Out of the fry­ing pan

One-pan skil­let desserts are a great way to get the good­ness into your bowl with min­i­mal fuss

Nadia - - CONTENTS -

Some­times there’s noth­ing bet­ter than eat­ing straight out of the pan – par­tic­u­larly if it’s a rus­tic pud cooked over an open flame! Of course, you don’t need to be camp­ing in the great out­doors to en­joy our se­lec­tion of scrump­tious skil­let desserts, but wher­ever you eat them – in­doors, around a bar­bie or sit­ting in the gar­den un­der the stars – they’re sure to bring a lit­tle taste of ad­ven­ture.

Maple ap­ple crisp

Ready in 30 min­utes | Serves 4 2 Tbsp but­ter 4 small ap­ples (not too sweet, eg Granny Smith), peeled, cored and quar­tered 3 Tbsp maple syrup 1 tsp mixed spice 1½ cups chunky gra­nola Cream, to serve

1 Heat a medium skil­let over medium heat. Add but­ter, ap­ple and 1 Tbsp of maple syrup. Cook, turn­ing ap­ple over once, for 15-20 min­utes or un­til ap­ple has soft­ened and caramelised. You may need to add a splash of wa­ter if the caramel starts to burn.

2 Driz­zle with re­main­ing syrup and stir in spice. Sprin­kle gra­nola on top and cook for a fur­ther 2 min­utes. Serve with cream.

Fudgy choco­late & hazel­nut pan brownie

Ready in 25 min­utes | Serves 4 100g but­ter 1 cup hazel­nut meal (see note) ½ cup flour ½ cup raw ca­cao or dark co­coa pow­der ½ cup raw sugar 2 eggs, beaten 100g dark (70% co­coa solids) choco­late, chopped ½ cup hazel­nuts, chopped Vanilla ice cream, to serve

1 Melt but­ter; re­serve 1 Tbsp and pour the rest into a bowl. To bowl, add hazel­nut meal, flour, ca­cao, sugar and eggs, and mix to com­bine.

2 Grease a large skil­let (or 4 small ones) with re­served melted but­ter, then add brownie mix­ture. Scat­ter with choco­late and hazel­nuts and cover pan(s) with foil. Place over a very low heat for 6-7 min­utes (4-5 min­utes for small skil­lets) then set aside for a fur­ther 10 min­utes.

3 Re­move foil and en­joy with ice cream.

Berry & co­conut cob­bler Ready in 20 min­utes | Serves 6 | DF

3 cups mixed berries (frozen or fresh) 2 Tbsp honey Ic­ing sugar, to serve (op­tional) TOP­PING 1½ cups des­ic­cated co­conut ¾ cup self-rais­ing flour 2 eggs, beaten ¼ cup honey or raw sugar 1/3 cup co­conut cream, plus ex­tra to serve

1 Place top­ping in­gre­di­ents in a bowl and mix. Place berries in a large skil­let and driz­zle with honey. Spoon over top­ping (it doesn’t mat­ter if it doesn’t fully cover the berries).

2 Cook over low-medium heat for

10-12 min­utes or un­til set. Dust with ic­ing sugar, if us­ing. Serve with co­conut cream.

Date, or­ange & crois­sant bread & but­ter pud­ding

Ready in 30 min­utes | Serves 4 1 Tbsp but­ter 5 crois­sants, cut or torn into thirds 10 med­jool dates, pit­ted and chopped 2 eggs ½ cup cream 2 Tbsp honey Zest 1 or­ange 1 tsp cin­na­mon ¼ cup pis­ta­chios, chopped Ic­ing sugar, for dust­ing

1 Melt but­ter in medium skil­let. Re­move from heat and ar­range crois­sant pieces in pan. Scat­ter over dates, tuck­ing into gaps. In a bowl whisk eggs, cream, honey, zest and cin­na­mon. Pour over crois­sants.

2 Cover pan with lid or foil and cook on low heat for 8-10 min­utes or un­til cus­tard is al­most set. Take off heat and set aside for 5 min­utes. Scat­ter over pis­ta­chios, dust with ic­ing sugar and serve.

Date, or­ange & crois­sant bread & but­ter pud­ding. See over the page for recipe.

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