipe & styling
JS
Jurie Senekal
‧ Photography
‧ Photography
Method
- Place the rice, water, zest and cinnamon stick in a pot over medium-low heat and cook for 15 minutes, covered, until the rice is soft.
- Remove the cinnamon stick and drain any excess water.
- Add milk, condensed milk and vanilla. Cook mixture uncovered over low heat for about 45 minutes, stirring often, until thick and creamy.
- Divide the rice pudding mixture between serving glasses and sprinkle with cinnamon to serve.
Top tip: For an even creamier pudding, use short grain rice such as sushi or pudding rice.
Latest Jet club magazine
We’ve got the latest trends, exciting prizes and exclusive savings just for you!
Jet Club will not pass your details to anyone else. By clicking the subscribe button you confirm you have read and agree to the Jet Club Terms and conditions and Jet Club Privacy Statement.
Subscribe