Tag Archives: pudding

Review: Weight Watchers Mini Ice Cream Pots

With summer on its way, the lovely cosy comfort foods we’ve been indulging in over the winter months are starting to give way to lighter, fresher foods. When it comes to pudding I’ve waved slightly tearful goodbye to apple crumble and custard (for now) and I’ve opened my freezer to frozen desserts. If the boys want ice cream, then ice cream they shall have! We were asked to try these Weight Watchers Mini Ice Cream Pots, so we gave them a rigorous testing.

Weight Watchers Mini Ice Cream Pots

These Weight Watchers Mini Ice Cream Pots come in two flavours, chocolate with honeycomb and toffee fudge. They are 52.5g each with the chocolate and honeycomb flavour containing 86 calories and the toffee fudge flavour 72 calories. If you’re following Weight Watchers each pot counts as 2 ProPoints. They are also suitable for vegetarians.

The little pots are just the right size if you fancy a sweet treat. The boys enjoyed them and they were the perfect amount for my 5 year old who gave me a very chocolatey smile when he’d finished.

I’m not really able to eat ice cream these days due to my lactose intolerance, but I tried a few spoons of both flavours. I liked them both, the toffee fudge was quite sweet for my own taste, but hubs polished his off approvingly. The chocolate was my favourite, not too rich, but indulgent enough to hit the spot. I liked the little crunchy pieces of honeycomb which added some welcome texture.

These mini pots ideal if you are watching your weight but can’t go without the occasional sweet treat. I know they have quite an extensive range of other desserts to choose from including several other frozen desserts, yoghurt, chocolate mousse and puddings. Something for everyone.

The Weight Watchers Mini Ice Cream Pots cost around £2.50 for four little pots and are available from a wide range of retailers. We bought ours from Sainsbury’s but I believe they are also available in other large supermarkets. A nice low-calorie ice cream treat for summer!

Note: We were sent these Weight Watchers ice creams in exchange for a review. All images and opinions are our own.

My top five best bakes (for Christmas)

I was chatting about baking to a mum in the playground yesterday, we discovered a shared love of fairly unusual continental recipes, the kind Paul and Mary would give to Bake Off contestants to try and baffle them into submission. It got me thinking about some of my favourite things I’ve baked and blogged, so I thought I’d choose my top five best bakes and give them another airing.

I promise you they’re all easy, I lack the patience, time and skill to do anything too fancy and time consuming; but they’re all delicious. 

Lebkuchen Cake 

Traditionally a moreish soft biscuit, I decided to attempt a German Lebkuchen Cake with considerable success. The recipe is easier than it looks to make and the results are truly scrumptious!

Lebkuchen Cake

Joulutorttu

Traditionally Joulutorttu are made with puff pastry and a special Finnish prune jam. However I made mine with a Christmas preserve, but it does need a good firm set jam. Try plum or prune conserve for authenticity. They look a bit tricky to make, but it’s ready-roll puff pastry and jam and  a bit of arty twisting of the pastry.

Joulutorttu

Birnenpfannkuchen

Birnenpfannkuchen is a German Pear & Ginger Pancake. This is a brilliant store cupboard standby, and a real family favourite when you need a quick pud. It’s a bit like a fruity toad in the hole, only better!

Birnenpfannkuchen

Cinnamon & Raisin Shortbread

I originally created this shortbread recipe in 2013 in celebration of the Great British Bake Off and it’s still popular today. Cinnamon and raisin are a great combination and this lovely crumbly shortbread is a great bake.

shortbread

Microwave Jam Sponge Pudding

I’ve always hated the thought of “baking” in the microwave, but I’ve cracked it with this delicious sponge pudding. From mixing bowl to table in under ten minutes – perfect for busy families.

jam sponge

So that’s my little round up of my five best bakes. What would you have in your top five?

Recipe: Fig, Honey & Cinnamon Sponge Pudding

I love figs, they still seem like a decadent kind of fruit, a rare globe of loveliness, rich, versatile and hard to come by. I like to have a tin of figs in syrup in my cupboard to bake a form of Birnenpfannkuchen with, but fresh figs are a rare and wonderful treat. I was shopping in Aldi this week when I noticed they had 4 figs for 59p in their super 6 offer, and at that price it’s rude not to, so I slipped a couple of boxes into my basket and started plotting a pudding.

