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Try this healthy chia seed pudding

Time to prepare 10 (+ 3 hours refrigeration) mins | Serves 4 Recipe courtesy <a href="https://www.wyza.com.au/ahealthyview.com.au">A Healthy View,</a> by Holly Hedge. Chocolate pudding for breakfast? Yes! This chia seed pudding is super yummy, quick and full of fibre which keeps you full for longer. The coconut milk is a good fat and is the ONLY fat that our body recognises straight away and can use as brain fuel. Ingredients <ul> <li>1 1/2 cups Coconut milk ( or 1 cup coconut milk, 1/2 cup almond milk)</li> <li>6 tbsp Chia Seeds</li> <li>5 Dates, chopped</li> <li>1 tsp Vanilla</li> </ul> Flavours – choose one of: <ul> <li>Lime – juice of 1 lime</li> <li>Chocolate – 1 1/2 tblsp cacao powder</li> <li>Coconut – 4 tbsp shredded coconut</li> <li>Berry – handful frozen berries</li> </ul> Method 1. Blend all ingredients, besides chia, in blender until well combined. Add chia and blend for 5 seconds 2. Pour into jars or containers 3. Crush almonds/berries/coconuts and pour over the top 4. Refrigerate for at least 3 hours and enjoy cold Tips Mix up the recipe and pour your pudding into a smoothie for a thick and nutrient dense drink on the go. Experiment with the different flavours above to change the taste. Republished with permission of <a href="https://www.wyza.com.au/recipes/chia-seed-pudding.aspx">Wyza.com.au.</a>

Food & Wine

Rice pudding with apricots

Rich in flavour and wonderfully creamy in texture, this satisfying rice pudding is a modern version of a popular old favourite. It's flavoured with tangy orange zest and sultanas and paired with a cinnamon-spiced fresh apricot compote. Serves: 4 Preparation: 15 minutes Cooking: Approx. 1½ hours Ingredients <ul> <li>850ml full-cream milk</li> <li>¼ cup (55g) caster sugar</li> <li>Finely grated zest of 1 orange</li> <li>½ cup (110g) short-grain rice</li> <li>½ cup (60g) sultanas</li> <li>Ground cinnamon to sprinkle</li> <li>Apricot compote</li> <li>300g fresh ripe apricots halved and stoned</li> <li>Juice of 1 orange</li> <li>1 cinnamon stick</li> </ul> Method <ul> <li>Preheat the oven to 160°C.</li> <li>Pour the milk into a saucepan and add the sugar and orange zest.</li> <li>Heat gently, stirring, until the sugar dissolves and the milk is almost boiling.</li> <li>Put the rice and sultanas in a shallow 1.5 litre ovenproof dish.</li> <li>Pour over the milk mixture and stir.</li> <li>Bake the pudding for 30 minutes, then stir well.</li> <li>Leave to bake for a further 45 minutes, or until the rice is tender and the pudding is creamy.</li> <li>Meanwhile, to make the compote, combine the apricots, orange juice and cinnamon stick in a heavy-based saucepan.</li> <li>Cover and cook over a low heat for 10 minutes.</li> <li>Remove the lid and cook for a further 5 minutes, or until the juice is reduced.</li> <li>Remove the cinnamon stick from the compote.</li> <li>Sprinkle the top of the rice pudding with a little cinnamon, then serve hot, with the apricot compote.</li> </ul> This article first appeared in <a href="http://www.readersdigest.com.au/recipes/rice-pudding-with-apricots">Readers Digest</a>. For more of what you love from the world’s best-loved magazine, <a href="http://readersdigest.innovations.com.au/c/readersdigestsubscribe?utm_source=readersdigest&utm_campaign=RDSUB&utm_medium=display&keycode=WRA85S">here’s our best subscription offer</a>. <img src="https://oversixtydev.blob.core.windows.net/media/7820640/1.png" style="width: 100px !important; height: 100px !important;"/>

