Winter dessert inspiration
There is something about cold weather that gets our sweet tooth going, and we cannot get enough of wintery desserts. Warm berries, hot chocolate, and a good glass of wine are just what we need to get through the end of the cold season. So, we decided to put together some of our favourite wintery recipes to inspire you to get cooking this winter!
Matt Preston’s self-saucing chocolate pudding
This dessert is an easy crowd pleaser! With only a handful of ingredients that you probably have lying around already, you can pull together this gorgeous, decadent dish in 40 mins!
- 1 cup (150g) self-raising flour
- 1 cup (220g) caster sugar
- 1/2 cup (50g) cocoa powder, plus extra to dust
- 60g unsalted butter, melted, cooled
- 1/2 cup (125ml) milk
- 1/2 tsp vanilla extract
- 1 egg
- Vanilla ice cream, to serve
- Preheat the oven to 160°C. Grease an 1.5L (6-cup) capacity ovenproof baking dish.
- Sift the flour, 1/2 cup (110g) sugar and 1/4 cup (25g) cocoa into a bowl and stir to combine.
- Make a well in the centre. In a separate bowl, whisk melted butter, milk, vanilla extract and egg.
- Gradually pour into the well, then fold to combine.
- Spread mixture evenly into prepared dish. Combine remaining 1/2 cup (110g) sugar and 1/4 cup (25g) cocoa and sprinkle over the top of the pudding. Carefully pour 1 cup (250ml) boiling water over the top of the pudding.
- Bake for 30-35 minutes until the top is firm. Stand for 10 minutes to cool slightly.
- Dust the warm pudding with extra cocoa and serve immediately with vanilla ice cream (and a huge glass of DELUSH).
Katie Quinn Davies’ Sticky Toffee Pudding with Figs and Walnuts
This dish is a grown-up take on a winter classic. Upgrade a simple sticky toffee pudding with sweet figs and salty walnuts for something a little special this winter.
- 175g dried figs, roughly chopped, plus 3 extra dried figs cut into quarters
- 50ml strong espresso coffee
- 90g unsalted butter, softened
- 150g brown sugar
- 2 eggs, lightly beaten
- 1 teaspoon baking powder
- 175g self-raising flour
- 3/4 cup (90g) pecans, roughly chopped, plus extra to serve
- 125g unsalted butter, chopped
- 175g brown sugar
- 1/2 cup (125ml) thickened cream
- Preheat the oven to 180°C. Grease a 1L pudding basin and line the base with baking paper.
- Place the chopped figs in a bowl with coffee and allow to soak for 15 minutes.
- Place butter, sugar, eggs, baking powder and flour in a large bowl and beat with a wooden spoon until smooth. Add pecans, soaked figs and any remaining coffee, stirring to combine, then stir in 1/2 cup (125ml) hot water.
- Pour batter into pudding basin. Cover the surface closely with a circle of baking paper, then cover the basin tightly with foil. Bake for 50-60 minutes until a skewer inserted into the centre comes out clean.
- Meanwhile, for the toffee sauce, place butter and sugar in a saucepan over low heat, stirring constantly until the butter has melted and the sugar has dissolved. Stir in the thickened cream and increase heat to medium. Bring to just below boiling point, then reduce heat to low and cook, stirring occasionally, for 5-7 minutes until slightly thickened.
- Turn pudding out onto a serving dish, scatter with extra figs and pecans, then drizzle with the toffee sauce. Serve warm.
Nina Timm’s Winter Berry Bread and Butter Pudding
Bread and butter pudding is an easy and cost-effective dessert option. This recipe uses frozen winter berries to add a little something extra to a very simple dessert.
- 12 slices of white bread, crusts removed
- 125ml soft butter
- 2 cups frozen berries
For the custard
- 2 cups of milk
- 1 tsp vanilla extract
- 3 jumbo eggs
- 125ml caster sugar
- icing sugar for dusting
- Preheat oven to 160C. Butter bread and cut in quarters(triangles).
- Layer slices in a medium-sized ovenproof dish or 4 individual ramekins.
- Scatter some of the frozen berries on the puddings, allowing the berries to drop in between the slices of bread.
- Mix all the ingredients for the custard and pour over the bread.
- Allow the puddings to stand for about 10-15 minutes before baking. Bake for 30-40 minutes until golden brown and bubbly.
- Dust with icing sugar and serve immediately with drizzles of fresh cream. A hug-in-a-bowl!
Mary Berry’s Winter Crumble Tart
This recipe takes the best of two winter favourites and makes for a beautiful and warming dish.
