Getting through the dark, cold winter evenings can be a challenge once the festive season ends, but one sure-fire way to make those long, drawn-out nights in the new year feel a little easier is by tucking into a steaming portion of something sweet.

While warm desserts can be enjoyed all year round (there’s nothing quite like an apple crumble after a Sunday roast, is there?), there’s something extra satisfying about enjoying toasty sweetness when it’s chilly outside.

So, to help you get started, we’ve put together this selection of warming dessert recipes to give you the inspiration you need to get creative this winter. From a creamy plant milk rice pudding to some delicious apple and cinnamon turnovers, keep reading to check them out. 

Apple & Blackcurrant Crumble with Hazelnut Topping (serves 8)

There’s nothing quite like a classic crumble, and this apple and blackcurrant variety with a tasty hazelnut crumb from The Blackcurrant Foundation takes the popular sweet treat to the next level. 

Ingredients

For the filling:

• 2 bramley apples, peeled, cored and cut into 3cm chunks
• 3 tbsp granulated sugar
• 1 tbsp lemon juice 170g blackcurrants

For the crumble:

• 125g plain flour
• 50g porridge oats
• 50g light brown soft sugar
• 100g unsalted butter, chilled and cut into cubes 50g chopped nuts (hazelnuts)
• pinch vanilla powder (optional)
• 1 tbsp demerara sugar Vanilla ice cream or custard

Method

1. Preheat the oven to 200°C (180°C fan)
2. Toss the apples and pears with the sugar, lemon juice and a pinch of salt
3. Stir through the blackcurrants, then scatter in an ovenproof dish (approximately 1 litre in volume) or individual ramekins
4. For the crumble, mix the flour, oats, sugar and a pinch of salt in a separate bowl
5. Using your fingers, rub in the butter until the mixture resembles breadcrumbs with a few bigger chunks. Stir through the nuts and vanilla powder (if using)
6. Flatten out the fruit as much as possible using the back of a spoon, then scatter the crumble on top
7. Sprinkle over the demerara sugar and bake until golden – 40 minutes for a large crumble or 25-30 minutes if using ramekins
8. Allow to cool for at least 10 minutes before serving with lashings of double cream, ice cream or custard, if liked

Maple Baked Pears with Granola Crumb (serves 4)

This suitably warming recipe combines the tanginess of pear with the sweetness of maple syrup and the crunchiness of granola for a truly satisfying dessert. 

Ingredients

• 4 large pears, ripe but a little firm
• 100ml maple syrup
• 50g unsalted butter, diced
• 4 cardamom pods
• 1 cinnamon stick
• 3 strips orange zest
• 50g Lizi’s High Protein Granola

Method

1. Preheat the oven to 190°C (170°C fan)
2. Peel the pears, cut them in half and then scoop out the cores
3. Grab a deep baking tray and pour in the maple syrup before placing the pears cut side down in the tray
4. Add the diced butter to the tray and scatter over the cardamom pods, the cinnamon stick and orange zest
5. Bake the pears in the oven for about 25 minutes or until tender, turning the pears halfway through cooking (to test the pears are cooked, pierce with a knife – they should present almost no resistance) 
6. To serve, place two pear halves into a bowl and scatter over a couple of tablespoons of the Lizi’s High Protein Granola and a generous drizzle of the sauce that’s gathered at the bottom of the tray
7. Add a dollop of crème fraiche or sour cream for some extra flavour

Apple and cinnamon turnovers (serves 4)

Apple and cinnamon is one of those combos that just works – and this tasty turnover recipe from the chef Miguel Barclay combines the two for the perfect winter treat. 

Ingredients

• 395g can of Princes Apple Fruit Filling
• 320g sheet of shop-bought, ready-rolled puff pastry
• 4 pinches of cinnamon
• 1 tbsp honey
• a sprinkle of granulated sugar

Method

1. Pre-heat the oven to 190°C
2. Cut the pastry into four equal squares and spoon a quarter of the filling into the middle of each piece of puff pastry along with a pinch of cinnamon
3. Brush the edges with water, then fold each square in half to encase the filling in a triangle and push the edges down to seal
4. Brush each turnover with honey and sprinkle some sugar on top then make three slits in the top
5. Bake in the oven for approximately 20 minutes until golden brown then serve warm or cold

Chocolate orange bread and butter pudding (serves 8-10)

There’s nothing quite like a serving of bread and butter pudding to warm up a dark winter’s night, and this festive variation brings together flavours of chocolate and orange to delight the tastebuds. 

Ingredients

• 600ml Yeo Valley semi-skimmed milk
• 300ml Yeo Valley double cream
• 300ml Yeo Valley single cream
• 1 tsp vanilla paste
• 100g golden caster sugar
• 4 free-range eggs
• leftover bread – example uses chocolate brioche, croissants and white bread
• 4 tangerines – zest of, plus juice of 1 tangerine
• 1 Terry’s Chocolate Orange

Method

1. Preheat the oven to 170°C
2. Warm your milk, cream, vanilla paste and sugar until warm (but not boiling)
3. Add your eggs one by one, whisking thoroughly between each
4. Zest the tangerines into the cream followed by the tangerine juice
5. Roughly chop or tear your bread into similar chunky-sized pieces and place in your baking dish
6. Pour over the cream mixture and leave to sit for around 30 minutes
7. Sprinkle lightly with sugar and place in the oven for 35 minutes
8. Remove from the oven and eat immediately (drizzle with extra cream for an extra touch)

Oat, coconut and quinoa rice pudding (serves 1)

This tasty plant-based rice pudding uses Lilk Lush Blend milk to create a creamy texture and is the ideal accompaniment to a cosy night in on the sofa. Customise the toppings to suit your taste.

Ingredients

• 60g arborio rice
• 600ml Lilk Lush Blend milk
• 1tsp vanilla paste/1 vanilla pod
• 3 tbsp caster sugar

Method

1. Add your rice, milk and vanilla into a pan (scrape out the seeds and add to the pan if using a vanilla pod)
2. Bring the mixture to a boil using a medium heat
3. Once it’s boiling, turn down the heat and leave the mixture to simmer for 25-30 minutes, stirring every now and again
4. Add in the sugar and give it a final stir
5. Top with jam and fruit (or other toppings of your choice)

Images: Blackcurrant Foundation, Lizi’s, Princes, Yeo Valley, Lilk