Food & Wine

Warm quinoa and vanilla pudding

These cold evenings (and mornings) call for warm puddings. Rice pudding has always been one of my favourite desserts, but it takes a long time to make, so this is where nutritious superfood quinoa comes in. The result is similar to rice or tapioca pudding. Made with coconut milk it's ridiculously creamy, but you can use any kind of milk you prefer. Warm quinoa and vanilla pudding with caramelised pecans Serves: 4 Ingredients: For the caramelised pecans <ul> <li>½ cup pecans, roughly chopped</li> <li>1 tbsp pure maple syrup</li> <li>¼ tsp cinnamon</li> <li>Pinch sea salt</li> </ul> For the pudding <ul> <li>½ cup white quinoa</li> <li>2 cups unsweetened canned coconut milk (or whatever milk you prefer)</li> <li>4 tbsp pure maple syrup or honey</li> <li>1 tsp vanilla extract</li> <li>1 tsp cinnamon</li> <li>Pinch flaky sea salt</li> <li>½ cup sultanas</li> </ul> To serve <ul> <li>½ cup coconut cream or regular cream</li> </ul> Method: <ol> <li>First, toast the pecans in a dry frying pan for approximately 4 minutes. Turn off the heat and add the maple syrup, stirring constantly while it bubbles and coats the nuts. Finally sprinkle with the cinnamon and sea salt.</li> <li>Next, place the quinoa in a fine sieve. Rinse thoroughly with cold water and allow to drain. This is an important step as it reduces any bitterness from the residue on the quinoa.</li> <li>In a medium-sized pot, combine the quinoa, milk, maple syrup/honey, vanilla, cinnamon, and salt. Bring to a boil over a medium heat. Reduce the heat to a low simmer and cover, leaving the lid slightly ajar to allow some steam to escape. Simmer for 15 minutes, stirring occasionally.</li> <li>Remove the lid and continue simmering for 5 more minutes or until pudding has thickened and the quinoa has absorbed most (but not all) of the milk. Remove from heat and stir through the sultanas.</li> <li>Pour into serving bowls, drizzle over some cream, sprinkle with some pecans and then serve immediately.</li> </ol> Written by Jordan Rondel. Republished with permission of <a href="https://www.stuff.co.nz/life-style/food-wine/recipes/106070951/recipe-warm-quinoa-and-vanilla-pudding-by-jordan-rondel">Stuff.co.nz</a>.

Food & Wine

Individual sticky date puddings with caramel sauce

Who doesn’t love a nice slice of sticky date pudding? Well, now you don’t even have to bother with that slicing nonsense. You can have your own individual pudding smothered in hot caramel sauce, topped with a dollop of double cream. Ingredients: Puddings <ul> <li>1 ¾ cups pitted dates, halved</li> <li>1 cup boiling water</li> <li>1 teaspoon bicarb soda</li> <li>½ cup caster sugar</li> <li>80g butter, room temperature</li> <li>2 eggs</li> <li>¾ cup self-raising flour, sifted</li> <li>½ cup plain flour, sifted</li> </ul> Sauce <ul> <li>¾ cup pouring cream</li> <li>1 cup lightly packed brown sugar</li> <li>60g unsalted butter, cubed</li> </ul> Method: <ol> <li>Preheat your oven to 180°C and lightly grease and line a six-cup muffin tray.</li> <li>In a bowl, combine the dates, boiling water and bicarb soda and leave aside for 10 minutes to soften. Use a fork to mash roughly.</li> <li>Using an electric mixer, beat the butter and caster sugar until pale and creamy. Add the eggs, one at a time, beating between each one. Fold in the dates and flour until well combined together.</li> <li>Spoon the mixture into the muffin pan and smooth the surface. Bake for 25 to 30 minutes, or until the surface springs back when touched. Leave aside to cool in the pans for five minutes and then turn onto a wire rack to cool a little more.</li> <li>In a saucepan, heat the pouring cream, brown sugar and butter over a medium heat. Cook while stirring for five minutes, or until smooth.</li> <li>Serve the puddings on plates or in bowls with double cream, and drizzle the hot sauce over the top.</li> </ol> Related links: <a href="/lifestyle/food-wine/2015/05/individual-tiramisus/">Try these individual tiramisus</a> <a href="/lifestyle/food-wine/2015/05/plum-cake/">This plum cake is completely delectable</a> <a href="/lifestyle/food-wine/2015/05/portuguese-custard-tarts/">Portuguese custard tarts are incredible</a>

