Mid week puddings

[naughtymummy]

Ddi (5) and Ds (7) have been asking for.pudding after supper. Any ideas, for healthy them simple pudding s suitable.for mid week.meals. Not just fruit and /or yogurt .

semolina, rice, bananas and custard?

Crumble some biscuit or sponge cake into bottom of a bowl or glass. Digestives, shortbread or swiss roll, that sort of thing. Top with angel delight then some fruit, i use strawberries but any berry or banana or peach slices would work well then top with ice cream sauce.

Frozen berries with a fruit yogurt as a variant of fruit and yogurt theme. Bought creme caramels, pots of rice puddings, custards, homemade fruit jellies with a swirl of squirty cream which the dc love doing. Quick knickerbocker glory in a tall glass: tinned fruit salad in jelly, ice cream ( preferably neopolitan) topped with squirty cream and 100s and 1000s Occasionally one of those steamed puddings you get in a tin with bought custard. Ice cream with tinned fruit. Current favourite is Poire belle Helene ( tinned pears with a pot of bought chocolate custard or ice cream)

at the existence of mid-week puddings.

Baked bananas with chocolate - leave in skins, pop piece or two of choc in a slit cut in the top, cook in oven for 20 mins. Lovely warm juicy banana, melted chocolate, no mess, v easy. Eat either in (blackened) skins) or take out and pop on plates with dribble/swirl of cream if preferred. Always v popular and great for using up old bananas.

We always have pudding. Sometimes it is fruit, or yoghurt, sometimes it is a slice of cake or a biscuit, sometimes just a cube of chocolate.

To ring the changes I might make a crepe or french toast (good way of getting some eggs into them) served with jam. If I've not got much in they get some bread and jam.

At the weekend we have proper puddings, like lemon tart, or pavlova, . Last night we had homemade chocolate banana custard - delicious.

Also, homemade crumble is v easy - crumble topping can be made well in advance in industrial quantities and then freezes beautifully, in a freezer bag or box. When you're cooking in the oven, just use any fruit you have in (tinned works well, so good when you have no fresh stuff in, eg apples and cinammon, pears and ginger etc) or fresh - plums, apple, rhubarb (add lots of sugar to fruit here though), even bananas and chocolate - and top with a few handfuls of crumble toping from the freezer - no need to defrost. Cook on bottom shelf while your main cooks. Zero effort involved, once large batch of crumble topping made (except from opening a tin or slicing fresh fruit if preferred). Serve with cream, custard, yoghurt, ice cream. Again, always popular. :)

Oooh, am liking the idea of industrial quantities of crumble topping!

DD1 has rice pudding/tapioca/semolina, fruit & ice cream, fruit yogurts, plain greek yogurt with (DD2's) fruit purée, ice lollies (ones that are 100% fruit juice), jelly & ice-cream, (my) munchy seeds, bananas dipped in melted choc & covered in rice krispies, dried fruit, smoothie