How to Cook Tempting Desserts as a Student
You needn’t cook desserts just for students. Everyone needs a yummy, tempting pudding for that sweet tooth. Welcome to full-fat, wall-to-wall tastebud blow-out, decadent with a capital D puddings, desserts and treats.
They’re pots (use ramekins or teacups). And they’re full of chocolate. What’s not to like?
Preparation time: 10 minutes
Cooking time: 10 minutes (plus 3 hours in the fridge to set)
1 orange, plus zest
300 millilitres of single cream
200 grams of plain chocolate, broken into small pieces
2 egg yolks
2 tablespoons of Baileys, Cointreau or orange juice
20 grams of butter
Finely grate the orange to produce the zest.
Cut the orange into quarters. Carefully remove the skin. Break off the segments of orange, placing two small pieces or one big piece into the bottom of each pot. Place on a kitchen roll first, to get rid of any excessive juice.
Heat a small saucepan on a low to medium heat.
Pour in the cream and heat it up, but don’t allow it to boil.
Add the broken chocolate to the cream and heat until it melts. Keep stirring until the mixture is smooth.
Add the egg yolks.
Pour in the alcohol or orange juice and lightly whisk to combine the ingredients.
Add in the butter and stir until completely blended.
Pour the mixture into a jug and then carefully pour into each of your pots, over the orange segments.
Put the pots in the fridge for 3 hours or overnight to set. Then serve.
Per serving: Calories 514 (From Fat 344); Fat 38.2g (Saturated 21.5g); Cholesterol Trace; Sodium 69mg; Carbohydrate 35.1g; Dietary Fibre 1.3g; Protein 7.4g.
Banana and Blueberry Pancakes
If you and your mates are still hungry after dinner, pancakes are a great way to fill up and are super-quick to make. You don’t need many ingredients, so you probably already have everything you need.
Preparation time: 10 minutes
Cooking time: 10 minutes
100 grams of plain flour
Pinch of salt
200 millilitres of milk mixed with 75 millilitres of water
3 bananas, peeled and chopped
2 big handfuls of blueberries
4 scoops of vanilla ice cream
Sift the flour into a bowl by gradually pouring it through a sieve or colander.
Make a well in the centre of the flour and break the eggs into it.
Whisk the eggs together, gradually incorporating the flour.
Add the salt and a drop of the milk and water mixture and keep whisking everything together until the liquid is absorbed by the flour. Continue until you have a smooth liquid.
Heat a drop of oil in a pan over a medium heat. Pour in just enough pancake mix to cover the base of the pan. Swirl around so it coats the pan evenly.
Leave the liquid to set for a couple of minutes and then try sliding a spatula underneath to lift it from the pan. If the pancake comes up easily, then it’s ready to flip and cook the other side.
Flip the pancake or place a plate over the pan and turn it upside down to put the pancake on the plate. Shuffle the pancake off the plate and back into the pan, cooked-side facing up.
Cook the other side for about 30 seconds until nice and golden.
Before starting on the next pancake, add a drop more oil to lubricate the pan.
Repeat until the batter is gone.
Place some of the chopped bananas and blueberries in the middle of each pancake and fold. Place the ice cream on the side and serve.
Per serving: Calories 497 (From Fat 165); Fat 18.3g (Saturated 9.4g); Cholesterol Trace; Sodium 153mg; Carbohydrate 69.9g; Dietary Fibre 2.6g; Protein 13.1g.