Food & Wine

Multigrain rice pudding with cardamom apricots

This can be made a day in advance and stored in the fridge. Serves: 6 Ingredients: <ul> <li>30g butter</li> <li>100g risotto rice</li> <li>50g brown rice</li> <li>50g quinoa (I used red)</li> <li>1.25 litres milk</li> <li>1 teaspoon vanilla bean paste</li> <li>Zest of 1 lemon (I used a sweet Meyer lemon – do your best to get one too!)</li> <li>125g neutral-flavoured honey (substitute with sugar)</li> <li>¾ cup freshly squeezed orange juice</li> <li>1 teaspoon cardamom seeds (bash a few cardamom pods to open them and remove the seeds)</li> <li>12 apricots, halved, stones removed</li> <li>2 tablespoons golden caster sugar</li> <li>½ cup thick Greek-style yoghurt</li> <li>⅔ cup cream</li> <li>75g pistachio nuts, shelled</li> </ul> Method: 1. Melt the butter in a heavy-bottomed saucepan, add the rices and quinoa and toast for a minute or two until fragrant. Add the milk a little at a time and stir continuously for about 25 minutes or until all the grains are cooked through and the milk absorbed. 2. Add the vanilla bean paste, lemon zest and honey and stir until combined. Set aside to cool (this rice pudding is eaten cold so can be made the day before and stored in the fridge). 3. Preheat the oven to 180°C. Pour the orange juice into an ovenproof dish, scatter over the cardamom seeds then add the apricots to the dish, cut side up. 4. Scatter with the sugar and roast for 30 minutes or until the apricots are soft but still holding their shape. 5. Remove from the oven and transfer the apricots to a plate. Pour the liquid from the dish into a saucepan and simmer for 15 minutes or until syrupy. Strain and set aside. 6. When you're ready to serve, stir the yoghurt into the rice pudding. 7. Lightly whip the cream and stir in, then divide the pudding among 6 dishes, top with the apricot halves, drizzle with the syrup and scatter with the pistachio nuts to serve. Written by Emma Boyd. Republished with permission of <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz</a>. Image credit: Emma Boyd via Stuff.co.nz.

Food & Wine

The $14 gift the Queen gives her staff

The royal family abide by many traditions, especially around Christmas time. From listening to the Queen’s annual message to playing a game of sport, the royals have a long list of customs that help get the royals in the festive spirit. According to the royal family’s official website, there is one tradition that was started by the Queen’s grandfather, King George V, that has carried on for decades. King George V first introduced the custom of buying royal staff a Christmas pudding. The Queen employs roughly 1,500 people in her service and gives this same gift for her staff to take home to their families to enjoy. Royal sources have claimed that the Queen used to source the puddings from high-end stores such as Harrods but has decided this year to purchase the git from Tesco. Tesco’s Finest Matured Christmas Pudding costs £8 (AU$14). The Queen’s staff also receive a <a href="http://www.oversixty.com.au/news/news/2017/12/what-the-queen-buys-her-staff-for-christmas/" target="_blank">voucher for Christmas.</a> Earlier in the year, the workers are sent an email asking if they would like to receive a gift voucher or a book voucher. According to The Sun, junior staff receive a voucher worth £28 ($50). The value of the voucher increases with each year of employment but they are capped at £35 ($62). As there are so many workers, there is also a special order that is followed to hand out the Christmas gifts. “The handing out of Christmas vouchers to staff is regiment, with the most senior household staff going first, followed by clerks and then domestic workers and gardeners," Hello magazine reported.

