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Milk-Based Pudding Recipes

Bread and Butter Pudding

2 medium eggs
250 ml of your child's usual milk e.g. S-26® PROGRESS GOLD®
50 g chopped raisins
4 slices brown or white bread, crusts removed
Unsalted butter (to grease dish)

In a bowl, mix together the eggs, milk and raisins. Butter an ovenproof dish and layer in the bread. Pour the milk mixture over the bread and leave to soak for 10-12 minutes. Bake in the oven for 25 minutes at 190°C/375°F. Check the temperature before serving as it should be lukewarm.

Creamy Apricot Dessert

50 g mascarpone cheese
50 g yoghurt
3 tbsp apricot purée made from drained canned apricots in fruit juice

Beat together the cheese and yoghurt, and swirl in the apricot purée.

Banana Rice Pudding

50 g pudding rice
600 ml of your child's usual milk e.g. S-26® PROGRESS GOLD®
1/2 tsp vanilla extract
1 small ripe banana, mashed

Make rice pudding by putting the rice, milk and vanilla essence in a heavy bottomed saucepan. Bring to the boil, then reduce the heat, cover with a lid and simmer for 30–35 minutes, stirring occasionally. Remove from the heat and mix with the mashed banana.

Strawberry Rice Pudding

50 g pudding rice
600 ml of your child's usual milk e.g. S-26® PROGRESS GOLD®
1/2 tsp vanilla extract
4 tbsp puréed strawberries

Make rice pudding by putting the rice, milk and vanilla essence in a heavy bottomed saucepan. Bring to the boil, then reduce the heat, cover with a lid and simmer for 30–35 minutes, stirring occasionally. Remove from the heat and mix with the puréed strawberries.

Banana Yoghurt Custard

1 small banana
2 tbsp style yoghurt
2 tbsp made up custard
Few drops of vanilla essence

Combine all the ingredients and mix well.

Fromage Frais and Mango Purée

½ small very ripe mango, peeled and chopped
4-6 tbsp fromage frais

Purée the mango then mix well with the other ingredients.

Apple & Plum Yoghurt

2 tbsp water
1 small dessert apple, peeled, cored and chopped
2 ripe plums, stoned
4-6 tbsp full-fat yoghurt

Put the fruit in a saucepan with the water, bring to the boil then simmer for 5 minutes, until tender. Remove the plum skins and purée the fruit before mixing with the yoghurt.

Dried-Fruit Yoghurt

150 g full-fat yoghurt
1 teaspoon of dried fruit purée

Mix the purée into the yoghurt thoroughly then serve.
 

Banana Yoghurt

150 g full-fat yoghurt
½ ripe banana, well mashed

Mix the banana into the yoghurt thoroughly then serve.

Summer Fruit Yoghurt

150 g full-fat yoghurt
1 tbsp puréed, mashed or chopped summer fruits (raspberries/strawberries etc)

Mix the fruit into the yoghurt thoroughly then serve.

Summer Fruit Fool

500 g fresh or frozen summer berries
200 g fruit flavored fromage frais
200 g yoghurt

Reserve a quarter of the fruit. Mash the remaining fruit with a fork. Mix the fruit with the fromage frais and the yoghurt.
Spoon into four individual dishes and decorate with the reserved fruit.

Strawberry Frozen Yoghurt

2 x 150 g strawberry yoghurt
150 g strawberries

Purée the strawberries and mix with the yoghurt.
Pour into a plastic container and place in the freezer.
When the mixture is frozen around the sides, break up with a fork and mash the ice crystals.
Return to the freezer until frozen.
 

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