Everyone loves desserts – or at the very least, the idea of desserts. I, for one, never have enough room for one when we go out for dinner and, if I’m honest, can’t be arsed to make them at home.
The best that will happen is if I throw some fruit together in a bowl and call it fruit salad, or if I sneak over to the freezer, armed with a spoon, to gorge myself on Ben and Jerry’s.
The only time I even attempt one is if I’m having people over. But even then, you’ll be lucky. But as I like the idea of them I thought I’d share with you a few of my low effort, quick and easy desserts.
Quick and easy dessert number 1:
This is totally indulgent, very easy and super quick. This recipe comes from a book called ‘The Essential Student Cookbook‘ by Cas Clarke. The book itself claims to be foolproof, but I assure you it is not.
Nearly foolproof, yes.
The fateful Banana, Mango and Chickpea curry came from that book – something that is imprinted on the minds of all my family and will be for years to come. You know it’s bad when your father takes one bite and, without speaking, picks up the phone and orders a pizza.
It was that bad.
But, the squidgy tart is rather wonderful. it requires just 4 ingredients and no skill whatsoever.
So, you need:
- 125ml carton double cream
- 100g good cooking chocolate – I prefer milk but you can use either
- 200g tiny marshmallows – you know the ones!
- 1 sweet pastry shell – don’t waste time making your own
Are you ready for this? It’s so easy you might just let out a little ‘yippee‘ and rush to the shops!
- Put the cream, chocolate and half of the marshmallows into a saucepan
- Melt it all together
- Pur it into the pastry shell
- Sprinkle the rest of the marshmallows over the top
- Put it in the fridge to set
Honestly – this is delicious. Try it.
Quick and easy dessert number 2:
Honey Glazed Pineapple with Fromage Frais
Warning:This dessert is healthy. If you are not interested in healthy desserts then please walk away now.
This is absolutely delicious. Now I hate hot pineapple as a rule. It has no place on pizza, gammon or in curry. After trying the recipe I realised that it’s not the fact that it is hot that I hate, but the fact that it’s paired with savoury food. Duh
So, you need:
- 1 lime – zest and juice
- 2 tbsp clear honey
- 2 pinches of cinnamon
- few pinches of nutmeg
- 2 tsp icing sugar – sifted
- 200g very low-fat (if you like) fromage frais (or natural yogurt works)
- 2 tsp butter
- 1 fresh pineapple – cut into 8 long wedges. To be honest I can never be bothered to sort out a fresh pineapple, so I use the ready prepared stuff in the supermarket. Tinned might also work!
- Mix together: the lime juice, half the lime zest, 1 tbsp honey, a pinch of cinnamon and nutmeg.
- Set this sauce aside.
- Stir the icing sugar and a pinch of cinnamon into the fromage frais/yoghurt.
- Heat the butter and remaining honey in a non-stick frying pan until melted.
- Add the pineapple and cook over a high heat for 8 mins, turning regularly until it is caramelised (a bit brown).
- Pour in the spiced lime sauce and bubble for a few secs, tossing the pineapple to glaze in the sauce.
- Serve it immediately,sprinkled with the remaining lime zest and accompanied by a dollop of the cinnamon fromage frais.
If you’re doing this with people there then make the sauce and fromage frais in advance so all you have to do is fry up the pineapple.
Quick and easy dessert number 3:
Flamin’ Rummy Banana
It’s really all in the title!
Firstly, don’t be scared – yes, there is fire involved, but it’s really easy!
- 4 bananas (or one per person)
- Spoonful of butter
- 2 tablespoons of brown sugar
- A pinch of cinnamon
- A couple of shots of rum
- Some vanilla ice cream (to serve)
- Cut the bananas in half lengthways, and then in half again (widthways)
- Heat up the butter in a frying pan. When it starts to bubble, put the bananas in and add the cinnamon and sugar
- Fry on both sides for a couple of minutes until they start to caramelise
- ***DANGER, DANGER***Now remove the pan off the heat….
- Using a ladel, or a saucepan, (Not straight from the bottle, unless you want to lose your eyebrows/your hand/your dignity) – pour in the rum.
- Now, it will probably flame – DON’T WORRY – just stand back and leave it until the flames die down.
This is maybe not one to do if you have a heat alarm above your cooker like I do.
- Serve with cream or vanilla ice cream. Tasty.