Chocolate & Banana Pizza
Makes 4*
Let’s start with the base.
As kids parties is my thing I like to keep it as simple but of course delicious as possible. You could make your own base, but if time is of the essence which is usually is for me I recommend a sheet of frozen puff pastry.
For the topping:
200g (7oz) block of dark chocolate (choc chips are not recommended as they contain vegetable oil which is not great when melting, hence they retain their shape when used in cookies or muffins)
60g (2.12oz) unsalted butter
100mls (3.5 fl.oz) of thickened cream
4 bananas, just ripe
Lemon Juice
Handful of mini marshmallows
Vanilla ice-cream (optional)
Method:
Defrost and cut sheet of pastry into 4 squares
Place chopped chocolate, cream and butter over a double boiler (boiling water in pan with bowl for chocolate sitting above) stirring gently and continuously to keep from overheating. What you are creating here is simply a ganache
Spread chocolate over the pastry bases**
Peel and slice bananas and toss in lemon juice then arrange over pizza
Lastly sprinkle with mini marshmallows
Place on a tray (spray with oil if you don’t have silicone tray) and pop in oven at 180°C for around 5 minutes or until pastry edges puff and are a golden color.
To Serve:
You can make these ahead of time and serve cold, but for a truly delicious experience serve hot with a scoop of ice-cream plonked on top, and for an even more delicious experience, if that’s possible, roll the scoop of ice-cream in icing sugar first.
*It is possible to spread this topping further to 6 or even 8 pizzas, but I’ll leave that up to you to decide.
**If you like you can make the chocolate topping ahead of time and place in oven to set then when you are ready to construct the pizza chop the chocolate into squares and sprinkle over the pizza. They will melt into lovely globs of sweetness.
Makes 4*
Let’s start with the base.
As kids parties is my thing I like to keep it as simple but of course delicious as possible. You could make your own base, but if time is of the essence which is usually is for me I recommend a sheet of frozen puff pastry.
For the topping:
200g (7oz) block of dark chocolate (choc chips are not recommended as they contain vegetable oil which is not great when melting, hence they retain their shape when used in cookies or muffins)
60g (2.12oz) unsalted butter
100mls (3.5 fl.oz) of thickened cream
4 bananas, just ripe
Lemon Juice
Handful of mini marshmallows
Vanilla ice-cream (optional)
Method:
Defrost and cut sheet of pastry into 4 squares
Place chopped chocolate, cream and butter over a double boiler (boiling water in pan with bowl for chocolate sitting above) stirring gently and continuously to keep from overheating. What you are creating here is simply a ganache
Spread chocolate over the pastry bases**
Peel and slice bananas and toss in lemon juice then arrange over pizza
Lastly sprinkle with mini marshmallows
Place on a tray (spray with oil if you don’t have silicone tray) and pop in oven at 180°C for around 5 minutes or until pastry edges puff and are a golden color.
To Serve:
You can make these ahead of time and serve cold, but for a truly delicious experience serve hot with a scoop of ice-cream plonked on top, and for an even more delicious experience, if that’s possible, roll the scoop of ice-cream in icing sugar first.
*It is possible to spread this topping further to 6 or even 8 pizzas, but I’ll leave that up to you to decide.
**If you like you can make the chocolate topping ahead of time and place in oven to set then when you are ready to construct the pizza chop the chocolate into squares and sprinkle over the pizza. They will melt into lovely globs of sweetness.
Here goes, you will need:
1kg of mixed northern hemisphere summer fruits, basically anything with the word berry at the end, except of course pepperberries, definitely wouldn’t recommend those. Red and black currents are great too. My favourite combination is heavy on the raspberries and strawberries and one darker berry like the blueberry or mulberry
1/3 cup castor sugar
1/3 cup water
1 Loaf white bread, slightly stale is best. Note, you will most likely use less bread if you make individual puddings
Method:
Set aside 1/3 of the berries to decorate the final pudding
Begin by removing the crusts and slicing the bread about 1cm thick. Cut to suit lining the dish you are using for the pudding mould. This can be a glass bowl, jelly mould or individual ramekin dishes. Lay out the cut bread on a tray
Gently heat the water and castor sugar in a pan till sugar has melted then add another 1/3 of the mixed berries and stew on a low to medium heat till soft. If you must add another flavour, this is the time to do it, a sprig of mint or a vanilla bean perhaps
Pour stewed fruit in to a sieve and press through to create the coulis. Discard the remaining bits in the sieve.
