Cheaty Christmas puddings & a super fun giveaway

This is a sponsored post for Woolworths.

Cheaty Christmas Puddings

As I’ve been counting down to Christmas with Woolworths I’ve been sharing a few recipes. So far I’ve shared a recipe for Salt & Pepper prawns, lime-glazed ham & the perfect pavlova. Now I’m turning it over to you, I want your favourite recipes. More about that in a moment. First, I want to share this cheaty recipe I whipped up this week.

Teeny little puddings have been around at Christmas for a while now. Some people make them with real Christmas pudding, others fashion them from chocolate crackles and some buy them made out of nougat. I decided to make these from little marshmallows coated in chocolate. They’re cheaty, impressive and fun for kids.

Cheaty Christmas Puddings

Ingredients

1 packet of Pascalls chocolate-coated marshmallows
1 bar of white chocolate
1 bag of mini M&Ms

Method
♥ Place the marshmallows on a plate and put into the fridge to chill for a little bit {about 15 minutes}.
♥ Melt the white chocolate in a small bowl in the microwave. I do this in 10 seconds intervals, stirring after each time. It should only take 20-30 seconds all up.
♥ Using a small spoon place the chocolate on top of the marshmallows. Top with a red mini M&M.

Note: You can use any marshmallows you like. The ones I used are the ones I had.

Now back to the reader recipes. So I’ve made a few recipes, as I mentioned above, and now I want to hand it over to you. I’m asking you to share your favourite Christmas recipe. Perhaps it’s your grandma’s trifle, or your famous potato bake, whatever it is I want it. Share your favourite Christmas recipe in the comments below, and then I’ll pick my favourite three on Friday, take it to Facebook for everyone to vote for their favourite one and I’ll make it to share on my blog next week. The winning recipe will win a $100 Woolworths gift voucher and a Aussie Gift Hamper valued at $70.

So, what’s your favourite recipe? What would you like to see me recreate?

For more Christmas food inspiration head to http://woolworthschristmas.com.au/ or check out the December edition of Fresh Magazine. Woolworths also have a Christmas competition running at the moment, share your family’s Christmas traditions and go into the draw to win a prize.

For more information on sponsored posts, please check out my disclosure policy.

{boring bits}
Competition open to Australian residents only. I’d love to have foreign recipes, but unfortunately the prize can only be used in Australia.
One entry per person.
On Friday at 4pm {AEST} I’ll pick my favourite recipes and put them on Facebook for people to vote.
The poll will be live until Saturday at 4pm, when the most popular will be the recipe that I recreate.

41 thoughts on “Cheaty Christmas puddings & a super fun giveaway”

  1. My favourite recipe for a summer Christmas is cute little Santa strawberries. Place strawberries on their heads, slice off the top and hollow out. Fill with cream cheese and put the hat back on! If you like you use one of those nifty icing pens to draw on some eyes and a nose. Not too unhealthy and super festive!

  2. I have a recipe for a mango fruit cake that is SO easy, and you don’t need to add any sugar. Although it could be considered a bit boring, it involves minimal time in a hot kitchen!

    In a saucepan, combine a 425g can of mango slcies in natural juice, 500g of mixed dried fruit of your choice (sultanas, raisins, cherries, mixed peel, etc), and 1/2 cup of water. Bring it to the boil, boil for 1 minute, and then allow to sit for at least 10 minutes, or even overnight if you want.
    Add 1 1/2 cups of sifted self raising flour, 1 1/2 teaspoons of bi-carb soda, and 2 beaten eggs. Mix well and pour into a lined, greased cake tin. Bake at 160 C for an hour, and then allow to cool in the tin before turning out. It’s lovely on its own, with ice cream, custard or cream, or even with a spreading of butter!

  3. I make the xmas pudding with Chocolate ROYAL biscuits as the pudding, then top with a little drizzle of white chocolate, to secure a jaffa and a mint leaf that has been cut in half to make the holly on top! Always a big hit and looks great on the table!

  4. A Christmas Yule Log which is very simple but looks amazing!
    You just need a chocolate swiss roll, a batch of chocolate buttercream, coconut (to sprinkle over the top to look like snow), and Christmas-themed decorations like holly, santa chocs, toadstools etc. I have a photo of the ones my daughters and I made last year which will give you an idea (if you like!)

  5. Chocolate chip bread and butter pudding like my Nan used to make. Also, any form of cheesecake goes down a treat in our house. Oreo Cheesecake rocks it!

