This is my favourite Rocky Road recipe. I’ve been making it for years now and everyone loves it. It’s very easy to make and only takes minutes to put together. I make this at anytime of year but for some reason I just have to make it at Christmas. It’s a great little Christmas present too.
I use raspberry lollies in this recipe but if you can’t find them you could use red frogs or snakes and cut them up.
This is going to be my last post for year. It’s time to take a break and get ready for Christmas and spend some time with the family. I will be back in the New Year with more recipes and hopefully some craft projects too. I wish you all the best for a great Christmas and wonderful New Year.
Can you believe it’s nearly Christmas? Where has the year gone? This time last year I was getting organised for Christmas at our place. On the day I made this beautiful Cranberry and White Chocolate Pudding. Oh my goodness! It was delicious! I love white chocolate and cranberries so I just had to make this. It was so beautifully moist and sweet and topped with some warm custard (also one of my favourites) it was perfect.
So I knew I just had to put it on the blog and share it with you this year. You really have to try this one. You won’t be disappointed. It’s easy to make too. It just takes a while to cook but you can cook it ahead of time. Just leave it in the tin in the fridge and heat up a little in the oven so it pops out easily. Or pop it out after steaming and freeze and re-heat on Christmas Day.
Brush a 2 litre pudding tin with melted butter or spray with oil. Line the base with baking paper.
Put half the white chocolate melts in a heatproof bowl and position over a pan of simmering water. Stir until melted and smooth. Set aside.
Coursely chop remaining chocolate.
Cream butter and sugar in an electric mixer until light and creamy. Add eggs 1 at a time beating well after each addition.
Stir in melted chocolate and add cranberry sauce and stir to combine.
Sift flours over mixture. Add milk, dried cranberries and chopped chocolate. Stir to combine.
Spoon mixture into prepared pudding tin. Cut a round of baking paper and place over the top and cover with the lid.
Put an upturned saucer in a large, heavy based saucepan and stand pudding tin on top. Cover pan with a tight fitting lid and bring to the boil. Cook for 3 – 3 1/2 hours replenishing with boiling water as pudding cooks.
When pudding is cooked remove from the pan and stand for 30 minutes before turning out or leave to cool completely before storing. Serve with custard.
This is another version of my banana muffins. I had some blueberries I needed to use up so I added them into my banana muffins and they turned out great.
I love ordinary blueberry muffins but these are extra delicious with banana in them too. I freeze them and take them to work for morning tea or put in my daughter’s lunch box.
This week has been a bit exciting as bindybee was listed on Rebateszone’s Top 50 Australian Food Bloggers list. Check it out and all the other great blogs on the list. Top 50 Australian Food Bloggers List