Hearty sweets, half the time!

Fuss-free and super delicious

APPLE & WALNUT FRANGIPANE TART

SERVES 6 PREP 20 MINS COOK 20 MINS

• 50g butter, softened

• ¼ cup brown sugar

• 1 egg

• ½ cup ground walnuts

• 1 ½ tbsp plain flour

• 1 tbsp butterscotch schnapps

• 1 tsp ground cinnamon

• 1 sheet frozen puff pastry, thawed

• 2 Granny Smith apples, thinly sliced on mandolin

• 2 tbsp demerara sugar

• icing sugar, ice-cream, to serve

1 Preheat oven to 220°C. Line an oven tray with baking paper.

2 In a small bowl, using an electric mixer, beat butter and sugar together until pale and creamy. Add egg and beat until combined. Stir in walnuts, flour, schnapps and cinnamon. 3 Place pastry on prepared tray and prick with a fork.

Lightly score a border along pastry 2cm from edge. Spread frangipane mixture onto pastry inside border.

4 Arrange apple slices over frangipane and sprinkle with sugar. Bake 15-20 mins until pastry is puffed and apple is light golden. Dust with icing sugar and serve with ice-cream.

GLUTEN-FREE APPLE & RHUBARB CRUMBLE

SERVES 4 PREP 15 MINS COOK 30 MINS

• 6 Granny Smith apples, peeled, cored, chopped

• 1 bunch rhubarb, trimmed, chopped

• ½ cup caster sugar

• ice-cream, to serve ALMOND CRUMBLE

• ¾ cup gluten-free plain flour

• 1 tsp ground cinnamon

• ¹⁄³ cup demerara sugar

• ¹⁄³ cup flaked almonds

• ¼ cup desiccated coconut

• 100g butter, chopped

• 1 tbsp golden syrup

1 Preheat oven to 180°C.

2 In a large saucepan, combine apple with ¹⁄³ cup water. Bring to the boil on high. Reduce heat and simmer, covered, 4-5 mins,

until the apple is almost tender. Add rhubarb and sugar and simmer, covered, a further 2-3 mins, until rhubarb is just tender. Drain away any excess liquid.

3 ALMOND CRUMBLE

Sift flour and cinnamon together into a medium bowl. Stir in sugar, almonds and coconut. In a small saucepan, melt butter and syrup together on medium. Stir into flour mixture.

4 Spoon apple and rhubarb mixture into four 1½-cup ramekins. Sprinkle evenly with almond crumble.

5 Bake 15-20 mins, until top is golden and crunchy. Serve crumble with ice-cream.

CHOCOLATE CARAMEL MOLTEN LAVA PUDDING

MAKES 4 PREP 15 MINS COOK 15 MINS

• 1 tbsp cocoa

• ¹⁄³ cup plain flour, plus 1 tbsp extra

• 200g dark chocolate, finely chopped

• 125g unsalted butter, chopped

• 1 tbsp coffee liqueur

• 3 eggs

• ½ cup brown sugar

• ¼ tsp sea salt flakes

• ¼ cup caramel top’n’fill, chilled

• icing sugar, vanilla ice-cream, to serve

1 Preheat oven to 180°C. Lightly grease four 250ml ovenproof moulds. Dust with sifted combined cocoa and extra plain flour, tapping out excess. Arrange moulds on an oven tray. 2 In a medium saucepan, melt chocolate and butter together over low heat. Stir in liqueur and cool slightly.

3 In a bowl of an electric mixer, beat eggs and sugar together 4-5 mins until thick and pale. Fold in chocolate mixture, sifted flour and salt.

4 Spoon two-thirds of the batter between ramekins. Dollop each with 1 tsp chilled caramel. Top each evenly with remaining batter. Bake 12-15 mins until the tops are cracked and centres are slightly jiggly.

5 Release edges of puddings with a small knife. Invert onto serving plates, dust with icing sugar and serve straight away with ice-cream.