The holy month of Ramadan is coming up soon and alhamdulilah we all have been blessed enough to witness this glorious month. With our days and nights filled with worship and patience, we all look forward to those few hours when we will be able to break our fast and share moments with our friends and family.
We all also look particularly forward to the desserts which are prepared. Here are 5 easy recipes which we can all make and share with everyone!
• 568ml pot double cream
• 250g tub mascarpone
• 5 tbsp golden caster sugar
• 300ml strong coffee, made with 2 tbsp coffee granules and 300ml boiling water
• 175g pack sponge fingers
• 2 tsp cocoa powder
1. Put the cream, mascarpone sugar in a large bowl. Whisk until the cream and mascarpone have completely combined and have the consistency of thickly whipped cream.
2. Get your serving dish ready. Put the coffee into a shallow dish and dip in a few sponge fingers at a time, turning for a few secs until they are nicely soaked, but not soggy. Layer these into your dish until you have used half the biscuits, then spread over half of the creamy mixture. Using the coarse side of the grater, grate over most of the chocolate. Then repeat the layers (you should use up all the coffee), finishing with the creamy layer.
3. Cover and chill for a few hrs or overnight. This can now be kept in the fridge for up to 2 days. To serve, dust with cocoa powder.
2. Muhallabia – Milk Pudding
• 2 cups milk
• 3 tablespoons sugar
• 2 tablespoons corn starch (Maizena)
• 1/2 tsp rose water
• Toppings: nuts, jam, fruit, honey, etc.
1. Pour 2 cups of cold milk in a saucepan. Add 3 tablespoons of sugar and 2 tablespoons of corn starch also called Maizena.
Mix with a wooden spoon until all the lumps are dissolved.
2. Set your stove to medium heat, and bring the milk to a boiling point while stirring constantly. You will notice that the milk mixture gets thicker as it gets hotter.
When the milk mixture reaches a boiling point, add ½ teaspoon of rose water.
Continue cooking the mixture for another 2-3 minutes.
3. Pour the milk mixture in canisters, bowls, or even tall classes. Let the pudding sit on the counter until it reaches room temperature, then place it in the fridge for a few hours before serving.
And that’s it! You can eat this pudding with fruit, jam, or any other topping of your choice.
3. Easy plum and almond galette
• 6-8 plums, pitted and sliced
• 100 gram(s) (3½oz) cut mixed citrus peel
• Finely grated zest 1 lemon
• 30 mls plain flour
• 125 gram(s) (4½oz) caster sugar
• 100 gram(s) (3½oz) ground almonds
• 450 gram(s) sweet short crust OR puff pastry
• Icing sugar, for dusting
• Whipped cream, to serve
1. In a medium-sized bowl, gently toss the plum slices with the citrus peel, lemon zest, flour, caster sugar and ground almonds.
2. Preheat the oven to 180°C/ 160°C fan/Gas 4. Lightly flour a clean work surface and divide the pastry into 4. Roll out each one to form a piece about 16-18cm (6½-7in) square and 1cm (½in) thickness. Put the pastry squares onto 2 large, non-stick baking sheets lined with baking parchment. Place the plum mixture in the centre of each square, leaving a border of 5cm (2in) on all sides. Fold the edges of the pastry up and over so the filling is still visible.
3. Place the galettes in the preheated oven and bake for 20-25 minutes, or until the pastry is lightly browned and the filling is bubbling. Cool on a rack for an hour. Dust with icing sugar and serve with whipped cream.
4. Chocolate cornflake cakes – perfect to make with children!
• 100g milk or dark chocolate, broken into chunks
• 3tbsp golden syrup
• 100g cornflakes
• Put the chocolate and golden syrup in a saucepan or microwavable bowl. Put the cornflakes in another large bowl.
• Melt the, chocolate and golden syrup in the saucepan over a low heat or briefly in the microwave. Allow to cool a little before pouring over the cornflakes.
• Stir the ingredients together gently using a wooden spoon. Spoon the mixture into 12 cupcake cases arranged on a muffin tray (or baking sheet, if you don’t have one. Put in the fridge to set
5. Jammy Coconut Sponge
For the cake
• 225 g unsalted butter, softened, plus extra for greasing
• 225 g caster sugar
• 4 large free-range eggs
• 225 g self-rising flour
• ½ a level teaspoon baking powder
• a splash of milk
• 1 teaspoon vanilla extract
• 75 g desiccated coconut
For the blackberry jam
• 250 g blackberries
• 125 g caster sugar
• ½ a lemon
1. Grease and line the bottom of a 30 x 20cm cake tin. Preheat the oven to 180°C/350°F/gas 4.
2. Cream the butter and sugar together until pale and fluffy, then beat in the eggs, one at a time. Fold in the flour and baking powder, add a splash of milk and the vanilla extract, and mix again. Pour into the lined tin and cook in the oven for 25 to 30 minutes. While your cake is cooking, get on with making the blackberry jam.
3. Mash the blackberries and sugar together in a small pan, using a fork or a potato masher, then add a squeeze of lemon juice and bring everything to the boil. Turn down to a medium heat and simmer for about 20 minutes, stirring occasionally, until lovely and thick. Skim away any foam that rises as the jam cooks, then take off the heat and leave to cool slightly.
4. Take out cake when sponge looks golden, leave to cool for 5 to 10 minutes. Turn it out on to a board, then pour the jam all over the sponge and use a palette knife to move it all around the sponge and the sides. Sprinkle over the desiccated coconut and serve.
Now you can all enjoy making these great desserts with friends and family and you’ll be sure to impress all those around you with those small tricks.
Please note that these are not my personal recipes, however, I have made a few changes to each one to make them easier or substituted a few ingredients for quicker and easier results!