Spoon enough coulis over the bread slices to soak them through, or gently dip slices in being careful not to break
Add remaining berries to left over coulis and place over heat again, bring to the boil and remove from heat immediately
If making one large pudding:
Line the mould with the soaked bread in a single layer, overlapping slightly
Spoon in a layer of fruit
Cover with a layer of bread
Layer of fruit
Layer of bread
Layer of fruit
Final layer of bread
Cover with plastic wrap and then place a small plate on top to weigh down and keep the pudding firm. Refrigerate for a few hours to set
Turn out on a plate, decorate with remaining fresh berries and serve with fresh cream
If making individual puddings:
The method is the same as above however, a small pudding does not allow for layering, so simply line ramekin dish with bread, fill with berry mixture, top with bread lid and refrigerate
Tip: Set aside some of the coulis for serving. When the pudding is turned out simply pour a little coulis over, place a good dollop of cream alongside and sprinkle around with fresh berries.
1kg of mixed northern hemisphere summer fruits, basically anything with the word berry at the end, except of course pepperberries, definitely wouldn’t recommend those. Red and black currents are great too. My favourite combination is heavy on the raspberries and strawberries and one darker berry like the blueberry or mulberry
1/3 cup castor sugar
1/3 cup water
1 Loaf white bread, slightly stale is best. Note, you will most likely use less bread if you make individual puddings
Method:
Set aside 1/3 of the berries to decorate the final pudding
Begin by removing the crusts and slicing the bread about 1cm thick. Cut to suit lining the dish you are using for the pudding mould. This can be a glass bowl, jelly mould or individual ramekin dishes. Lay out the cut bread on a tray
Gently heat the water and castor sugar in a pan till sugar has melted then add another 1/3 of the mixed berries and stew on a low to medium heat till soft. If you must add another flavour, this is the time to do it, a sprig of mint or a vanilla bean perhaps
Pour stewed fruit in to a sieve and press through to create the coulis. Discard the remaining bits in the sieve.
Spoon enough coulis over the bread slices to soak them through, or gently dip slices in being careful not to break
Add remaining berries to left over coulis and place over heat again, bring to the boil and remove from heat immediately
If making one large pudding:
Line the mould with the soaked bread in a single layer, overlapping slightly
Spoon in a layer of fruit
Cover with a layer of bread
Layer of fruit
Layer of bread
Layer of fruit
Final layer of bread
Cover with plastic wrap and then place a small plate on top to weigh down and keep the pudding firm. Refrigerate for a few hours to set
Turn out on a plate, decorate with remaining fresh berries and serve with fresh cream
If making individual puddings:
The method is the same as above however, a small pudding does not allow for layering, so simply line ramekin dish with bread, fill with berry mixture, top with bread lid and refrigerate
Tip: Set aside some of the coulis for serving. When the pudding is turned out simply pour a little coulis over, place a good dollop of cream alongside and sprinkle around with fresh berries.
Chocolate & Banana Pizza
Hazelnut Meringue & Raspberry Torte
Healthy Yoghurt Jelly
Marshmallow Popcorn Balls
Pani Popo (Sweet Samoan Coconut Buns)
Pineapple & Coconut Fritters
Summer Pudding
Hazelnut Meringue & Raspberry Torte
Healthy Yoghurt Jelly
Marshmallow Popcorn Balls
Pani Popo (Sweet Samoan Coconut Buns)
Pineapple & Coconut Fritters
Summer Pudding
Browse our tried and true recipes for sweet treats perfect for kids parties.
We don't promise everything is super healthy, but where we can reduce the sugar and butter we do, and as you will notice, we try and include fruit in as many recipes as possible.
New recipes are being added to our site all the time, so why not join our mailing list and you will receive notifications from time to time as new things are added.
We don't promise everything is super healthy, but where we can reduce the sugar and butter we do, and as you will notice, we try and include fruit in as many recipes as possible.
New recipes are being added to our site all the time, so why not join our mailing list and you will receive notifications from time to time as new things are added.
Hazelnut Meringue & Raspberry Torte
This is my favourite simple summer dessert and can be constructed as one single dessert in torte style, but for kids parties is often best done with the meringue crumbled with the other ingredients into individual bowls
Here in Australia Christmas happens in the hottest time of the year, and depending on which part of Australia you live that can mean anywhere from 25 - 45° Celsius, or for those still resisting the urge to go metric that’s 77 - 113! So I am sure that it comes as no surprise that here in the south we seek out Christmas comfort food of the colder and fruitier variety.
