- Makes: 4 serves
- Prep time: 25 mins
- Pot: small to medium stove saucepan with lid
- Serve: hot or cold
- Fridge: up to 2 days in the fridge, can be frozen
We have been eating chia seed pudding for a while now. It’s absolutely delicious and perfect for breakfast.
So easy to make and stays fresh in the fridge for up to three days.
- Makes: 4 serves
- Prep Time: 5 mins
- Fridge time: 4 hours
- Container: 1 litre container with lid that can be shaken
We’ve been thinking for a long time about how to make a Christmas pudding without all of the dried fruit. We can’t think of a Christmas without a delicious pudding and some custard or ice cream on the side.
We’ve decided to do two versions of Christmas pudding.
This one is for those people who are happy to make it on the day. It literally only takes a few minutes. So whilst the family is making a start on the dishes you could whip this recipe up.
This pudding was inspired by our favourite Sugar Free Recipes iPhone and iPad Cookbook App, “Sweet Poison Recipes”, by David Gillespie.
Confession time: it’s our neighbour’s lemon tree – but we figure they’re on our side of the fence and they said it was OK.
Here’s our take on a lemon delicious pudding.
We have tried to go for the easiest version of this pudding (where you don’t have to use a steam bath).
We haven’t had this dessert in ages, it’s so yummy and a great way to use spare lemons in the backyard. Enjoy!
- Serves: 4
- Oven temp: 160°C (150°C fan forced)
- Cook time: 40 minutes
- Pan: 1 litre ceramic oven proof dish
Rhubarb makes a fantastic pie and pudding filler, it has a similar amount of fructose as an apple (about 3%) but double the amount of fibre which is vital when consuming fructose. Try this delicious recipe on a cold winter’s night.
- Serves : 6
- Oven temp : 170C (150C fan forced)
- Cooking time : 40-50 minutes
- Pan : 1 litre oven-proof dish