News

Nanny’s Christmas pudding

An Over60 community member shares her recipe for a scrumptious traditional Christmas pudding. Serves: Eight to 10 Preparation time: 45 minutes Cooking time: Seven hours Ingredients 375 grams seeded raisins, chopped 375 grams sultanas 250 grams currants 185 grams prunes, chopped 185 grams mixed peel, chopped Rind of one lemon, finely grated 90 grams blanched almonds, chopped 1 large carrot, coarsely grated 4 ¼ cups soft white breadcrumbs 1 cup sugar 1 cup plain flour ½ teaspoon of salt ½ teaspoon of nutmeg 1 teaspoon of mixed spice 4 eggs ¾ cup milk ½ cup brandy ½ cup stout 250 grams butter, melted Instructions 1. Grease two one-litre basins (or one two-litre basin). 2. Mix together in a large bowl the raisins, sultanas, currants, prunes, mixed peel, lemon rind, almonds, carrot, breadcrumbs and sugar. 3. Sift into the mixture the flour with the salt, nutmeg and mixed spice. 4. In another bowl, lightly beat the eggs and then slowly beat in the milk, brandy, stout and melted butter. Pour this into the bowl of fruit and stir. 5. Fill the prepared basin/s leaving about one centimetre at the top. 6. Cut a round of both greaseproof paper and foil and place over the top of the basin/s. 7. Use some string and tie it around the basin/s – make sure you leave a large loop at the top once you’ve tied it up so you can easily pull the string to take the basin in and out of the boiling water. 8. Place an old plate in the bottom of a large saucepan half filled with boiling water. Carefully place the pudding basin in the pan. Make sure the water only comes two-thirds of the way up the sides of the basin. 9. Place the lid on the pan and gently boil for five hours for the large pudding or three hours for two smaller ones. As the water evaporates as it’s boiling, top it up with more boiling water. 10. On the day that pudding is due to be served, boil for a further two hours prior to serving.

Food & Wine

Can you spot the Christmas pudding?

A new brainteaser by <a href="https://www.lenstore.co.uk/vc/can-you-spot-it/" target="_blank">Lenstore.co.uk</a> asks viewers to find the Christmas pudding hidden amongst turkeys. If you think you can solve the puzzle in seconds, you might want to think again because it may be trickier than it initially appears. Can you spot the Christmas pudding? <img width="499" height="500" src="https://oversixtydev.blob.core.windows.net/media/7265084/screen-shot-2017-11-29-at-105031-am_499x500.jpg" alt="Screen Shot 2017-11-29 At 10.50.31 AM (1)"/> According to the creators of this brainteaser, 83 per cent of people were able to correctly locate pudding. The Christmas pudding is located in the top of the right hand corner of the picture. <img width="498" height="500" src="https://oversixtydev.blob.core.windows.net/media/7265085/screen-shot-2017-11-29-at-105050-am_498x500.jpg" alt="Screen Shot 2017-11-29 At 10.50.50 AM (1)"/> Interestingly, the creators of the teaser also found that those who never exercise scored the lowest, while those who exercise regularly were able to solve the puzzle faster. The business has also released puzzles asking viewers to find the <a href="http://www.oversixty.com.au/entertainment/art/2017/08/can-you-spot-the-caterpillar-amongst-the-sushi/" target="_blank">caterpillar</a> and the <a href="http://www.oversixty.com.au/entertainment/art/2017/08/can-you-spot-the-umbrella/" target="_blank">umbrella</a> in two other puzzles. Did you find the Christmas pudding? Let us know in the comments below.

Mind

Jaffa pudding

I used to love Jaffas, so I’ve reinvented the classic treat in this gooey pudding. It is best served fresh and hot. Ingredients: For the pudding <ul> <li>25 g (1 oz) chia seeds</li> <li>180 g (6 ½ oz) dried dates, pitted and roughly chopped</li> <li>½ teaspoon bicarbonate of soda (baking soda)</li> <li>250 ml (8½ fl oz/1 cup) boiling water</li> <li>100 ml (3½ fl oz) orange juice</li> <li>150 g (5 ½ oz) gluten-free plain (all-purpose) flour</li> <li>1 ¼ teaspoon baking powder</li> <li>30 g (1 oz/ ¼ cup) cacao powder</li> <li>60 g (2 oz) tinned coconut cream</li> <li>1 teaspoon vanilla extract</li> <li>175 g (6 oz) coconut sugar</li> <li>1 tablespoon finely grated orange zest</li> </ul> For the sauce <ul> <li>3 teaspoons coconut oil</li> <li>25 ml (¾ fl oz) rice malt syrup</li> <li>75 g (2. oz) tinned coconut cream</li> <li>40 ml (1¼ fl oz) freshly squeezed</li> <li>orange juice</li> <li>1 tablespoon finely grated orange zest</li> <li>1 teaspoon cornflour (cornstarch)</li> <li>½ teaspoon vanilla extract</li> <li>1 teaspoon goji berry powder</li> </ul> For the topping <ul> <li>1 tablespoon fine orange zest</li> </ul> Note: You can substitute arrowroot flour for the cornflour. Method: 1. Preheat the oven to 190°C (170°C fan forced/375°F). Lightly grease a 20.8 cm x 8.6 cm deep (8 in x 3. in) ring (bundt) tin with coconut oil. Set aside. 2. In a small bowl thoroughly mix the chia seeds and 60 ml (2 fl oz/¼ cup) water. Set aside to become gelatinous. 3. Put the dates and bicarbonate of soda in a large bowl. Pour over the boiling water and orange juice and stir well. Set aside for 10 minutes to soften. Transfer to a high-speed blender and mix until it becomes a smooth purée. 4. Sift the flour, baking powder and cacao powder together. Set aside. 5. Beat the coconut cream, vanilla and sugar together with an electric mixer until creamy. Add the chia mixture and orange zest and beat until combined. Add the date purée and beat well. Gently fold in the flour mixture with a spatula. 6. Pour into the prepared tin. Bake for 60–75 minutes or until a skewer inserted into the centre of the pudding comes out with a few moist crumbs attached. 7. Cool in the tin for 5 minutes before removing and transferring to a serving plate. 8. To make the sauce, stir the coconut oil, rice malt syrup, coconut cream, orange juice, orange zest and cornflour in a small saucepan over a low heat. Stir well and bring the mixture to a simmer. Cook for 5 minutes, stirring frequently until thickened. <img width="165" height="229" src="https://oversixtydev.blob.core.windows.net/media/36494/the-healthy-convert-cvr_165x229.jpg" alt="The Healthy Convert CVR (4)" style="float: right;"/> This is an edited extract from The Healthy Convert by Nicole Maree published by Hardie Grant Books RRP $24.99 and is available in stores nationally. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now.</a>