Fig, Honey & Cinnamon Sponge

I couldn’t find a recipe for what I wanted to make, so I experimented a bit instead. What I wanted was a honey baked fig in some light sponge spiced with cinnamon, and ideally some sultanas soaked in tea, but we didn’t have any, we’ll add those next time. That’s how I came up with this recipe for Fig, Honey & Cinnamon Sponge.

Fig, Honey & Cinnamon Sponge

Fig, honey and cinnamon sponge puddings

Serves 6
A lovely, quick little pudding, gently spiced with cinnamon and making the most of fresh seasonal figs.

Ingredients
3 fresh figs
6 teaspoons of runny honey
4 oz butter or margarine
4oz of caster sugar
1 teaspoon baking powder
1 tablespoon of ground cinnamon
2 eggs
4oz self raising flour

Instructions
Pre-heat your oven to 190. Grease six ramekins. Halve the figs and place one half in a ramekin and drizzle round a teaspoon of honey.

Beat the butter or margarine and the sugar together until light and fluffy. Add the baking powder, cinnamon and eggs and mix together. Once combined gently stir in the flour and equally divide between the six ramekins.

Bake in a pre-heated oven at 190 for 20 minutes, or until the sponge is cooked through.
Once cooked, run a knife around the edge of the ramekin and tip out.

Notes
Serve with custard, ice cream or cream. Best eaten when warm.

It’s a really, really simple little pudding to make and takes less than half an hour. If I can get my hands on more figs these Fig, Honey & Cinnamon Sponge puddings will be a regular treat for us until the fresh fig season is over.

Fig, Honey & Cinnamon Sponge

I love the way the honey and fig juices soak into the sponge and make it sticky and unctuous, without making it too sweet. Next time I make these Fig, Honey & Cinnamon Sponge puddings I would throw in some soaked dried sultanas, but it works really well without them. This is a glorious pud and I had to fend off request for seconds (because I wanted them). Give it a try and let me know what you think.

Recipe: Fig, Honey & Cinnamon Sponge Pudding

Recipe: Birnenpfannkuchen – German Pear & Ginger Pancake

We’ve been making Apfelpfannkuchen at home for a number of years, it’s a lovely baked apple pancake pudding, a bit like a sweet toad in the hole with fruit. It’s a handy store-cupboard pudding which takes no time at all to prepare and it’s pretty easy on the pocket as well as being delicious.

It occurred to me that it would be good to try making one using pears and ginger instead of the traditional apple and cinnamon. It was only afterwards I discovered that the Germans had beaten me to it and had got there first with the Birnenpfannkuchen, though all of the recipes I could find online were in German, so what you’re looking at here is probably the worlds first Birnenpfannkuchen recipe in English (I take my victories where I can find them).

Any pud that I can prepare with any degree of success must be easy, I’m not a natural when it comes to desserts, so I urge you to give this easy recipe a try. I promise you will not be sorry!

Birnenpfannkuchen

Birnenpfannkuchen – German Pear & Ginger Pancake Recipe

Ingredients:
50g butter
2 teaspoons of oil, I used groundnut
1 tin of pear halves in juice
2 teaspoons ground ginger
75g plain flour
65g sugar, I used golden granulated, but use what you have
3 eggs
150ml semi-skimmed milk
Pinch of salt

Method:

  • Preheat the oven to 220C. I used my tarte tatin pan, but if you don’t have one of these a lined cake tin will be fine.
  • Put the butter and oil in the pan and put in the oven to melt for a couple of minutes, once the butter has melted arrange your pear halves in the pan and sprinkle over a teaspoon of ground ginger. Put in the oven to warm through while you do the next bit (tinned pears are already soft, but if using fresh pears cook until they are soft but not collapsing).
  • Meanwhile, tip the flour into a bowl with a pinch of salt, add the sugar and a teaspoon of ground ginger and combine. Add the eggs and milk and whisk thoroughly so it forms a thick batter.
  • Remove the tatin pan with the pears from the oven and quickly pour over the batter. Put the pan back in the oven and bake for 15-20 minutes, make sure you keep an eye on it towards the end. When it’s cooked your Birnenpfannkuchen should be all puffed up and golden brown like a giant Yorkshire pudding.
  • Once cooked flip it out of the pan, upside down on a plate and serve either hot or cold with cream, ice cream or custard, whatever floats your boat.

Birnenpfannkuchen

If you liked this easy recipe you might like my incredibly easy Joulutorttu recipe (Finnish jam tarts).