Desserts

Desserts

Mango & Strawberry Bake

This is a delicious dessert and perfect for a romantic evening in. It's colourful, warming and full of that lovin’ feeling.

Serves 2     Prep time: 10 mins     Cook time: 15 mins

100g Jordans Tropical Muesli
20g wheatgerm
1 tbsp Demerara sugar
100ml single cream
1 mango, diced
150g strawberrries, sliced
2 tbsp clear honey

1. Mix together the muesli, wheatgerm, sugar and cream in a bowl and leave to soak together for at least one hour.
2. To put the dish together, preheat the oven to 170 c fan/ 180 c/ Gas mark 5. Spread out a piece of foil on a baking tray, to make a parcel, and spoon the mango and strawberry in the middle. Drizzle over the honey, and seal up the parcel. Bake for 15 minutes until the juices start to run.
3. Meanwhile, heat up the muesli base over gentle heat in a small pan.

To serve, divide the muesli base between 2 plates, and spoon over the warm fruit. Serve immediately.

Granola Marzipan Morsels

These perfect little two-bite treats are perfect after dinner. The gold edible flakes are optional but if you do fancy giving these treats an extra sparkle you can find these flakes at good cook shops.

500g marzipan block, chopped
200g Jordans Superberry Granola
Grated zest of 1 orange
1 tsp ground cinnamon
200g plain chocolate, melted
Edible gold flakes

1. Add the granola, orange zest and cinnamon to the marzipan and knead it in until well mixed.
2. Turn out onto a flat surface and roll into a smooth log. Shape into a neat rectangle and cut into pieces approx 5cm long and 1 cm square. Set aside while you melt the chocolate.
3. Dip the end of each piece into the melted chocolate, and set on a rack to drain. When they are nearly dry, sprinkle with the edible flakes.
4. Serve with coffee or a winter’s afternoon tea.

Frusli Fruit Fondue

Great for a summery after-dinner treat, this fruit dip fondue is perfect with our Absolute Nut Luxury Bars, Original Crunchy Coconut and Truly Tropical Frusli bars.

Makes: about 2 cups     Prep time: 10 mins

400g tinned mango in light syrup, drained, syrup discarded
3 passion fruit
½ tsp vanilla extract
100g 2 fat % greek yogurt
Jordans Cereal Bars
Strawberries to serve, halved 
Apples to serve, cut into wedges

1. Puree the mangoes with a hand blender or food processor. Set a sieve over the pureed mango, and scoop the seeds from the passion fruit into the sieve. Stir the seeds until all the juice has gone into the mango.
2. Stir the vanilla and greek yoghurt into the fruit, until the dip is thick. Spoon into a serving dish, or lidded portable container, and refrigerate until ready to serve.
3. To serve, arrange the fruit and Frusli Bars around the dipping sauce, for picnickers to dive in.

Fruit Pudding

This rich and warming steamed pudding will tempt anyone in sniffing distance! One tip: Hot pudding basins are a bit tricky to get out of the steamer or pan – for easier lifting, take a long piece of foil or parchment, and fold over a few times, put this under the pudding basin in the steamer, and lift out the basin with no hassle.

Serves: 6     Prep time: 15 mins     Cook time: 1 hr 30 mins

150g Jordans Berry Muesli
80g dark brown soft sugar
80g light brown soft sugar
150g softened butter
3 eggs, beaten
120g self-raising flour
1 large comice pear, peeled and chopped
Single cream, to serve
Berries, to serve
You will also need a 2 pint/ 1 litre pudding basin

1. Grease the pudding basin with a bit of butter.
2. Cream together the butter and sugars. Mix in the egg, flour, then the muesli and the chopped pear.
3. Spoon the mix into the pudding basin. Cover the top with a piece of parchment, crimped in the middle to allow for rising. Tie up with string.
4. Steam in a steamer, or a pan with a 5cm depth of water in the bottom, for 1 hour and 30 minutes.
5. Serve hot, with cream to pour, and berries to decorate.

Berry Cranachan

Serves: 2 people      Prep time: 5 minutes     Cook; 3 minutes (just the oats and sugar)

The Traditional Scottish recipe for Cranachan would have used a mixture of oats, whisky, blackberries and cream. This is a slightly healthier version.

50g Jordans Muesli or Porridge Oats
25g soft brown sugar
150g low fat crème fraiche or low fat Greek yogurt
2tbs whisky, plus extra for drizzling (optional)
150g blackberries, you could try raspberries if you wanted a different flavour
2 tumbler style glasses

1. Preheat the grill to medium.
2. Mix the muesli or oats and sugar together and spread evenly on a baking tray. Place under the grill. Cook for 3 minutes until the sugar is caramelized, stirring the mixture from time to time, watch like a hawk or the cereal will burn! Remove from the grill and set aside to cool.
3. Pour the yogurt into a large bowl, add the whisky and mix until smooth.
4. Loosely break up the cooled oat mixture between (clean!) fingers and add most of the oats to the yogurt, reserving a few tablespoon for the top.
5. Place some of the berries into the glasses then spoon a generous dollop of the yogurt over the top and repeat the layers of fruit and yogurt again. Add a few berries to the top, scatter with a little reserved oat mixture and drizzle with whisky if you are feeling naughty!

Crumble Topped Peaches

Serves: 4     Prep time: 10 minutes     Cook time: 30 minutes

4 peaches, halved and stone removed
3 Tablespoons brown sugar
1 Tablespoons plain flour
75g Jordans Nut & Seed Muesli
1 tablespoon butter, diced into small pieces

1. Preheat oven to 160°C.
2. Arrange the halved peaches in an oven-proof baking dish.
3. In a bowl combine the brown sugar, flour and muesli.
4. Divide the muesli mixture over each peach half.
5. Cut butter into slivers and sprinkle over peach topping.
6. Bake until the topping is browned and peaches are softened, about 30 minutes.

Flapjack Pudding

Made with Country Crisp you can bake this in advance and store in an airtight tin before you need it. Use low fat Greek yogurt for a healthy topping.

Serves: 8     Prep time: 15 mins     Cook time: 25 mins

120g unsalted butter
50g golden syrup
75g Demerara sugar
80g Jordan’s Traditional Oats
160g Jordan’s Strawberry Country Crisp

To finish:

150g 2% fat Greek yogurt
200 half fat crème fraiche
2 nectarines, sliced thinly
1 kiwi, peeled and chopped
2 tbsp clear honey

1. Preheat the oven to 170 C/ 160 C fan oven/ Mk 4. Line a 20cm/ 8 in loose bottomed tin with baking parchment.
2. Melt together the butter, syrup and Demerara sugar together over low heat until sugar is dissolved. Remove from the heat and stir in the rolled oats and the Country Crisp. Bake for 25 minutes. Set aside to cool.
3. To serve, set the flapjack base onto a serving plate. Mix together the greek yogurt and crème fraiche and spoon over the base. Arrange the nectarines on the crème fraiche mix, and spoon over the kiwis. Drizzle the honey all over. If possible, set aside for two hours or so for the base to soften slightly, and make cutting easier.