  6. My Mango-misu is a refreshing summery take on the Traditional Tiramisu which can be heavy after a full Christmas Lunch. The bowl always gets scraped clean with this family favourite!

    You’ll need the following:
    500g mascarpone cheese
    600ml thickened cream
    1/3 cup (50g) icing sugar
    2 egg yolks
    1 vanilla bean, split, seeds scraped
    1/2 cup (125ml) Grand Marnier
    Juice of 2 oranges
    300g savoiardi (see note) (sponge finger biscuits)
    3 mangoes, flesh sliced 1cm thick

    Raspberry sauce
    1/4 cup (55g) caster sugar
    250g fresh or frozen raspberries
    Juice of 1 lemon

    Lets get cooking:
    Step 1
    Line the base of a 22cm springform cake pan with plastic wrap or baking paper. Place the mascarpone, thickened cream, icing sugar, egg yolks and vanilla seeds in the bowl of
    an electric mixer and beat on high speed until thick and well combined.

    Step 2
    Combine the Grand Marnier and orange juice in a separate bowl. Dip half the sponge fingers into the juice mixture and layer in the base of the cake pan. Spread with one-third of the mascarpone mixture, and top with one-third of the mango slices. Repeat the process, then top with the remaining mascarpone mixture, reserving the remaining mango slices to serve. Cover the cake and chill for 2 hours or until firm.

    Step 3
    Meanwhile for the raspberry sauce, place the sugar and 2 tbs water in a small pan over medium heat, stirring to dissolve the sugar. Cool slightly, then add the berries and lemon juice. Whiz in a food processor until smooth, then pass through a sieve. Chill until ready to serve. (You can store the sauce, covered, in the fridge for 3-4 days- its fantastic on vanilla ice cream!).

    Step 4
    To serve, carefully remove the sides and base of the cake pan and transfer the mangomisu to a platter. Decorate with curls of the reserved mango, then slice and serve with berry sauce.

  7. I have been doing mini Christmas puddings for years too, they are a fav! But last year I decided i would make my own Christmas cake and Christmas pudding. I am not a fan of these so instead of a normal Christmas pudding, i did a sticky date Christmas pudding. I now Love it and will be making two this year.

    150g Sunbeam Mixed Fruit
    125ml (1/2 cup) brandy
    235g (1 1/2 cups) pitted dates, coarsely chopped
    250ml (1 cup) hot water
    1 tsp bicarbonate of soda
    Melted butter, to grease
    200g unsalted butter, at room temperature
    160g (1 cup, lightly packed) brown sugar
    3 eggs
    300g (2 cups) self-raising flour
    1 tsp mixed spice
    1 tsp ground ginger

    Thickened cream to serve

    Spiced caramel sauce
    300ml thickened cream
    160g (1 cup, lightly packed) brown sugar
    50g unsalted butter, chopped
    1/2 tsp ground ginger
    1/2 tsp mixed spice

    Combine the mixed fruit and brandy in a bowl. Cover with plastic wrap and set aside overnight to macerate.

    Combine the dates, water and bicarbonate of soda in a heatproof bowl. Set aside for 20 minutes to soften.

    Preheat oven to 180°C. Grease a 2L (8 cup) pudding basin with butter. Line the base with non-stick baking paper. Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Fold in the brandy mixture, date mixture, flour, mixed spice and ginger until just combined. Spoon into the prepared basin and smooth the surface. Bake for 1 hour 20 minutes or until a skewer inserted into the centre comes out clean. Set aside in the basin for 10 minutes to cool.

    To make the spiced caramel sauce, combine the cream, sugar, butter, ginger and mixed spice in a saucepan over medium heat. Cook, stirring occasionally, for 2 minutes or until smooth. Simmer for 5 minutes or until the sauce thickens slightly.

    Turn the pudding out onto a serving platter and serve with the caramel sauce and cream, if desired.

  8. One staple on our table is a super easy salad that can be served hot, warm or cold and it still tastes good. Chop up pumpkin and kumara (sweet potato, the orange one for this salad) into small chunks, maybe 1.5cm by 1.5cm. Throw them in a baking dish or on a baking tray with a good glug of olive oil and some chopped garlic and roast them on 180 degrees til cooked… it depends on your oven as to how long it will take. Put the roasted vegetables (and any of the garlic you can scrape in) into a serving bowl and toss through some chopped semi dried tomatoes and some crumbled feta. I tend to scatter a bit of coriander over the top because I love it, others use parsley. You can add some more vegetables to it if you like (corn cut from the cob is good, it only needs to be roasted for a few minutes though) or toss couscous or quinoa through to make it more substantial… in fact, couscous and some grilled sliced lamb with this and then refrigerated for a while makes a perfect summer evening meal.

