Name: Date ball Christmas puddings
Prep time: 5 min
Cook time: PTM
Total time: 5 min
Yield: 3 servings
Cuisine: Desserts & Baking
Ingredients: white chocolate 40 g,date balls (we used Woolies’ hazelnut-and-coffee date bites) 10,desiccated coconut ,a handful of blueberries or pomegranate rubies

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Christmas dessert recipes

Christmas dessert

Date ball Christmas puddings

Christmas dessert

3-ingredient Christmas tree

15–20 minutes

Christmas dessert

Vegan coconut bounty bars

30 minutes + setting time

Christmas dessert

Easy lemon pudding

35 minutes

Chocolate recipes

Caramelised white chocolate-malt crème

45 minutes

Chocolate recipes

Liam Tomlin’s warm chocolate fondant with chocolate sorbet

20 minutes

Christmas dessert

Tiramisu pavlova

1 hour 30 min

Berry recipes

Roasted strawberry and scone trifle

1 hour 30 minutes

Cheat recipes

3-ingredient chocolate sauce

3 minutes

Birthday cake

Gluten-free chocolate striped Swiss roll cake

25 minutes

Christmas dessert

Curdle-proof custard

40 minutes

Afternoon tea

Abi’s caramel meringue roulade

20 minutes

Abi’s caramel meringue roulade

Serves 6 to 8

Difficulty Easy

Prep Time 25 minutes

Cooking Time 20 minutes

Ingredients

for the basic meringue

4 free-range egg whites
pinch of salt
1 cup caster sugar
50 g flaked almonds

for the filling

1 tin Caramel treat
1 cup cream, whipped
white chocolate, to garnish

Method

1. Preheat the oven to 180°C and line a 43 x 29 cm baking tray with greaseproof paper.
2. Using an electric mixer with the whisk attachment, beat the egg whites and salt until foamy.
3. Gradually add the caster sugar and beat until the mixture is glossy and stiff peaks form.
4. Spread the meringue mixture evenly over the tray and sprinkle with the flaked almonds. Bake for 10 minutes, or until golden. Reduce the temperature to 140°C and bake for a further 10 minutes, or until firm to the touch.
5. Remove the meringue from the oven and turn out the roulade, almond side down, on a sheet of baking paper. Remove the baking paper from the tray and allow to cool for a few minutes.
6. To make the filling, combine the caramel and whipped cream and spread evenly over the meringue. Roll
up the meringue from one side to form a roulade. Sprinkle with grated white chocolate to serve.

Cook's note: If you prefer, you can also fill the roulade with a tahini paste mixture. Combine 200 g condensed milk and 3 T tahini paste, spread over 1 cup of double-thick yoghurt, then swirl with the tahini mixture before rolling

Find more meringue recipes here.

This is a test recipe

5-ingredient caramelised onion tart

Baba ganoush with roast red peppers

Date ball Christmas puddings

3-ingredient Christmas tree

Vegan coconut bounty bars

Easy lemon pudding

Caramelised white chocolate-malt crème

Liam Tomlin’s warm chocolate fondant with chocolate sorbet

Tiramisu pavlova

Roasted strawberry and scone trifle

3-ingredient chocolate sauce

Gluten-free chocolate striped Swiss roll cake

Curdle-proof custard

Abi’s caramel meringue roulade

Abi’s caramel meringue roulade

Ingredients

Method