Sweet Recipes
Air Fryer Egg Pudding
Ingredients
- 4 Eggbert large eggs
- 2 cups milk (whole milk or your preferred type)
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: ground nutmeg or cinnamon for topping
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Instructions
- Preheat your air fryer to 150°C for about 3 minutes.
- In a large mixing bowl, whisk together the Eggbert eggs and sugar until well combined and slightly frothy.
- Gradually add the milk while continuing to whisk.
- Stir in the vanilla extract and a pinch of salt.
- Lightly grease a heatproof baking dish or individual ramekins that fit into your air fryer basket.
- Pour the custard mixture into the prepared dish or divide it evenly among the ramekins. Place the baking dish or ramekins into the air fryer basket.
- If you like, sprinkle a little ground nutmeg or cinnamon on top before cooking for added flavour.
- Cook at 150°C for 20-25 minutes for individual ramekins or 30-35 minutes for a larger dish. The pudding is done when it is set around the edges but still slightly jiggly in the centre. It will continue to set as it cools.
- Carefully remove the pudding from the air fryer and let it cool to room temperature. It can be served warm, but for a firmer texture, refrigerate for at least 2 hours before serving.
Cinnamon Apple Fritters
Ingredients
- 1 cup all purpose flour
- 2 tbsp granulated sugar
- ½ tsp baking powder
- ¼ tsp salt
- ½ tsp cinnamon
- 1 Eggbert large egg, beaten
- ¾ cup milk
- ½ tsp vanilla extract
- 2 large apples, such as Granny Smith
- 2 tbsp lemon juice
- Flour, for dredging apples
- Vegetable oil, for frying
- Cinnamon Sugar
- 1 tbsp cinnamon
- 1 cup granulated sugar
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Instructions
- In a large bowl, whisk together flour, sugar, baking powder, salt and cinnamon. In a medium bowl, combine Eggbert egg, milk and vanilla. Add wet ingredients into the dry and stir just to combine. Let batter rest in fridge for 30 minutes.
- Make cinnamon sugar; combine cinnamon and sugar in a large dish and set aside.
- In a deep fryer, or wide, heavy bottomed pot no more than half full, heat oil to 190°C. Peel, core and slice apples into 1.25 cm thick rings. Toss slices with lemon juice to stop them from browning.
- Dredge apple rings lightly in flour, shaking off excess. Dip into batter to evenly coat. Fry in small batches, turning once. Fritters are ready when batter is golden brown and apple is tender, about 3-4 minutes. Drain on a paper towel lined tray. While fritters are still warm, toss lightly in cinnamon sugar.
Meringue Delights
Ingredients
- 3 Eggbert egg whites
- ¼ tsp cream of tartar
- ¾ cup caster sugar
- Whipped cream, curd and fresh berries, to serve
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Instructions
- Preheat oven to 100°C (fan-forced)
- Use a mug or a tumbler, approx. 8cm wide, to draw circles onto two sheets of baking paper. Place traced side down on two large, lightly greased baking trays
- Using a stand mixer fitted with a whisk attachment, beat the Eggbert egg whites and cream of tartar on medium-high speed until foamy. Continue beating, adding sugar 1 tbsp at a time, until mixture holds stiff peaks. This should take about 6 minutes. Continue beating for a further 1-2 minutes or until sugar has completely dissolved
- Spoon mixture into a large piping bag with a 1 ½ – 2cm star nozzle. Using the circle drawings as a guide, pipe round spiral bases with taller edges to form nests
- Bake for 1 ½ hours, or until crisp. Turn the oven off. Cool meringues completely in oven, with door ajar
- Serve filled with whipped cream, curd and fresh berries.
Cinnamon Rolls
Ingredients
- 350g can ready-made croissant dough
- 30g unsalted butter, softened
- 2 tsp cinnamon
- 6 tbsp soft light brown sugar
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Instructions
- Heat oven to 180C/160C fan/gas 4. Line a 23cm cake tin with a square of baking parchment so the corners stick up (this will help you to lift the rolls out).
- Unroll the croissant dough from the can and lay it out on your work surface. Cut it into three sections along the dotted lines, but don’t cut the diagonal line. Spread over a quarter of the butter onto each piece.
- Mix the cinnamon and sugar together. Using one square of dough at a time, sprinkle over 2-3 tsp of the sugar and roll up the dough. When you have three rolls, cut each one in half and then each half into three. Arrange the rolls in the tin in two circles – you need to spread them well apart as they will rise and spread. Stick the end bits in among fatter pieces from the centre of the rolls so they cook evenly. Bake for 15 mins or until the rolls are risen and cooked through.