Food & Wine

Golden caramel self-saucing pudding

This super-simple golden caramel self-saucing pudding is even more delicious with a generous scoop of vanilla ice-cream. Serves: 6-8 Ingredients: <ul> <li>60g butter, melted</li> <li>1¼ cups brown sugar</li> <li>4 tablespoons golden syrup</li> <li>1½ cups flour</li> <li>2 teaspoons baking powder</li> <li>2/3 cup whole milk</li> <li>1 tablespoon cornflour</li> <li>Vanilla ice-cream and/or cream to serve</li> </ul> Method: 1. Preheat the oven to 170C and lightly grease a 26cm x 20cm baking dish. Mix half the melted butter with ½ cup of the brown sugar and half the golden syrup. Sift in the flour and baking powder and stir in the milk. Stir to combine until almost smooth then spoon into the prepared baking dish. 2. Mix the cornflour to a smooth paste with 1/3 cup cold water. Put the remaining butter, brown sugar and golden syrup in a jug and add 1½ cups boiling water. Whisk in the cornflour paste and pour this mixture over the back of a serving spoon over the pudding. 3. Bake for 30-35 minutes until golden. Serve with vanilla ice-cream and/or cream. Written by Sarah Tuck. First appeared on <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz</a>. Image credit: Sarah Tuck. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>.

Food & Wine

Baked rice pudding

An all-time-favorite dessert, just the mere mention of rice pudding elicits a resounding “Mmm”… let alone when you smell a freshly baked one. Serves: Four to six Preparation time: 35 minutes Cooking time: 45 minutes Ingredients: <ul> <li>2 cups (500ml) milk</li> <li>300ml thin cream</li> <li>1/2 cup (110g) medium grain (calrose) rice, rinsed, drained</li> <li>1/2 cup (100g) caster sugar</li> <li>1 cinnamon stick</li> <li>1 vanilla bean, split, seeds scraped</li> <li>2 strips lemon rind</li> <li>Pinch of ground nutmeg, plus extra to sprinkle</li> <li>2 egg yolks</li> </ul> Method: 1. Preheat oven to 160°C. 2. Combine milk, cream, rice, sugar, cinnamon, vanilla bean and seeds, nutmeg and lemon in a medium saucepan. Cook over medium heat, stirring occasionally, for five minutes or until it reaches a simmer. Remove from heat and set aside for 15 minutes to infuse. 3. Remove and discard the cinnamon stick and vanilla bean. Add egg yolks and stir to combine. 4. Pour rice mixture into an ovenproof dish. Sprinkle with extra nutmeg. 5. Bake in preheated oven for 40 minutes or until rice is tender and custard is set. 6. Remove from oven and set aside for 10 minutes before serving. Serve warm.

