Raspberry and Chocolate Croissant Pudding

When I decided to have the family over for Easter lunch I had already planned on using a frozen apple pie as dessert.  Upon removing from the freezer I realised that it had been crushed and was not looking to great to serve up to the family.  This now posed the question - what are we going to do for dessert?  What ever it was going to be I knew that it had to be quick and easy to prepare as time was ticking and our guests would be arriving soon.

Opening our freezer lid (we have an awesome Haier 519L chest freezer - a little overkill but it well used in our household) I immediately saw some croissants and thought I know I can do something with these!  Then I remembered a croissant pudding that I made many moons ago which went down a treat.

While this pudding is very similar to a bread and butter pudding - using same technique but I have to admit replacing the bread with croissants added a texture and sweeter taste to the dish than that of bread.  The custard was light and velvety which soaked beautifully into the delicate french pastries.  This all coupled with a scattering of raspberries and melted chocolate pieces was, to be honest, heavenly.

Not to mention, even with frozen croissants, it was prepared in 15 minutes and ready to put in the oven when required.  The original recipe called for white chocolate but a substitution was made due to not having that ingredient in the house.  I also added vanilla bean paste to the custard mixture to give it a little more decadence.

Served warm with ice cream and thick dollop cream (yes I know drool) this pudding got the tick of approval from all of the family... my father-in-law ate two serves even after admitting that he doesn't like bread and butter pudding.  Thumbs up I say.

Raspberry and Chocolate Croissant Pudding

(Recipe adapted from Taste.com)

Serves: 6 - 8

6 croissants

20 grams butter

1/4 cup raspberry jam

100 grams milk chocolate baking chips

100 grams frozen raspberries

8 eggs, lightly whisked

1 1/2 cups milk

3/4 cup thickened cream
1/2 teaspoon vanilla bean paste or 1 teaspoon vanilla essence

1/2 cup caster sugar

Preheat oven to 160 degrees Celsius. 

Lightly grease an 8 cup capacity ovenproof dish.

Use a small serrated knife to split each croissant in half. Lightly spread the cut side of each croissant with a little butter. Spread the jam over the butter. Arrange the croissants, chocolate and raspberries in the prepared dish.

Whisk the egg, milk, cream, vanilla and sugar in a large jug until well combined. Pour the egg mixture evenly over the croissants. Set aside for 15 mins to soak.

Place the dish into a larger roasting pan and pour enough boiling water into the pan to come halfway up the sides of the dish. Bake for 35-40 mins or until custard is just set. 

Set aside for 10 mins to cool slightly before serving.

(Click here for a printable version of this recipe)

Raspberry and White Chocolate Muffins

Well I am still on my mission of catching up with blogging... At times I really wish there was 48 hours to every day because I seriously need more than 24. I cannot understand sometimes why I don't get my planned activities done daily but my husband is quick to point out that maybe I am too much of an over achiever and that I try to do to much!! He may actually be on to something... LOL!

Lately I have been baking - I have always enjoyed baking even though I am not a huge fan of sweet foods.  Thankfully I have many people who are happily willing to be taste testers for me.

 

Once again after reading so many different recipes, my recipe is one born from morphing many together.  The outcome was a pleasant surprise - a super easy recipe that was moist, light and full of flavour.  Raspberry and white chocolate are perfect partners in baking but with the added hint of vanilla and lemon these muffins were perfect.

 

They must of been somewhat ok.  Why you ask? 

 

Four dozen were gone by 10am the next morning!!!!!!

Raspberry and White Chocolate Muffins

Serves: 12
SmartPoints per serve: 12

2 cups plain flour

2 teaspoons baking powder

1 cup caster sugar

1 egg

1 cup skim milk
1 teaspoon vanilla essence

50 grams butter, melted
1 tablespoon lemon zest

1 cup frozen raspberries, thawed

200 grams white chocolate buds (roughly chopped if using large buds)

Preheat oven to 190 degrees Celsius.

Place 12 large patty cases into a muffin pan.

In a large bowl sift together the flour, baking powder and sugar.

In a separate bowl, whisk together egg, milk, vanilla and butter.

Add liquid mixture to dry ingredients along with the lemon zest, raspberries and chocolate. Using a large spoon, gently mix until just combined.

Divide the batter between patty cases and bake for 20-25 min, or until a skewer comes out clean and muffins are golden.

