With temperatures dropping, the thing that can bring us the most comfort is a sweet treat. Luckily, here are two easy recipes for beginner and intermediate bakers!
Beginner: Cinnamon Sugar Crescent Rolls – These are a much easier version of cinnamon rolls that only require five ingredients!
Ingredients
1 pack of puff pastry
200 ml of caster sugar
70 ml of cinnamon
150 grams of butter
1 egg
Directions
Preheat the oven to 180 degrees celsius.
Slice a sheet of puff pastry to roughly 30cm.
In a bowl, mix the cinnamon and sugar together.
Spread the butter onto half of the puff pastry sheet.
With your hand, sprinkle and distribute the cinnamon-sugar mix on top of the buttered side of the puff pastry.
Fold the untouched side of the puff pastry sheet fitted directly on top of the tampered side.
Slice the puff pastries into triangles, roll each triangle in a circular motion from the base to the tip to form a croissant-like shape.
(Optional for crisp) With a brush, cover the top of the rolls with an egg wash.
Stick in the oven for 20 minutes, then enjoy!
Intermediate: Sticky Toffee Pudding (Recipe credits to Felicity Cloake)
Ingredients – Sauce:
172 grams of butter
113 grams of caster sugar
60 grams of soft brown sugar
3/4 cup and 2 tbsp of heavy cream
Pinch of salt
Directions- Sauce:
Place all the sauce ingredients in a pan on low heat until the butter is melted.
Bring it to a boil and let it keep boiling for 2 minutes until thickened slightly, set aside once at desired consistency.
Ingredients – Pudding
175 grams of medjool dates (pitted and chopped)
1 tsp of baking soda
1 and 1/4 cup of boiling water
50 grams of softened butter
80 grams of soft brown sugar
2 eggs
175 grams of all-purpose flour
1 tsp of baking powder
1/8 tsp of salt
Directions – Pudding:
Preheat the oven to 180 degrees celsius.
Butter a pan(25cm x 20cm) and set it aside.
Mix the dates, baking soda, and boiling water in a small bowl and let it sit for 10 minutes until the dates have softened.
Prepare the sauce and pour 1/3rd of the sauce into the pan and place it in the freezer for a couple of minutes.
Blend the date mixture until smooth and set it aside.
Beat the butter and sugar until smooth, add in the eggs and beat one at a time; stir in the flour, baking soda, and salt, then add in the blended dates mixture and mix until just combined.
Place the batter into the pan on top of the sauce and bake it for 30 minutes; once done, poke some holes into the cake while still hot and pour the remaining sauce on top, spread it around and place the pan back into the oven under the grill just for a few minutes (be careful of it burning)
Eat immediately, recommended to serve with vanilla ice cream.