Food & Wine

6 all-time favourite Christmas recipes

In the lead up to Christmas we wanted to share with you our favourite festive recipes. From Nanny's Christmas pudding to reindeer cupcakes, there's something here for everyone. As well as treats for December 25th, some of these double as gift ideas. Happy festive season! Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/11/chocolate-mousse-brownies/">Chocolate mousse brownies</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/hazelnut-rocher-cheesecake/">Hazelnut Rocher cheesecake</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/11/chocolate-chip-blondies/">Chocolate chip blondies</a>

Food & Wine

Steamed date pudding

As featured in the Over60 cookbook, The Way Mum Made It, Jennifer Ellen Fildes says of her steamed date pudding recipe, “I still have the handwritten recipe from my late mum, which was given to her by my dad’s sister, my auntie Jean. This recipe means a lot to me; looking at my mum’s handwriting brings tears to my eyes.” To get this recipe and 174 others, you can purchase the Over60 cookbook, The Way Mum Made It by <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">clicking here</a>. Serves: 4–6 Ingredients: <ul> <li>1½ cups finely chopped dates</li> <li>1 cup milk</li> <li>¼ cup caster sugar</li> <li>2 tablespoons unsalted butter</li> <li>1 teaspoon bicarbonate of soda</li> <li>1 cup self-raising flour</li> </ul> Method: <ol> <li>Combine the dates, milk, sugar and butter in a saucepan and bring to the boil over medium heat. Add the bicarbonate of soda and while still frothing, add the self-raising flour. Stir until combined.</li> <li>Grease an 8 cup capacity metal pudding steamer. Add the mixture to the dish. Cover with baking paper, then foil. Cover with the lid and secure with rubber bands.</li> <li>Place in a large saucepan. Carefully pour boiling water into the saucepan until halfway up the side of the steamer. Cover with a lid. Place the saucepan over medium heat and bring to the boil. Reduce the heat to low. Simmer for 1 hour, topping up with boiling water when necessary.</li> <li>Remove the pan from the heat. Carefully lift the steamer from the water. Stand for 10 minutes, then remove the lid. Turn the pudding out onto a plate. Serve with cream and or custard.</li> </ol>

Food & Wine

Spelt brioche bread and butter pudding

Almost everyone has tried a version of this old favourite, and it can be made with anything you have on hand. Think left over panettone from Christmas, or even day old croissants. Serves: 30 Ingredients: <ul> <li>400g prunes (48 prunes)</li> <li>330ml orange juice</li> <li>1 loaf spelt brioche, old</li> <li>1 jar Pure Almond Nut Butter</li> <li>8 eggs</li> <li>100g sugar</li> <li>1 vanilla bean</li> <li>1 teaspoon ground cinnamon</li> <li>500ml thickened cream</li> <li>500ml full fat milk</li> <li>300ml runny cream to serve</li> <li>100g toasted flaked almonds to serve</li> </ul> Method: <ol> <li>Place the prunes in a container, cover with the orange juice and leave overnight.</li> <li>Preheat the oven to 180°C.</li> <li>Grease an oven dish. Slice the brioche 8mm thick and spread with 1 tablespoon of almond butter on each piece slice. Remove the crusts and cut each piece into 4 rectangles and divide between 2 deep oven trays (24 pieces per dish), top each piece of brioche with a prune.</li> <li>In a bowl whisk together eggs, sugar, vanilla, cinnamon, cream & milk and pour in over the bread mix.</li> <li>Place in the preheated oven and bake for 25 minutes or until set.</li> <li>Divide into even sized portions and serve with runny cream and toasted flaked almonds.</li> </ol> Do you have a pudding recipe to share with the community? Let us know in the comments below. Recipe courtesy of the Maggie Beer Foundation. To find more information please visit their <a href="https://www.maggiebeerfoundation.org.au/" target="_blank">website here</a>. Follow the Maggie Beer Foundation on <a href="https://www.facebook.com/mbeerfoundation/" target="_blank">Facebook here.</a> Related links: <a href="/lifestyle/food-wine/2016/07/roasted-apricots-with-runny-custard/">Roasted apricots with runny custard</a> <a href="/lifestyle/food-wine/2016/06/roasted-honey-pears-with-yoghurt/">Roasted honey pears with yoghurt</a> <a href="/lifestyle/food-wine/2016/06/cherry-almond-slice/">Cherry almond slice</a>