(click here for a printable version of this recipe)

Raspberry and Coconut Cup Cakes

These muffins came from a recipe for an actual cake but needing something for lunchbox treats I decided to split between cup cake cases. I have cooked this cake before and it went down a treat so I knew these cup cakes wouldn't fail either.

The flavours are magnificent - enjoyed by all kids in our household including the big kids. The coconut isn't overpowering and the fresh berry taste is just sweet enough.

An interesting twist with using frozen berries is that by tossing the frozen berries in cornflour actually prevents them from 'bleeding' too much juice into the mixture and making the cakes soggy.

I have to tell you that they don't last very long in our place.

Raspberry and Coconut Muffins(recipe adapted from Weight Watchers Cook Tasty Cookbook)
Serves: 24
ProPoints per serve: 3
1 3/4 cups self raising flour
1 cup caster sugar
1 cup desiccated coconut
100 grams reduced fat butter or spread, melted
3 eggs, lightly beaten
1/2 cup skim milk
1 teaspoon vanilla extract
200 grams frozen raspberries
2 teaspoon cornflour

Preheat oven to 180 degrees Celsius.

Line two muffin trays with 24 cases.

Combine the flour, sugar and coconut in a medium bowl.

Stir in the melted butter, eggs, milk and vanilla.

Place the berries in another medium bowl. Add the cornflour and toss to coat the berries.

Spoon on spoonfull of mixture into each case. Sprinkly with half the berries. Top with remaining cake mixture and the remaining berries.

Bake for 30 - 35 minutes or until cooked when tested with a skewer. Remove from oven and let stand for 5 minutes before turning out onto a wire rack to cool.

(click here for a printable version of this recipe)

Raspberry Meringue Ice Cream

One thing I really do need to make more of is dessert!!

Honestly we are not really a dessert family only because over the years I haven't made that many desserts and therefore my family do not expect it.

But sometimes when I make a dessert and it's a nice on there is somewhat of a frenzy around the dinner table, you know the type of frenzy seen only when feeding animals that haven't been fed for awhile.

I decided to make or should I say mix up an icecream dessert that I had also seen on the Weight Watchers Forums. Quite easy as it is a recipe that calls for pre-made icecream and shop bought meringues so as far as effort and time, this dessert was perfect.

Raspberry Meringue Ice Cream

(recipe adapted from Newchick)

Serves: 10

Points per serve: 2.5

1 litre tub Light Vanilla Ice Cream

300 grams raspberries, thawed if using frozen

50 grams meringue shell, broken into pieces

fresh berries to serve, optional

Line a 1 1/2 litre loaf tin with baking paper. Leave ice cream out to thaw to room temperature.

When thawed, place ice cream in a bowl and stir lightly with a wooden spoon. Reserve some raspberries to place on the bottom of the loaf tin before stirring the remaining raspberries and meringue pieces into the ice cream liquid.

Place the reserved berrieds on the bottom of the tin. Pour mixture into the tin and place back in the freezer until solid.

When ready to serve, turn onto a platter and decorate with the fresh berries and additional crumbled meringue. Slice and serve.

Raspberry Brownie Slice

Once again Alex wanted to cook something on Sunday and when she wants cook it's generally something sweet. After a short time flicking through some cookbooks she came across this recipe and with having all the ingredients at home it was full steam ahead.
.
.

Raspberry Brownie Slice

Source: WW Easy Entertaining Cookbook

.

Serves: 16

Points per serve: 2.5pts

.

cooking spray

80g reduced fat butter

3/4 cup soft brown sugar

1/3 cup cocoa powder

1/2 cup skim milk

2 eggs, lightly beaten

1 1/4 cups self raising flour

1/2 cup dark choc bits

150g frozen raspberries

icing sugar to serve

.

Preheat oven to 180 deg C. Spray and line a 19cm x 29cm slice pan.

.

Place the butter, sugar, cocoa and milk in a small saucepan. Stir over a low heat stirring until smooth. Transfer to a large bowl and cool for 5 minutes.

.

Stir the eggs, flour, choc bits and raspberries into the cocoa mixture. Spoon the cake mixture into the pan and bake for 45 - 50 minutes or until cooked when tested with a skewer. Stand for 10 minutes before turning out onto a wire racke to cool.

.

Serve cut into squares and dusted with the icing sugar.

.

Note: Store the brownies in an airtight container for up to 3 days.