Bread and Butter Pudding
2 medium eggs (size 3)
250 ml of your baby’s usual milk e.g. SMA Follow-on Milk
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 / Gas Mark 5. Check the temperature before serving as it should be lukewarm.
Creamy Apricot Dessert
50 g mascarpone cheese
50 g Greek 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 baby’s usual milk e.g. SMA Follow-on Milk
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 baby’s usual milk e.g. SMA Follow-on Milk
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 Greek 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 flavoured fromage frais
200 g Greek 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.