Hazelnut Meringue & Raspberry Torte is what I call the quintessential Christmas dessert, and if you are not an absolute lover of raspberries then you could consider replacing them with strawberries or perhaps even mango, though for me and every other lover of these divinely plump little red berries, nothing could be more perfect.
You will need:
6 egg whites
1 ¾ cup castor sugar
1 cup ground hazelnuts
¼ cup icing sugar
2 1/3 cup thickened cream
2-3 cups fresh berries
1 tablespoon extra icing sugar
Method
Line 3 baking trays with baking paper; mark out a 20cm circle on each
Separate whites from yolks and using an electric mixer beat whites till soft peaks appear
Gradually add ¼ cup of icing sugar and beat till glossy
Gently fold in ground hazelnuts
Divide mixture into three equal amounts and spread over each circle using the perimeter as a guide to form the three meringues
Bake in preheated oven for 1 hr at 130°C (266°F)
Turn oven off and open the door slightly allowing the meringues to cool completely before removing
When ready to serve, whip cream
Layer the meringues on your serving plate beginning with a meringue, then whipped cream and fresh raspberries, repeating and finally finishing with a really good layer of raspberries on top.
Complete with a dusting of icing sugar.
If by chance your meringues don’t quite work out, don’t worry, it happens to us all, just construct the torte in a large bowl, breaking up the meringues and layering as normal but finishing with what is more like a trifle than a torte. It tastes the same in the end and still looks pretty good.
Tip: The meringues will keep in an air tight container for up to three days, but don’t construct till ready to serve as they torte will become soggy.
This is my favourite simple summer dessert and can be constructed as one single dessert in torte style, but for kids parties is often best done with the meringue crumbled with the other ingredients into individual bowls
Here in Australia Christmas happens in the hottest time of the year, and depending on which part of Australia you live that can mean anywhere from 25 - 45° Celsius, or for those still resisting the urge to go metric that’s 77 - 113! So I am sure that it comes as no surprise that here in the south we seek out Christmas comfort food of the colder and fruitier variety.
Hazelnut Meringue & Raspberry Torte is what I call the quintessential Christmas dessert, and if you are not an absolute lover of raspberries then you could consider replacing them with strawberries or perhaps even mango, though for me and every other lover of these divinely plump little red berries, nothing could be more perfect.
You will need:
6 egg whites
1 ¾ cup castor sugar
1 cup ground hazelnuts
¼ cup icing sugar
2 1/3 cup thickened cream
2-3 cups fresh berries
1 tablespoon extra icing sugar
Method
Line 3 baking trays with baking paper; mark out a 20cm circle on each
Separate whites from yolks and using an electric mixer beat whites till soft peaks appear
Gradually add ¼ cup of icing sugar and beat till glossy
Gently fold in ground hazelnuts
Divide mixture into three equal amounts and spread over each circle using the perimeter as a guide to form the three meringues
Bake in preheated oven for 1 hr at 130°C (266°F)
Turn oven off and open the door slightly allowing the meringues to cool completely before removing
When ready to serve, whip cream
Layer the meringues on your serving plate beginning with a meringue, then whipped cream and fresh raspberries, repeating and finally finishing with a really good layer of raspberries on top.
Complete with a dusting of icing sugar.
If by chance your meringues don’t quite work out, don’t worry, it happens to us all, just construct the torte in a large bowl, breaking up the meringues and layering as normal but finishing with what is more like a trifle than a torte. It tastes the same in the end and still looks pretty good.
Tip: The meringues will keep in an air tight container for up to three days, but don’t construct till ready to serve as they torte will become soggy.
Healthy Yoghurt Jelly
This is a super easy one and a great way to get some yummy and healthy yoghurt to the kids at your party.
All you need is:
2 x 85g packets of jelly crystals
2 x 200g tubs of strawberry yoghurt
700mls of Lemonade (optional)
Make up the jelly as per normal and allow to cool to room temperature.
Now add the yoghurt and stir with a fork or electric whisk to mix. Pour into your mould and pop in the fridge to set.
Really easy and yummy on its own, but is also nice with a bit of fresh cream and a few berries on top too.
Want to give it some fiz and pop?
Dissolve the crystals in 250mls of boiling water then add 700mls of cold lemonade before adding the yoghurt, of course this isn;t the healthy alternative :)
This is a super easy one and a great way to get some yummy and healthy yoghurt to the kids at your party.
All you need is:
2 x 85g packets of jelly crystals
2 x 200g tubs of strawberry yoghurt
700mls of Lemonade (optional)
Make up the jelly as per normal and allow to cool to room temperature.