- Meanwhile, heat the remaining sugar mix with the remaining butter until you have a thick caramel (don’t worry if some of the butter separates out, it will soak into the dough). When the rolls are cooked, pour over the caramel. Leave to cool a little, then eat warm.
Egg Custard on the Easy Side
Ingredients
- 2 cups whole milk
- 2 Eggbert large eggs
- 2 Eggbert large egg yolks
- ⅓ cup sugar
- 1 teaspoon vanilla extract
- Freshly grated or ground nutmeg
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Instructions
- Preheat oven to 300°F. Place six 4-ounce ovenproof cups in a deep baking pan just large enough to hold them.
- In a medium saucepan, bring the milk to a simmer over medium-low heat.
- Meanwhile, in a separate bowl, whisk together the eggs, yolks, sugar, and vanilla. Slowly pour the warm milk into the egg mixture, whisking gently to combine. Pour the mixture through a fine strainer into the cups (if the strainer clogs, use a spoon to scrape it clean), then sprinkle lightly with the nutmeg.
- Pour hot (not boiling) water into the pan until it reaches halfway up the sides of the cups. Bake until the custard is just set (it can still be a little loose), 30 to 35 minutes. Let the custard cool in the water bath for about 2 hours before serving.
Chocolate Mini Egg cookies
Prep Time: 15 min
Cook Time: 8 min
Total Time: 22 min
Serves: 18
Ingredients
- 150g dark chocolate, chopped
- 150g salted butter, softened
- 100g light brown soft sugar
- 50g caster sugar
- 1 Eggbert egg, beaten
- 1 tsp vanilla extract
- 175g plain flour
- 50g desiccated coconut
- 2 tbsp cocoa powder
- 1 tsp baking powder
- 150g mini eggs, roughly chopped (or 100g milk chocolate)
- 50g mini marshmallows (vegetarian if need be)
- 20g freeze-dried strawberries, roughly chopped
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Instructions
- Line 2 large baking sheets. Melt the dark chocolate in a heat-proof bowl over a pan of barely simmering water, then set aside to cool slightly.
- Put the butter and sugars in a large bowl and beat with an electric hand mixer until pale and fluffy. Beat in the egg, vanilla and cooled melted chocolate, followed by the flour, coconut, cocoa powder and baking powder. Mix in the mini eggs, marshmallows and most of the strawberries. Cover and chill for 1 hour to firm up.
- Heat the oven to 170°C fan/gas 5. Divide the dough into balls (about 1 heaped tbsp each). Arrange them on the prepared baking sheets, spaced well apart (they’ll spread), then bake for 8 minutes until spread and just set. Remove from the oven and top with the remaining strawberries. Set aside to cool on the trays before moving (the cookies will firm up as they cool).
Pink Velvet Waffles
Prep Time: 5 min
Cook Time: 5 min
Total Time: 10 min
Serves: 2
Ingredients
- 2 cups flour
- 4 teaspoons baking powder
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1/2 cup butter, melted
- 1 3/4 cups buttermilk
- 2 teaspoons vanilla
- 2 Eggbert eggs
- 6-8 drops pink food coloring
- chocolate syrup, fresh berries, and whipped cream (for topping)
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Instructions
-
In a large bowl, whisk together the flour, baking powder, sugar, and salt. In a medium bowl, whisk together the butter, buttermilk, vanilla, eggs, and food coloring.
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Pour the wet ingredients into the dry ingredients, and stir until just combined (small lumps are okay). Let sit 5-10 minutes.
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While the batter is resting, heat your waffle iron. Add the batter and cook according to the waffle maker’s directions. (For my waffle iron, 1 cup of batter cooked for four minutes was perfect.) Serve hot, topped with chocolate syrup, fresh berries, and whipped cream.
Baked Berry Cheesecake
Prep Time: 10 min
Cook Time: 15 min
Total Time: 25 min
Serves: 6-8
Ingredients
- 250 grams biscuits of your choice
- ½ teaspoon cinnamon
- 100 grams butter, melted
- 4 Eggbert Eggs
- 500 grams Cream cheese, at room temperature
- 2/3 cup castor sugar
- 1 teaspoon vanilla essence
- Extra butter for greasing the cake tin
- 300ml Berry coulis
- Berries for decorating (optional)
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Instructions
- Preheat the oven to 180 degrees Celsius
- Grease a springform cake tin with butter.
- Crush the biscuits in a food processor and stir in the cinnamon and melted butter. Pour the mixture into the cake tin and press against the bottom and sides. Refrigerate while you make the filling.