    • It’s one of those “can’t muck it up, can only enhance it with what you add” type of salads. My favourite kind, really. *lol* And the colours of it look gorgeous. 🙂

  9. Mine is mum’s traditional Christmas Cake topped with brandy and eaten hot, with butter smeered on it straight from the oven. Is there a low fat version you could do? If so that would make all my Christmases at once. No need to add pennies to yours though.

  10. Mine is a Chocolate mousse but you can certainly make it Christmas-y with the decorations! Here is the Receipe

    6 egg yolks
    1/2 cup caster sugar
    200g dark chocolate (I use the cooking chocolate – and it MUST be 200g)

    600ml cream

    Method-Place egg yolks and sugar in bowl and place into hot water (the bowl) and mix until pale, thick and mousse like. Remove bowl from hot water and continue to mix till cooled down. Place chocoalte and 150ml of cream into saucepan and melt chocolate (don’t boil). Once melted, cool slightly and add to egg/sugar mixture. Beat remaining cream until thick and then fold into the egg/sugar/chocolate mixture. Pour into one large bowl or several smaller bowls and refrigerate overnight. When serving it tastes wonderful with extra cream and summer berries (strawberries, blueberries) or any summer fruit.

  11. My favourite Xmas recipe is my individual sticky date puddings with drizzled banana, caramel and brandy syrup. They’re so easy to make and I usually whip up a dozen a few days prior to Xmas so I’m not stressed in the kitchen making them (not to mention getting myself hot using the oven)
    They’re excellent as they are individual so I can make 30 and know everyone will have their own dessert. They’re served with vanilla bean icecream and whatever seasonal fruit is around. I like to mix and match but strawberries and a sliver of mango works well with the sweetness of the caramel 🙂

  12. For the holidays I switched up giving cookies to my neighbors and made what my family calls “White Trash Crack!” This is SUPER easy to make and SUPER addicting to eat!!! Hence the name!

    All you need is:

    6 cups Crispix Cereal
    2 cups Square Pretzels
    2 cups Dry Roasted Peanuts
    2 cups M & M’s (Red & Green if you wanna be extra festive)
    1lb Almond Bark

    Directions:

    Melt the bark in the microwave for 2 min. Be careful not to burn it. Pour over mix and stir. Add M&M’s. Mix Well. Spread onto wax paper until hard. Break apart in chunks and share with your friends! I promise everyone be asking you to make this for every get together!!

    @LaneyLou05
    http://mcneilsmania.blogspot.com/search?updated-max=2012-04-09T17:12:00-05:00&max-results=7

  13. This is great to have for when people drop by, as an “after dinner mint” or to give as gifts and it is soooo easy!!

    Easy Microwave fudge!

    225g Dark Chocolate

    170g White Chocolate

    1 can condensed milk

    1 tsp Vanilla

    I add a couple of peppermint crisp bars (or peppermint essence or you can put just about anything in to the base recipe!!)

    Line tin (i used a slice pan) with baking paper.

    Microwave dark chocolate and 3/4 cup condensed milk on high for 1 minute stir and microwave for a further 30 seconds (if needed) until smooth.

    Quickly mix in Peppermint crisp and vanilla and spread in the pan.

    Microwave white chocolate and remaining condensed milk for 1 minute stirring after 30 seconds, until smooth. Spread over dark chocolate and pop it in the fridge for 2 hours and serve!!

  14. Mine is two tone Toblerone Mousse! It really is DELISH and has become a Christmas dessert tradition. 🙂

    Ingredients

    • 200g good-quality dark chocolate, chopped
    • 400ml thickened cream, chilled
    • 200g Toblerone chocolate bar, broken into pieces
    • 6 eggs, at room temperature, separated
    • pinch cream of tartar
    • 1/3 cup caster sugar
    • 1 flake chocolate bar, to serve

    Method

    Combine dark chocolate and 50ml cream in a small, heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM-HIGH (70%) for 1 to 2 minutes, stirring every minute with a metal spoon until almost melted. Stir until smooth. Set aside for 10 minutes to cool. Repeat with Toblerone and 50ml cream.

