Try These Scrumptious Dessert Recipes For Every Occasion

The trend of conscious eating and a healthy lifestyle is constantly rising, yet we often struggle to whip up delicious, easy yet, more nutritional delicacies at home. And if you are born with a sweet tooth, here are two of the most effortless yet decadent dessert recipes that you can make at home over the weekend.

Rosemary Lemon Scones 

• Serves: 3 
• Cooking and baking time: 30 minutes + 15 minutes 

Ingredients

• 1 tsp castor sugar and baking powder 
• 1/3 cup butter (cold) 
• Pinch of sea salt 
• 2 cups flour 
• Zest of one big lemon 
• A handful of rosemary 
• One egg and two tbsp cold milk 
• Egg wash (water mixed with egg white) 

Baking Method

1. Preheat the oven to 200 degrees Celsius. 
2. Place the flour, butter, sugar, sea salt and baking powder in a mixing bowl. Mix all the ingredients using your fingers till the butter is combined well. Make a well and crack the eggs in the centre of the dough along with the milk. Now fold it in with a spatula. 
3. Add the rosemary and lemon zest. If you want a dry, soft dough, add a tiny splash of milk if needed. Then, for fifteen minutes, wrap it in clingfilm and dart it in the fridge.
4. On a floured surface, turn the dough out and cut using a round cutter. It assists in even raising the dough. Brush each scone with egg wash and lay them outlined with baking paper on a baking tray. 
5. For 14 minutes, bake in the oven until golden and risen. 
6. Once the scones are out of the oven, serve warm with a bit of jam and clotted cream.

Avocado Chocolate Pudding

• Serves: 3 
• Cooking Time: 20 minutes 

Ingredients

• Two ripe avocado 
• One vanilla bean 
• ¾ cup hot water 
• ½ tsp sea salt 
• ½ cup maple syrup, unsweetened cocoa powder and chopped pistachios to garnish 
• ¼ cup fresh orange juice and agave nectar 

Cooking Method

1. Scoop the flesh out of the avocados. 
2. Scrap out the seeds by splitting the vanilla beans lengthwise. 
3. Combine the vanilla, avocado, maple syrup with cocoa powder and agave nectar in a food processor. 
4. Gradually add the salt and orange juice. 
5. With the running food processor, drizzle in warm water. If the mixture doesn't look creamy, add some more orange juice. 
6. Dive this pudding into separate serving bowls or cups while it is still hot. 
7. Garnish with chopped pistachios before serving.