P105: APPLE & CHIA SEED PUDDING
P105: MANGO & PASSION FRUIT POSSETS WITH COCONUT BISCUITS
P106: RASPBERRY SWISS ROLL
P108: STICKY TOFFEE PUDDING
P108: APPLE & POMEGRANATE CRUMBLE
P109: LEMON TART
P110: HAZELNUT APPLE CRUMBLE
P110: SPICED APPLE PIE P111: APPLE PIE
Apple & chia seed pudding
SERVES 2
2 Jazz apples, cut into small chunks
A knob of butter
175g (6oz) chia seeds
1tbsp brown sugar
225ml (8fl oz) almond milk
1 banana, mashed
115ml (4fl oz) Greek yoghurt
1tbsp vanilla extract
A squirt of cream, for topping
1 Add half the apples, a knob of butter and the brown sugar to a pan and cook until the apples have softened, then set aside to cool.
2 In a bowl, add the mashed banana, Greek yoghurt, almond milk, remaining apples, vanilla extract and chia seeds. Mix well, then refrigerate for 3-4 hours until set.
3 Once set, pour the mixture into two glasses, top off with some squirty cream and the cooked apples, then serve.
Mango & passion fruit possets with coconut biscuits
Decorating idea!
Desiccated coconut is an effective decorating ingredient!
SERVES 6
For the possets
200ml (7fl oz) Opies Mango and
Passion Fruit Compote
Juice of 1 lime
600ml (1¼pt) double cream
120g (4½oz) golden caster sugar
For the biscuits
100g (3½oz) unsalted butter, softened
35g (1½oz) golden caster sugar
35g (1½oz) light brown soft sugar
1 large free-range egg
1tsp vanilla bean paste
60g (2oz) desiccated coconut,
plus extra for sprinkling
170g (6oz) plain flour
2 fresh passion fruit
2 fresh passion fruit2 fresh passion fruit1
1 Combine 100ml (3½fl oz) compote with the lime juice, then set aside.
Place the cream and sugar in a pan over a low heat and stir for two minutes to dissolve