    Beat 3 egg yolks with a fork to combine. Add to melted dark chocolate mixture and stir until well combined. Repeat with remaining egg yolks and Toblerone mixture.

    Using an electric mixer, beat egg whites and cream of tartar until soft peaks form. Add sugar, 1 tablespoon at a time, beating until thick and glossy. Add 1 tablespoon egg white to dark chocolate mixture. Mix well. Add 1 tablespoon egg white to Toblerone mixture. Mix well. Divide remaining egg white between both chocolate mixtures. Fold in until just combined.

    Using an electric mixer, beat remaining 300ml cream until soft peaks form. Fold half the cream into dark chocolate mixture and half into Toblerone mixture.

    Divide dark chocolate mixture into eight 2/3-cup capacity serving glasses. Refrigerate for 30 minutes. Top with Toblerone mixture. Refrigerate for at least 6 hours or until firm. Dust with broken Flake. Serve.

  15. Marshmallow chocolate chip log (This is really yummy, easy and pretty on the plate).
    250 g chocolate chip biscuits
    1/4 c orange juice or pineapple juice
    300 ml whipping cream
    2 tablespoons sugar
    1 packet of marshmallows, cut in half
    1. Whip the cream, adding the sugar just before the sugar before the cream becomes very thick.
    2. Pour the juice into a bowl. Take the first biscuit and spoon approximately 1 tablespoon of cream on to one side. Lie biscuit flat with the cream up. Dunk the second biscuit briefly in the juice and spoon 1T cream on top and join to the first biscuit. Repeat with a third biscuit and stand the biscuits upright on their edges. Now you can add more biscuits to form a log.
    3. Repeat the process until all the biscuits are dunked in juice and joined together with cream, leaving the final biscuit free of orange juice.
    4. Cover the log with the remaining cream. Arrange the marshmallow half on top, cover with plastic wrap and freeze overnight.
    5. Serve frozen.

  16. This recipe is so versatile, great for when people are coming over, or as a gift! Oh and it’s super easy!!!

    Microwave Fudge

    225g Dark Chocolate

    170g White Chocolate

    1 can condensed milk

    1 tsp Vanilla

    I used crushed peppermint crisp bars but you can use pretty much anything!!

    Line tin (i used a slice pan) with baking paper.

    Microwave dark chocolate and 3/4 cup condensed milk on high for 1 minute stir and microwave for a further 30 seconds (if needed) until smooth.

    Quickly mix in peppermint crisp and vanilla and spread in the pan.

    Microwave white chocolate and remaining condensed milk for 1 minute stirring after 30 seconds, until smooth. Spread over dark chocolate and pop it in the fridge for 2 hours and serve!!

  17. My absoloute favourite Christmas recipe ever is Nigella’s Prodigious Pavlova – I’ve made it for the last five years – ever since I’ve been a grown up, married with kids 😉 (excusing the first year when we were still in hospy!) Anyway, it’s a perfect recipe!! http://www.bbc.co.uk/food/recipes/prodigiouspavlova_90626

    This recipe appears in Nigella’s book Feast, published by Chatto & Windus.

    Ingredients

    For the base

    8 free-range egg whites

    500g caster sugar

    4 tsp cornflour

    2 tsp white wine vinegar

    ½ tsp vanilla extract

    For the topping

    650ml double cream

    10 passionfruit

    10 fresh or canned lychees (drained if canned), peeled, stones removed

    300g raspberries

    25g icing sugar

    Preparation method

    Preheat the oven to 180C/350F

    Line a baking sheet with baking parchment and draw a rough 25cm diameter circle onto it with a non-toxic pencil.

    In a bowl, whisk the egg whites until soft peaks form when the whisk is removed, then whisk in the sugar, one tablespoonful at a time, until stiff peaks form when the whisk is removed.

    Sprinkle the cornflour, vinegar and vanilla extract over the egg white, and fold in lightly with a metal spoon.

    Spoon the meringue onto the baking parchment within the marked circle and, using a spatula, flatten the top and smooth the sides.

    Place into the oven and immediately reduce the heat to 120C/250F. Cook for an hour, then turn off the oven and leave to cool completely.

    Once cool, remove the meringue base from the oven (you can keep the meringue in an airtight container for a couple of days or store in the freezer for up to one month).

    When you are ready to assemble the pavlova, invert the cooled meringue disk onto a large plate or a serving stand, and peel off the baking parchment.

    For the topping, in a mixing bowl, whip the cream until soft peaks form when the whisk is removed. Spoon the cream onto the meringue base, spreading it onto the edges in a swirly fashion.

