Kid-friendly Archives

Christmas dessert

Christmas pudding trifle

10 minutes or one hour, depending on method

Layered Christmas pudding and vanilla ice cream terrine served with warm white chocolate

2 minutes

Seafood recipes

Classic Christmas pudding in honey ginger syrup

10 minutes or 1 hour, depending on method

Cranberry brownie mix in a jar

30 to 40 minutes

Panettone wafers layered with creamy yoghurt and fresh fruit, drizzled with nougat cream

10 to 15 minutes

Turkey recipes

Christmas turkey with lentil salad and lemony mushrooms

2 hours 30 minutes

Cheesecake recipes

Frosty milk-sorbet cones

10 minutes

Airy vanilla sponge smothered in glossy snow-white peaks

Serves 6

Difficulty Easy

Prep Time 45 minutes

Cooking Time 1 hour 10 minutes

Ingredients

For the vanilla sponge:

500 g unsalted butter, softened
2 t vanilla extract
440 g caster sugar
6 Free-range eggs
600 g flour, sifted
1½ T baking powder
½ cup milk

For the orange syrup:

200 g sugar
2 t orange zest
½ cup orange juice
1 T glucose
½ t vanilla extract
2 T Cointreau liqueur

For the icing:

150 g sugar
¼ t cream of tartar
1 t vanilla extract
3 free-range egg whites
¼ cup boiling water

Method

To make the vanilla sponge:
Preheat the oven to 160°C. Place the butter, vanilla extract and caster sugar in a bowl, and beat with an electric mixer, until pale and creamy.
Gradually add the eggs, beating well after each addition. Add the fl our and baking powder, and mix well. Add the milk and combine until incorporated.
Spoon the mixture onto a large greased baking tray and bake for 1 hour, or until cooked through.
Allow to cool. Using a round cookie-cutter, cut out individual rounds of sponge cake.
Stack the rounds in twos and prick the surface of each stack using a fork or skewer.
To make the orange syrup: Add all the ingredients to a saucepan, place over a medium heat and bring to a boil. When boiling, reduce the heat and simmer, stirring often, for 5 minutes, or until the sugar has dissolved.
Drizzle over the stacked sponges and leave to soak.
To make the icing: To a mixing bowl, add the sugar, cream of tartar, vanilla extract, egg whites and boiling water. Beat until stiff and glossy. Using a palette knife, spread the icing over the surface of the sponge.
Cook’s tip: Decorate the cakes with handmade iced butterflies, available from your nearest cake shop, coated in sugar.
Per serving: 6722.8 kJ, 19.5 g protein, 75.8 g fat,
220.7 g carbs

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Christmas pudding trifle

Layered Christmas pudding and vanilla ice cream terrine served with warm white chocolate

Classic Christmas pudding in honey ginger syrup

Cranberry brownie mix in a jar

Popcorn baubles

Festive phyllo wreath

Panettone wafers layered with creamy yoghurt and fresh fruit, drizzled with nougat cream

Christmas turkey with lentil salad and lemony mushrooms

Cheesecake with cranberry

Frosty milk-sorbet cones

Airy vanilla sponge smothered in glossy snow-white peaks

Airy vanilla sponge smothered in glossy snow-white peaks

Ingredients

Method