Now add the yoghurt and stir with a fork or electric whisk to mix. Pour into your mould and pop in the fridge to set.
Really easy and yummy on its own, but is also nice with a bit of fresh cream and a few berries on top too.
Want to give it some fiz and pop?
Dissolve the crystals in 250mls of boiling water then add 700mls of cold lemonade before adding the yoghurt, of course this isn;t the healthy alternative :)
Popcorn Balls with Marshmallow
Makes about 10 fist sized balls
You will need:
Method:
Melt the butter, sugar and marshmallows in a very large pot over a low heat stirring continuously until melted and well combined.
In a separate pot or air popper pop corn as per usual.
Add popped corn and nuts if using to the melted sugar mix a bit at a time stirring and adding more corn until it is all well covered.
Check the popcorn is cool enough to handle, grease your hands with a little butter and roll popcorn into balls placing on wax paper, then pop in fridge to set.
Wrap in cellophane and tie with a ribbon as a great take home thank you gift or make smaller balls and place in a bowl on the party table.
Makes about 10 fist sized balls
You will need:
Method:
Melt the butter, sugar and marshmallows in a very large pot over a low heat stirring continuously until melted and well combined.
In a separate pot or air popper pop corn as per usual.
Add popped corn and nuts if using to the melted sugar mix a bit at a time stirring and adding more corn until it is all well covered.
Check the popcorn is cool enough to handle, grease your hands with a little butter and roll popcorn into balls placing on wax paper, then pop in fridge to set.
Wrap in cellophane and tie with a ribbon as a great take home thank you gift or make smaller balls and place in a bowl on the party table.
Traditional Summer Pudding
Nothing says ‘delightful dessert’ more than a traditional Summer Pudding. It is without doubt my favourite and I only wish those divinely plump berries were available all year round to satisfy my desire for this traditional English fare, but then again, if that were the case perhaps I would not delight in it so much, the anticipation of the berry season making the long awaited melt in your mouth moment all the more heavenly when it finally arrives.
Nothing says ‘delightful dessert’ more than a traditional Summer Pudding. It is without doubt my favourite and I only wish those divinely plump berries were available all year round to satisfy my desire for this traditional English fare, but then again, if that were the case perhaps I would not delight in it so much, the anticipation of the berry season making the long awaited melt in your mouth moment all the more heavenly when it finally arrives.
Sweet Treats for Kids
Pineapple & Coconut Fritters
You will need;
Method:
Wiz bread to fine crumbs. Combine bread crumbs, coconut, cinnamon and sugar in bowl.
Place flour on plate.
Remove moisture from pineapple slices with paper towel then dip pineapple in flour, eggs, then bread crumb mixture, pressing on with fingertips.
Place oil in pan about 1cm deep and heat.
Cook fritters a few at a time spooning hot oil over them for 5 to 6 minutes or until golden. Drain excess oil on paper towels.
Serve on their own or make a dessert out of them by serving with vanilla ice cream and chocolate or caramel sauce.
You will need;
Method:
Wiz bread to fine crumbs. Combine bread crumbs, coconut, cinnamon and sugar in bowl.
Place flour on plate.
Remove moisture from pineapple slices with paper towel then dip pineapple in flour, eggs, then bread crumb mixture, pressing on with fingertips.
Place oil in pan about 1cm deep and heat.
Cook fritters a few at a time spooning hot oil over them for 5 to 6 minutes or until golden. Drain excess oil on paper towels.
Serve on their own or make a dessert out of them by serving with vanilla ice cream and chocolate or caramel sauce.
Pani Popo (Sweet Samoan Coconut Bread)
There are two ways to make this delicious traditional Polynesian dessert of soft buns in a sticky sweet coconut sauce... the easy way and the authentic way.
The easy way, you will need:
There are two ways to make this delicious traditional Polynesian dessert of soft buns in a sticky sweet coconut sauce... the easy way and the authentic way.
The easy way, you will need:
| · | 18 semi-baked or frozen dinner rolls |
| · | 2 cans of coconut cream |
| · | 1 cup sugar |
Method:
Lightly grease a 9x13-inch baking dish and fill with rolls.
Set aside to let rise according to package directions (skip this step if using fresh semi-baked rolls)
In a saucepan combine the coconut milk and sugar. Bring the coconut sauce to a boil then simmer for about 3 minutes (sauce will thicken a little), then remove sauce from heat.
