Simple cheap desserts!

Huge thanks to the lovely Liz Burton from Me and My Shadow for sharing her simple, cheap desserts with us today. Don’t they look yummy!

I’m sharing with you my ‘cheat’s recipes’ for super simple puddings that work really well after a family meal, or can be glammed up for a special dessert.

The measurements I’ve used here are to make 2 individual portions of each recipe, but just double the ingredients if you want to make a family sized dessert – use a loose bottom cake tin.  I’ve used chef’s rings, or rather I discovered chef’s rings were about £2 each to buy, so I bought some plain round cookie/cake cutters for a third of the price which work just as well.  I’ve also heard you can use small empty tins (such as tuna tins or small baked bean cans) with both the top and bottom removed, although be careful of the sharp edges!

You can remove the desserts by running a knife around the inside edge to loosen first, or if you’re not feeling brave, line with tin foil before filling.  If you do this, you may need to smooth the edges with a pallet knife afterwards.

Banoffee Pie Serves 2 cost approx 90p per serving* (excluding decoration)

pic 1 banoffee pie

 

Ingredients:

100g digestive biscuits (place in a bag and break into crumbs)

50g butter

½ packet of instant banana dessert mix (aka ‘whip’!)

1 banana

½ tin (approx 200g) tinned caramel – gone are the days of boiling condensed milk tins for hours, you can buy ready made!)

½ pint milk

100ml double cream

 

Melt the butter in a saucepan and add to the biscuit crumbs. Stir until they are completely coated, then firmly press mixture into the base of your tins.  Refrigerate for an hour to set.

Smooth a layer of caramel over the biscuit base and return to the fridge.  After about 10 minutes, place slices on banana on top of the caramel.

Next, whisk together your cream, milk and banana whip.  Work quickly or the mix will start to set, and the banana will turn brown.  Smooth the cream mixture on top of the fruit slices and return to the fridge to set.

If you want, decorate with piped whipped cream, additional slices of banana and chocolate shavings just before serving.

 

Strawberry Cheesecake serves 2 cost approx 42p per serving* (excluding decoration)

 pic-2 strawberry cheesecake

 

Ingredients:

100g digestive biscuits (place in a bag and break into crumbs)

50g butter

½ packet of instant strawberry dessert mix (aka ‘whip’!)

½ pint milk

75p soft cream cheese

 

Melt the butter in a saucepan and add to the biscuit crumbs. Stir until they are completely coated, then firmly press mixture into the base of your tins.  Refrigerate for an hour to set.

Whisk together the dessert mix, milk and cream and spread over the biscuit base.  Refrigerate again to set.

Remove from tin and decorate if desired with whipped cream and fresh strawberries.

 

*costs are based on supermarket economy rate products where possible.

Frozen thoughts

 Temperature monitoring of frozen food as it travels ensures it is in perfect condition for you to cook with. If you can’t buy what you want fresh and is season buy frozen it can still be super good for you! So no need to do with out those berries in the winter months!  You can have lovely simple cheap desserts all year long.

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