    Cut the passion fruit in half, and scoop out the seeds, and any pulp and juice, into a bowl.

    Tear the lychees into pieces and add to the passion fruit.

    Place the raspberries and icing sugar into a food processor and blend to a smooth sauce.

    Dollop the passion fruit, lychees and their juices over the cream topping. Using a spoon, drizzle raspberry sauce over the top in zig-zag patterns. Place any remaining raspberry sauce into a small jug for guests to add to their slices as they eat. Serve immediately.

  18. Choc croissant bread and butter pudding. A Christmas twist to this fav recipe is to use lightly toasted slices of panettone instead of croissants.
    200 ml milk
    200 ml cream
    1 vanilla bean, split, scraped and sliced lengthways into 6
    120 grams caster sugar, plus 2 tablespoons, extra
    3 whole eggs
    40 ml Frangelico
    7 croissants, day-old
    5 tablespoons Nuttela
    300 grams ricotta, in the piece, sliced
    50 grams dark chocolate buttons
    pouring cream, to serve

    print
    Preheat oven to 180°C.

    Heat the milk and cream in a pot over medium heat with the vanilla bean and its seeds. Bring to a simmer then remove from heat.

    Place the 120 grams sugar and eggs in a bowl and whisk for 1 minute. Pour in the hot cream mix and whisk to combine, then add the Frangelico to make a boozy custard.

    Cut the croissants horizontally into 3 slices. Spread Nuttela generously on one side of a croissant slice and lay it in the dish, Nuttela side up. Add a slice of ricotta and 5 pieces of chocolate and top with croissant top. Repeat with all croissants then pour over the custard. Press into the croissants to help them absorb the custard and scatter over remaining chocolate and extra caster sugar.

    Bake for 25 minutes till a little golden and slightly puffed then serve with cream poured all over.
    http://karenmartini.com/cook/recipes/croissant-bread-butter-pudding

  19. My favourite recipe is a chocolate hazelnut gateau my Mum makes. It’s layers of hazelnut meringue with cream with raspberries and shaved chocolate all over. I can’t wait til Christmas to have it!!

  20. JULIENNED CHICKEN BREAST AND VEGETABLES IN A FILO POUCH

    Succulent chicken, mushroom, red capsicum, avocado and cream cheese with flavours of onion, garlic and Cajun seasoning baked in filo pastry.

    8 Sheets filo pastry

    6 tablespoons melted unsalted butter (or spray oil for a low fat option)

    1 x 200g tub Soft Philadelphia Cream Cheese

    4 raw chicken breasts, skinned, cut in strips

    1 avocado, peeled, stoned and sliced

    1/2 red capsicum, cut into strips

    8 small mushrooms, sliced

    2 teaspoons Cajun Seasoning (can add more flavour depending on taste)

    2 teaspoons Onion Flakes (can add more flavour depending on taste)

    Garlic Powder to taste

    Poppy seeds and Sesame seeds to decorate pastry

    SERVES 4

    1. Preheat oven to 180oC

    2. Take 2 sheets of filo pastry. Brush first sheet with melted butter, fold in half from right to left. Repeat with second sheet and place on top of the first folded sheet.

    3. Spoon a quarter of the cream cheese into the centre of the pastry to spread into a 10cm round; top with a quarter of the chicken, capsicum, mushroom and avocado (in that order). Sprinkle with a little Coles Cajun seasoning, garlic powder and onion flakes.

    4. Gather pastry over filling to form a pouch; seal and gently frill out edges. Brush edges with butter and sprinkle with sesame and poppy seeds.

    5. Repeat procedure 3 times.

    6. Bake for around 30 minutes or until pastry is very crisp and golden brown.

    NOTES

    – You can use TURKEY BREAST instead of chicken but I find the chicken is more succulent

    – The Cajun seasoning, garlic powder and onion flakes really make this dish tasty as the flavours develop inside the pouch as it cooks.

    – You can add more or less of the Cajun, garlic and onion depending on taste or even put different spices and herbs.

    – You may find you run out and need extra melted butter, this is fine and will not alter the end outcome.

    • This is my own recipe and a family favourite. We eat it at Christmas as well as all year round. I change the herbs and spices and sometimes the vegies just to change it up!

  21. My STRAWBERRY MERINGUE CAKE: dessert unbeaten,

    Our Christmas tradition: nowhere else eaten.

