Heartwarming baking recipes that look like a warm hug

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Most of us would need a big heartwarming hug right now. Hope these recipes will be some kind of warm, sweet and tasty hug. The emphasis is on comfort and ease. Crumbles are my mid-week choice if I want a quick dessert. I added a crumble pie recipe here, but you can leave the base of the dough aside and just bake the fruit and the filling if you like.

The first milky, pink shoots of forced rhubarb are popping up in stores nationwide and making the perfect crumble ingredient. Rhubarb stalks, like the first daffodils peering through their paper shells, are a sign that the year is turning and better days are ahead. They have a delicate taste and may need a bit more sweetening. Just taste the rhubarb after gently heating it with the honey and if you need a little more sweetness you can add it here.

There was an overabundance of banana bread during the first lockdown, according to multiple media reports. Another way to use up excess bananas is Chocolate Banana Peanut Butter Crumble. The combination of flavors is a winner. The chocolate cherry pudding should be gooey in the center when you take it out of the oven, if left too long it will look like a sponge which is not what you want. It is best to eat it lukewarm.

Chocolate pudding with sunken cherries

Ingredients

  • 200 g of melted butter
  • 290g of golden caster sugar
  • 4 eggs, beaten
  • 50 g cocoa powder, sifted
  • 75 g plain flour, sifted
  • 90 g dark chocolate, cut into small, even-sized pieces
  • 400g frozen cherries, allowed to warm to room temperature and any excess liquid drained

Method

Preheat your oven to 190 ° C and grease a baking dish of about 8×10 inches.

Mix the hot butter with the powdered sugar until the sugar is melted. Slowly stir in the eggs, cocoa powder and flour. Add the chocolate chips. Pour the mixture into your prepared dish. Sprinkle the cherries on top.

Bake for 35 minutes. The pudding should be gooey in the center with a slight crunch forming around the edges. Let cool a little and enjoy lukewarm.

Rhubarb and rose water crumble pie

Ingredients

for pastry

  • 225g flour
  • 140 g cold butter, cut into cubes
  • 55g of golden powdered sugar
  • 1 tsp of orange zest
  • 1 egg and 1 additional egg yolk, beaten

For filling

  • 550g rhubarb, leaves removed and stems cut into one-inch-long segments
  • 2 tablespoons of honey
  • 1 tablespoon of rose water
  • For the crumble
  • 155g plain flour
  • 100g demerara sugar
  • 110 g cold butter, cut into cubes
  • 30g oatmeal
  • 20g flaked almonds

Method

To make the dough, rub the butter into the flour until it looks like coarse breadcrumbs. Add the sugar and zest to the egg, mix lightly and add to the flour and butter with a fork. Gather the dough with your hands and then let it sit for at least an hour in the refrigerator or overnight if desired.

Preheat your oven to 180 ° C and grease and flour four 10-inch pie pans, preferably one with a loose bottom.

Roll out the dough to about 3 mm thick in a circle larger than the mold. Gently spread the dough in the pan, prick the bottom a few times with a fork and cover with baking paper and either beans or clean coins. Bake blind for 20 minutes and remove from oven and remove beans.

Lightly brush the dough with the beaten egg yolk and return to the oven for 2 more minutes to seal. Sealing it will help prevent the rhubarb from soaking in the batter during cooking. Keep cool You can store the edges of the dough while it is still hot if you wish.

To prepare the filling, place the rhubarb, honey, and rose water in a large, heavy-based saucepan. Simmer over low heat for about eight minutes until. the rhubarb is starting to soften but still holds its shape quite well. Put aside.

To make the crumble, combine the flour and sugar in a large bowl and rub in the butter until the mixture resembles coarse breadcrumbs. Stir in the oatmeal porridge and flaked almonds.

Pour the rhubarb into the pie crust, leaving the excess juice. You can use it to accompany the crumble pie later if you wish. Sprinkle the crumble over it.

Bake for about 25 minutes until the pastry and crumble are golden and the fruit is bubbling. Leave it cool in the mold.

Banana chocolate and peanut butter crumble

Ingredients

For the crumble:

  • 155g plain flour
  • 100g demerara sugar
  • 110 cold butter, cut into cubes
  • 30g oatmeal
  • 30g chopped pecans
  • 50 g dark chocolate, cut into small pieces of equal size

For the filling:

  • a knob of butter
  • 450g bananas, halved lengthwise
  • 1 tablespoon of demerara sugar
  • 2 tablespoons of peanut butter
  • 50 g dark chocolate, cut into small pieces of equal size

Method

Preheat your oven to 180 ° C.

To make the crumble, combine the flour and sugar in a large bowl and rub in the butter until the mixture resembles coarse breadcrumbs. Stir in the oatmeal porridge, pecans and chocolate chips. Put aside.

To make the filling, heat the butter in a pan and add the bananas. Sprinkle with sugar and shake the pan to coat the bananas. It should take a few minutes to caramelize. After that, transfer the banana and any liquid to a baking dish and sprinkle the peanut butter and chocolate with the banana.

Sprinkle crumble mixture on top and bake for 30 minutes until crumble is golden.


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