Non-baked

Passionfruit Dessert

image

Passion Fruit Jelly Ingredients:
2 cups water
1 cup of passion fruit juice
3/4 cup sugar
1 tsp ghus powder
Packet of fresh passion fruits

Jelly Method:
1. Bring all the ingredients to a boil and add the chopped fresh passion fruits.

Main Dessert Ingredients:
Ingredients:
1 tbsp custard powder
1 tbsp cornflour
3 cups of milk
1 tin condensed milk
1 tin nestles cream
1 tsp ghus powder
1/4 cup of water

Main Dessert Method:
1. In a saucepan place the cornflour, custard powder and a little milk to form a smooth paste.
2. Add the remaining milk and the ghas water. Bring to boil over medium heat stirring continuously until thick.
3. Add condensed milk and cream. Whisk well and pour into one large dish or few individual bowls. Allow to set completely preferably for a few hours.
4. Make the jelly (recipe above). Let it cool.
5. Transfer carefully over the custard. Refrigerate until set. Top with whipped cream.

Enjoy x

Love from Foodie Ayesha Kasu

Rich Tea Biscuit Dessert

Ingredients:
2 packets pineapple jelly
1 tin condensed milk*
1 tub plain yogurt*
2 packs dream topping*
Crushed pineapple tin (drained)
4 pieces dairylea triangles – cut into small pieces
Round rich tea biscuits
Chocolate flake to decorate

Method:
1.  Make jelly and set in large dish.
2. Whisk starred * ingredients together to make a custard.
3. Once jelly is set layer with biscuits then half the custard mix then flake. Repeat layers again once.
4. Leave to set in the refrigerator till ready to serve (overnight preferably).

Enjoy x

Love from Foodie Afifa Batan

Easy Tiramisu

image

Ingredients:
4.5tbsp coffee
1/2 cup boiling water
1pkt Boudoir Biscuits (Sponge Fingers)
250ml fresh cream
6tbsp castor sugar
385g condensed milk

Method:
1. Dilute coffee into boiling water and allow to cool.
2. Whip the condensed milk and half the coffee mixture.
3. Dip the biscuits into the rest of the coffee.
4. Take half the fresh cream whipped and put it into a serving bowl. Press the soaked biscuits into it.
5. Then add the rest of the cream on top. Grate the chocoolate on top and freeze. Tastes best when made 1-2 days before.

Enjoy x

Love from Foodie Hannah Chothia

Jaffa Cake Dessert

image

image

image

Ingredients:
Jaffa cakes
Orange flavour jelly
Terrys Chocolate Orange
Tin/pint of custard
Fresh Cream
Mandarin slices
Extra choc for grating on top

Method:
1. Cook and set orange flavour jelly in a pyrex dish or seperate dessert bowls/glasses.
2. When set put jaffa cake biscuits to sit on top of the jelly.
3. Melt Terrys Chocolate Orange (3 bars or more) into the  custard.
4. When chocolate custard is cool pour on top of biscuits sitting on jelly.
5. Beat fresh cream and spread on top of custard.
6. Top with flake and mandarin slices (optional).

Enjoy x

Love from Foodie Ayesha Kasu

Cookies and Cream

image

Ingredients:
Maryland cookies
Cream
Hot choc powder

Method:
1. Whisk cream but not too thick.
2. Make a bowl of hot choc using the powder and water.
3. Dip the cookies in hot chocolate and put in a dish.
4. Then add a layer of cream and repeat with a layer of cookies. Repeat till you have a few layers.
5. Sprinkle hot chocolate powder on the top of the last layer of cream.

Enjoy x

Love from Foodie Zeynab Kalang

Muffins Dessert

image

Ingredients:
1 medium sized galaxy bar
1 tin of custard
1 tub mascarpone (250g)
1 pack of 4 chocolate muffins

Ingredients:
1. Slice muffins and place on the bottom of a dish.
2. Heat custard and mascarpone on the hob and add galaxy chocolate. Stir well till chocolate and custard mixture are fully combined.
3. Add the chocolate mixture on top of layered muffins. Let it cool.
4. Once cooled, cover with whipped cream and decorate with flake or use dream topping and then flake. Serve chilled.

Note: You can add sugar to custard mix for an even sweeter dessert!

Enjoy x

Love from Foodie Afifa Batan

Oreo Dessert

image
image

Ingredients:
20 oreos crushed
1 tin nestle condensed caramel
1 large double cream
3tspn cocoa powder

Method:
1. Beat double cream until stiff. Add the caramel and cocoa and beat again till mixed thoroughly.
2. In a pyrex dish add crushed oreos and the a layer of the caramel mix, repeat 2 to 3 times.
3. Sprinkle flake over the last layer.

Enjoy x

Love from Foodie Afifa Batan

Aero Mint Pudding

Ingredients:
1 big tin nestle cream
1|2 tin condensed milk
1 packet choc chip cookies
1 big bar aero chocolate
1|2 mug hot chocolate
Aero chocolate to decorate

Fresh cream
Peppermint essence & green colour.

Method:
1. Whisk nestle cream. Add the condensed milk and leave aside.
2. Dip biscuits in hot chocolate & lay in a dish. Pour the nestle cream mix on top and leave to set. Grate a bar of Aero on top.
3. Beat fresh cream with peppermint essence & green food color. Pour on top of the chocolate. Decorate with grated leftover aero chocolate.

Note: To create a more Chocolatey taste add in 1tsp of cocoa in the nestle cream & condensed milk mixture

Enjoy x

Love from Foodie Afifa Batan

Pineapple Dessert

image

Ingredients:
1 crushed pineapple tin (drained)
1 condensed milk tin
Double cream
Pineapple jelly mix

Method:
1. Make the pineapple jelly. When set and cooled down crush it with a fork into medium sized bits.
2. In a seperate big dish whip double cream till thick and add the condensed milk and drained pineapple tin.
3. Fold the mixture together then add the pineapple jelly and incorporate fully.
4. Pour all the mixture into a deep dish and crumble flake chocolate on top. Serve chilled.

Enjoy x

Love from Foodie Aiysha Haji