    Combining flours and eggs for fluffy sponge treats,

    Then strawberries, cream, meringue layers… SWEET!!!

  22. Chocolate SPIDERS – melted chocolate peanut butter and chinese crispy dry noodles mix together and make little handfuls and put in the fridge. It’s so easy.

  23. I always get desserts at Christmas so I have experimented and so far the biggest hit is a blueberry white chocolate cheesecake. It’s fairly simple to make. I use one packet of chocolate ripple biscuits for the base, blended with 1/4 cup of melted butter and for the filling I use t2 blocks of cream cheese (2x250g) 1 sachet of gelatine dissolved, 1 block of good quality white chocolate, melted, and you can use fresh but I use frozen blueberries. Combine all that together and pour onto base and refrigerate until set. 🙂 It’s nice on a hit summers day after Christmas lunch.

  24. I’m a vegetarian, so Christmas dinner often causes some problems (not for me, but for people who get all stressed about feeding me). This is the recipe my Mum uses, and I give to people who ask me for what I would like to have cooked/I bring with me.

    Roast Vegetable Wrap with Brie and Cranberry Sauce

    Step 1: Cook a couple of cups of roast vegetables.
    Chop Onion, Potato, Sweet potato, carrot, whatever else you feel like, into about 1inch blocks, spray with olive oil, cook at 180C for about half an hour until cooked. nom.

    Step 2: Get your wrappy thing

    Grab a sheet of frozen puff pastry. If you are really keen, you could make your own puff pastry, I suppose, but I just use a sheet. put it on a tray on some baking paper, and let it thaw a bit. You need to cut about 1/4 on either side in strips (still attached). This is because you are going to make a lattice shape with it.

    So kinda like

    /| |

    /| |

    /| |

    etc

    Step 3: Wrappy

    Put your veggies down the middle of the sheet. Cut thin slices of brie from a wheel (NOTE: Be nice to vegetarians, make sure you check it is made with animal free rennett) and place on top of veggies. Get a jar of cranberry sauce, and dab tsps worth all over the top.

    Take your side strips and criss cross them over the top to form a lattice thing. Turn up the end sides like you would for a pasty. Brush the whole thing with beaten (free range) egg to make it glossy.

    You can do all this the night before and keep it in the fridge.

    Step 4: Bake. At 220C for about 20 mins until everything is puffed and hot and delicious.

    Step 5: Eat. See the carnivores look up from their ham and turkey and shiz and go “Can I have a piece of that?” Graciously let them.

  25. I moved here from Alabama over 10years ago, and I love sharing recipes from my childhood with friends and family. A favourite is my Sweet Potato Casserole. Everyone is always surprised at this yummy dessert….but it is a Thanksgiving and Christmas regular where I’m from.

    Ingredients:

    3 cups mashed sweet potatoes
    1 cup brown sugar
    2 eggs, lightly beaten
    1 teaspoon vanilla
    1/2 cup milk
    1/2 cup melted butter

    Topping:

    1/2 cup brown sugar
    1/3 cup flour
    1/3 cup melted butter
    1 cup chopped pecans

    Combine first set of ingredients and put into a casserole dish.
    Mix Topping ingredients together and sprinkle over top. Bake at
    180C° for 30 minutes, until browned nicely on top.

    Delicious!

  26. This is a recipe that my whole family loves even my ex husband requests it on Christmas…Strawberry Fruit Flan.
    Base: Short crust pastry base.
    Filling: 1 Vanilla Instant Pudding mixed with 1 cup of milk, 1 cup of whipped cream combined with icing sugar and vanilla. Mix pudding and cream together, place in pastry base and put in fridge to set.
    Topping: Cut up as many strawberries as you like and cover the set pastry base. You can use any fruit you like but my family just love the strawberries. I also crumble a flake or two over the strawberries.
    🙂

  27. My daughter loves to help make our tasty Hawaiian pasta salad!

    so simple to make

    Spiral pasta
    1 tin of pineapple (drained)
    1/2 cup diced ham
    1/4 capsicum (any colour you like!)
    Low fat or fat free mayonnaise

    Cook pasta and allow to cool then mix in all other in all other ingredients (this is the part my daughter loves along with drinking the pineapple juice!)

    then chill and eat!

    yummy and fun all in one!!

  28. Made these gorgeous little mini puddings today, they were a hit with the kids, and the big ones too!
    My fav Christmas dish is the Jamie Oliver Turkey!! We have had it a number of years in a row now, it is so delish.

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