winter desserts – My Whisk and I

Golden Syrup Dumplings

June 19, 2023June 12, 2023by Karen ClaassenLeave a Comment

This is one of my top 5 favourite all-time eats!! It is so easy and quick to make and utterly, heavenly delicious! The recipe makes 2 dumplings each for 4 people.

Syrup:
125ml golden syrup
190ml brown sugar
40g butter, diced
450ml water

Dumplings:
375ml self-raising flour
a pinch of salt
30g butter
1 egg
100ml milk
30ml golden syrup

For the syrup:
Add the syrup, sugar, butter and water to a large saucepan and bring to a boil.
Reduce the heat, give the mixture a stir and leave on a low simmer while you make the dumplings.

For the dumplings:
Add the flour and salt to a mixing bowl and stir to mix.
Add the butter and rub it in with your fingertips until the butter is as evenly distributed as possible.
Add the egg, milk and golden syrup to a bowl and whisk to combine.
Pour the mixture into the flour and stir until just combined – do not overmix!
Drop heaped tablespoons of the batter into the simmering syrup and cover with a lid.
Simmer for 7-8 minutes, turn the dumplings over and cook with the lid on for another 5 minutes.
Serve the dumplings with cream, ice cream or as is.

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Lemon Curd Pancakes

April 25, 2023April 14, 2023by Karen ClaassenLeave a Comment

This entire dish can be put together with store-bought/ready made components. For those of you that like to slave away in the kitchen, here are the recipes.

Butter
8 pancakes/crêpes
lemon curd
125ml cream
icing sugar

Pancakes/Crêpes:
250ml flour
1,2ml baking powder
2,5ml salt
250ml milk
125ml water
62ml vegetable oil
2 eggs

Add the flour, baking powder and salt to a bowl of a stand mixer fitter with the whisk attachment.
Add the milk, water, oil and eggs to a jug and whisk together by hand until the eggs are fully incorporated.
Turn the mixer on low speed and slowly drizzle in the milk mixture.
Set the mixer on its highest speed and whisk for 2 minutes.
Take the bowl from the mixer and check whether there are any lumps in the batter. If there are, set a sieve over a large bowl and pour through.
Cover with a tea towel and set aside to rest for an hour.
Place a crêpe pan on medium-high heat, wait for it to warm up and pour a few drops of oil into the pan.
Spoon a soup ladle full of batter into the pan and swirl around to cover the surface.
Cook for a minute or two, flip the crêpe over and cook for another minute or so.
Keep going until you have no batter left.
Cover the crêpes and allow to cool completely.

Lemon curd:
grated zest of one lemon
220g caster sugar
110g butter, cubed
125ml lemon juice, strained (about three lemons)
3 eggs, lightly beaten

Add the zest, sugar and butter to a small saucepan and set over the lowest heat.
Stir the mixture until the butter has melted and the sugar has dissolved.
Add the lemon juice to the saucepan and stir through.
Now add the egg and keep stirring until the mixture is thick enough to coat the back of a spoon.
Take the curd from the heat and pour into a glass jar.
Allow to cool completely.

Putting the dish together:
Preheat your oven to 200℃ and butter a ceramic tart dish.
Spoon 2-3 teaspoons of lemon curd on a crêpe and spread it with the back of a spoon.
Roll the crêpe up and place it in the ceramic dish.
Keep going until all the crêpes are filled.
Pour the cream over the pancakes and sift the icing sugar over.
Bake in the oven for 20 minutes.
Serve warm.

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Coconut Milk Crêpes

April 17, 2023April 12, 2023by Karen ClaassenLeave a Comment

250ml flour
1,2ml baking powder
2,5ml salt
250ml coconut milk
125ml water
62ml sunflower oil
2 eggs

Add the flour, baking powder and salt to the bowl of a stand mixer fitted with the whisk attachment.
Add the coconut milk, water, oil and eggs to a large jug and whisk together until the eggs are incorporated.
Turn the mixer on a low speed and slowly drizzle in the liquids.
Keep going until all has been added.
Set the mixer on its highest speed and whisk for 2 minutes.
Take the bowl from the mixer and check whether there are any lumps in the batter.
If there are, set a sieve over a large bowl and pour the batter through.
Cover the batter with a tea towel and set aside for one hour.
Place a crêpe pan on medium-high heat, wait for it to heat up and then add a few drops of oil.
Spoon some batter into the pan and swirl around to evenly distribute and cover the pan surface.
Cook for about 2 minutes, flip over and cook another minute or so.
Serve the crêpes warm with honey and a squeeze of lemon.