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