Berry Croissant Crumble
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Prep 10 mins + 20 mins to stand | Cook 35 mins | Serves 6
1 cup vanilla yoghurt, to serve
1. Preheat oven to 160 C. Whisk milk, eggs, cream, sugar and essence in a jug. Layer croissants in a 1.5 litre (6 cups) ovenproof dish.
2. Pour egg mixture evenly over top of croissants. Sprinkle with berries and cinnamon. Stand for 20 mins.
3. Place dish in a large roasting pan. Add enough boiling water to come halfway up the sides of the dish. Bake for 35 mins or until just set at centre. Remove from oven.
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Prep 20 mins + 10 mins to stand | Cook 25 mins | Serves 4
1 quantity Butterscotch Sauce (see tip), to serve
1. Preheat oven to 180 C. Grease 4 x 1 cup ramekins. Combine dates and just-boiled water in a heatproof bowl. Stir in bicarbonate of soda (mixture should fizz). Stand for 10 mins.
2. Place plain flour in a small bowl. Rub in butter to make fine crumbs. Stir in oats, pecans and sugar. Using an electric mixer, beat extra butter and extra sugar in a bowl until creamy. Add egg, beating well. Fold in combined self-raising flour and extra plain flour alternately with date mixture, until combined. Spoon into ramekins. Sprinkle with oat mixture. Bake for 20 mins.
3. Sprinkle with chocolate bar; bake for 5 mins or until golden brown. Serve with Butterscotch Sauce.
Apple & Raspberry Crumble
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Prep 10 mins | Cook 30 mins | Makes 4
½ cup skinless hazelnuts, coarsely chopped Icing sugar, to dust Vanilla ice cream, to serve
1. Preheat oven to 200 C. Grease 4 x ¼ cup ramekins. Place on an oven tray. Combine apple, raspberries, caster sugar, juice, essence and mixed spice in a large bowl. Spoon the mixture into ramekins.
2. Combine flour, coconut, brown sugar and extra mixed spice in a bowl. Rub in butter to make fine crumbs. Stir in hazelnuts. Spoon hazelnut mixture over apple mixture.
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Prep 15 mins + cooling | Cook 30 mins | Serves 6
1 tbsp golden syrup Vanilla custard, to serve
1. Preheat oven to 180 C. Place a 20-cm (base measurement), 2-litre (8 cups) round ovenproof dish on an oven tray. Combine apple and cinnamon in a heavy-based saucepan over moderate heat. Cook, cover, stirring occasionally, for 6 mins or until apple is tender. Remove from heat. Cool. Add caramel and cream; mix well. Spoon into prepared dish.
2. Sift flour and extra cinnamon into a bowl. Stir in demerara sugar, flaked almonds and desiccated coconut. Melt butter and golden syrup in a small saucepan over moderate heat. Stir into flour mixture to form coarse crumbles. Sprinkle over apples in dish.
3. Bake for 20 mins or until golden. Serve with custard.