Chia Seed Pudding Jars!


Here is another low fructose , highly nutritious recipe inspired by Sarah Wilson (

Although there are may recipe variations for these available on the net, in  paleo, raw, vegan circles.

Chia seeds contain omega 3 fatty acids, fiber, protein, calcium and other nutrients.

I saw Sarah make these with Justine on “Everyday Gourmet'( on channel ten, and since I have started watching my sugar intake decided to give them ago.

I use  lite coconut milk in mine because I’m not a fan of other dairy milk alternatives. However, Sarah makes her own cashew milk, and you can use any other nut milks, soy or dairy if you wish.

Really, you can use any flavorings, fruit, nuts etc you wish, to suit your style of eating. You may wish to alter the milk to seed ratio to vary the consistency.

This version uses low fructose berries, and I top with some nuts and a little shredded coconut.

A higher fructose, but more dessert like version that I have made, is adding half a fresh add before refrigerating and topping with half a banana when eating.

They do need to be chilled overnight to achieve a pudding consistency, and they last well for a few days in the fridge.

I generally eat them for breakfast, and sometimes as a snack.

Jars make the best containers, as they are easy to seal and shake when making them.


Ingredients – Makes 2 jars

1 can of lite coconut milk or 270mls of liquid of your choice

2 tbs of chia seeds

hand full of frozen or fresh berries of your choice

To top – nuts of your choice and shredded coconut


1. Wash and dry two small glass jar and lid.

2. Pour half of the coconut milk into each jar.

3. Add the half the chia seeds and berries in the jars.


4. Seal the jar with lids, and shake vigorously.


5. Pop the jars in the fridge overnight.

6. Top with desired toppings, and eat!!





Pastel de Tres Leches – Three Milks Cake


This cake is delicious!

I love anything that has sweetened condensed milk in it (rum balls, fudge, easy lemon posset etc).

There are many variations of this  traditional South American cake around on the net. Essentially it is a cake soaked in a mixture of fresh milk, evaporated milk, and sweetened condensed milk.  This is a sponge cake, however the same soaking method can be used with a butter cake. There are also Chocolate and Caramel Tres Lches Cakes around.

It’s not well known in Australia, but with all South American cuisines becoming very fashionable and popular, this will soon change. I had  many questions and compliments for this dessert when I served it at a party, I think because it’s something that most people here have not tried.

I was worried when I cooked the sponge it seemed dry and very ‘eggy’. and I was still worried when I tasted the three milk mixture…

But  the soaking overnight and the layer of cream made magic happen. The cake was lusciously moist but not soggy, with a lovely sweet milky vanilla flavor, and not overly sweet.

The recipe is re blogged from

This recipe worked really well, but is does make a rather large cake. The only changes I made was using a vanilla bean, rather than essence, no essence in the milk mixture, using 3/4 of a can of the evaporated milk (the cans in Australia are bigger than 12oz)  and leaving the cake to soak for 24 hours.

The cake will soak up all the liquid milk mixture if left long enough, and although not soggy it will be difficult to move to a different plate or platter, so turn it out and soak on the platter you are going to serve on.


For the cake
9 eggs, separated
1 cup sugar
half a vanilla bean,
2 cups plain flour

For the sauce
1 can sweetened condensed milk
3 /4 can evaporated milk
1 cup milk

Whipped cream to cover cake
2 cups  whipping cream
1/4 cup pure icing sugar

  1. Preheat oven to 180 degrees Celsius. Butter a 9 x 13 inch pan (about 22cm by 33cm), lining the bottom with a piece of baking paper cut to fit the pan.
  2. Pour the egg whites into the bowl of  mixer and beat on medium-high speed for 4 to 5 minutes, or until the whites hold soft peaks. Slowly stir in the sugar and continue beating until they hold hard or more stiff peaks. Turn off the mixer and with a spatula, move the egg white mixture onto a large mixing bowl.
  3. Rinse the bowl of the mixer and its whisk. Pour the egg yokes into the bowl of the mixer and beat on medium-high speed for about 5 to 6 minutes, or until the egg yolks become creamy, puffy and their color has toned down to an almost cream color rather than a loud yellow. Stir in the vanilla seeds and continue beating for another minute. Turn off the mixer
  4. Gently fold the egg yolk mixture onto the egg white mixture and with a spatula, combine them into a homogeneous single batter. Try not to lose much volume from the mixture. When combined, fold in the flour, scraping the bowl with the spatula so that all the flour is well mixed.
  5. Pour the batter into the prepared cake pan and place into the oven for 22 to 25 minutes, or until a toothpick comes out clean. It can be a bit moist, but not wet. The top of the cake should be tanned and feel fluffy if you touch it. Remove it from the oven and let it cool.
  6. Once it cools down, turn it onto a platter. Remove the baking paper and cover the top with an upside down platter and invert again. The platter should be large enough to hold the cake and the vanilla sauce you are about to prepare. Using a fork, or two, poke wholes all over the cake so that it will better absorb the vanilla sauce.
  7. In a mixing bowl, combine the sweetened condensed milk, evaporated milk and milk. Pour the  sauce over the cake. Leave cake for at least a couple of hours in the refrigerator to soak up the milks.
  8. When ready to serve, combine cream and icing sugar in the electric mixer bowl, beat  on medium to high speed until the cream hold stiff peaks, cover cake or decoratively pipe if desired ( my niece decorated mine with sugar pearls and edible glitter)


Egg whites with stiff peaks

Eggs yokes pale and creamy

Eggs yokes pale and creamy

Eggs and flour combined

Eggs and flour combined


Homemade chocolate pudding or yogo or blancmange….


This is an American style chocolate pudding, however my Nana calls it a blancmange and it’s similar to chilled dairy desserts available here in Australia, such as Yogo.

This is a low cal version  (1% milk, sugar alternative), that will give you a chocolate, creamy sweet hit!

However, feel free to play with it. For Yogo, leave out the dark chocolate, and use a little less cocoa to get a lighter color.  Use real sugar, and add more chocolate! Or ever better make a decant dessert by replacing some milk with cream and melting Nutella through it!

For Aussie’s with kids, replace the cocoa with Milo, and make a homemade version of those Milo dairy snacks at the supermarket.

You could also add more vanilla for a vanilla flavor, or some other flavored powdered drinks for strawberry, caramel etc.


Ingredients for 4 small serves

2 cups of 1% milk (or milk of your choice)

3 tbs of cornflour

3 tbs of cocoa (this makes it very chocolatey, use less if you like)

4 squares of 70% cocoa dark chocolate

half a tsp of vanilla essence

2 tbs of powered steevia (use sweetener of you choice and adjust to taste)

Nuts or toasted coconut to top if you like

  1. Put milk and chocolate in a saucepan on low heat, stir until chocolate is melted.
  2. Once melted shift in flour and cocoa, while stirring to prevent lumps, add vanilla.
  3. Increase heat to medium and stir continually, until thick. Be careful it does not catch on the bottom of the pan.
  4. Pour into containers, add any toppings.
  5. Refrigerate until cold, or eat hot like a custard.