Calling All Dessert Lovers; Organic & Delicious Made Easy

Organic food is the hot topic on everyone’s lips; get a taste of these warm winter desserts using OOB Organic’s Vanilla Ice Cream

With society becoming more aware of organic food, its benefits of quality, taste and health are stretching to the far corners of the world. OOB provides an alternative for the conscious consumer - so you can enjoy tasty treats without anything artificial.

HOT CHOCOLATE FLOATS

INGREDIENTS
- ½ cup organic cream
- 1 ½ cups milk
- 1-2 tbsp brown sugar
- ½ tsp vanilla extract
- Pinch salt
- 170g Fairtrade organic bittersweet chocolate, finely chopped
- 110g Fairtrade organic milk chocolate, finely chopped

For the sauce
- 40g bittersweet cooking chocolate
- 1 Tbsp butter

To serve
- OOB Organic Vanilla or Mocha ice cream
- Chocolate shavings

INSTRUCTIONS
1. Make the sauce by melting the chocolate with the butter. Allow to cool.
2. Whisk together cream, milk, brown sugar, vanilla, and salt in a medium saucepan.
3. Place pan over medium heat and whisk occasionally, until it starts to simmer.
4. Remove pan from heat and whisk in the chopped chocolates, stirring until melted.
5. Place 2-3 scoops of OOB Organic ice cream into mugs. Pour hot chocolate on top of the ice cream.
6. Top with more OOB Organic ice cream, the chocolate sauce and chocolate shavings.


STICKY DATE PUDDING

INGREDIENTS
- 375ml water, for boiling
- 1 tsp baking soda
- 325g dried dates
- 190g plain flour, sifted
- 30g baking powder
- 70g butter
- ½ tsp salt
- 1 tsp vanilla essence
- 3 organic free range eggs

For the sauce
- 20g brown sugar
- 300g organic fresh cream
- 25g golden syrup
- 25g butter
- ½ tsp salt

To serve
- OOB Organic Vanilla Ice Cream

INSTRUCTIONS
1. Preheat oven to 190 degrees and grease muffin tin.
2. In a saucepan, bring water to the boil, then remove from heat and stir in the baking soda.
Place dates into a bowl and pour the boiling water over. Leave for 10 minutes.
3. Pour mixture into blender and whizz into a paste. Allow to cool.
4. Cream butter, brown sugar and salt. Add the date paste and mix well. Add vanilla essence
and add eggs one at a time.
5. Fold in the flour and baking powder.
6. Spoon the mixture into muffin tin. Bake for 15-20 minutes. Leave to cool for 10 minutes.
7. For the sauce, cook all the ingredients over medium-low heat for 3 minutes in a small
saucepan. Stir until smooth and slightly thickened. Remove from heat and pour over
each date pudding.
8. Serve warm with OOB Organic Vanilla ice cream on top


HOT CHOCOLATE PUDDING

INGREDIENTS
- 150g Fairtrade organic bittersweet chocolate
- 100g butter
- 2 organic free range eggs
- 2 organic free range egg yolks
- 65g sugar
- 2 Tbsp flour
- Oil, to grease ramekins
- Sugar, to coat small bowls

For the sauce
- 40g bittersweet cooking chocolate
- 1 Tbsp butter

To serve
- OOB Organic Vanilla ice cream

INSTRUCTIONS
1. Preheat the oven to 175 degrees. oil 4 small bowls and sprinkle with sugar.
2. Chop chocolate and melt with the butter in a bowl over a pan of hot water. Whisk the eggs, egg yolks and sugar together. Stir in the flour and the chocolate-butter mixture.
3. Fill small bowls half full with the mixture.
4. Bake in the oven for 15-20 minutes. Allow to cool for 5 minutes.
5. While cooing, make the sauce by melting the chocolate with the butter.
6. Top with one scoop of OOB Organic Vanilla ice cream on top of each bowl, add a little of the chocolate sauce.