Warm up with a delicious winter dessert, perfect for those cold Canberra days and nights. This week, food writer Libby Kimber shares two warming recipes, with a little something for everyone – whether you’re entertaining or just having a quiet night in.
Churros Málaga
Serves: 4
Churros
- 25ml (1 1/2 Tbsp) Málaga wine
- 20g (1 1/2 Tbsp) butter
- 1 pinch cinnamon
- 1 tsp organic lemon zest
- 125g (3/4 cup) flour (type 405), sieved
- 1 egg (medium-sized)
- 1 pinch baking powder
- Oil for deep-frying
- Icing sugar, for dusting
Chocolate sauce
- 175 g semi-sweet cooking chocolate
- 30g (1/4 cup) sugar
- 2 Tbsp cocoa powder
- 1–2 pinches cinnamon
- Salt
Method
- For the churros, bring the Málaga wine to a boil, then add 200ml (¾ cup) water, the butter, cinnamon and lemon zest. Stir in the sieved flour and combine everything to a smooth dough, stirring continuously with a wooden spoon. Continue to stir for another 1–2 minutes. Transfer the dough to a mixing bowl and mix in the egg with an electric mixer. Leave the dough to cool, then knead in the baking powder.
- For the chocolate sauce, break the cooking chocolate into pieces. Transfer to a saucepan together with 200ml (¾ cup) water, the sugar, cocoa powder, cinnamon and a tiny pinch of salt. Gently heat to melt, stirring continuously, until you have a glossy sauce. Set aside.
- Heat plenty of oil in a deep-fryer according to the manufacturer’s instructions; alternatively use a deep saucepan and heat the oil to about 180°C. If you do not have a cooking thermometer, test with a wooden spoon: Dip the spoon handle into the hot oil. The temperature is right if small bubbles start to rise quickly.
- Transfer the dough into a piping bag fitted with a fluted nozzle and pipe 10 cm lengths straight into the hot oil, using a sharp knife to cut it into lengths. Deep-fry the churros in batches until golden brown, about 6–8 minutes each. Serve hot with the chocolate dipping sauce, dusted with icing sugar to taste.
Image and recipe from Dining at Dusk by Stevan Paul, photography by Daniela Haug. Murdoch Books, RRP $39.99.
Sticky toffee pudding
Serves: 4 | Prep: 12 mins | Cook: 8 mins
Ingredients
- 1 Tbsp melted butter, plus extra for greasing
- About 125g mashed banana
- 100g finely grated carrot
- 100g chopped dates
- 1 large egg
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1 tsp vanilla bean paste
- 125g self-raising wholemeal flour
- 1 tsp bicarbonate of soda
- 2 tsp black treacle, plus a little extra for drizzling
- Large pinch of salt
To serve
- 100g Greek yogurt
- 400g fresh fruit of your choice
Method
- Grease 4 large ramekins generously with butter. Stir together all the ingredients in a large mixing bowl. Spoon the mixture into the prepared ramekins.
- Cook each one separately in the microwave for 2 minutes on high. Serve with an extra drizzling of treacle, the Greek yogurt and fresh fruit.
10-a-Day the Easy Way by James Wong is published by Hachette Australia, RRP $35.
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