If you’re hosting a party and are looking for some dessert inspiration, we’ve got the perfect “bring a plate” dessert recipes for you. Forget slaving away in the kitchen while your guests open the next bottle of wine – here are plenty of yummy desserts that you can make ahead and simply present when it’s time.
Wiltshire is an iconic Australian kitchenware brand that helps create quick, delicious meals that bring your family and friends together during the holidays and every day.
Wiltshire’s Gingerbread Scrolls
Recipe by Amanda Minchetti
2 tsp dried instant yeast
¾ cup (185ml) warm full cream milk
¼ cup (55g) golden caster sugar
1 tsp salt
3¼ cups (490g) bread flour
100g butter, chopped, softened
100g unsalted butter, softened
¼ cup (50g) brown sugar
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground allspice
¼ tsp ground cloves
1½ cups (180g) icing sugar mixture
1-1½ tbsp milk
1 tsp vanilla bean paste
- To make the dough, whisk together yeast, milk, and 1 tsp golden caster sugar in a bowl until combined. Set aside in a warm spot until the mixture is frothy (about 5 minutes).
- In the bowl of a stand mixer fitted with the dough hook combine the flour, remaining caster sugar, and salt then turn the mixer on low gradually pour in the yeast mixture followed by the eggs.
- Knead with the dough hook on low speed until smooth and elastic (about 10 minutes). Add the softened butter one piece at a time until incorporated into the dough. Transfer dough to a lightly oiled bowl then cover with a clean tea towel and set aside in a warm place for 1-2 hours until the dough has doubled in size.
- Meanwhile, grease a deep 32cm x 25cm 2.5L Wiltshire enamel dish
- For the filling combine the butter, brown sugar, treacle, cinnamon, ginger, allspice, and cloves in a bowl and mix until a paste forms.
- Knock back the dough once doubled in size, then roll it out on a lightly floured benchtop until it is a 35cmx40cm rectangle. Spread the filling onto the dough leaving a 1 cm border then working from the long edge, roll up the dough to form a tight cylinder. Using a serrated knife, trim the ends flat and then cut the dough into 15 equal pieces. Place the scrolls in the enamel dish cut side up, and not touching each other, in five rows of three. Cover the dish with a clean tea cowl and set it aside to rise again for another hour (until the buns have risen again and are touching each other)
- Preheat oven to 190°C (170° fan-forced) and bake for 30 minutes or until the scrolls are golden and cooked through. Remove from the oven and cool in the pan for 10 minutes.
- Meanwhile, make the glaze. Combine the icing sugar mixture and vanilla bean paste into a bowl and gradually add milk, stirring until well combined and smooth. Remove scrolls from pan and serve drizzled with the glaze.
Wiltshire’s Festive Brownie Trifle
Recipe by Melissa Darr, serves 4
1 pkt of your favourite brownie mix
1 pkt of green jelly mix
1 pkt of red jelly mix
950g whipping cream
2 tbsp icing sugar
1 tsp vanilla
Raspberries & grated chocolate to garnish
- Mix each of the jellies up by following directions on the packet and pour into separate pans and cool in the fridge until set.
- Cook your favourite brownie mix to the box’s direction and let it cool completely before cutting into small squares. Approx. 3cm x 3cm.
- In the bowl of an electric mixer add the whipping cream, icing sugar, and vanilla. Beat until firm peaks form. Scoop mix into a bowl and place into the fridge until needed.
- To serve, add 2-3 tbsp of whipped cream to the bottom of the Wiltshire Salute Gin Glasses add 3- 4 pieces of brownie followed by 3-4 tbsp of green jelly.
- Add another layer of cream, brownies, and red jelly. Add a final layer of whipped cream to the top and garnish with raspberries and grated chocolate. Repeat with the remaining glasses.
- Serve immediately or these can be kept in the fridge for up to a day.