When it comes to saving time in the kitchen, flavoured puddings are winners for teatime treats and desserts.
Soft white choc chip cookies
Beat together 250g soft butter and 310ml sugar until creamy. Beat in 2 eggs. Sift over 560ml cake flour, 5ml salt, 110g packet vanilla instant pudding and 5ml bicarbonate of soda. Stir until just combined. Stir in 180ml white chocolate chips and shape into 15ml balls. Place apart on a tray lined with baking paper. Bake at 180°C for 8 minutes. Cool.
Caramel fridge tart
Blitz 200g packet Tennis biscuits and 120g melted butter. Press into a 23cm tart dish. Beat together 230g tub soft
cream cheese and 125ml milk. Beat together 375ml milk and 110g packet caramel instant pudding. Combine the
two milk mixes until just combined and pour into the tart case. Set in the fridge for at least 1 hour. Serve sprinkled with
crushed crunchie chocolate.
Banana pudding milkshake
Blitz together 4 frozen sliced bananas, 500ml milk and ½ x 110g packet banana instant pudding. Serve topped
with whipped cream and vanilla wafers.
Strawberry sprinkle ice cream
Prepare 2 x 110g packets strawberry instant pudding according to packet instructions. Beat in 500ml cream until combined and light. Fold in 125ml sprinkles or rainbow vermicelli. Freeze for at least 2 hours or until firm. Leave at room temperature to soften slightly before serving.
Preheat oven to 180°C. Mix together 520g chocolate cake premix, 1½ packets chocolate instant pudding, 250ml sour cream, 250ml sunflower oil, 4 beaten eggs and 125ml strong coffee. Pour into a greased 3L bundt pan. Bake for about 50 minutes or until a testing skewer comes out clean. Cool in pan. Serve topped with chocolate icing.
Beat together 750ml cold cream, 60ml chocolate instant pudding, 60ml icing sugar and 15ml cold espresso coffee until stiff peaks form. Don’t overwhip! Pipe onto cupcakes or spread over a cake.
FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTO: DYLAN SWART