Festive Desserts with Grace Stevens
From comforting classics to creative new treats, this is how to add a little extra sparkle to our holiday table!
All recipes by Grace Stevens
Ingredients:
Pudding:
- 500ml cake flour
- 250ml sugar 1
- 0ml bicarb
- 5ml salt
- 10ml baking powder
- 410g tin of fruit cocktail (including syrup)
- 2 eggs
- 250ml cream,30ml icing sugar and 5ml vanilla extract for assembling
- Glaze cherries and mint leaves to decorate
Syrup:
- 250ml sugar
- 5ml vanilla extract
- 125ml coconut
- 30g butter
- 125ml cream
How To Make Malva Pudding Wreath Dessert
- Grease 8 or 10 small pudding moulds or ramekins and place onto a baking tray.
- Preheat oven to 180°C Sift dry ingredients into a medium bowl.
- Add the wet ingredients mix well.
- Spoon into moulds leaving a 1/3 of the mould for the rise during baking.
- Bake for 15 to 20 minutes until baked.
- Remove from oven, prick with a toothpick and pour over hot syrup immediately.
- For the syrup, combine all ingredients in a saucepan and bring to the boil, while stirring continuously.
- Boil for about 5 minutes, until sauce thickens.
- To serve: Whip 250ml cream with 30ml icing sugar and 5ml vanilla extract to stiff peaks.
- Fill a piping bag with a French tip of star nozzle.
- Unmould cooled puddings and place onto a serving plate in the shape of a wreath.
- Pipe cream around puddings to decorate.
- Decorate with halved glace cherries and mint leaves to create a festive wreath.
- Serve immediately.
Ingredients:
- 4 large egg whites
- 3ml cream of tartar
- 240ml castor sugar
- 5ml vanilla essence
- 200ml fresh cherries, pitted & cut in half
- 200ml raspberries, rinsed
- 250ml cream
- 30ml icing sugar
How To Make Festive Pavlova
- Preheat oven to 130.
- Trace a large circle using a dinner plate onto the reverse side of a sheet of baking paper.
- Line a cookie sheet with the baking paper.
- In a clean glass or stainless-steel bowl, beat the eggs whites until foamy.
- Add cream of tartar and continue to beat.
- Once eggs reach soft peak stage, add castor sugar one tablespoon at a time.
- Beat well between additions.
- Once the egg whites are thick & glossy and all the sugar is added, add in the vanilla essence and beat until well combined.
- Pipe or spoon meringue onto the prepared baking paper in a large wreath shape, using the outline to guide the shape.
- Bake for 45 – 50 minutes until crusty on the outside and fluffy in the middle.
- Turn oven off and allow to cool in the oven.
- Set aside in an airtight container for up to two days.
- Place cream, icing sugar and a little more vanilla extract into a clean bowl, beat until thick.
- To assemble: Place meringue onto a large plate, top with cream, fruit and mint leaves.
- Serve immediately.
Hi how long do u bake pavlola in gas oven.
Heat the oven to 130C/110C fan/gas ½. Bake for 15 mins, then turn the oven down to 100C/80C fan/gas ¼ and bake for 1 hr. Turn the oven off and leave the pavlova inside to cool for at least 2 hrs
Thank u