Bake rolls. After 10 minutes take rolls out of oven and pour the coconut sauce over the rolls till 1/2 to 3/4 of each bun is covered in sauce. Place the rolls back in the oven and continue baking the rolls with the sauce until the tops of the rolls are golden brown.
Remove pan and allow a few minuites to cool. Serve warm and drizzle with left over sauce.
Lightly grease a 9x13-inch baking dish and fill with rolls.
Set aside to let rise according to package directions (skip this step if using fresh semi-baked rolls)
In a saucepan combine the coconut milk and sugar. Bring the coconut sauce to a boil then simmer for about 3 minutes (sauce will thicken a little), then remove sauce from heat.
Bake rolls. After 10 minutes take rolls out of oven and pour the coconut sauce over the rolls till 1/2 to 3/4 of each bun is covered in sauce. Place the rolls back in the oven and continue baking the rolls with the sauce until the tops of the rolls are golden brown.
Remove pan and allow a few minuites to cool. Serve warm and drizzle with left over sauce.
The authentic way, This method is a lot more involved but certainly worth the effort.
You will need:
You will need:
| · | 5½ cups of plain flour (all purpose) personally I like to use 00 flour) |
| · | 7g sachet of yeast |
| · | 2 ¼ cup milk |
| · | 2 tbsp extra milk |
| · | 1 tbsp sugar |
| · | 1 tbsp (30g butter) |
| · | 1 tsp salt |
| · | Canola oil |
| · | 2 cans coconut milk |
| · | ¾ cup sugar |
Method:
Mix half flour with yeast.
Place milk, tbsp sugar, butter and salt in a saucepan and heat while stirring till butter has just about melted. Add this to flour mixture and combine well, if you prefer you can use an electric mixer on low speed for about 30 seconds scraping bowl constantly.
Now with a wooden spoon start mixing in the rest of the flour until you get a good doughy texture that is easy to pull but not dry, it's okay if it's still sticky, now turn it out onto a floured surface and begin to knead, the dough will now absorb any extra flour needed. Continue to knead for 5 minutes.
Oil a large bowl. Shape the dough into a large ball place in the bowl rolling it around to make sure the entire ball is coated in oil. Cover with a tea towel and place in a warm place to rise for 45 minutes, such as over a sink of hot water, in the oven on the top shelf with a bowl of hot water beneath or even in the back window of the car.
Now to make the sauce combine the coconut cream and cup of sugar in a large baking dish.
Punch down the dough and roll into 18 balls, placing into the baking dish (use 2 dishes if what you have is too small). Cover and let rise a further 10 minutes.
Pop in the oven at 190ºC (375°F) for 20 minutes until tops are golden.
Serve warm with sauce drizzled over the top.
Mix half flour with yeast.
Place milk, tbsp sugar, butter and salt in a saucepan and heat while stirring till butter has just about melted. Add this to flour mixture and combine well, if you prefer you can use an electric mixer on low speed for about 30 seconds scraping bowl constantly.
Now with a wooden spoon start mixing in the rest of the flour until you get a good doughy texture that is easy to pull but not dry, it's okay if it's still sticky, now turn it out onto a floured surface and begin to knead, the dough will now absorb any extra flour needed. Continue to knead for 5 minutes.
Oil a large bowl. Shape the dough into a large ball place in the bowl rolling it around to make sure the entire ball is coated in oil. Cover with a tea towel and place in a warm place to rise for 45 minutes, such as over a sink of hot water, in the oven on the top shelf with a bowl of hot water beneath or even in the back window of the car.
Now to make the sauce combine the coconut cream and cup of sugar in a large baking dish.
Punch down the dough and roll into 18 balls, placing into the baking dish (use 2 dishes if what you have is too small). Cover and let rise a further 10 minutes.
Pop in the oven at 190ºC (375°F) for 20 minutes until tops are golden.
Serve warm with sauce drizzled over the top.
| · | 85g unsalted butter |
| · | 100g marshmallows |
| · | ¼ cup light brown sugar |
| · | 100g unpopped popcorn |
| · | 1 cup of unsalted peanuts (optional and don't forget to check for allergies with other parents) |
| · | 880g canned pineapple or a large fresh pineapple, peeled and cut into 5mm slices |
| · | ¼ cup plain flour |
| · | 2 eggs, lightly beaten |
| · | 3 cups fresh white bread crumbs |
| · | ½ cup shredded coconut |
| · | 1/3 cup raw sugar |
| · | 2 teaspoons ground cinnamon |
| · | vegetable oil, for shallow-frying |
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