Getting through winter in comfort (+recipes)

Comfort food is all about nostalgic indulgences shared with family and friends.
For many of us, it will be roast dinners followed by hot puds. Or it could be as simple as tomato soup and Marmite soldiers (marmite and cheese baked on toast). Aroma and taste have a wonderful way of reviving memories.
My comfort food memories usually flirt with the sweet end of the meal. Baked apples and custard would have to be number one, followed by apple crunch, (sometimes cooked with tamarillos), lemon surprise pudding and self-saucing chocolate pudding.
And winter's the one time of the year I can justify the occasional sweet indulgence. If you don't want to turn on the oven, many a quick sweet ending can be prepared in the microwave. Many puds can also be frozen in serving-sizes then reheated in the microwave - great for unexpected guests.
QUICK PUDDINGS
* To make rummy bananas, place four peeled bananas in a microwave-proof dish, sprinkle with 25g of melted butter, two tablespoons of brown sugar and two to three tablespoons of white rum.
Cover and cook on medium power for one minute.
Uncover, baste the bananas and continue cooking until just soft, about two to three minutes. These bananas are great served topped with chopped walnuts and whipped cream - flavoured with extra rum.
* To prepare a microwave apple crumble, peel and slice six apples into a microwave-proof baking dish. Mix one quarter of a cup each of sugar and sultanas with three tablespoons of lemon juice. Scatter over the apples. Microwave for three minutes.
To make the crumble, combine half a cup each of rolled oats, brown sugar and flour together with half a teaspoon of mixed spice.
Rub in 50g of diced, chilled butter. Crumble over the fruit.
Microwave for three to four minutes.
RECIPES
UPSIDE-DOWN PEAR & WALNUT PUDDING
Topping: 2 pears, quartered, cored, peeled and sliced
1/2 cup walnuts, coarsely chopped
50g butter, melted
1/2 cup brown sugar
Pudding: 75g butter, softened
1/2 cup brown sugar
1 large egg, lightly beaten
1 teaspoon each: vanilla essence, ground cinnamon
1 1/4 cups self-raising flour
pinch salt
1/2 cup milk
Preheat the oven to 180C. Line the base of a non-stick 20cm (6 1/2 cup) ring pan with baking paper.
To make the topping, place the pears neatly on the base. Scatter the walnuts over. Heat the butter and brown sugar slightly and drizzle over the top.
To make the pudding, cream the butter and brown sugar with a wooden spoon. Stir in the egg and vanilla. Sift the cinnamon, flour and salt together. Stir half into the butter mixture, add the milk, then stir in the remainder. Spoon the batter over the pears and walnuts.
Bake for about 30 minute or until cooked. Leave in the pan for 2 minutes then place a serving plate on top and upturn the cake onto it.
Great served hot with whipped cream. -Serves 6-8
GLUTEN-FREE APPLE & LEMON CRUNCH
The apples are topped with a lemon sauce and sandwiched between a crunch mixture. Regular muesli could be used if a gluten-free pudding is not important.
Lemon sauce: 1/2 cup sugar
2 tablespoons gluten-free cornflour or rice flour
finely grated rind 2 lemons
3/4 cup water
1 egg, lightly beaten
25g butter, diced
1/2 cup lemon juice
Crunch: 125g butter, melted
3/4 cup lightly packed brown sugar
3/4 cup gluten-free flour or baking mix
2 teaspoons ground cinnamon
2 cups gluten-free muesli (I used Simple Apricot & Coconut)
2 cups (400g can) cooked apples, well drained
To make the lemon sauce, combine the sugar, cornflour or rice flour, lemon rind and water in a saucepan. Stir over medium heat, until thickened. Remove from the heat. Slowly stir in the egg. Return to the heat and cook, until thickened. Remove and add the butter and lemon juice. Mix well.
Preheat the oven to 180C. Lightly grease a 27cm x15cm baking dish or similar.
Combine the butter and brown sugar. Stir in the sifted flour or baking mix and cinnamon. Add the muesli and mix well. Spread a layer to over the base of the baking dish. Top with the apples then the sauce. Crumble the remaining crunch mixture over the top. Bake for about 30 minutes, until bubbling and the top is crisp. Serve hot with cream. Can be reheated in the microwave. -Serves 6-8
LIMONCELLO BAKED APPLES
These can be cooked in individual ramekins or souffle dishes or in one large baking pan.
8 pitted prunes
1/2 cup limoncello
4 apples
4 teaspoons butter
4 tablespoons caster sugar
extra limoncello, optional
Place the prunes in a bowl with the limoncello. Soak for several hours.
Preheat the oven to 180C.
Core the apples, leaving them whole. Stuff the holes in the centres with the prunes. Using the point of a sharp knife cut through the skin around the circumference of the apples. Place in a baking dish. Top with butter and sprinkle with caster sugar. Bake for about 45 minutes or until soft.
Baste occasionally with limoncello, if preferred. Great served with custard or cream. -Serves 4
CHOCOLATE CRANBERRY SELF-SAUCING PUD
This pudding has a sauce-like base. Raspberries, blackberries or blackcurrants could replace the cranberries.
50g butter
2 tablespoons cocoa powder
1/4 cup sugar
1 cup flour
2 teaspoons baking powder
1/2 cup milk
1 teaspoon vanilla essence
1 cup fresh or frozen cranberries
Sauce: 1/2 cup brown sugar
3 tablespoons cocoa powder
1 1/2 cups boiling water
Preheat the oven to 180C. Lightly grease a 20cm x 17cm baking dish or similar. Melt the butter in a saucepan and stir in the cocoa and sugar. Remove from the heat. Sift in the flour and baking powder then stir in the milk and vanilla. Place the cranberries in the baking dish. Spoon the batter over the top.
To make the sauce, combine the dry ingredients and sprinkle over the batter. Carefully drizzle the boiling water over the back of a spoon on to the pudding. Bake for about 30 minutes.
Excellent served with whipped cream or icecream. -Serves 6
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