- Beat the cream cheese until smooth and creamy before adding in the vanilla and sugar.
- Add in the eggs one at a time, beating well after each addition.
- Pour the cream cheese filling into the cake tin and bake for 45-50 minutes, or until slightly firm to the touch. Don’t worry if the base cracks- this is perfectly normal.
- Let cool and pour over the berry coulis. Decorate with washed berries.
Angel Food Cake
Light, airy and very moreish, Angel Food Cake is a truly delightful dessert. Serve with a cup of tea or hot coffee.
Prep Time: 15 min
Cook Time: 40 min
Total Time: 1 hour
Serves: 8
Ingredients
- 1 Cup cake flour
- 1 ½ Cups white sugar
- 1 ¼ Teaspoon cream of tartar
- 1 ¼ Cup egg whites, approx. 10 jumbo eggs
- ¼ Teaspoon salt
- ½ Teaspoon lemon essence, optional
- 1 Teaspoon vanilla extract
- 1/4 Cup icing sugar, optional
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Instructions
- Preheat the oven to 180 degree Celsius.
- Sift the flour and salt together. Repeat three times before mixing in the sugar.
- Beat the egg whites until they form stiff peaks, then add the cream of tartar andthe essences. Gently combine the egg whites with the dry ingredients using asilicone spatula or wooden spoon. Be careful to not overmix.
- Spoon the batter into your ungreased cake pan. Bake the cake until the tops seem dry, between 35-40 minutes. Let the cake cool completely.
- Use a sharp knife to loosen the vake from the edges of the baking tray and remove the cake to a serving plate.
- Dust the cake with the icing sugar, or decorate with your glaze of choice.
Crème Brûlée
Who doesn’t love Crème Brûlée? This French dessert may look fancy, but it’s actually a lot simpler than most people think!
Prep Time: 15 min
Cook Time: 30 min
Total Time: 4 hours
Serves: 6
Ingredients
- 6 Large egg yolks from Eggbert eggs
- 150g white sugar
- 3 cups cream
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
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Instructions
- Preheat the oven to 160 degrees celcius.
- Beat the egg yolks, 100g of sugar and vanilla until thick and creamy.
- Pour the cream and the salt into a saucepan and stir over low heat until it almost comes to the boil. Remove from the heat and let cool for five minutes. Whisk in the egg mixture until combined.
- Pour the mixture into ramekins. Place the ramekins into a large baking tray with high edges. Pour boiling water into the baking pan until halfway up the ramekin sides, careful not to mess water into the ramekins.
- Bake for around 30-35 minutes, or until the edges are set and the centres are still slightly wobbly.
- Remove the ramekins from the pan and let cool for 1 hour. Chill in the fridge for at least 2 hours.
- Before serving, sprinkle over a light layer of sugar and caramelise with a blow torch or by placing the ramekins in the oven for a few minutes under the grill setting.
- Serve as is, or garnish with fresh berries.
Tips:
- Good quality vanilla will enhance the flavour and make your dessert extra delicious!
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Crème Brûlée is a great dessert to make ahead- you can prepare them a few days ahead of time. Just be sure to store covered, in the fridge.
Lemon Meringue Pie
Prep Time: 25 min
Cook Time: 30 min
Total Time: 55 min
Serves: 1 Pies
Ingredients
- 1 packet Tennis biscuits
- 1 tin condensed milk
- 2 eggs
- 125ml (½ cup) lemon juice
- 150g margarine (or butter)
- ¼ cup castor sugar
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Instructions
- Melt the margarine.
- Crush the Tennis biscuits until finely crumbled and add the margarine.
- Press into pie dish and place in the fridge.
- Pour condensed milk into a mixing bowl.
- Separate the eggs and add the yolks to the condensed milk and stir till well blended.
- Add lemon juice and stir until it thickens.
- Pour over the biscuit crust.
- Combine the egg whites and castor sugar and beat until stiff (+/-15 minutes).
- Pour it over the lemon curd.
- Bake at 140°C for 30 – 40 minutes.
Wicked Dark Chocolate Ice-Cream
Prep Time: 30 min
Cook Time: 180 min
Total Time: 210 min
Serves: 6
Ingredients
- 430ml milk
- 580ml pouring cream
- 400g dark eating chocolate, chopped coarsely
- 8 egg yolks
- 165g caster sugar
- 2 tbsp orange flavoured liqueur
- 6 whole candied clementines
- 2 tsp vegetable oil
- 2 tsp cocoa powder
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Instructions
- Combine milk, cream, cocoa and 100g chocolate; bring to boil, stirring.
