Cheat’s Desserts – easy to make, showstopping puddings for your next get together

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If you’ve got friends coming over for a dinner party or are hosting a BBQ, we know it can be stressful thinking up a great menu. Keep it simple with share platters, sausage sizzles, giant salads and fresh bread from the local bakery. When it comes to dessert, we’ve got the ultimate cheats for you – by using some of our products and adding your own flourish, you’ll create showstopping desserts that take half the time to make!  These decadent recipes will wow your guests and have them begging for the recipes… it’s up to you if you want to share – we promise not to tell! 😉

Double Choc Chip Muffin Bread Pudding

Bread pudding is a fantastic way to finish a meal, especially in the colder months and it’s super easy to make! It is traditionally made with chunks of bread, but it’s just as easy and more delicious when made with muffins! We love making this recipe with our Double Choc Chip muffins but really any muffins will do!

Ingredients

  • 3 egg
  • ¾ cup milk
  • ½ teaspoon vanilla extract
  • 2 tablespoon sugar
  • 6 Great Temptations muffins
  • ½ cup (or more) fresh or frozen raspberries, strawberries or blueberries (optional)
  • ½ cup walnuts, almonds or pecans chopped (optional)

Directions

  1. Heat oven to 200.
  2. Crumble up muffins (into approximately 2-2.5 cm pieces). Spread out on a baking sheet and put in oven. Let them toast up a bit, approximately 15-20 minutes.
  3. Grease a baking dish.
  4. Whisk the eggs, milk, vanilla extract and sugar together in the baking dish. Add fruits then add the toasted muffin pieces. Mix the muffins into the milk and fruit mixture, ensuring all muffins get coated. If needed, add extra milk.
  5. Bake for 1 hour, until golden on top and baked through.
  6. Top with custard, whipped cream or ice cream!
  7. Melt butter in a large skillet over medium heat. Slice the mini banana bread into 4 pieces. Dip each slice into the egg mixture, then place in a hot pan. Cook on each side until golden brown.
  8. Plate 4 pieces of banana bread French Toast on a plate, top each serving with berries, sliced banana, peanut butter, whipped cream, walnuts or Maple syrup.

Banana Bread French Toast

Whilst banana bread is a breakfast staple, we think it’s pretty amazing as an easy dessert too! This recipe is a great way to elevate our Great Temptations banana bread and make it even more delicious! It is fast, easy and super yummy! 

Ingredients

  • 2 eggs
  • 2 tablespoons milk
  • ½ teaspoon vanilla extract
  • 2 tablespoons butter
  • 4 Great Temptations mini banana bread loaves
  • Maple Syrup (optional)
  • Peanut Butter (optional)
  • 1 cup blueberries (optional)
  • 1 cup raspberries (optional)
  • 1 cup whipped cream (optional)
  • 1 cup custard (optional)
  • 1 cup walnuts (optional)

Directions

  1. In a shallow bowl, whisk together the eggs, milk and vanilla. Set aside.
  2. Melt butter in a large skillet over medium heat. Slice the mini banana bread into 4 pieces. Dip each slice into the egg mixture, then place in a hot pan. Cook on each side until golden brown.
  3. Plate 4 pieces of banana bread French Toast on a plate, top each serving with berries, sliced banana, peanut butter, whipped cream, walnuts or Maple syrup.

Upside down mini blackberry cheesecakes

This is a super easy, no-cook recipe that looks a lot more impressive than the effort you put into it! Grab a pack of our Anzac biscuits, or any of your favourite biccies and a few other staples and you're ready to go! 

Ingredients

  • 300g frozen blackberries
  • 1/3 cup caster sugar
  • 8 Great Temptations Anzac Biscuits
  • 1 small lemon
  • 250g tub spreadable cream cheese
  • 300ml tub thickened cream

Directions

  1. Place blackberries in a bowl with 2 tablespoons sugar. Toss mixture gently to combine.
  2. Meanwhile, using a food processor, pulse the biscuits until roughly chopped (leave some pieces a little larger to add extra crunch).
  3. Finely grate lemon, then juice. Using an electric mixer, beat cream cheese until smooth. Add lemon rind and juice. Beat for 30 seconds or until smooth. Add remaining sugar and 1/2 the cream, beating until just combined.
  4. Whip remaining cream to soft peaks. Place 1/2 the blackberry mixture in the base of 6 x 1-cup-capacity glasses. Dollop with 1/2 the cream cheese mixture. Repeat layers. Sprinkle with biscuit crumbs. Serve cheesecakes topped with whipped cream.

(Recipe and image from Taste.com)

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