For the pastry
- 225g/8oz plain flour, plus extra for dusting
- 125g/4½oz chilled butter, cut into cubes
- 30g/1oz caster sugar
- 1 large free-range egg, beaten
For the filling
- 4 large Bramley apples (about 1.2kg/2lb 10oz), peeled, cored and cut into small chunks
- 150g/5½oz caster sugar
- 275g/10oz fresh blackberries
For the crumble topping
- 175g/6oz plain flour
- 100g/3½oz butter, at room temperature, cut into cubes
- 50g/1¾oz rolled oats
- 100g/3½oz demerara sugar
- 50g/1¾oz hazelnuts, roasted and chopped custard or double cream, to serve
- Preheat the oven to 200C/180C Fan/Gas 6.
- For the pastry, pulse the flour and butter in a food processor until the mixture resembles breadcrumbs (or rub the ingredients together in a large mixing bowl using your fingertips).
- Add the sugar, egg and 1-2 tablespoons of cold water and mix again until the mixture comes together as a smooth dough.
- Turn out the dough onto a lightly floured work surface and roll it out into a circle that’s about 3mm thick and large enough to line the tart tin. Press the pastry into the base and sides of the tin and make a small lip around the top with the excess pastry. Prick the base all over with a fork, then chill in the fridge for 15 minutes.
- Line the chilled pastry case with baking paper and baking beans, then bake in the oven for 12-15 minutes, or until the lip of the pastry is light golden brown. Remove the baking beans and paper, then reduce the oven temperature to 160C/140C Fan/Gas 3 and bake for a further 8-10 minutes, or until the pastry case is crisp and golden-brown all over. Set the pastry case aside in its tin to cool, leaving the oven on.
- For the filling, place the apples, sugar and 2 tablespoons of water in a large, deep, lidded saucepan and cook over a medium heat, stirring gently, for 4-5 minutes. Cover the pan with the lid and bring the mixture to a gentle simmer. Simmer, without stirring, for 5-10 minutes, or until the apples have softened but still retain their shape.
- Stir the blackberries into the cooked apples and continue to simmer for a further 5-10 minutes, or until all of the fruit is just tender. Set aside to cool.
- Meanwhile, for the crumble topping, put the flour and butter into a large mixing bowl and rub the ingredients together using your fingertips, until the mixture resembles breadcrumbs. Add the remaining crumble topping ingredients and rub them into the mixture until small clumps have formed. (Alternatively, pulse all of the crumble topping ingredients in a food processor – there is no need to wash this out after making the pastry.) Set the crumble topping aside.
- Suspend a colander over a bowl and strain the cooked fruits, collecting the juices. Spoon the fruits into the cooked pastry case. (If there is too much fruit to fit into the pastry case, add the remaining fruit to the reserved fruit juice.)
- 1Sprinkle the crumble topping all over the fruit filling and bake the tart at 200C/180C Fan/Gas 4 for 20-25 minutes, or until the crumble is crisp and golden-brown.
- 1Meanwhile, boil the reserved fruit juice in a saucepan for 3-4 minutes, or until thickened to a syrup.
- Serve the tart warm, in slices, with the extra fruit juice spooned over it and either custard or cream on the side.
Delicious.com’s Apple Muffin Pies
Nothing says winter like apple pie, and these bite-sized versions are the perfect indulgent treat to end off a weekend dinner!
- 800g Granny Smith apples, peeled, cored, diced
- 1/2 cup firmly packed (100g) brown sugar
- 1 lemon
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 vanilla bean split, seeds scraped
- 65g sultanas
- 200g filo pastry
- 55g unsalted butter, melted
- 1/3 cup (60ml) thickened cream, plus extra to serve
- Icing sugar, to dust
- Preheat the oven to 180°C. Grease 8 holes of a muffin pan.
- Place apples in a pan with sugar and finely grated zest of half the lemon. Squeeze juice from the whole lemon and add to pan with cinnamon, cloves, vanilla pod and seeds, and 1/4 cup (60ml) cold water. Bring to a boil, then cook, covered, over low heat for 5 minutes or until apples start to soften. Stir well and cook, uncovered, for a further 2-3 minutes or until soft. Add sultanas. Place mixture in a sieve over a bowl, reserving juices, and cool.
- Cut filo into thirty-two 14cm squares (reserving trimmings) and cover with a damp tea towel. Brush 1 square with butter, then place another square on top at an angle. Repeat process until you have a stack of 4 overlapping squares. Press pastry into a muffin hole, then repeat with remaining squares. Fill pastry cases with apple mixture. Scrunch up trimmings and use to top each pie. Brush with remaining melted butter. Bake for 20-25 minutes or until golden.
- Meanwhile, place the reserved juices in a pan with the cream and heat gently until combined. To serve, place the pies on plates and dust with icing sugar, drizzle with the sauce and top with extra thickened cream.
Are there any winter recipes we missed? If you decide to make any of these recipes or you have some winter recipes of your own, make sure to tag us in your photos on social media at @DelushWines!