ARE your kids forever raiding the chocolate or sweetie stash when it is time for pudding.
If so, these three tasty children’s desserts will have them eating some of their five-a-day without realising it. They are really easy to make in advance and will help to make family mealtimes even more enjoyable.
Kids’ pancakes with banana, strawberries and Nutella
Serves 4 — 40p per serving
Preparation time: 10 mins
Cooking time: 10 mins
- 140g plain flour
- 1 tsp baking powder
- ½ tsp salt
- 2½ tbsp caster sugar
- 135ml milk
- 1 large egg, lightly beaten
- 2½ tbsp melted butter, plus extra for cooking
- 4 strawberries
- 1 banana
- 8 blueberries
- 1 tbsp Nutella
In a large bowl, sift together the flour, baking powder, salt and caster sugar, making sure there are no lumps.
In a separate bowl, whisk together the milk and egg. Melt the butter in a microwave for 10 seconds. Leave it to cool then whisk it into the egg and milk mixture.
Making sure to whisk as you pour, mix the egg, milk and butter mixture into the flour mixture and beat until you have a smooth batter. Lumps will occur but keep mixing and they should disappear.
Leave the batter to stand for 5 minutes or overnight in the fridge before use. Heat a non-stick frying pan on a medium heat and add a knob of butter. When melted, spoon a ladle of pancake mix into the pan.
When the top of the pancake begins to bubble, work quickly and flip the pancake and cook until both sides are golden brown and the pancake has risen in height. When the pancake is cooked, butter one side of it. Repeat until all the batter has been used.
On a clean plate, arrange two buttered pancakes one on top of the other. Slice the strawberries into triangles and arrange round the edge of the pancakes so it looks like a sun. Slice the banana and put on to the pancakes to form “eyes”.
With a teaspoon, gently place two blueberries on the banana slices. In a microwaveable dish, melt the Nutella for 5 seconds and, with a teaspoon, draw a smile on your sunny face.
Jammy rice pudding
Serves 6 — 36p per serving
Preparation time: 10 mins
Cooking time: 120 mins
- 1 tsp butter
- 150g pudding rice
- 1 litre semi-skimmed milk
- ½ tsp ground nutmeg
- 75g caster sugar
- 400g Morrisons frozen Wonky Berry Mix of blackberries, strawberries, blackcurrants and raspberries
- 400g golden caster sugar
Heat oven to 150C/130C fan/gas 2. Using a sieve, rinse and wash the rice. Take an ovenproof dish then rub the butter on the base and sides to make sure the pudding does not stick.
In a bowl, mix together the rice, milk, nutmeg and sugar until combined.
Tip the mix into the buttered dish and bake for 2 hours until a rice-pudding consistency is achieved and the pudding still wobbles. In a separate pan, gently heat the frozen berries for 5-10 minutes over a medium heat until they are soft and simmering.
Tip in the sugar until it is all absorbed, then turn the heat up to high for 5-10 minutes. Don’t stir it, though.
When a jam-like consistency is reached, remove from the heat and skim off any scum on top. Serve on top of the cooked pudding. Tastes great warm or cold.
Layer monster pudding
Serves 6 — 45p per serving
Preparation and cooling time: 120 mins
Cooking time: 15 mins
- 3 tbsp custard powder
- 1 tbsp caster sugar
- 568ml milk
- 4ml orange extract
- 4 chocolate muffins
- 12 marshmallows
- 12 chocolate chips
Mix the custard powder with the caster sugar then, using 1 tbsp of the milk, mix until you have a paste.
On a medium hob, heat the remaining milk with the orange extract and add the paste to the warming milk while stirring continually.
When the custard starts to gently bubble, let it simmer for about one minute until it has thickened.
Turn off the heat, put a lid on the saucepan to prevent a skin forming and leave to cool completely, stirring every ten minutes, until it is at room temperature – approximately an hour or so.
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Using six matching drinking glasses, pour half a ladle of custard into the bottom of each glass and refrigerate for an hour or until gently set. (There should still be a wobble on the custard.)
Gently crumble the chocolate muffin on to the custard, sharing the four muffins equally between the six glasses. Ladle the remaining custard on top of the crumbled muffins so you have a layered effect when you look at it from the side.
Place them in the fridge for an hour to set. Place two marshamallows in each glass to form “eyes” and gently rest one chocolate chip on each marshmallow to form a pupil.