Food & Wine

One minute lemon raspberry and yoghurt mug puddings

Have a spare minute? Perfect for morning or afternoon tea, these lemon raspberry and yoghurt mug puddings are incredibly easy to make and very delicious! Serves: 1 Ingredients: <ul> <li>1/4 cup self-raising flour</li> <li>2 teaspoons caster sugar</li> <li>1/4 cup milk</li> <li>2 teaspoons vegetable oil</li> <li>1 tablespoon lemon juice</li> <li>1/2 teaspoon lemon rind</li> <li>1 tablespoon fresh raspberries</li> <li>1/2 cup vanilla yoghurt, to serve</li> <li>Honey, to serve</li> </ul> Method: <ol> <li>Whisk ingredients, except berries, and whisk together in a 250ml capacity tea cup or mug.</li> <li>Sprinkle with berries.</li> <li>Microwave on high for a minute, or until the cake appears cooked through.</li> <li>Serve with vanilla yoghurt and a drizzle of honey.</li> </ol> Have you tried a similar one minute recipe? What is your favourite type of pudding? Let us know in the comments below! Recipe courtesy of Legendairy – <a href="http://www.legendairy.com.au/recipes/the-dairy-kitchen-recipe-landing" target="_blank">visit their site for more delicious food ideas.</a> Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/05/mini-banoffee-pies/">Mini banoffee pies</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/05/carrot-cake-muffins/">Carrot cake muffins</a> <a href="/lifestyle/food-wine/2016/03/gluten-free-fruit-muffins/">Gluten-free fruit muffins</a>

Food & Wine

Grandma’s self-saucing chocolate pudding

This chocolate pudding recipe has been in my family for generations. Originally passed down from my great, great aunt Lay, it’s a favourite in our household as it’s surprisingly quick and easy to make. We hope you enjoy it as much as we do! Serves: 6-8 Ingredients: <ul> <li>1 cup self-raising flour</li> <li>2 tablespoons cocoa, plus ¼ cup extra for topping</li> <li>¾ cup sugar</li> <li>2 tablespoons butter</li> <li>½ cup milk</li> <li>½ cup walnuts (optional)</li> <li>1 ¾ cup hot water, not boiling</li> <li>¾ cup brown sugar</li> </ul> Method: <ol> <li>Mix all dry ingredients, except the brown sugar and topping cocoa, in a big bowl. Add milk and melted butter and combine. Pour mixture into a greased ceramic baking dish.</li> <li>Combine the topping ingredients in a small bowl, include the ¼ cup of extra cocoa and brown sugar. Sprinkle this dry mixture on top of the pudding.</li> <li>Using an upside down spoon, pour the hot water over the top of the pudding so that the spoon allows the water to sit on top.</li> <li>Bake in the over at 180 degrees Celsius for 50 minutes. When you take the pudding out the oven, it should be crispy on top and gooey in the centre. Serve hot with vanilla ice cream.</li> </ol> Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/sugar-free-carrot-cake-muffins/">Sugar-free carrot cake muffins</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/three-cheese-muffins/">Three cheese muffins</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/choc-mint-brownies/">Choc mint brownies</a>

Food & Wine

Fruit salad pudding

Fruit salad is always a dessert-time winner, particularly in the summer months. Here’s a recipe for a delicious, healthy fruit salad, with a pudding twist. Perfect after a barbeque! Ingredients: <ul> <li>100g instant vanilla pudding mix</li> <li>800g peach slices, undrained</li> <li>500g sliced pineapple, undrained</li> <li>450g strawberries</li> <li>300g blueberries</li> <li>300g raspberries</li> <li>150g cherries</li> <li>2 oranges</li> <li>2 kiwi fruit</li> <li>Bunch of grapes (red or green)</li> <li>1-2 tablespoons sugar (optional)</li> </ul> Method: <ol> <li>Combine peaches, pineapple and the dry vanilla pudding mix in a large bowl, including the juice that comes from the cans.</li> <li>Mix well until the pudding is dissolved.</li> <li>Chop up oranges and kiwi fruit and prepare additional ingredients.</li> <li>Stir in strawberries, blueberries, oranges, raspberries, cherries and grapes.</li> <li>Chill until the mixture sets, then serve.</li> </ol>

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