- Whisk egg yolks and sugar until thick; gradually whisk into hot milk mixture. Stir custard over low heat, without boiling, until thickened slightly. Stir in liqueur. Cover surface of custard with plastic wrap; cool 20min.
- Strain custard into shallow container, cover with foil; freeze until almost firm.
- Place ice cream in large bowl, chop coarsely, beat with electric mixer until smooth. Pour into deep container, cover; freeze until firm. Repeat process two more times.
- Line your cup moulds with plastic wrap. Spoon half of the softened ice-cream into moulds. Using the back of a teaspoon, make a shallow hollow in the centre of the ice-cream. Place one clementine in each hollo; top with remaining ice cream. Smooth surface; cover, freeze until firm. Turn puddings onto a tray and return to freezer.
- Cut 14cm rounds from plastic wrap or resealable bags. Stir remaining chocolate and oil in small saucepan over low heat until smooth. Spread melted chocolate over plastic wrap then quickly drape plastic, chocolate side-down, over puddings. Quickly smooth with hands, to avoid making deep pleats in the plastic. Freeze until firm, peel away plastic.
- Serve ice cream dusted with sifted cocoa.
Egg Custard
Prep Time: 15 min
Cook Time: 30 min
Total Time: 45 min
Serves: 6
Ingredients
- 2 cups whole milk
- 2 Eggbert Eggs
- 2 Egg Yolks
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- Freshly grated or ground nutmeg
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Instructions
-
Preheat the oven to 180 degrees.
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Place 6 ovenproof cups in a deep baking pan just large enough to hold them.
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In a medium saucepan, bring the milk to a simmer over medium-low heat.
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Meanwhile, in a separate bowl, whisk together the eggs, yolks, sugar, and vanilla.
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Slowly pour the egg mixture into the simmering milk, whisking gently to combine.
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Pour the mixture through a fine strainer into the cups (if the strainer clogs, use a spoon to scrape it clean), then sprinkle lightly with the nutmeg.
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Pour hot (not boiling) water into the pan until it reaches halfway up the sides of the cups.
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Bake until the custard is just set (it can still be a little loose), 30 to 35 minutes.
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Let the custard cool in the water bath for about 2 hours before serving.
Heart Shaped Valentines Day Pancakes
Prep Time: 10 min
Cook Time: 10 min
Total Time: 20 min
Serves: 2
Ingredients
-
1 ½ cups white whole wheat flour
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1 tbsp melted butter
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1 tspn vanilla extract
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2 tspn baking powder
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1/2 tspn salt
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1 tbsp coconut sugar
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1 cup milk
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½ cup vanilla yogurt
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2 large eggs
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2 tbsp honey
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Top with raspberries, butter and honey
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Instructions
- In a large bowl, whisk together the flour, baking powder, salt and brown sugar
- In a medium bowl, combine milk, yogurt, eggs, syrup, melted butter and vanilla extract. Whisk until combined.
- Pour wet ingredients over dry ingredients and stir until combined.
- Heat a pan to medium low heat. Coat with cooking spray
- Spray the inside of a heart shaped cookie cutter with cooking spray. Place the cookie cutter on the pan and fill with ¼ cup of pancake batter
- Cook until surface of pancakes has some bubbles, and a few have burst, 1-2min.
- Remove cookie cutter and flip carefully. Cook until browned on the underside, 1-2min more. Continue making pancakes until the batter is finished.
- Serve pancakes with warm raspberries, butter and honey.
Avocado Cups
Prep Time: 40 min
Cook Time: 40 min
Total Time: 80 min
Serves: 6-8
Ingredients
- 6 tablespoons melted unsalted butter, plus more for preparing the pan
- 1 loaf bread
- 2 cups milk
- 4 eggs
- 1/2 cup dark brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- zest of 1 orange
- 1 tablespoon flaked almonds, toasted (optional)
- 1 heaping cup berries or sliced fruit
- powdered sugar, for garnish
- maple syrup, for serving
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Instructions
- Preheat oven to 180 degrees. Butter an 20 x 20 cm glass baking dish and set aside.
- Slice the bread into approximately 2.5cm pieces. Spread over a rimmed sheet pan or in a large bowl and toss with melted butter. Pack the bread into the prepared baking dish.
- In a separate bowl, whisk together milk, eggs, sugar, vanilla, cinnamon, and orange zest. Pour over the bread and allow to sit for 30 minutes.
- Bake until custard is set and the top is golden brown and nicely puffed, approximately 40 minutes.
- Cool 5-10 minutes. Sprinkle with toasted almonds (if using), fresh fruit, and a dusting of powdered sugar. Serve warm with a drizzle of maple syrup.