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White Chocolate cheesecake with dark chocolate sprinkles (not cheap to make but lovely) - from Sally Booker.

Sunflower oil for greasing

40g butter

50g dark choc

1x200g pkt ginger nut biscuits, crushed

150g white chocolate1x250g tub curd cheese

200g tub greek yogurt

75g caster sugar

284ml tub double cream,lightly whipped

cocoa powder for dusting

Lightly oil an 8 inch loose bottomed cake tin with the sunflower oil. Melt the butter and half the dark choc in a pan then stir in the biscuit crumb. Press on to the base of the cake tin and chill. Melt the white choc in a heatproof bowl over a pan of simmering water. When melted, beat in curd cheese, yoghurt and sugar. Fold the whipped cream into the cheesecake mix then pour onto biscuit base. Grate remaining choc and scatter over the top of cheesecake, dust with cocoa (if you like). Chill for 4 hours or preferably overnight.


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Yogged Cheesecake - Easy no-cook pud. Costs about 3.50 to make, but it's much bigger & nicer than a bought one.

1 250g carton Ricotta cheese

Half a 500g tub live Greek yogurt

Half a 200g tub creme fraiche

1 Lemon

5 dessert spoons caster sugar

Three-quarters of a 500g pack of digestive biscuits

Three-quarters of a 250g pack of butter

Melt the butter & get a passing child to crush the biscuits into crumbs with a rolling pin. Meanwhile mix the cheese, yogurt, creme fraiche & sugar, then grate in the lemon rind and add the squeezed juice to taste. Mix the butter & biscuit crumbs, then press into the base of a 10" tin - I use one with a spring-release clip, but you could line an ordinary one with foil as long as you prick holes in the foil to allow the "yog" liquid to escape. Pour the cheese mixture on top & leave somewhere warm to set, then extract from the tin, top with fresh fruit & refrigerate.


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Copyright: Angela Corbet, 2001.